You know what’s my favorite dessert? Flan! Definitely love flan, but wait aaaannnnddd I love chocolate cake as well, yup love that too. So the other day I was pondering making a dessert, but just couldn’t decide what. I decided on making a chocolate cake because if you’ve followed my blog and based on previous posts, you could say I am sort of addicted to chocolate. Love the stuff can’t get enough of it. On the other hand, I felt I wanted flan as well. Then I remembered, hey I haven’t made a flancocho in a looooooonnnngggg time and I haven’t blogged about it either! I don’t exactly know when this cake became a Puerto Rican dessert, but given the many different variations of it around the internet and recipes posted by “Puerto Ricans”, it has officially become ours 🙂 .
Flancocho, for those of you who are unfamiliar with it, is a dessert that has the best of both worlds in my humble opinion. Specifically flan (a custard based dessert) and cake (in Spanish, bizcocho). Right about now you’re asking how did they come up with that weird name? It’s because of the two different desserts combined: Flan + Bizcocho gives you: FLANCOCHO! Brilliant huh?
This chocolate/flan cake comes together very quickly especially if you use a devils food cake mix for the cake part (I use Duncan Hines). I know….I know, right about now a lot of you have your noses twisted up in knots and I hear yah – I’m all for cooking from scratch, but sometimes “yah gotsta do what yah gotsta do” and I did, I USED CAKE MIX! When you see how easy it is and DELICIOUS, you’ll thank me for it LOL.
A few things that I do differently than most is using cream cheese and three eggs for the custard. Most recipes I’ve seen do NOT add cream cheese and/or add 4 eggs, I choose to use the cream cheese and only 3 eggs. Reason behind this is that I feel that if you leave out the cream cheese, you will have a very soft and not sturdy flan which could prove terrible for the final outcome as it could fall and come apart as soon as you slice through it. Many will add an extra egg instead, again I do not recommend that because then it becomes eggy-tasting…yuck!
For the cake mix (Yes I said cake mix), use one that DOES NOT include pudding and use the devil’s food cake flavor. When baking this remember to put it in a preheated oven and set it to 350. You may want to start checking it after about 45 minutes by inserting a long skewer to see if it comes out clean (BOTH the flan and the cake). If it’s not clean, leave it in but keep checking every five minutes. Normally depending on your oven it takes anywhere from 60 to 90 minutes, but you really should keep checking up on it.
TOTALLY IRRELEVANT SIDE NOTE:
My husband and my anniversary was May 2nd and my sister Yvonne (SHOUT OUT to her), as is always the case, sent me the most thoughtful anniversary present and I’m totally showing them off here! So as you look at the bowls below know this, they have absolutely NOTHING to do with this recipe, although I DID use the large mixing bowl to mix the cake ingredients. But mostly it’s just me wanting to show them off…hehehe.
So here we go, these are the steps and what you’ll need:
Simple enough! Here’s the recipe:
- 1 Box of Chocolate Devil’s Food Cake (I prefer Duncan Hines) ***PREPARE CAKE BATTER WITH 4 eggs, ½ cup vegetable oil and 1 cup milk)
- 3 Eggs (MUST be at room temperature)
- 1 Cream Cheese (8-oz softened at room temperature) ***SEE MY NOTES REGARDING THIS BELOW
- 1 Can of Sweetened Condensed Milk
- 1 Can of Evaporated Milk
- 1 TBSP Vanilla extract
- 1 Can of Dulce de Leche or Cajeta
- Handful of Pecans or walnuts to garnish the top of the flancocho (optional)
- Preheat oven to 350.
- Heavily coat a LARGE Bundt pan with nonstick spray or butter and flour (this Bundt pan will go into a separate roasting pan so make sure you have one big enough to accommodate the Bundt pan). Coat the bottom layer of the Bundt pan with the dulce de leche, reserving some to pour on top of the cake after it is done.
- Put about two cups of water to boil (this will be used for the Bain Marie later on).
- Prepare chocolate cake according to directions given above in the ingredients, NOT the directions from the cake box. Mix thoroughly until smooth. Do not over mix batter.
- Pour prepared cake batter into Bundt pan AND TAP GENTLY ON COUNTER TO RELEASE AIR POCKETS AND EVEN OUT BATTER (batter will be very thick).
- Prepare flan in a blender or food processor by adding the eggs, cream cheese, sweetened condensed milk, evaporated milk and vanilla extract. Blend until smooth.
- Spoon in this mixture on top of cake mix. Don't worry that it looks weird, the custard will sink to the bottom and separate when it cooks.
- Lightly spray aluminum foil with NONSTICK SPRAY and cover Bundt pan.
- Put Bundt pan in the middle of a roasting pan then pour about TWO inches of hot boiling water into the roasting pan to do a Bain Marie.
- Cook for about an hour to 90 minutes checking after about 45 minutes with a bamboo skewer or knife to make sure that BOTH the cake and flan are cooked.
- When cake AND flan are done, remove from oven, AND LET COOL COMPLETELY preferably overnight so the flan sets well in refrigerator then gently pass around a silicone or non metal device to unstick edges around the Bundt pan and flip over on a large enough plate. You must let it cool completely (best to put in overnight in the refrigerator so that the flan can set).
- When completely cooled, spread a little more dulce de leche, if you wish, on top and sprinkle with either whole pecans or crushed pecans or walnuts.
This cake should be refrigerated and maintained cold after serving