Chocolate Flan Cake – Bolo de Chocolate e Pudim Flan

You won’t believe the magic that happens when you make this cake! It’s very easy to make and perfect for a party.

This cake is a Mexican recipe, but it has become very popular in the last few years because it’s like having two desserts; chocolate cake and caramel flan all in one bite!

You can use any cake batter such as vanilla, lemon etc. so be creative if you want!



1 Package of Devil’s Food chocolate cake mix

3 eggs

1 cup of water

1/3 cup of vegetable oil


Caramel sauce glaze:

1 cup of any jarred caramel sauce or make your own sauce (recipe below)



1 can (14 oz) sweetened condensed milk 

1 can (12 oz) evaporated milk
1/2 cup of cream or half and half
4 large eggs
1 teaspoon vanilla extract


Note: You will need an extra large bundt pan for this recipe


Prepare Caramel glaze first:

Place 1 to 2 cups sugar in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup (probably 5-8 min depending on your burners). Note: if you smell a burnt smell, start over because the sauce has burned. 

Pour 1/2 cup of the caramel topping evenly in bottom of bundt pan gently rotate the pan to coat bottom and up 1 to inches up the sides.

Flan preparation:

Mix all flan ingredients in a blender or in a mixer at high speed for about 45 seconds.

Cake Preparation:

Preheat oven to 350 degrees. Heavily grease a large 12 cup bunt pan with cooking spray or margarine.

Mix cake mix with water, oil and 3 eggs in a large bowl, with electric mixer for about 3 minutes on medium speed. Pour cake mix gently and evenly into the bundt pan covering the caramel sauce.

Slowly pour the flan mixture over the chocolate batter.

Note: The flan mixture will be very runny over the chocolate batter. Don’t worry if you think this is not right. Magic happens as the cake cooks the flan sinks to the bottom and the chocolate cake rises to the top.

Cover the cake with heavy foil that has been coated with cooking spray and  place in a deep roasting pan big enough to hold the cake pan in 2 inches of water.

Special Note: I used my large Turkey roasting pan which was big enough to hold and cover the cake pan and it came out perfect! This is optional and you can use any deep roasting pan but be sure to cover the cake pan very tightly with the foil if you don’t use a roasting pan cover.

Bake the cake for about 1 hour and 10 minutes.

Here is what the cake will look like after it’s baked.

Place the cake still in the roasting pan on the counter and let it cool for at least 2 hours or more to completely cool.

When the cake is completely cooled gently loosen the sides with a thin knife. Place a large serving platter over the pan and invert the cake.

When you invert the cake, it will come out with the chocolate cake on the bottom and the flan on top.

Pour any remaining caramel from the pan over the flan.

If you want to serve the cake the next day, place it in the refrigerator overnight and invert the next day since this will keep the cake moister.

Add the remaining 1/2 cup of the caramel sauce and whipped cream before serving if desired.


Find this recipe in my new cookbook!





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9 Responses

  1. Dora Costa says:

    a little confused what goes first cake batter or the flan

  2. Anonymous says:

    So making this for Easter dinner Sunday

  3. Anonymous says:

    Hello, Is this recipe Mexican or Portuguese? This is really confusing to have a Mexican recipe on a Portuguese blog. Thanks please reply ASAP!

  4. Mr. Dacaprio says:

    Hello, is this a Portuguese or Mexican recipe?
    please reply ASAP

  5. KK limmy says:

    What goes first the cake or the icing

  6. KK limmy says:

    Oh sorry there is no icing…so sorry

  7. Anonymous says:

    I made this for Easter dinner!! It was soooo delicious. Thank you so much!!

  8. Anonymous says:

    This recipe had over 60,000 hits and so many success stories! Enjoy it everyone!

  9. Rachel says:

    Does the cake batter or the flan go in first?

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