I really wanted to have this posted before Halloween since this dessert is called “Magic Flan Cake,” but I didn’t get a chance to make it last week. This recipe is a lot of fun because you put the cake batter mixture and flan mixture swap places during the baking process. You can read more about the magic behind the recipe at the bottom of the recipe in the link below. You could definitely save this recipe for next year, but I don’t wait that long because this recipe is delicious! As a note, the active time spent making this recipe isn’t too long, but there’s a lot of inactive time you’ll want to keep in mind.
The cake batter is really easy to throw together so I won’t go into a lot of details there. The only thing we adjusted is using semi-sweet chocolate rather than bittersweet since that’s what we had in the pantry. I waited to put the warmed caramel in the bottom of the bundt pan until my cake batter was done, but I don’t think it really makes a difference. Cooks Country does a really good job of testing every single aspect of a recipe so you can rest easy knowing they’d mention if there was a specific way of doing something that’s critical to the outcome. Making the flan mixture is even easier since you literally put all of those ingredients into a blender to mix!
Like a cheesecake, this recipe requires a water bath during the baking process and you bake it low and slow. We ended up baking ours for the full 90 minutes but be sure to temp it since there’s a lot of different factors that could affect the temperature. Once it’s done baking in the oven then comes the hard part: waiting. You’ll need to let it sit out for 2 hours before putting it in the fridge; then you’ll need to let it rest in the fridge for at least 8 hours; though we let ours sit in the fridge overnight.
When it came time to plate I put some warm water in the roasting pan to help soften the caramel before flipping it out. I think my water was a little too hot and I left it there longer than 1 minute so a lot of my caramel was super melty, but it still turned out okay! It tasted delicious and was definitely worth the wait! This makes a lot and it’s very rich so I recommend making it when you’re having a few people over.
Recipe Used: Cooks Country