Crème Caramel Magic Flan Cake
The most delectable, moist, and luscious piece of cake you'll ever have. It's to die for. The magic happens as the cake bakes, where the cake layer manages to float to the top, and the flan to the bottom ☄
Begin with a bundt pan or any pan that has high edges and is closed off. You'll need a bundt that can be flipped at the end.
In the baking pan of choice, put 1 cup of sugar and place on the stove top on medium heat. * you can also do this in a pot then pour in the caramel into the baking pan, but this is easier*. The sugar in the pan will begin to caramelize. Give it a stir every couple of min to ensure it caramelizes evenly. It will have a thick consistency and will be golden/amber in colour. Tilt your pan to allow the caramel to spread evenely, then put it aside and allow it to cool down completely.
Meanwhile, make the crème. In a blender or food processor, blend the following:
3 cups milk
1 tsp vanilla
1/2 cup sugar
Zest of one lemon
Put aside and make the cake batter. You may use boxed dark chocolate cake mix, or follow your favourite chocolate cake recipe. We used @realduncanhines devil's food cake mix. Makes the entire process faster and tastes just as delicious! To whichever option you use, replace the water or some of the liquid with coffee! 2 teaspoons of Nescafe Nespresso @nescafe dissolved in a cup of warm water works perfectly!
In the pan where the cooled off caramel is, pour in the liquid crème. Then, ladel in the cake batter onto the liquid crème caramel layer.
Bake in a water bath at 350 degrees on the middle rack of a preheated oven. Cake is ready when a toothpick inserted in the middle comes out clean.
Remove and let it rest till cooled down to room temperature, before placing it in the fridge overnight or up to 6 hours.
Flip onto a serving platter and indulge!
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