Magic Chocolate Flan Cake – A Stunning, Lightened-Up Dessert with a Sweet Surprise

This Magic Chocolate Flan Cake is a showstopping dessert with layers that bake in reverse. A rich chocolate cake on the bottom and silky flan on top—though you pour them in opposite order! With a light caramel drizzle and moist, tender crumb, this cake is both impressive and surprisingly simple. A must-try recipe for anyone who loves a dessert that’s as fun to make as it is to eat.

Why You’ll Love This Recipe

Two Desserts in One – Chocolate cake and creamy flan combine into one stunning slice.
The Magic Flip – Layers switch places as they bake, creating a wow-worthy effect.
Lightened-Up Ingredients – Enjoy the indulgence with less guilt.
Perfect for Entertaining – Unique and elegant enough for holidays or gatherings.

Ingredients

For the caramel:

• ¼ cup light caramel sauce (store-bought or homemade)

For the chocolate cake layer:

• ½ cup whole wheat or all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup unsweetened applesauce
• ¼ cup granulated erythritol (or sweetener of choice)
• 1 egg
• ½ tsp vanilla extract
• ½ cup low-fat buttermilk

For the flan layer:

• 1 (12 oz) can fat-free evaporated milk
• ½ cup low-fat sweetened condensed milk
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat and Prep
Preheat oven to 350°F (175°C). Spray a Bundt pan generously with nonstick spray, then drizzle caramel sauce evenly into the bottom.

2. Make the Chocolate Cake Batter
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, mix applesauce, sweetener, egg, vanilla, and buttermilk until smooth. Combine wet and dry ingredients and stir until just mixed.

3. Make the Flan Mixture
Blend evaporated milk, sweetened condensed milk, eggs, and vanilla until smooth using a blender or whisk.

4. Layer in the Pan
Pour the chocolate batter evenly over the caramel in the Bundt pan. Carefully pour the flan mixture over the cake batter—it will float on top.

5. Bake in a Water Bath
Place the Bundt pan in a larger baking dish. Fill the outer dish with about 1 inch of hot water. Bake for 50–60 minutes, or until a toothpick inserted in the cake layer comes out clean.

6. Cool and Unmold
Let the cake cool in the pan for 1 hour, then refrigerate for at least 4 hours (or overnight). Invert carefully onto a serving plate when ready to serve.

Nutritional Information (Per Serving)

Calories: 190
Protein: 6g
Fat: 4g
Carbohydrates: 30g
Sugar: 16g
Fiber: 2g

Tips for Success

• Layer Slowly – Pour the flan gently to avoid mixing the layers.
• Use a Water Bath – This prevents cracking and ensures the flan stays creamy.
• Chill Fully – The cake firms up and tastes best after chilling overnight.

Why This Recipe Works

Combining two beloved desserts, this cake delivers rich chocolate flavor and silky flan in one impressive slice. The reverse-baking magic adds wow factor without complicating the process, while lighter ingredients help keep it wholesome.

The Magic Chocolate Flan Cake is an eye-catching dessert that delights at every bite. It’s rich, creamy, chocolaty, and full of surprise—all made with ingredients you can feel good about. Whether you’re hosting or celebrating, it’s the perfect centerpiece for your table.