Name: Espresso Flan Cake
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 12 servings
Ingredients: 1/2 cups caramel sauce; 1 cup + 2 Tablespoons all-purpose flour; 1/3 cup unsweetened cocoa powder; 2 teaspoons espresso powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup chocolate chips (semisweet or bittersweet); 6 tablespoons butter; 1/2 cup low fat buttermilk; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla bean extract (or vanilla extract); 28 ounces sweetened condensed milk; 2 1/2 cups whole milk; 6 ounces cream cheese, room temperature; 6 large eggs; 4 large egg yolks; 1 teaspoon vanilla bean extract (or vanilla extract); 1 teaspoon espresso powder

Cinco de Mayo is just around the corner…in my world that means tons of food, margaritas and some delicious sweets…and this Espresso Flan Cake is definately going to be on the menu.

Flan & Cake…really?

Ok, I know what some of you are thinking…flan and cake together? YES…flan and cake together is a perfect treat. There is something so decadent about a rich chocolate base topped with a creamy flan and a little caramel flowing over the top.

Oh yeah…it is also really pretty.

Espresso….yes please.

Now if you follow me much at all you know I love espresso with chocolate. In almost all my brownies, chocolate cakes and cupcakes there is a hint of espresso powder in each one. You do not necessarily taste it in every recipe but it really does help to intensify the chocolate flavor. It adds a little something extra and no one will ever know it is espresso in most recipes.

For this flan cake I decided to intensify the espresso flavor a little. If you are not an espresso fan, you can leave it out of the flan but trust me you want it in the chocolate cake layer.

Not only does it add a a punch of flavor but it also adds a a few little specks of color making it even prettier to look at.

Just wait until you slice it

Chelle Chelle

12 servings

Espresso Flan Cake

A rich and decadent cake that is topped with a delicious flan and caramel sauce making this a dessert that has something everyone is sure to LOVE!

20 minPrep Time

1 hr, 15 Cook Time

12 hr, 35 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

For the cake

1/2 cups caramel sauce

1 cup + 2 Tablespoons all-purpose flour

1/3 cup unsweetened cocoa powder

2 teaspoons espresso powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup chocolate chips (semisweet or bittersweet)

6 tablespoons butter

1/2 cup low fat buttermilk

1/2 cup sugar

2 large eggs

1 teaspoon vanilla bean extract (or vanilla extract)

For the Flan

28 ounces sweetened condensed milk

2 1/2 cups whole milk

6 ounces cream cheese, room temperature

6 large eggs

4 large egg yolks

1 teaspoon vanilla bean extract (or vanilla extract)

1 teaspoon espresso powder

Directions

Preheat oven to 350

Spray a bundt pan, or an angel food pan (with no removable bottom) with nonstick spray

Pour caramel sauce into bottom of pan, set aside

In a large bowl whisk together flour, cocoa powder, espresso powder, baking soda and salt

In a large microwave safe bowl melt together chocolate chips and butter, stirring every 20-30 seconds until smooth (mine took 1 minute, 20 seconds)

Stir in buttermilk and sugar until combined

Add into flour mixture with eggs & vanilla bean extract, stirring until just combined

Spoon batter (it will be very thick) into prepared pan, on top of the caramel sauce

In a blender (or food processor) combine all the flan ingredients together until it is smooth

Pour mixture over chocolate batter

Place bundt pan into a large roasting pan

Fill pan half way up side of the bundt pan with warm water

Place into oven

Bake for 1 hour - 1 hour & 20 minutes, or until a toothpick inserted into the top comes out clean

Remove bundt pan from water bath and let cool completely

Once cooled place into refrigerator and let cool for at least 8 hours up to 24 hours in the pan

When ready to serve gently turn over onto a plate or cake stand

Serve & ENJOY!!

Notes

**If cake will not release after cooled place into warm water bath for 4-5 minutes and then try to remove again

Nutrition

Calories

1374 cal

Fat

85 g

Carbs

92 g

Protein

60 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://sparklesnsprouts.com/2017/05/02/espresso-flan-cake/

All images are the property of Sparkles n Sprouts, to use image please contact the webmaster at michelle@sparklesnsprouts.com

The key is…

You have to make this ahead. Like the day ahead. The first time I made it I did not let it sit up long enough and lets just say it wasn’t very pretty…but the second one…well it was amazing.

Even though it takes some time to make … it is worth every minute (ok hours).