Chocoflan "Magic" Cake

This magical cake is two desserts in one with a rich chocolate cake base topped with decadent flan and caramel sauce.


  • 1/4 cup caramel sauce
  • 1 box chocolate cake mix (including the ingredients it needs)
  • 1/2 cup sour cream
  • Flan layer:
  • 4 ounces cream cheese
  • 2 eggs
  • 1 (14 ounces) can sweetened condensed milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Generously coat a Bundt pan with nonstick cooking spray, making sure to get the middle prong covered as well.
  2. Pour the caramel sauce into the bottom of the Bundt pan; set aside.
  3. Prepare chocolate cake mix according to box, adding the sour cream.
  4. For the flan layer: add all flan ingredients into a blender, and blend for 30 seconds or until completely smooth.
  5. Pour chocolate cake batter into the Bundt pan, followed by the flan mixture. Use the back of a spoon to help flan mixture stay on top of the chocolate cake batter. Cover the Bundt with nonstick foil, leaving some space for the cake to rise.
  6. Place cake in a bain-marie, or water bath, allowing the liquid to come halfway up the outside of the pan. Bake for 1-1 1/2 hours or until a toothpick comes out clean. Let cake cool on a wire rack, then refrigerate for at least 2 hours or overnight.
  7. Turn cake onto a platter, and drizzle with extra caramel sauce and/or chopped almonds. Enjoy this magical cake!