Black Forest Chocoflan Cake (Printable Version)

Chocolate, flan, and cherries combine for a stunning layered dessert with dramatic presentation.

# What You'll Need:

→ Caramel Base

01 - 175 ml sugar
02 - 30 ml water

→ Flan

03 - 4 large eggs
04 - 1 can (397 g) sweetened condensed milk
05 - 1 can (400 ml) whole milk
06 - 1 teaspoon vanilla extract

→ Cake

07 - 100 g unsalted butter, softened
08 - 150 g granulated sugar
09 - 2 large eggs
10 - 180 g all-purpose flour
11 - 30 g cocoa powder
12 - 1 teaspoon baking powder
13 - 60 ml milk
14 - 100 g melted dark chocolate
15 - 200 g pitted cherries

# Steps to Follow:

01 - Heat sugar and water in a pan over medium heat until it caramelizes into a golden-brown syrup. Pour into the base of a baking dish and spread evenly.
02 - In a blender, combine eggs, sweetened condensed milk, whole milk, and vanilla extract. Blend until smooth.
03 - Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in melted chocolate. In a separate bowl, sift together flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
04 - Pour the cake batter into the caramel-lined baking dish. Distribute the cherries evenly over the batter. Slowly pour the flan mixture on top, allowing layers to settle naturally.
05 - Place the baking dish into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the dish. Bake at 175°C for approximately 1 hour or until the flan is set.
06 - Remove from oven and water bath. Allow to cool completely in the dish, then refrigerate for at least 4 hours. To serve, gently run a knife along the edges and invert onto a serving plate. Garnish with extra cherries.

# Additional Tips::

01 -
  • Layers of creamy flan and moist chocolate cake in a single pan
  • The magic of cherries and chocolate in every bite
  • The ultimate party trick with striking layers that unmold perfectly
  • Perfect to make ahead chills beautifully and gets better overnight
02 -
  • The cake self-inverts during baking so you get perfect layers every time
  • A true crowd pleaser that feels fancy but needs no special mold
  • Keeps for days and tastes even better the next day
03 -
  • Swirl and watch the caramel carefully as it can burn in seconds
  • Blending the flan very smooth is key for silky layers
  • Always let the cake chill completely before unmolding for clean layers and easy slicing

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