Chocolate Cake with Crème Caramel: A Double Delight of Flavor and Texture

Download Our App

Online Marketplace

Articles

Chocolate Cake with Crème Caramel: A Double Delight of Flavor and Texture

06/30/2025By: Tasnim.h

Chocolate Cake with Crème Caramel, sometimes called "Two-Layer Cake" or "Flan Cake," is an elegant dessert that combines the rich flavor of chocolate cake with the silky smoothness of crème caramel. This unique fusion makes it a favorite for special occasions, birthdays, or as a luxurious treat after a hearty meal. What makes it even more magical is the way the layers naturally separate during baking, creating a stunning visual effect and an unforgettable taste.

🌟 Why We Love This Cake:

• Balanced flavor: A blend of bittersweet cocoa and sweet caramel. • Wonderful texture: A creamy top layer over a soft, moist chocolate cake. • Visually appealing: A beautiful presentation perfect for serving guests.

📝 Ingredients:

1. Crème Caramel Layer: • 3 eggs • 1 can sweetened condensed milk (397g) • 2 cups whole milk • 1 tsp vanilla extract • A small pinch of salt 2. Chocolate Cake Layer: • 2 eggs • ¾ cup sugar • ½ cup vegetable oil • ½ cup milk • 1 tsp vanilla extract • ¾ cup all-purpose flour • ¼ cup cocoa powder • 1 tsp baking powder • A pinch of salt For the Caramel (burnt sugar): • ½ cup sugar (to be melted and poured into the bottom of the cake pan)

👨‍🍳 Preparation Steps:

1. Make the caramel: In a small pan, heat the sugar over medium heat until it melts and turns golden brown. Quickly pour the caramel into your cake pan and tilt to cover the bottom evenly. Set aside to cool. 2. Prepare the crème caramel mixture: In a blender, mix the eggs, sweetened condensed milk, regular milk, vanilla, and salt until smooth. Pour this mixture gently over the cooled caramel in the pan. 3. Prepare the chocolate cake batter: In a mixing bowl, beat the eggs and sugar until light and fluffy. Add the oil, milk, and vanilla. Then gradually add the dry ingredients (flour, cocoa powder, baking powder, salt) and mix until you get a smooth batter. Carefully pour the cake batter over the crème caramel mixture. (Don't worry—during baking, the layers will magically switch places.) 4. Bake: Place the cake pan in a larger pan filled with hot water (a water bath). Bake in a preheated oven at 160–170°C (320–340°F) for 50–60 minutes or until a toothpick inserted comes out clean. 5. Cool and serve: Let the cake cool completely, then refrigerate for at least 4 hours (overnight is best). Run a knife around the edges and invert the cake onto a serving plate.

✨ Tips for Success:

• Avoid over-blending the crème caramel to reduce bubbles. • Make sure the water bath stays hot but does not boil during baking. • For extra flavor, add a teaspoon of instant coffee to the cake batter. • Use a solid, non-removable cake pan to prevent caramel from leaking.

✅ Conclusion:

Chocolate Cake with Crème Caramel isn’t just a dessert—it’s a full flavor experience that blends elegance and ease. It’s suitable for all occasions and is sure to become a family favorite everyone will ask for again and again.

* All articles published on this blog are sourced from various websites on the internet and are provided for informational purposes only. They should not be considered as confirmed studies or accurate information. Please verify the information independently before relying on it.