Never choose between cake and flan again! Instead enjoy a slice of flancocho. It is a layer of cake on the bottom, flan on the top and it’s covered in caramel.
Merry Christmas EVE!! Feliz Dia de Noche Buena!! Because it’s Christmas Eve I have a special surprise for you!
Someone comes up to you and asks, “Would you like cake or flan?”. How are you suppose to choose? Well you don’t have to! I present to you flancocho! It’s cake and flan all in one dessert. It’s a thing of beauty and magic. The name is a combination of flan, the caramel custard layer, and “bizcocho”, the cake layer.
How can this be? Did I bake a flan and a cake and layer them on top of each other? Nope. The bottom layer is a simple box cake and the top layer is a classic cheese flan. First, you pour the caramel into the pan, followed by the flan batter and over that I poured the cake batter. Without mixing the batters I baked it in the oven and the to magically separate and become two separate layers. It’s pretty awesome!
I did not grow up eating flancocho. But recently my mother had tried and insisted that I give it a go. When she explained that it was a cake and flan in one I was 100% on board!
Most flancochos I’ve seen are a vanilla flan with a vanilla cake. I wanted to make something more fun and not so vanilla. (Hehehehe) I decided to go with a coffee flan and a dark chocolate fudge box cake. Yes, it’s as awesome as it sounds! Coffee and chocolate are a perfect pair.
Never choose flan or cake, choose flancocho! In one bite you get creamy custard and tender cake. How amazing is that? It’s a great cake for holidays, birthdays, and to take to a party because it’s a great conversation starter. People are fascinated by how the layers are created. Also, it’s freaking delicious! Flancocho for the win!
More Puerto Rican Desserts:
More Flan Recipes:
Items used in preparing this recipe:
- 1 cup sugar
- 8 oz block of cream cheese, softened
- 1 14 oz can evaporated milk
- 1 12 oz can sweetened condensed milk
- 6 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons instant coffee (dissolved in 1 tbs water)
- 1 teaspoon cinnamon
- 1 box of chocolate fudge cake mix
- 3 eggs
- ⅓ cup oil
- 1 cup water
- butter for greasing pan
- 1 12 cup non-stick bunt pan
- Preheat oven to 350 degrees.
- Grease bunt pan with butter, set aside. Heat sugar in a small saucepan over medium-high heat. Let sugar sit for about 2 minutes until sugar begins to melt. Be sure to keep an eye on the sugar. Once the sugar begins to melt, begin to swirl the pan to help melt the sugar. Continue to swirl until sugar melts smooth, if needed stir gently with a wooden spoon. Be careful not to over brown the sugar.
- Immediately pour caramel into bunt pan, evenly coating the bottom of the pan. You will have to move quickly before the caramel sets. Set pan aside until ready to use.
- Add cream cheese and 2 tablespoons of evaporated milk to the bowl of a stand mixer. With a whisk attachment, whisk the cream cheese and milk until smooth.
- Changing to a paddle attachment, beat in eggs one at a time. You want to change to a paddle attachment so not to incorporate air into the batter. Mix in evaporated milk, sweetened condensed milk, vanilla, cinnamon, and coffee. If there are any cheese lumps floating int he strain it through a fine mesh strainer.
- Pour batter into prepared bunt pan, set aside.
- In a separate bowl combine cake box mix, 3 eggs, water, and oil. Beat until well incorporated. Pour cake batter over flan batter. Do not mix.
- Place bunt pan into a large roasting pan in the oven and pour water into the roasting pan outside of the cake pan until the water covers the flan half way.
- Bake for 1 hour or until set.
- Let flan cool in pan for 5 minutes. Carefully invert onto a large rimmed platter. Place in refrigerator to cool completely.
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