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Chocolate Flan Cake

chocolate cake

As soon as end of summer and the beginning of Autumn arrives I start making a lot of chocolate desserts at home whenever I invite guest over. I find chocolate adds that touch of warmth and lets just say “Everyone loves anything chocolate”! Okay, as soon as you hear “Flan”, you’d think will be baking it… Ermm nooo, this is a no bake flan. The texture is an in-between of flan and mousse. Everyone loves a simple chocolate cake but when you have friends over and want to impress your guests than this is the one you’ll be making. It is taking that simple chocolate cake up a notch. The balance between the sweetness from the cake and slight bitterness from the flan will be just so worthy!!!

Chocolate flan cake

Prep Time: 30 minutes

Bake Time: 50 minutes

Rest Time: 3 hours

Total Time: 4 hour, 15 minutes

Servings: 6-8


Chocolate Cake

1 eggs (4 Tbsp yogurt for eggless version)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp corn starch

90g flour

30g cocoa powder

70g Greek Yogurt

65g warm water

1/2 tbsp instant coffee powder

Chocolate Flan

1/2 cup condensed milk

1 cup heavy cream

1 tsp instant coffee (optional)

1/2 cup 70% dark chocolate

2 Tbsp honey

2 tsp gelatine powder (Equal amounts of agar-agar powder)

4 tsp cold water


  1. Chocolate cake: Preheat the oven at 325F and line a 6” baking pan with butter and parchment paper.

  2. In a mixing bowl add both the dry and wet ingredients. Mix until a homogenous mixture forms.

  3. Pour the batter into the cake pan and bake for 45-50 minutes.

  4. Once baked take it out of the oven and let it cool at room temperature.

  5. Chocolate flan: In a bowl add the gelatine powder and cold water. Mix and let it sit for at least 5 minutes, here we are hydrating the gelatine.

  6. In a medium sized pot add the condensed milk, heavy cream, coffee, honey and dark chocolate. Cook until the chocolate has melted. Let it cool for 5 minutes.

  7. Add the gelatine mixture to the chocolate mixture and stir until it is all combined.

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8. Assembly: Use a 6” cake ring, line the cake ring sides with a acetate plastic (I typically get mine from Amazon). Place the chocolate sponge and pour the chocolate flan mixture on top of the sponge. Place it in the freezer for 2 hours. Remove from the freezer and refrigerate it for 30 minutes before consuming.

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