Ever since I saw a version of this cake on instagram, I didn't rest until I made it! And I didn't regret it! At first, I was a little reticent, because I'm not a big fan of flan, but the idea of a chocolate cake with a creamy layer of vanilla intrigued me.

Make this recipe! It's really worth it. It's special (and sophisticated) enough to bring to Christmas dinner. Everyone will love it.


Serves 8 to 10 people

  • 160g of caramel sauce (I used the Royal brand)

For the cake

  • 120g unsalted butter, room temperature

  • 250g unleavened flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • 60 gr of raw cocoa powder

  • ¼ teaspoon fine salt

  • 100 gr of brown (or coconut) sugar

  • 100 g fine sugar

  • 2 eggs

  • 200 ml milk (with 1 teaspoon of cider vinegar or lemon juice mixed in - it will make it curdled)

For the pudding

  • 1 x 400 gr can evaporated milk

  • 1 x 400g can condensed milk

  • 120 gr natural cream cheese, at room temperature

  • 3 eggs

  • 2 teaspoons vanilla paste (I used paste, but you can use the seeds from the inside of a vanilla pod)



  1. Heat the oven to 160°C. Grease a bundt cake pan generously with butter. Drizzle the base with the caramel sauce. Place the pan into a baking dish and set aside (you will fill it later with water to bake the cake).

  2. Start by making the cake. Sift the flour, baking soda, baking powder, cocoa, and salt into a bowl. Place the butter and both sugars in the bowl of your mixer. Beat with the paddle option, for 3 minutes, until you get a very fluffy and creamy mixture.

  3. Add the eggs one at a time and incorporate well. Add the flour mixture alternately with the curdled milk, 3 times. Transfer the cake batter to the prepared pan, gently level with the back of a spoon.

  4. Proceed to the pudding. Place all the ingredients in a blender glass. Blend for about 15 seconds until well mixed. Drizzle over the chocolate cake batter. Cover the pan with baking paper, followed by foil, and close tightly. Place the pan into the baking pan and pour hot water over it until it reaches about 2 cm from the pan.

  5. Bake for 1 hour. Turn the pan after 30 minutes to bake evenly. The cake is ready when a toothpick inserted comes out almost clean (mine took 1 hour and 20 minutes to be ready). Remove from the water bath and let cool completely.

  6. Gently turn the cake out onto a plate and store in the refrigerator until cold or overnight. To serve, drizzle with more caramel, cut into slices and enjoy!

*Recipe adapted from this recipe