Chocolate Leche Flan Cake Recipe

Preheat oven to 325 degrees F (165 degrees C). Place tray with water for the water bath in the oven on the rack. Place cake pan in the oven to heat up.

Make the caramel for leche flan: In an 8-inch wide, 3-inch tall aluminum cake pan, add sugar. Place over medium heat. Let stand until edges begin to melt and brown, then swirl the pan, away from the heat as needed to prevent burning, to completely melt the remaining sugar and caramelize. Set aside to cool completely. 

Meanwhile, make the leche flan layer: In a large bowl, using a spatula, blend egg yolks, condensed milk, evaporated milk, vanilla extract, and salt until smooth. Pass through a strainer to remove any lumps. Set aside.

In a large bowl, sift flour, baking powder, baking soda, cocoa powder, and salt. Set aside.

In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add and beat in eggs, one at a time. Gradually add flour mixture alternating with the milk. Mix only until blended.

To assemble, pour leche flan batter over the caramel in the cake pan. Pop any bubbles that form on the surface. Slowly pour over the leche flan batter, the cake batter. The cake batter will float on top. Only fill the pan until 3/4 full to allow the cake to rise without spilling over the top. 

Place cake pan into the oven with the water bath, and bake for 50 minutes or until the chiffon springs back when lightly pressed in the middle. Place a sheet of foil on top of the cake if the top is browning too rapidly. 

Remove cake from the oven, and place on a wire rack. Immediately run a knife around the edges and down to the flan underneath the cake. Place a shallow plate with a rim over the cake pan and quickly flip over. Caramel should gradually pool onto the plate. If not, gently tap the pan to help release the flan from its bottom. Remove the cake pan. Chill leche flan cake until cold. Slice and serve cold.