Thank you to Mona from cookwithme_md, this beautiful dessert can be added into all our Ramadan dessert rotations. 

This eye catching dessert is called magic flan cake because the layers magically separate while baking in the oven. The cake layer rises to the top while the flan layer is under it and over the caramel layer.

Mona grew up havinv flan for dessert in Ramadan. It was topped with pomegranates and other kinds of fruits. This cake elevates the plain flan dessert we all know and love into a whole new level! Mona said she really loves the contrast between the sweetness of the caramel, the creaminess of the flan, and the bitterness of the chocolate layer.

She said she has made this dessert a few times before using different recipes. One of those recipes is more technical and needs a lot of attention to detail and care while making it and although the results are delicious, it was very time consuming to make. This recipe is fast and easy and it’s absolutely delicious. Feel free to use store-bought cake mix instead of making the cake from scratch. You can also use store-bought caramel sauce (I had some left over homemade caramel sauce so I used it for this cake).

It needs at least 4 hours to set in the fridge so make sure you make it early in the day so you can have it after your iftar!

Ingredients:

-caramel sauce

-5 eggs

-1 cup evaporated milk

-1 tablespoon vanilla

-1/2 cup sweetened condensed milk

-1.5 cups whole milk

-3/4 cup sugar

-1/2 cup vegetable oil

-1 cup flour

-1/4 cup cocoa powder

-1 tablespoon baking powder

 

Instructions:

1.) Pour the caramel sauce into the pan and distribute evenly.

2.) First, we will make the flan layer:

Mix 3 eggs, 1 cup evaporated milk, 1 tablespoon vanilla, 1/2 cup sweetened condensed milk and 1 cup whole milk together.

Once it’s all combined, pour this flan mixture onto the caramel coated pan.

3.) Next we will make the cake layer:

In a bowl, mix together 2 eggs and 3/4 cup sugar. Add 1/2 cup oil. Next, add 1 cup flour, 1/4 cup cocoa powder and 1 tablespoon baking powder. Next, add 1/2 cup milk.

You can now add this cake mixture into the pan right on top of the flan later. Do not worry about keeping them separate. The 2 layers will separate on their own in the oven.

4.) Bake in a preheated oven at 360 degrees for 40-50 minutes. Make sure to bake it in a water bath.

5.) Refrigerate this cake for at least 4 hours.

Enjoy!

Thanks again to Mona for sharing this gorgeous cake recipe. Please follow her on Instagram and when you make this or any of her recipes, tag her or send her a picture of your remake.