Make a delicious duo-cake that ‘s part chocolate mud cake and part flan. It’s made using the Well and Good Mud Cake Mix and a few other everyday ingredients.

This recipe is free from gluten, nut, and dairy.

Ingredients

• 160g caramel sauce (thick consistency)
• 1 tbsp fresh whole milk

Chocolate Cake Components:

• 1 Well and Good Mud Cake Pack
• 2 Large eggs
• ¼ cup (60ml) water (adjusted from initial recipe)
• ½ cup (125ml) vegetable oil

For the Flan:

• 1 x 400g can of evaporated milk
• 1 x 397g can of sweetened condensed milk
• 120g room temperature cream cheese (full-fat)
• 3 large eggs
• 2 tsp extract from vanilla bean
• ¼ tsp salt

Method

1. Heat the oven to 170C (160C fan).
2. Liberally grease a 27cm bundt tin with butter, then coat the bottom with half the caramel sauce and put the tin into a larger roasting tin about 40cm x 28cm in size.
3. In a sizable mixing bowl, blend the mud cake mix with water, eggs, and oil. Stir this mixture with a wooden spatula until you achieve a uniform texture.
4. Pour the mix into the prepared baking tin, ensuring the surface is leveled using a spatula.
5. To create the flan mixture, incorporate all listed ingredients in a blender and blend till you get a smooth texture, around 15 seconds.
6. Gently pour this flan mixture over the previously poured cake mix in the baking tin. Secure the top of the baking tin with greaseproof paper, followed by a foil layer, ensuring it’s sealed well.
7. After preparing the cake in the tin, position it in a larger roasting tray. Pour boiling water into the roasting tray so it surrounds the cake tin, rising to about 2cm on the tin’s sides.
8. Place this setup in the oven to bake. It should take approximately an hour or until an inserted toothpick comes out with minimal residue. Halfway through, around the 30-minute mark, rotate the tin for a uniform bake.
9. After baking, carefully lift the cake tin from the water bath, discard the foil and greaseproof paper, and let it cool for about an hour.
10. Once the cake has thoroughly cooled, turn it upside down onto a broad, circular serving plate. You might need to gently jiggle it for the cake to detach from the tin.

Quick tips:

• It’s best to let the cake chill in the refrigerator for a minimum of two hours or, if possible, let it rest overnight. When serving, mix the leftover 80g caramel with milk to create a drizzling consistency and pour it over the flan.
• Different ovens may vary in baking time. Always test your cake’s readiness by inserting a skewer. If it comes out neat and clean, the cake is baked perfectly.

Recipe credit: Adapted from Yotam Ottolenghi’s recipe for chocoflan.