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Quick and Easy Chocolate Flan Cake

Looking for a quick and beautiful dessert? This is a take off of the chocolate Bodentorte-wanna-be- Black Forest. I use a cake mix, because it's light and makes for just the right flavor combinations.


  • 1 Devil's Food Chocolate Cake Mix ( will make 2 cakes or cupcakes on the side)
  • 1/2 - 3/4 can cherry pie filling
  • 2 cups sliced fresh strawberries
  • 1 cup whipping cream 
  • 1 teaspoon sugar
  1. Grease a flan cake pan well, making sure all the creases get covered. Dust with flour and tap to cover lightly. 
  2. Mix cake according to package directions. Spread about half of the batter into pan, to just below the rim. Use the leftover batter for cupcakes.
  3. Bake at 350° F for about 25 minutes, until toothpick tests done.
  4. Let sit in pan for about 10 minutes. Loosen edges with butter knife or pull back from edge with clean fingers if some help is needed. Cover with a cake plate and flip. It patches easily if you don't totally succeed. Allow to cool. 
  5. Mix cherry pie filling and strawberries. Spread onto cake.
  6. Beat whipping cream with sugar until you can lift beaters to form peaks. 
  7. Spread onto cake. Keeps well for next day. 
Alternately, with the extra batter, stir in the other half of the cherry pie filling and bake in a square pan. Freeze to have on hand to serve with ice cream and hot fudge sauce.


  1. This looks so delicious! The alternate idea for the extra batter sounds great too. Two desserts in one recipe! I must give this a try.

  2. I've often wanted to try to make a Black Forest Cake and this looks like an easy...and delicious way!

    1. Elaine, it is!! It always disappears quickly. It is our 10 year-old-grandson's favorite.

  3. Would my Nordic Ware Non-Stick Quiche/Tart Pan work as the flan cake pan in your recipe?

    1. The difference between a tart pan and a flan cake pan is that the flan pan has a raised center. Once the cake is baked and inverted onto a serving plate you have a hollow that you can fill with fruit, whipped cream etc. A flan cake pan basically is used with a cake batter while a tart or quiche pan is usually used for rolled pastry or a crumb based crust that you can press into the pan and and up the sides - like a pie crust. Using a tart pan for a cake batter ( like this recipe) would give you a level cake with no sides to hold the filling. I hope this clarifies your question. I know the different variations can get confusing because they kind of look the same but are different in how they are used and the end result.

    2. I just googled flan pans and it seems like there are different varieties. The one that I am referring to is a German variation - you may want to look for a Boden Torte pan. This one is specifically designed for cakes that you want to fill. You can look on amazon or in a specialty kitchen store. I hope that helps.

    3. Thank you Anneliese, your information is VERY helpful! That hollow to fill with the fruit etc is a key part of this delicious looking creation! (plus you've given me an excuse to do a little shopping)

  4. Anneliese , I wanted to get back to you and let you know I did find a very nice pan, made this Flan Cake and it was delicious. Thank you!! Maureen

    1. Thank you, Maureen! I'm so glad it was worth it!


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