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Chocoflan (Chocolate Flan Cake) Recipe

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Chocoflan, also known as chocolate flan cake, is a delightful two-layer dessert featuring a rich, creamy flan on top of a moist chocolate cake. This traditional Mexican treat combines the luscious texture of flan with the deep flavors of cocoa, caramelized sugar, and a tender cake base. The flan and cake bake together using a water bath method to ensure a perfect, smooth texture in every bite.

Ingredients

Caramel

  • 1 cup (200g) granulated sugar

Flan

  • 4 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 can (14oz) condensed milk
  • 1 1/2 cup (350ml) heavy whipping cream
  • 3/4 cup (170ml) milk
  • 1/2 cup oil

Chocolate Cake

  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup – 2 Tablespoons (36g) unsweetened cocoa powder
  • 1 cup (125g) plain flour
  • 1 Tablespoon baking powder
  • 1/2 cup milk

Instructions

  1. Prepare the bundt pan: Grease the bundt pan thoroughly with vegetable oil or spray it with cooking oil to prevent sticking.
  2. Make the caramel: Melt 1 cup granulated sugar in a saucepan over medium heat, stirring occasionally until it turns a deep amber color and is smooth with no lumps. Remove from heat and let cool slightly before pouring the caramel evenly into the bottom of the bundt pan.
  3. Make the flan mixture: In a deep bowl, beat 4 large eggs with 1 1/2 teaspoons vanilla extract until combined. Add the 14 oz can of condensed milk and whisk well. Then add 1 1/2 cups heavy whipping cream and 3/4 cup milk, whisking until smooth. Set aside.
  4. Make the chocolate cake batter: In a bowl, sift together 1 cup plain flour, 36g unsweetened cocoa powder, and 1 tablespoon baking powder. In another large bowl, beat 1 cup sugar and 1/2 cup oil for 2 to 3 minutes. Add 1 teaspoon vanilla extract and then one egg, mixing well before adding the second egg and beating again. Gradually add the sifted dry ingredients in three batches, mixing gently after each addition. Fold in 1/2 cup milk with a spatula until the batter is smooth.
  5. Assemble the chocoflan: Preheat the oven to 350°F (175°C). Pour the flan mixture gently over the hardened caramel layer in the bundt pan. Carefully pour the chocolate cake batter over the flan mixture, distributing it evenly.
  6. Prepare for baking: Place the bundt pan inside a larger oven-safe pan. Pour hot water into the larger pan until it reaches halfway up the sides of the bundt pan, creating a water bath (bain-marie) to ensure gentle and even cooking.
  7. Bake: Bake in the preheated oven for 1 to 1 1/2 hours. Check doneness by inserting a toothpick into the cake layer; if it comes out clean, the cake is done. After removing from the oven, let the bundt pan sit in the hot water bath for an additional 10 minutes.
  8. Cool and chill: Transfer the bundt pan to a wire rack and allow the chocoflan to cool completely. Refrigerate for at least 4 hours or overnight for the best texture and flavor.
  9. Serve: To serve, place the bundt pan in a larger pan and pour hot water around it until the edges loosen. Carefully invert the chocoflan onto a serving platter and drizzle with any melted caramel leftover in the bundt pan.

Notes

  • Ensure the caramel does not burn; it should be a rich amber color for the best flavor without bitterness.
  • Be gentle when layering the flan and cake batters to avoid mixing them.
  • The water bath is essential for the flan’s smooth texture and prevents cracking.
  • Refrigerating overnight significantly improves the flavor and texture of the chocoflan.
  • Use a bundt pan or fluted tube pan to help the dessert hold its shape and facilitate caramel layer creation.

Find it online: https://bitezly.com/chocoflan-chocolate-flan-cake-recipe-2/