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Chocoflan (Chocolate Flan Cake) Recipe

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Chocoflan, also known as chocolate flan cake, is a delightful Mexican dessert featuring a layer of rich chocolate cake topped with a smooth, creamy flan, all encased in a luscious caramel glaze. This recipe combines moist chocolate cake with a velvety custard flan baked together in a water bath to ensure a perfect texture and an impressive two-layer dessert that guests will love.

Ingredients

Caramel

  • 1 cup (200g) granulated sugar

Flan

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

Chocolate Cake

  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup – 2 tablespoons (36g) unsweetened cocoa powder
  • 1 cup (125g) plain all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup milk

Instructions

  1. Prepare the Bundt Pan: Grease a bundt pan thoroughly with vegetable oil or spray with cooking oil to prevent sticking.
  2. Make the Caramel: Melt 1 cup sugar in a saucepan over medium heat, stirring occasionally until it melts completely and turns a deep amber color without burning. Remove from heat and allow to cool slightly. Pour the caramel evenly into the prepared bundt pan.
  3. Make the Flan Mixture: In a large bowl, beat 4 eggs with 1 1/2 teaspoons vanilla extract. Add the condensed milk and whisk until well combined. Pour in the heavy cream and 3/4 cup milk, then whisk thoroughly. Set aside.
  4. Prepare the Chocolate Cake Batter: In a separate bowl, mix 1 cup sugar, vegetable oil, and 1 teaspoon vanilla extract, beating for 2-3 minutes until smooth. Add eggs one at a time, beating well after each addition. In another bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet ingredients in three batches, mixing gently. Fold in 1/2 cup milk using a spatula until fully incorporated.
  5. Assemble the Chocoflan: Preheat the oven to 350°F (175°C). Pour the flan mixture over the set caramel in the bundt pan. Carefully pour the chocolate cake batter over the flan layer, distributing it evenly.
  6. Bake in a Water Bath: Place the bundt pan inside a larger oven-safe pan. Fill the outer pan with hot water until it reaches halfway up the sides of the bundt pan. Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the cake comes out clean.
  7. Cool Down: Remove the bundt pan from the water bath and let it sit in the hot water for another 10 minutes. Transfer to a wire rack and cool completely. Refrigerate the chocoflan overnight or for at least 4 hours to set.
  8. Unmold and Serve: When ready to serve, place the bundt pan in a larger pan, pour some hot water around it to loosen the cake. Invert the cake onto a serving platter. Drizzle with any melted caramel remaining in the pan.

Notes

  • Ensure the caramel does not burn by monitoring the heat closely while melting the sugar.
  • Baking in a water bath is essential to achieve a smooth flan texture without cracking.
  • Refrigerate the chocoflan for several hours or overnight for best slicing and serving results.
  • Use a deep bundt pan to accommodate the two layers comfortably.
  • Allow the cake to cool completely before inverting to prevent breakage.

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