Chocoflan is a great ending for your Mexican inspired dinner. It is the perfect combination of two wonderful things, rich chocolate cake and a flan layer!
Do not be intimidated when you read the chocoflan recipe. This is not a quick or easy dessert to make, but if you take the time and the effort you will be so richly rewarded. The finished product is a dense chocolate cake topped with flan and caramel. It is not overly sweet, just thick and rich. Interestingly, the layers reverse themselves in this cake during baking so the flan will end up on top of the cake.
If you like this chocoflan recipe, you should check out Mexican Chocolate Pudding Cake. It has two chocolate layers that reverse in the baking process like an impossible cake as well and this moist chocolate cake is super easy to make. If you like a dense chocolate cake check out Chocolate Guinness Cake.
If you like the combination of chocolate and cream cheese, check out Chocolate Cream Cheese Monkey Bread.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Ensure all ingredients, especially the eggs and butter, are at room temperature to achieve a smooth flan texture. Read The Importance Of Bringing Ingredients To Room Temperature
- Be patient when cooling and unmolding your Chocoflan to prevent the layers from separating.
SPECIAL EQUIPMENT NEEDED:
- Bundt Cake Pan or Tube Pan: This is needed for creating the iconic shape of Chocoflan. The central tube allows for even cooking of the thick layers of cake and flan. A 12-cup bundt pan will work well.
- Blender: You can use a blender to mix the flan ingredients until smooth. This helps to create a creamy, lump-free texture.
- Electric Mixer: Useful for creaming together butter and sugar as well as thoroughly mixing the chocolate cake batter. An electric mixer ensures that the mixture is appropriately aerated.
- Large Baking Dish or Roasting Pan: This is used for the water bath method during baking. The Chocoflan needs to be baked in a water bath in a baking pan to ensure gentle and even heat distribution, which is crucial for cooking the flan properly.
- Aluminum Foil: You will need this to cover the Bundt pan while the Chocoflan bakes, preventing the top from burning and ensuring that the heat is well distributed throughout the cooking process.
SUBSTITUTIONS:
- If you want to save some time you can use a chocolate cake mix for the cake layer of the chocoflan.
- If you are out of butter or need a non-dairy option, you can substitute the same amount of vegetable oil or a dairy free margarine.
- Dutch-processed cocoa powder can be used for a smoother, less acidic flavor than natural cocoa powder.
- If you do not have buttermilk, mix 1 cup of milk (dairy or a non-dairy alternative like almond milk) with 1 tablespoon of lemon juice or white vinegar; let it sit for about 10 minutes before using.
- If you do not have cream cheese, mascarpone cheese can be used as a richer alternative.
HOW TO STORE CHOCOFLAN:
- Chocoflan can be kept in the refrigerator for up to 5 days. Make sure it is kept away from strong smelling foods to avoid absorbing unwanted odors.
- Before storing, allow the Chocoflan to cool completely at room temperature after removing it from the bundt pan . Place the Chocoflan into an airtight container or cover it tightly with plastic wrap. Chocoflan should be stored in the refrigerator because it contains flan, which is a custard made with eggs and dairy.
- If you need to store Chocoflan for a longer period, it can be frozen. Wrap it tightly with plastic wrap, then again with aluminum foil to prevent freezer burn and odor absorption. Chocoflan can be frozen for up to 2 months. Thaw the Chocoflan in the refrigerator overnight.
Place an oven rack into the middle of the oven and preheat to 350 degrees. Coat a Bundt pan with butter or vegetable shortening making sure that the pan is completely coated. Pour caramel sauce into the bottom of the pan, distributing it evenly.
Whisk together the flour, baking powder, baking soda and cocoa in a medium bowl.
Add the butter and sugar to a large bowl and using an electric hand mixer or stand mixer, beat until light and fluffy. Beat in the egg.
Beat ⅓ of the flour mixture, and ½ of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
Spoon the cake batter into the prepared Bundt pan and spreading evenly.
In a blender, or with an electric mixer, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds or beat until the mixture is completely smooth.
Slowly pour the flan mixture over the cake batter.
Cover the pan tightly with foil. Pour hot water into a large roasting pan. Make sure you have enough water to come up about 1 inch high. Place your cake pan into the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When the cake is done, remove from the water bath and cool completely to room temperature on a wire rack, about 1 hour.
Invert a large, serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining caramel sauce from the pan onto the cake.
Place an oven rack in the middle of the oven and preheat to 350 degrees. Coat a Bundt pan with butter or vegetable shortening making sure that the pan is completely coated. Pour the cajeta or caramel sauce into the bottom of the pan, distributing it evenly. For the cake: Add the butter and sugar to a large bowl and using an electric hand mixer or stand mixer, beat until light and fluffy. Beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. For the flan: In a blender, or with an electric mixer, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds or beat until the mixture is completely smooth. Spoon the chocoflan cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover the pan tightly with foil. Pour hot water into a large roasting pan about 1 inch high. Place your chocoflan pan into the roasting pan. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan to release the chocoflan and scrape any remaining caramel sauce from the pan onto the cake. Garnish with additional caramel sauce.
Chocoflan
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Ingredients
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