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Chocoflan (Mexican Cake with Flan and Chocolate Cake Layers) Recipe

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★★★★★

4.7 from 73 reviews

Chocoflan is a delightful two-layer dessert combining a rich chocolate cake base with a smooth, creamy flan topped with warm caramel sauce. This elegant treat bakes together in a water bath to ensure a moist cake and perfectly set flan, making it a decadent and impressive dessert for any occasion.

Ingredients

Scale

Cake

  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
  • 1/4 cup homemade or store-bought caramel sauce
  • 1 cup (215 g) lightly packed dark brown sugar
  • 1 large egg, room temperature
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/4 cup unsweetened Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (120 ml) brewed coffee or water, room temperature
  • 1/2 cup (120 ml) buttermilk, room temperature

Flan

  • 5 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 1 cup (235 ml) whole milk or half-and-half

Instructions

  1. Prepare the pan: Arrange a rack in the middle of the oven and preheat to 350ºF (175ºC). Grease a 10- to 12-cup Bundt pan thoroughly with 2 tablespoons of butter, ensuring all crevices are coated. Pour the caramel sauce into the bottom of the pan and set aside.
  2. Make the chocolate cake batter: In the large bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the dark brown sugar and 1/2 cup of softened butter on medium-high speed for 3 to 5 minutes until the mixture is light and fluffy. Add the 1 large egg and beat until fully combined.
  3. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt.
  4. Mix batter ingredients: Add half of the dry ingredients to the sugar and butter mixture, beating just until incorporated. Pour in the brewed coffee or water and mix until combined. Add the remaining dry ingredients and the buttermilk last, and beat gently until just combined—avoid overmixing to keep the cake tender. Pour the prepared batter evenly over the caramel layer in the Bundt pan.
  5. Prepare the flan mixture: In a large bowl, whisk together the 5 eggs, sweetened condensed milk, and vanilla extract until blended. Add the whole milk or half-and-half and whisk again until the mixture is smooth and a few bubbles appear on top.
  6. Layer the flan: Slowly pour the flan mixture over the back of a large spoon into the Bundt pan. This technique gently spreads the flan over the cake batter without disturbing it.
  7. Set up a water bath: Tightly cover the Bundt pan with aluminum foil. Place the pan inside a large roasting pan. Carefully transfer both pans to the oven. Pour about 3 cups of boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan. If needed, add more warm water to maintain the water level.
  8. Bake the chocoflan: Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out mostly clean with just a few crumbs attached. The flan will continue to set as it cools.
  9. Cool and refrigerate: Remove the Bundt pan from the water bath and wire rack. Uncover and let cool at room temperature for 1 hour. Then refrigerate for at least 2 hours or up to 3 days before unmolding and serving. If refrigerating longer, cover the pan with foil.
  10. Unmold the chocoflan: To unmold, loosen the sides of the cake by carefully placing the Bundt pan in a large bowl of hot water for a few minutes. Place a serving platter upside down on top of the pan and invert quickly to release the cake. Drizzle any leftover caramel from the bottom of the pan over the top of the chocoflan.

Notes

  • Make Ahead: Chocoflan can be prepared up to 3 days in advance. Store in an airtight container and refrigerate.
  • Pouring the flan mixture over the back of a spoon helps prevent it from disturbing the cake batter layers.
  • Use a water bath to ensure even cooking and prevent cracking or curdling in the flan layer.
  • Room temperature ingredients help ensure a smooth batter and even baking.
  • Letting the chocoflan chill improves the texture and makes it easier to unmold.

Keywords: Chocoflan, chocolate cake, flan, caramel, layered dessert, Mexican dessert, bundt cake, water bath baking

Find it online: https://thefoodrecipe.com/chocoflan-mexican-cake-with-flan-and-chocolate-cake-layers-recipe/