Chocoflan
User Reviews
5
Chocoflan
Description
The Chocoflan recipe begins with a chocolate cake batter made from cocoa powder, sugar, flour, eggs, and milk. This batter forms a moist, slightly dense base with a deep chocolate taste. Over this, a creamy flan mixture of cream cheese, evaporated milk, sweetened condensed milk, eggs, and vanilla is poured gently. When baked in a bundt pan coated with cajeta—a Mexican caramel sauce—the ingredients create a distinct layered effect after baking. The cake bakes beneath while the flan sets on top, resulting in a dessert that contrasts chocolate richness with a smooth, custard-like topping. The cajeta adds a sweet caramel flavor that complements both layers. Careful baking and timely checking are important to avoid overbaking, which can dry the cake and toughen the flan layer.
This dessert is suited for special occasions, offering an impressive presentation with its two-texture combination. The flan topping's creamy texture balances the cake's crumb, making each bite flavorful but never heavy. It can be sliced and served chilled or at room temperature.
Note that the bundt pan requires generous greasing with softened butter and cajeta spread at the bottom to allow the flan to invert correctly after baking. The flan and cake mixtures may intermingle slightly during baking, but this does not affect the layered outcome. Monitoring the bake time is essential to preserve the cake’s moistness and the flan’s smooth texture.
Ingredients
- 5 tablespoons unsalted butter softened, divided
- ½ cup cajeta
- ¾ cup granulated sugar
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk whole
- 4 large egg room temperature, divided
- 1 teaspoon white vinegar distilled
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 4 ounces cream cheese room temperature
- 1 tablespoon vanilla extract
- water as needed, hot
Instructions
- Preheat the oven to 350℉. Generously grease the inside of a bundt pan with 1 tablespoon of softened butter. Pour the cajeta in to coat the bottom and set aside.
- In the bowl of a stand mixer using the paddle attachment or in a large bowl using an electric hand mixer, beat together the sugar and remaining 4 tablespoons of softened butter until creamed.
- In a separate medium bowl, mix together the flour, cocoa powder, baking soda and salt.
- Add the flour mixture to the creamed butter and sugar and mix until combined.
- Add the milk, 1 egg, and vinegar. Mix for another 40-60 seconds until completely smooth.
- In a large blender, add the evaporated milk, sweetened condensed milk, cream cheese, the remaining 3 eggs, and vanilla extract. Blend on high for 30 seconds.
- Pour the cake batter into the prepared bundt pan and spread it evenly. Then, slowly and gently pour the blended flan mixture over the cake batter. It's okay if the cake batter and flan mixture combine a bit. They will invert during baking anyway!
- Cover the bundt pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it covers halfway up the side of the bundt pan.
- Carefully place the roasting pan in the center rack of the oven and bake for 1 hour and 25 to 1 hour and 40 minutes or until the surface of the cake is firm to the touch and a toothpick inserted into the cake comes out clean.
- Remove the pan from the water bath and let it cool completely to room temperature, about 2 hours.
- Slide a knife along the edges of the cake pan to unstick any pieces, then place a large plate or cake stand over the bundt pan. Grasp both of them tightly, give it a little jiggle, then flip it over. The chocoflan should slide right out.
- Remove the pan and scrape any remaining cajeta from the pan onto the cake. Garnish with sliced almonds or chopped pecans and serve.
Notes
- Check doneness carefully near the end of baking to prevent overbaking, which dries the cake and toughens the flan.
- Generously grease the bundt pan with butter and cajeta to aid in release and layering.
- The cake batter and flan mixture may blend slightly during baking but will form distinct layers when cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 426kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 122mg | 41% |
| Sodium | 334mg | 14% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 268mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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