Description
Chocoflan magic blends Mexican culinary tradition with rich chocolate and silky caramel-topped custard in one stunning dessert. Luscious layers promise a perfect balance of flavor and texture that will transport dessert enthusiasts to a world of sweet indulgence.
Ingredients
Scale
- ½ cup caramel sauce or cajeta (Mexican goat milk caramel)
- 12 oz (340 g) evaporated milk
- 14 oz (397 g) sweetened condensed milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 egg
- ½ cup hot water
- 1 tsp vanilla extract
Instructions
- Preparation: Warm the oven to 375F (190C). Generously coat a Bundt pan with butter or nonstick spray, then drizzle caramel sauce across the bottom, ensuring an even, glossy layer.
- Flan Mixture: Blitz evaporated milk, sweetened condensed milk, eggs, and vanilla in a blender until silky smooth and completely incorporated.
- Cake Batter: Mix chocolate cake ingredients according to package instructions or prepare homemade chocolate cake batter in a mixing bowl.
- Assembly: Pour chocolate cake batter into the caramel-lined Bundt pan, then delicately cascade the flan mixture over the cake layer. Remain calm as the layers will magically transform during baking.
- Baking: Encase the Bundt pan with foil, then nestle it within a large roasting pan. Fill the roasting pan with hot water approximately 1-2 inches deep, creating a gentle water bath.
- Cooking: Bake for 60-70 minutes until a toothpick inserted into the cake emerges clean and spotless.
- Cooling: Extract the pan from the water bath and allow it to rest at room temperature for one hour. Afterward, refrigerate for a minimum of 4 hours, though overnight chilling yields optimal results.
Notes
- Use exact measurements for both cake and flan components to ensure perfect texture and consistent results.
- Allow ingredients to reach room temperature before mixing to help batter blend smoothly and avoid dense, heavy texture.
- Wrap Bundt pan’s exterior with aluminum foil to prevent water seepage and maintain even heat distribution during baking.
- Let chocoflan rest completely at room temperature before refrigerating to help layers set properly and prevent potential cracking.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg