chocoflan

Find out how to make Chocoflan, which combines the creaminess of flan with the richness of chocolate cake for an all-in-one dessert that you will love.&nbsp;

Delicious Chocoflan Recipe

sugar

eggs

sweetened condensed milk

evaporated milk

table cream

oz cream cheese

tsp vanilla extract

chocolate cake mix

indicated

Add the sugar a non-stick pan over medium heat.&nbsp;&nbsp;

The caramel will start to form within about 5 minutes, but it is important to stir constantly to prevent lumps.&nbsp;

It is normal for it to start forming lumps at the beginning and then it will start to melt and once it has dissolved completely and has a golden brown color, it is done.&nbsp;

Pour the caramel into a pre-greased bundt pan and carefully move it from side to side so that the caramel covers the bottom portion of the bundt pan (as shown in image). Please use oven mitts for this part, because adding the hot caramel to the bundt pan will heat it up in a hurry and you don't want to get burned.&nbsp;

Let cool for at least 10 minutes before adding the flan mixture.&nbsp;

For the Caramel

Combine all of the ingredients in a blender and blend until smooth.&nbsp;

Add the flan mixture to the bundt pan where you already added the caramel.&nbsp;

Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375 degrees F or until the flan is partially but not completely firm.&nbsp;

Remove from the oven and remove the aluminum foil

For the Flan

Prepare the batter according to the package instructions.&nbsp;

Pour the batter into the bundt pan on top of the partially cooked flan.&nbsp;

Bake at 375, uncovered, for an additional 40 minutes, or until a toothpick comes out clean.&nbsp;

Let cool for at least one hour in the refrigerator before removing as this will make it easier to remove the chocoflan from the bundt pan.&nbsp;

Remove from the bundt pan and enjoy your perfect chocoflan!

For the Chocolate Cake

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Chocoflan Impossible Cake

condensed milk

cream cheese, (softened)

vanilla extract, (Mexican if possible)

unsalted butter, (softened)

all-purpose flour

cocoa powder, (unsweetened)

cinnamon

baking powder

baking soda

buttermilk

butter (for greasing)

cajeta ((caramel sauce))

You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.&nbsp;

Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.

Boil about 2 quarts of water for the Bain Marie.

For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg.&nbsp;Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.

For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.&nbsp;

Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.&nbsp;

Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake.&nbsp;Pour boiling water in the roasting pan about two inches high.&nbsp;Gently slide the pan onto the middle oven rack.&nbsp;Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)&nbsp;

Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.

Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso!&nbsp;Garnish with more cajeta if desired.&nbsp;

Learn to make chocoflan at home! This delicious Mexican dessert features a layer of creamy flan on top of rich chocolate cake.

Chocoflan

unsalted butter, (softened, divided)

cajeta ((or dulce de leche))

cocoa powder

salt

milk

eggs, (room temperature, divided)

white vinegar

cream cheese, (room temperature)

vanilla extract

Hot water, (as needed)

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 4-6 cups of hot water into the roasting pan or until it covers about 1 inch of the cake 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 1 hour.

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.

Great recipe, thank you! It was delicious, just like the chocoflan I used to eat in Mexico.

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