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Chocolate Flan Cake Recipe

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Chocoflan is a delightful Mexican dessert that combines a rich chocolate cake base with a smooth, creamy flan topping, all layered atop a luscious caramel sauce. Baked together in a water bath, this elegant treat offers a perfect balance of textures and flavors, making it a crowd-pleaser for any occasion.

Ingredients

Caramel

  • ½ cup granulated sugar

Flan

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 large eggs
  • 1 tablespoon vanilla extract

Chocolate Cake

  • 1 box chocolate cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C) and bring water to a boil for the water bath to ensure even cooking of the flan and cake layers.
  2. Combine Ingredients: In a blender or mixing bowl, blend the sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract until smooth to make the flan mixture. Then, prepare the chocolate cake batter according to box instructions by combining the cake mix with 3 eggs, vegetable oil, and water.
  3. Prepare Your Cooking Vessel: Grease a bundt pan thoroughly. In a saucepan, melt the granulated sugar over medium heat until it turns a golden caramel color. Immediately pour the caramel into the bundt pan, swirling to coat the bottom evenly.
  4. Assemble the Dish: Pour the chocolate cake batter over the caramel in the bundt pan, then carefully spoon the flan mixture on top of the cake batter to form distinct layers without mixing.
  5. Cook to Perfection: Cover the bundt pan with aluminum foil. Place it inside a larger roasting pan and pour hot water into the outer pan until it reaches approximately 1 inch up the sides of the bundt pan. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the cake comes out clean.
  6. Finishing Touches: Allow the chocoflan to cool completely at room temperature. Once cooled, refrigerate the chocoflan for at least 4 hours, preferably overnight, to set and develop flavors.
  7. Serve and Enjoy: To serve, carefully invert the bundt pan onto a serving plate so the caramel tops the chocoflan. Slice into portions and serve chilled for the best taste experience.

Notes

  • Use a deep roasting pan to allow enough water for the water bath without spilling.
  • Be cautious when pouring the hot caramel into the bundt pan as it can cause burns.
  • Let the chocoflan cool sufficiently before inverting to prevent cracking or breaking.
  • The water bath helps prevent the flan from curdling and keeps it smooth and creamy.
  • For easier release, grease the bundt pan generously and ensure caramel coats the bottom completely.

Find it online: https://oliviabakes.com/chocolate-flan-cake-recipe/