Chocoflan

This cake is awesome! It combines two of the most irresistible and heavenly treats; chocolate cake and leche flan (custard). I knew right away when I stumbled upon the recipe that I have to make it. I always make leche flan at home because it is one of my family’s favorite desserts. Who can resist a slice of this decadent treat? This cake starts with a coat of caramel sauce at the bottom of the pan. I used maple syrup instead because I did not have caramel sauce on hand. The cake batter is then spread evenly over the sauce and then the flan mixture is slowly poured over the batter. The two mixtures seem to mix together but incredibly, they completely separate while baking. The flan ended up at the bottom while the chocolate cake on top. The result was a match made in heaven. Indulge!

4.0 from 1 reviews

Chocoflan

 

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Prep time

20 mins

Cook time

1 hour 15 mins

Total time

1 hour 35 mins

 

Author: Liza A

Serves: 10 servings

Ingredients

• ¼ cup caramel sauce ( I used maple syrup)

For the cake:

• 10 tbsp unsalted butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1¾ cups all-purpose flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• ⅓ cup cocoa powder
• 1¼ cups buttermilk

For the flan:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 4 ounces cream cheese, room temperature
• 3 eggs
• 1 tbsp vanilla extract

Instructions

1. Put oven rack in the middle of the oven and preheat to 350 degrees F.
2. Coat a Bundt pan with a little butter, then coat the bottom with ¼ cup caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
3. For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat ⅓ of the flour mixture, and ½ of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
5. Scoop the cake batter into the prepared Bundt pan and spread evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
6. Carefully slide the pan into the oven, and bake for 1 hour to 1 hour and 15 minutes or until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. Baking time may vary, depending on the oven. So take a peek at the cake after 1 hour. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, and flip over. Remove the pan and scrape any remaining sauce from the pan onto the cake.
8. Serve and enjoy!

Notes

Recipe source: food network

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