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!

Cooking Tips

To ensure your chocoflan turns out perfectly, here are a few tips. First, make sure your flan mixture is well blended. Any lumps can affect the final texture, so blend it until smooth. Second, pour the flan mixture gently over the cake batter to prevent them from mixing too much. Use a ladle if necessary. Lastly, consider baking it in a water bath. This helps regulate the temperature and prevents the cake from drying out. Just place the pan in a larger one filled with water before putting it in the oven. These small steps can make a big difference in the final product.

Serving Suggestions

Chocoflan is versatile when it comes to serving. It stands out on its own, but you can elevate it further. Try adding a dollop of whipped cream on top for extra creaminess. Fresh fruit like strawberries or raspberries can add a nice tartness that balances the sweetness. For a touch of elegance, sprinkle some chocolate shavings or a drizzle of chocolate sauce over the slice. If you’re serving it for a special occasion, consider pairing it with a scoop of vanilla ice cream. The warm cake with cold ice cream creates a delightful contrast that guests will appreciate.

Frequently Asked Questions

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for about five minutes. This homemade version works just fine in the recipe.

How should I store leftover chocoflan?

Store any leftovers in an airtight container in the fridge. It should stay fresh for about 3 to 4 days, but trust me, it probably won’t last that long!

Can I make chocoflan ahead of time?

Making chocoflan a day in advance is a great idea. Just let it cool completely before refrigerating, and it will taste even better the next day as the flavors meld together.

What are some good toppings for chocoflan?

Chocoflan tastes amazing on its own, but you can top it with whipped cream, fresh berries, or a drizzle of chocolate sauce for an extra touch. It’s all about personal preference!

What should I do if my chocoflan cracks while baking?

Cracking can happen if the oven temperature is too high or if it bakes too quickly. Baking it in a water bath helps maintain moisture and even heat, reducing the chance of cracks.

Chocoflan

Liza A

Chocoflan combines rich chocolate cake with creamy flan for a luscious dessert that's both impressive and easy to make, delighting every chocolate lover.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine Mexican

Servings 10 servings

Calories 480 kcal

Ingredients

  

1x2x3x

• 1/4 cup caramel sauce I used maple syrup

For the cake:

• 10 tbsp unsalted butter room temperature
• 1 cup sugar
• 1 egg room temperature
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/3 cup cocoa powder
• 1 1/4 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

 

• Put oven rack in the middle of the oven and preheat to 350 degrees F.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
• 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 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
• For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
• 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.
• 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.
• 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.
• Serve and enjoy!

Notes

Recipe source: food network

Nutrition

Calories: 480kcalCarbohydrates: 63gProtein: 8gFat: 22gSaturated Fat: 13gCholesterol: 90mgSodium: 300mgFiber: 1gSugar: 36g

Keyword chocoflan, chocolate cake, dessert recipe, flan, Mexican dessert

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