ChocoFlan

Moist, decadent chocolate cake layered with a luxurious silky smooth flan and topped with a Mexican cajeta. This is one of the most delicious and magical cakes you'll ever have. With its sweet and creamy vanilla flan topping off a moist chocolate cake, you'll be eating this cake slice after slice!

Course Dessert

Cuisine Mexican

Prep Time 25

Cook Time 1 20

Cooling Time 3

Total Time 4 45

Servings

Calories 375kcal

Author Imma

Equipment

10-inch non-stick bundt or tube pan
Handheld or stand mixer
Blender
Roasting pan
Nonstick aluminum foil

Ingredients

Chocolate Cake

½ cup cajeta, plus extra for drizzling on top when serving (you can also use caramel sauce)
1 cup unsalted butter
1 cup granulated sugar
2 large eggs
1¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoon vanilla extract
½ cup hot coffee
½ cup buttermilk, regular or low-fat
¼ cup pecans, chopped (or other nut)

Flan

1 14-ounce can sweetened condensed milk, regular or fat-free
1 12-ounce can evaporated milk regular, low-fat, or fat-free
4 ounces cream cheese, softened
4 large eggs
2 teaspoon vanilla extract

Instructions

Chocolate Cake

Place the oven rack in the middle of the oven—Preheat to 350℉/175℃.
Grease and flour a 10-inch Bundt or tube pan, or use a baking spray instead.
Pour cajeta into the bottom of the pan and turn to coat it. Set aside.
Using a mixer, cream the butter and sugar at a medium to high speed until it’s fluffy and starts looking white, 4-5 minutes. Stir in the eggs, one at a time, beating the mixture well between each addition.
Sift the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon into the batter, and then add vanilla extract.
Pour in hot coffee, and mix until combined.
Finally, pour in the buttermilk.
Stir until everything is fully combined while scraping down the sides of the mixing bowl.

Flan

The roasting pan will work as a water bath during baking.
In a blender, combine all the wet ingredients: condensed and evaporated milk, cream cheese, eggs, and vanilla extract. Pulse high for 30 seconds until all the ingredients are combined.

Assembling and Baking

Gently spoon the chocolate cake batter into the prepared Bundt pan and spread it evenly.
Carefully pour the flan mixture over the chocolate cake batter, forming a layer of cake and a layer of flan.
Don't be alarmed if the cake and flan mix together a little because they will separate while baking. Cover with foil.
Place the cake in the roasting pan, then carefully pour about an inch of hot water into the pan.
Transfer the roasting pan to the oven, and bake for an hour until the surface of the cake is firm to touch or an inserted toothpick comes out clean.
Remove and let it cool to room temperature. Once it has cooled, wrap it in plastic wrap (this prevents the chocoflan from absorbing other flavors from the fridge).
Place in the refrigerator until the flan firms up, about two hours (but it will keep for four days).
Place a large pan or serving platter over the Bundt pan, grasp tightly together, jiggle a little, and flip it over.
Remove the pan, scrape any remaining sauce from the bottom of the pan, and spread it on the cake.
Top with more cajeta and garnish with chopped pecans if desired.

Notes

How to Make a Cajeta? Cajeta is a Mexican caramel sauce. It is a combination of goat's milk, sugar, vanilla, and cinnamon. Slowly simmer them on the stove until it thickens and turns into a caramel. It's also known as "dulce de leche".
You can find Cajeta in most supermarkets, especially in Latin specialty markets or online. If you can't find it, then sub it with a thick caramel sauce.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

The MAGIC of this recipe is the flan will seep through the bottom and the chocolate on top as it cooks.

Nutrition