Chocoflan

Moist, decadent chocolate cake layered with silky smooth flan and topped with cajeta, a Mexican caramel sauce. Enjoy this deliciously magical cake that's as gorgeous as it tastes.

Course Dessert

Cuisine Mexican

Prep Time 25

Cook Time 1 20

Cooling Time 3

Total Time 4 45

Servings

Calories 496kcal

Author Imma

Equipment

1 10-inch non-stick bundt or tube pan
1 mixer handheld or stand
1 Blender
1 Roasting pan
Aluminum foil optional

Ingredients

Chocolate Cake

½ cup (150g) cajeta, plus extra for drizzling on top when serving (you can also use caramel sauce)
1 cup (224g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1¾ cups (210g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 teaspoon (5g) baking soda
1 teaspoon (5g) baking powder
½ teaspoon (3g) salt
½ teaspoon (1-2g) ground cinnamon
2 tablespoons (30ml) vanilla extract
½ cup (118ml) hot coffee (or hot water)
½ cup (118ml) buttermilk (regular or low-fat)
¼ cup (30g) chopped pecans (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 (113g) cream cheese, softened
4 large eggs
2 teaspoons (10ml) vanilla extract

Instructions

Chocolate Cake

Place the oven rack in the middle of the oven and preheat it to 350℉ (180℃).
Grease and flour a 10-inch Bundt or tube pan, or spray well with a baking spray.
Pour the cajeta into the bottom of the pan, turn to coat, and set it aside.
Cream the butter and sugar with a mixer at a medium to high speed until fluffy and starting to look white, 4-5 minutes.
Add the eggs one at a time, beating well after 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 thoroughly combined while scraping down the sides of the mixing bowl.

Flan

In a blender, combine all the flan ingredients: condensed and evaporated milk, cream cheese, eggs, and vanilla extract. Pulse high for 30 seconds until all the ingredients are combined.
Gently spoon the chocolate cake batter over the cajeta into the prepared cake pan and spread it out evenly.
Carefully pour the flan mixture over the chocolate cake batter, forming a layer of cake and a layer of flan. Don't worry if the cake and flan mix together a little because they will separate while baking. Cover with foil.
Place the cake in a 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 the touch or a toothpick inserted in the center comes out clean.
Remove and let it cool to room temperature. Once it has cooled, wrap it in plastic wrap to prevent it 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 cake pan, grasp both together tightly, flip it over, and jiggle a little so it releases from the pan.
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

You can find cajeta at Mexican grocery stores. It's a combination of goat's milk, sugar, vanilla, and cinnamon. Feel free to replace it with a thick caramel sauce.
This cake's magic happens in the oven as the flan passes through the cake and ends on the bottom between the cake and cajeta.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition