Chocoflan

CHOCOFLAN - Moist, decadent, chocolate cake layered with a luxurious silky smooth flan and topped with a Mexican caramel sauce Cajeta. This Chocoflan is one of the most delicious and magical cakes you'll ever have. With it’s sweet and creamy vanilla flan on top of a moist chocolate cake, you'll be eating this cake slice after slice!

Course Dessert

Cuisine Mexican

Prep Time 25 minutes

Cook Time 1 hour 20 minutes

Cooling Time 3 hours

Total Time 4 hours 45 minutes

Servings slices

Calories 338kcal

Author Imma

Equipment

Non-Stick 10-inch Bundt pan or Tube pan
Handheld or stand mixer
Blender
Roasting pan
Nonstick aluminum foil

Ingredients

Chocolate Cake

½ cup Cajeta or caramel sauce (plus extra for drizzling at the end)
1 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
2 tbsp vanilla extract
½ cup hot coffee
½ cup buttermilk , (regular or low-fat)
¼ cup chopped pecans or nuts

Flan

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

Instructions

Chocolate Cake

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Grease and flour a 10-inch Bundt or tube pan or use a baking spray instead.
Pour in Cajeta in the bottom of the pan and coat it. Set aside.
Using a mixer, cream together the butter and sugar at a medium to high speed until it’s fluffy and starting to look white, about 4- 5 minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
Sift in the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon into the batter, and then add vanilla extract.
Pour in hot coffee, mix until combined.
Finally pour in the buttermilk.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Flan

(The roasting pan will serve 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 the Cake

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 1 layer of cake and 1 layer of flan.
Do not be alarmed if the cake mixes together. It will separate when it bakes. Cover with foil paper.
Place the cake in a roasting pan, then carefully pour in about 1-inch of hot water to the pan.
Transfer the roast pan into the oven, and bake for an hour, or 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 down, wrap the cake in a saran or plastic wrap (this prevents the chocoflan from absorbing any flavors from the fridge).
Place in the refrigerator until the flan firms up about 2 hours or up to 4 days.
Place a large pan or serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over.
Remove the pan and 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