Chocoflan (Mexican Flan and Chocolate Cake Blend) Recipe

Introduction

Chocoflan is a delightful two-layer dessert combining rich chocolate cake with creamy flan, topped with a luscious caramel glaze. This elegant treat is perfect for special occasions or whenever you want to impress with a unique, homemade dessert.

Ingredients

• 1/2 cup (99g) granulated sugar
• 1/2 cup (113g) hot water
• 1/2 teaspoon espresso powder
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) buttermilk
• 1 large egg, at room temperature
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1 cup (198g) granulated sugar
• 6 tablespoons (31g) black cocoa powder
• 6 tablespoons (32g) Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• One 14-ounce can (397g) sweetened condensed milk
• 1 1/2 cups (340g) evaporated milk
• 5 large eggs, at room temperature
• 4 ounces (113g) cream cheese, softened
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 teaspoon King Arthur Pumpkin Pie Spice (optional)
• 1/8 teaspoon table salt
• Dulce de leche, for drizzling

Instructions

1. Step 1: Preheat the oven to 350°F. Choose a 12-cup Bundt pan with a simple design to prevent sticking. Generously spray it with nonstick spray and place it inside a roasting pan.
2. Step 2: Make the caramel by warming the sugar in a small heavy-bottomed skillet over medium heat. Stir frequently with a spatula as the sugar melts into an amber caramel, about 7 to 10 minutes. Immediately pour the caramel into the bottom of the prepared pan and set aside.
3. Step 3: In a medium bowl or liquid measuring cup, combine the hot water and espresso powder, stirring to dissolve. Whisk in the oil, buttermilk, egg, and vanilla extract. Set this wet mixture aside.
4. Step 4: In a large bowl, sift together the flour, sugar, black cocoa, Dutch-process cocoa, baking powder, baking soda, and salt. Whisk to combine evenly.
5. Step 5: Add the wet ingredients to the dry ingredients and whisk until fully combined. The batter will be thick. Pour the batter over the caramel in the Bundt pan, using a spatula to spread it evenly.
6. Step 6: In a food processor or high-speed blender, combine the sweetened condensed milk, evaporated milk, eggs, softened cream cheese, vanilla extract, pumpkin pie spice (if using), and salt. Blend until completely smooth, about 25 to 30 seconds.
7. Step 7: Using a ladle or large scoop, gently spoon the flan mixture over the chocolate cake batter. Do this slowly and carefully to keep the layers separate.
8. Step 8: Cover the Bundt pan loosely with aluminum foil. Place the roasting pan with the Bundt pan inside the oven, then pour hot water into the roasting pan until it reaches 2 to 3 inches up the sides of the Bundt pan.
9. Step 9: Bake for 1 hour. Then remove the foil and bake for an additional 40 to 50 minutes. The chocoflan is done when a toothpick inserted into the cake comes out mostly clean with some fudgy crumbs.
10. Step 10: Remove the Bundt pan from the roasting pan and cool completely on a rack, about 2 hours. Cover loosely with foil and refrigerate for at least 2 hours or overnight.
11. Step 11: About 1 hour before serving, remove from the fridge and let warm to room temperature for 30 to 45 minutes. Run a thin knife or offset spatula around the edges to loosen it from the pan.
12. Step 12: Place the Bundt pan back in the roasting pan and add boiling water to 2 to 3 inches up the sides. Let sit for 20 to 25 minutes. Then invert quickly onto a serving plate. Drizzle with dulce de leche if desired.

Tips & Variations

• Use a simple Bundt pan design to prevent the dessert from sticking and ensure easy removal.
• Espresso powder enhances the chocolate flavor but can be omitted if preferred.
• Allow the chocoflan to chill overnight for firmer layers and better flavor melding.
• Try adding a pinch of cinnamon or pumpkin pie spice to the flan for warming autumn notes.

Storage

Store leftover chocoflan loosely covered with plastic wrap in the refrigerator for up to 3 days. It is best enjoyed chilled or at room temperature. Freezing is not recommended, as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan for chocoflan?

A 12-cup Bundt pan with a simple design is ideal to prevent sticking and maintain the dessert’s layered effect. More intricate pans may cause the chocoflan to stick and break when unmolding.

Why is hot water added to the roasting pan during baking?

The hot water creates a water bath that gently cooks the flan layer, ensuring it sets with a creamy texture without curdling or cracking. It also helps the cake bake evenly.