Description
This stunning flan-impossible cake, also known as chocoflan, features a rich chocolate cake base topped with silky flan and glossy caramel. It’s a make-ahead, crowd-pleasing dessert perfect for parties and special occasions.
Ingredients
- 1 cup (200g) granulated sugar (for caramel, or use store-bought cajeta/dulce de leche)
- 1 cup (130g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (Dutch-process preferred)
- 1 tsp (5g) baking powder
- 1/2 tsp (2g) baking soda
- 1/4 tsp (1g) salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (5ml) vanilla extract
- 1/2 cup (120ml) buttermilk (or whole milk with 1 tsp vinegar)
- 1 (14-oz/396g) can sweetened condensed milk
- 1 (12-oz/354ml) can evaporated milk
- 4 large eggs, room temperature
- 4 oz (113g) cream cheese, softened
- 1 tsp (5ml) vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter or nonstick spray.
- Make the caramel: In a small saucepan, heat 1 cup sugar over medium, swirling gently until melted and deep amber (7-10 minutes). Immediately pour into the Bundt pan, tilting to coat the bottom. Let cool and harden.
- Prepare the chocolate cake batter: Sift together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Alternately add dry ingredients and buttermilk, starting and ending with dry. Mix just until combined. Pour batter over cooled caramel and smooth the top.
- Blend the flan mixture: In a blender, combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla. Blend until smooth. Gently pour flan mixture over cake batter in the pan.
- Prepare the water bath: Place Bundt pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan.
- Cover Bundt pan tightly with aluminum foil. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the cake comes out mostly clean (a slight jiggle is okay).
- Remove Bundt pan from water bath and cool at room temperature for 1 hour. Refrigerate (covered) for at least 4 hours or overnight.
- To unmold, run a thin knife around the edges. Place a plate or cake stand on top and flip. If caramel sticks, dip the pan bottom in warm water for 10-20 seconds to loosen.
- Slice and serve chilled. Spoon extra caramel over the top and garnish with berries, whipped cream, or chocolate shavings if desired.
Notes
Grease the Bundt pan thoroughly to prevent sticking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut-based condensed and evaporated milk and coconut oil for butter. Chill thoroughly before unmolding for clean layers. The cake can be made a day ahead and keeps well in the fridge for up to 5 days. For individual servings, bake in ramekins for 25-30 minutes.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1/12th of cake
- Calories: 340
- Sugar: 38
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
Keywords: chocoflan, flan-impossible cake, Mexican dessert, party dessert, caramel flan cake, chocolate flan cake, make-ahead dessert, Bundt cake, easy chocoflan, potluck dessert