Description
Indulgent Mexican chocoflan blends rich chocolate cake with silky smooth custard in a mesmerizing dessert that defies gravity. Caramel-glazed layers melt together, promising pure bliss with each heavenly spoonful you savor.
Ingredients
Scale
Wet Ingredients:
- ½ cup buttermilk
- ¼ cup vegetable oil
- ½ cup hot water
- 4 large eggs
- 1 egg
- 1 tablespoon (1 tsp) vanilla extract
Dairy Ingredients:
- 1 (12 ounces) can evaporated milk
- 1 (14 ounces) can sweetened condensed milk
- ½ cup store-bought caramel sauce or cajeta (Mexican goat milk caramel)
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
Instructions
- Warm the oven to 375F (190C), preparing for a delectable dessert adventure.
- Generously lubricate a Bundt pan with butter or cooking spray, ensuring complete coverage.
- Drizzle caramel sauce across the bottom of the pan, tilting to create an even, glossy coating.
- Combine flan ingredients in a blender: evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Pulse until silky smooth and free of lumps.
- Prepare chocolate cake mixture according to package instructions or craft a homemade version in a mixing bowl.
- Carefully cascade the chocolate cake batter into the caramel-lined Bundt pan, creating a rich base layer.
- Delicately pour the flan mixture over the chocolate layer, trusting the magical baking process to create a stunning inverted dessert.
- Securely wrap the entire pan with aluminum foil to prevent moisture intrusion.
- Position the Bundt pan inside a large roasting pan, then fill the outer pan with hot water, creating a gentle water bath about 1-2 inches deep.
- Bake for approximately 60-70 minutes, checking for doneness by inserting a toothpick into the cake’s center.
- Remove from the water bath and allow the chocoflan to cool naturally at room temperature for one hour.
- Transfer to the refrigerator and chill for a minimum of 4 hours, preferably overnight, to set the layers and enhance flavors.
- When ready to serve, carefully invert the pan to reveal the stunning caramel-coated chocoflan.
Notes
- Achieve the perfect caramel swirl by warming the sauce slightly before coating the Bundt pan for even distribution.
- Prevent cake batter from mixing with flan by pouring it gently over the back of a spoon, creating a smooth layering effect.
- Use room temperature ingredients to ensure smoother blending and consistent texture throughout the dessert.
- Ensure a leak-free water bath by wrapping the Bundt pan’s exterior with aluminum foil, preventing water from seeping into the cake mixture.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 54 mg