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Chocoflan (Chocolate flan cake) recipe:

Chocoflan (Chocolate flan cake) recipe: - featured image
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A showstopping dessert that combines rich chocolate cake with creamy vanilla flan, all topped with a luscious caramel.

Ingredients

Scale
  • For the caramel:
  • 1 cup (200g) granulated sugar.
  • For the flan:
  • 4 large eggs.
  • 1 ½ teaspoon vanilla extract.
  • 1 can (14oz) condensed milk.
  • 1 ½ cup (350ml) heavy whipping cream.
  • ¾ cup (170ml) milk.
  • For the cake batter:
  • ½ cup oil.
  • 1 cup (200g) sugar.
  • 1 teaspoon vanilla extract.
  • 2 eggs.
  • ½ cup – 2 Tablespoons (36g) unsweetened cocoa powder.
  • 1 cup (125g) plain flour.
  • 1 Tablespoon baking powder.
  • ½ cup milk.

Instructions

  1. Grease a bundt pan thoroughly with vegetable oil or cooking spray.
  2. To make the caramel:
  3. Melt sugar in a saucepan over medium heat.
  4. Stir occasionally until all sugar has melted.
  5. Continue stirring until it has a deep amber color and is smooth.
  6. Remove from heat.
  7. Pour into the bundt pan.
  8. Set aside to cool and harden.
  9. To make the flan:
  10. In a deep bowl, beat the eggs with vanilla extract.
  11. Add condensed milk.
  12. Whisk until combined.
  13. Add heavy cream and milk.
  14. Whisk well.
  15. Set aside.
  16. To make the cake batter:
  17. In a bowl, combine flour, cocoa powder, and baking powder.
  18. In a separate deep bowl, beat sugar and oil for 2-3 minutes.
  19. Add vanilla and the first egg.
  20. Mix well.
  21. Add the second egg.
  22. Beat well.
  23. Sift the dry ingredients over the egg mixture in three batches.
  24. Mix gently after each addition.
  25. Mix in milk using a spatula until just combined.
  26. To assemble the cake:
  27. Preheat oven to 350°F (175°C).
  28. Pour the flan mixture over the hardened caramel in the bundt pan.
  29. Pour the chocolate cake mixture over the flan, distributing it evenly.
  30. Place the bundt pan in a larger oven-safe pan.
  31. Fill the larger pan with hot water until the water level reaches half the bundt pan.
  32. Bake in the preheated oven for 1 hour to 1 ½ hours.
  33. Insert a toothpick into the cake; if it comes out clean, the cake is done.
  34. Remove from the oven.
  35. Let it sit in the hot water bath for another 10 minutes.
  36. Transfer to a wire rack.
  37. Let it cool completely.
  38. Refrigerate overnight or for at least 4 hours.
  39. To serve:
  40. When ready to serve, take the bundt pan out of the fridge.
  41. Place it in a larger pan.
  42. Pour some hot water into the large pan.
  43. Leave it until the chocoflan has loosened, about 5-10 minutes.
  44. Invert the cake onto your serving platter.
  45. Top with any melted caramel found at the bottom of your bundt pan.

Notes

Grease your bundt pan very well to ensure an easy release.
Don’t overmix the cake batter; mix just until combined.
Chilling overnight is crucial for the best texture and easy flipping.
Use a water bath for even cooking and a smooth flan texture.

Find it online: https://homecookstudio.com/chocoflan-chocolate-flan-cake-recipe/