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Chocoflan

A magical dessert combining rich chocolate cake and luscious flan, perfect for impressing guests and loved ones.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Treat
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Flan
  • 1 can Sweetened Condensed Milk 14-ounce can
  • 1 can Evaporated Milk 12-ounce can
  • 4 oz Cream Cheese, softened Adds a velvety texture
  • 3 Large Eggs, room temperature Bind the ingredients together
  • 4 tsp Vanilla Extract Enhances the overall flavor
  • 1/4 cup Cajeta (or Dulce de Leche) Rich caramel-like sauce
For the Cake
  • 10 tbsp Unsalted Butter, softened Crucial for cake texture
  • 1 cup Granulated Sugar Sweetens the cake
  • 1 Large Egg, room temperature For structure
  • 1 3/4 cups All-Purpose Flour Forms the backbone of the cake
  • 1/2 cup Unsweetened Cocoa Powder Provides rich chocolate flavor
  • 1 tbsp Ground Cinnamon Adds aromatic depth
  • 1 tsp Baking Powder Leavening agent
  • 3/4 tsp Baking Soda Leavening agent
  • 1 1/4 cups Buttermilk Contributes moisture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan with softened butter.
  2. Drizzle the cajeta at the bottom of the pan and boil about 2 quarts of water in a separate pot.
Make the Cake Batter
  1. In a bowl, cream the unsalted butter and sugar together until light and fluffy, about 3-5 minutes.
  2. Beat in one large egg, then whisk together the dry ingredients in another bowl.
  3. Gradually add the dry mixture to the butter mixture, alternating with buttermilk until combined.
Blend the Flan
  1. In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, remaining eggs, and vanilla extract. Blend until smooth.
Assemble the Magic
  1. Spread the chocolate cake batter into the bundt pan, then pour the flan mixture over the batter.
Bake in a Water Bath
  1. Place the bundt pan into a roasting pan and pour boiling water into the roasting pan to reach 2 inches up the sides of the bundt pan.
  2. Cover the bundt pan with buttered foil and bake for approximately 1 hour.
Cool Down & Flip
  1. Let the cake cool on a wire rack for at least 1 hour before inverting onto a serving plate.

Notes

Ensure all ingredients are at room temperature for optimal blending. Grease the bundt pan well to prevent sticking. Allow the cake to cool completely before inverting.