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Chocoflan

Chocoflan
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Experience true kitchen magic! This show-stopping dessert features a rich, cinnamon-spiced chocolate cake on the bottom and a silky, creamy vanilla flan on top. The best part? The layers magically flip in the oven, creating a perfect Pastel Imposible that’s as fun to make as it is to eat.

Ingredients

Scale

For the Pan:

  • 2 tbsp Softened Butter
  • 1/4 cup Cajeta (or Dulce de Leche)

For the Silky Flan Layer:

  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 (12-ounce) can Evaporated Milk
  • 4 ounces Cream Cheese, softened
  • 3 Large Eggs, room temperature
  • 4 tsp Vanilla Extract

For the Rich Chocolate Cake Layer:

  • 10 tbsp Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tbsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1 1/4 cups Buttermilk

Instructions

  1. Prep Your Station: Move an oven rack to the middle and preheat to 350°F (175°C). Generously grease a 12-cup bundt pan with softened butter, getting into every crevice. Drizzle the cajeta evenly in the bottom. Get about 2 quarts of water boiling.
  2. Make the Cake Batter: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy (3-5 minutes). Beat in the egg. In a separate bowl, whisk the flour, cocoa powder, cinnamon, baking powder, and soda. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Mix on low just until combined.
  3. Blend the Flan: In a blender, combine all flan ingredients (sweetened condensed milk, evaporated milk, softened cream cheese, eggs, vanilla). Blend on high for 30 seconds until perfectly smooth.
  4. Assemble the Magic: Spread the thick cake batter evenly into the prepared bundt pan. Then, slowly pour the thin flan mixture over the back of a spoon onto the cake batter. This helps it float on top.
  5. Bake in a Water Bath: Place the bundt pan inside a large roasting pan. Cover the bundt pan tightly with a piece of buttered foil (butter-side down). Carefully pour the boiling water into the roasting pan until it comes 2 inches up the side of the bundt pan. Bake for 1 hour.
  6. Cool Down & Flip: Remove from the oven. The cake should be firm. Let it cool on a wire rack completely to room temperature (at least 1 hour). To serve, place a large, rimmed plate over the pan, take a deep breath, and flip it over in one swift motion!

Notes

  • Tips & Tricks: Room temperature eggs, butter, and cream cheese are key for a smooth, lump-free texture. Don’t skimp on greasing the pan—it’s your insurance policy for a clean release!
  • Serving Suggestions: This Chocoflan recipe is fantastic served slightly chilled or at room temperature. It’s incredibly rich on its own, but a strong cup of coffee is the perfect partner.
  • Storage: Tightly cover and store leftovers in the refrigerator for up to 4 days. The flavors get even better the next day! Freezing is not recommended as it can alter the flan’s silky texture.

Find it online: https://sabormexicana.com/chocoflan/