Description
Chocoflan is a delightful dessert that combines moist chocolate cake with creamy flan, topped with a rich caramel sauce. It’s a layered treat that’s visually stunning and incredibly delicious, perfect for any occasion.
Ingredients
Scale
- For the Cake:
- 1 box Chocolate Cake Mix (or gluten-free option)
- 3 large Eggs (or flax eggs for vegan)
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 1 cup Water (or brewed coffee)
- For the Flan:
- 1 can Evaporated Milk (12 oz, or coconut milk)
- 1 can Sweetened Condensed Milk (14 oz, or coconut condensed milk)
- 1/2 cup Whole Milk (or almond/oat milk)
- 1 tablespoon Vanilla Extract
- For the Topping:
- 1/2 cup Caramel Sauce
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt or round cake pan.
- Spread the caramel sauce evenly over the bottom of the prepared pan.
- Prepare the chocolate cake batter according to the package directions, mixing in the eggs, oil, and water.
- Pour the chocolate cake batter into the pan over the caramel sauce.
- In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt.
- Carefully pour the flan mixture over the chocolate cake batter.
- Place the cake pan inside a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan (water bath).
- Bake for 50-60 minutes, or until a toothpick inserted into the cake part comes out clean.
- Let the Chocoflan cool in the pan for at least 30 minutes.
- Refrigerate the Chocoflan for a minimum of 2 hours.
- Carefully invert the Chocoflan onto a serving plate.
- Optionally, drizzle with extra caramel sauce and garnish with whipped cream or fresh berries.
Notes
- For a gluten-free Chocoflan, use a gluten-free chocolate cake mix.
- For a vegan Chocoflan, substitute eggs with flax eggs and dairy milk with coconut milk.
- Chilling the Chocoflan for at least 2 hours enhances flavor melding and makes slicing easier.
- Gently loosen the edges with a knife before inverting for a clean presentation.
- Experiment with adding spices like cinnamon or coffee to the cake batter.
- Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg