Chocoflan
Chocoflan is a delicious dessert that features a magical layering effect where flan and chocolate cake switch places during baking. Each bite delivers a rich flavor and creamy texture, enhanced by a luscious caramel sauce.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Total Time: 2 hours
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Contains Dairy
Ingredients
Scale
1 cup Granulated Sugar
1 (12 ounce) can Evaporated Milk
1 (14 ounce) can Sweetened Condensed Milk
4 large Eggs
1 teaspoon Vanilla Extract
Pinch of Salt
1 (15.25 ounce) box Chocolate Cake Mix
1 cup Whole Milk
½ cup Vegetable Oil
3 large Eggs
½ cup Mini Chocolate Chips (optional)
Instructions
- Prepare Your Pan: Generously butter and flour a 10-12 cup Bundt pa
- Make the Caramel: Melt 1 cup of granulated sugar in a heavy-bottomed saucepan over medium heat until it turns a deep amber color. Pour into the prepared Bundt pa
- Prepare the Flan Mixture: Blend evaporated milk, sweetened condensed milk, 4 eggs, vanilla extract, and a pinch of salt until smooth. Pour over the caramel in the Bundt pa
- Prepare the Chocolate Cake Batter: Mix chocolate cake mix, whole milk, ½ cup vegetable oil, and 3 eggs until smooth. Fold in mini chocolate chips if using. Spoon gently over the flan mixture
- Set Up the Water Bath: Place the Bundt pan in a larger roasting pan and pour hot water around it, reaching halfway up the sides
- Bake the Chocoflan: Bake at 350°F (175°C) for 1 to 1.5 hours until the cake is done and the flan jiggles slightly
- Cooling and Chilling: Allow to cool at room temperature, then refrigerate for 6-8 hours or overnight
- The Grand Inversion: Run a knife around the edges and flip onto a serving plate
Notes
Ensure to butter and flour the Bundt pan well to avoid sticking.
Chilling time is crucial for the layers to set properly.
Find it online: https://onthatplate.com/chocoflan/