Chocoflan - The Impossible Cake!
By Jennifer Ranger on April 18, 2014
I love it when a plan comes together. Chocoflan seems like it shouldn't come out right, but it works perfectly each and every time, and it's so simple to make!
Logic tells you the result of pouring the cake batter into your bundt pan first, then pouring the creamy flan mixture over the top of it should be a weird kinda dessert with cake on top and smooshed flan on the bottom...but that's not what happens. During the baking process the flan mysteriously moves through the cake batter and ends up precisely where you want it to be - right smack on the top of that moist, rich chocolate cake! May I say a quiet little "Double yum" right here?
Try my recipe for this rich and decadent traditional dessert and see for yourself - but don't blame me if one piece just isn't enough!
2 Cups flour
1 Tablespoon baking powder
1 Teaspoon salt
1 Cup sugar
1/2 Cup cocoa powder
1 Teaspoon espresso powder (optional)
1 Teaspoon chocolate extract (optional)
1 Cup milk
2 Teaspoons of vanilla
1/2 Cup vegetable oil
1 14oz can of evaporated milk
14 Ounces sweetened condensed milk*
4 Ounces cream cheese, softened
2 Teaspoons vanilla extract
Plus 1/2 cup caramel sauce for topping
1. Preheat oven to 350 degrees. For the cake, mix all dry ingredients & set aside, mix all wet ingredients, then combine wet & dry for one minute using an electric mixer. Prepare a large bundt pan with non stick spray, then pour in the caramel sauce. Spoon in the cake batter over the caramel.
2. Mix all flan ingredients for 1 minute in a blender, then pour over the cake batter. Place your bundt pan into a larger pan, then pour in some very hot tap water into the larger pan to about an inch from the top of your bundt pan. Bake for about 60 minutes, or until a toothpick comes out clean. Cool completely before unmolding.
*See my recipe for Homemade Sweetened Condensed Milk & save $$.
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