Name: Chocoflan
Ingredients: 2 tbsp unsalted butter: Used for greasing the Bundt pan and ensuring the cake does not stick.; ¼ cup salted caramel sauce: This sauce is drizzled into the pan before baking, providing a rich, sweet, gooey layer on top of the chocoflan when inverted.; 1¾ cup all-purpose flour: The base for the cake, providing structure and stability.; ½ cup cocoa powder: Adds deep chocolate flavor and color to the cake.; 1 tsp baking soda: A leavening agent that helps the cake rise.; ½ tsp baking powder: Works with baking soda to create a light texture.; 1 tsp sea salt: Enhances the flavors of both the cake and the flan.; 10 tbsp unsalted butter: Creamed with sugar, it provides moisture and richness to the cake.; 1 cup sugar: Sweetens the cake and helps achieve a tender crumb.; 1 large egg + 1 yolk: The yolk adds richness, while the egg serves as a binding agent.; 1⅓ cup buttermilk: Contributes moisture and a slight tang that balances the sweetness.

Description

Savor the delicious layers of chocoflan, a Mexican dessert combining rich chocolate cake and creamy flan. Perfect for any celebration.

Ingredients

Scale

2 tbsp unsalted butter: Used for greasing the Bundt pan and ensuring the cake does not stick.
¼ cup salted caramel sauce: This sauce is drizzled into the pan before baking, providing a rich, sweet, gooey layer on top of the chocoflan when inverted.

Chocolate Cake Ingredients

1¾ cup all-purpose flour: The base for the cake, providing structure and stability.
½ cup cocoa powder: Adds deep chocolate flavor and color to the cake.
1 tsp baking soda: A leavening agent that helps the cake rise.
½ tsp baking powder: Works with baking soda to create a light texture.
1 tsp sea salt: Enhances the flavors of both the cake and the flan.
10 tbsp unsalted butter: Creamed with sugar, it provides moisture and richness to the cake.
1 cup sugar: Sweetens the cake and helps achieve a tender crumb.
1 large egg + 1 yolk: The yolk adds richness, while the egg serves as a binding agent.
1⅓ cup buttermilk: Contributes moisture and a slight tang that balances the sweetness.

Instructions

Preheat your oven: Set your oven to 350°F (175°C) while you prepare the batter. Grease a bundt pan with 2 tbsp unsalted butter, ensuring it is evenly coated.
Prepare the caramel layer: Drizzle ¼ cup salted caramel sauce into the bottom of the bundt pan, swirling it around to coat the bottom evenly. This will create a beautiful caramel layer when the chocoflan is inverted.
Make the chocolate cake batter: In a large mixing bowl, whisk together 1¾ cup all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and 1 tsp sea salt until thoroughly combined. In a separate bowl, cream together 10 tbsp unsalted butter and 1 cup sugar until light and fluffy. Add 1 large egg and 1 yolk to the mixture, mixing well. Gradually alternate adding the dry ingredients and 1⅓ cup buttermilk to the creamed mixture until everything is well incorporated. Pour this batter into the prepared bundt pan on top of the caramel layer.
Prepare the flan mixture: In a blender, combine 1 can evaporated milk, 1 can sweetened condensed milk, 6 oz cream cheese, 3 large eggs, 1 egg white, 2 tsp vanilla extract, and ¼ tsp sea salt. Blend until smooth and well combined. Pour this flan mixture gently over the chocolate cake batter in the bundt pan. Take care not to disturb the cake batter below.
Bake: Place the bundt pan in a roasting pan and fill the roasting pan with hot water, creating a water bath for the chocoflan. Bake for approximately 1 hour and 20 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow it to cool for at least 3 hours at room temperature.
Invert and serve: Carefully run a knife around the edges of the bundt pan to loosen the chocoflan. Place a large serving platter over the top of the bundt pan, then invert it to release the cake. The caramel sauce will drizzle over the top beautifully. For an extra touch, you can garnish with more caramel sauce or some chocolate shavings. Refrigerate until ready to serve.