Chocoflan Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOFLAN



Chocoflan image

Chocoflan is a rich, show-stopping dessert with a layer of sweet, creamy flan floating across a horizon of tender chocolate cake and a drizzle of caramel.

Provided by Kelly Anthony

Categories     Dessert

Time 4h45m

Number Of Ingredients 17

2 tablespoons unsalted butter, room temperature
1/4 cup Smuckers Salted Caramel Sauce or cajeta
1 3/4 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg + 1 egg yolk
1 1/3 cup buttermilk
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
6 ounces cream cheese, room temperature
3 large eggs + 1 large egg white
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt

Steps:

  • Preheat the oven to 350°. Grease a 12-cup capacity Bundt pan (preferably nonstick) with 2 tablespoons of butter. Be sure grease it well, getting into all the nooks and crannies.
  • Drizzle the caramel sauce across the bottom of the pan and set aside until ready to use.

Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 117 mg, Sodium 450 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

CHOCOLATE FLAN CAKE



Chocolate Flan Cake image

This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 2h20m

Yield 18

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
½ cup SMUCKER'S® Caramel Flavored Topping
1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
1 cup water
½ cup Crisco® Pure Vegetable Oil
3 large eggs
4 ounces cream cheese, softened
4 large eggs, at room temperature
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) can PET® Evaporated Milk
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
  • Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
  • Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
  • Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
  • Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g

CHOCOLATE FLAN CAKE RECIPE



Chocolate Flan Cake Recipe image

Chocoflan is a combination of rich chocolate cake and creamy caramel flan, and it's much easier to make than you might think.

Provided by Marian Blazes

Categories     Dessert     Cake

Time 4h40m

Number Of Ingredients 18

For the Cake:
1 devils food chocolate cake mix
1/4 cup cocoa powder
1 cup milk
1/3 cup sour cream
1/2 cup vegetable oil
3 eggs
2 teaspoon vanilla
Pinch of salt (to taste)
For the Flan:
12 ounce can sweetened condensed milk
14 ounce can evaporated milk
3 eggs
1 tablespoon vanilla
1/4 teaspoon salt
3/4 cup dulce de leche
3/4 cup caramel sauce (such as for ice cream topping)
Optional: chocolate sprinkles for decoration

Steps:

  • Gather the ingredients and preheat the oven to 350 F.
  • Grease a 12-cup Bundt, tube, or angel food cake pan generously with butter or vegetable shortening.
  • Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons of vanilla, and a pinch of salt, and mix well.
  • Place the condensed milk, evaporated milk, 3 eggs, 1 tablespoon of vanilla, and 1/4 teaspoon of salt in a blender and pulse until well blended.
  • Gently warm the dulce de leche in the microwave to soften it and then mix it with the caramel sauce. Place half of the caramel and dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
  • Pour the chocolate cake batter into the pan. Pour the blended condensed milk and egg mixture into the pan over the chocolate cake batter-do not mix. Cover pan with an oiled piece of aluminum foil.
  • Set the baking pan inside a roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1 to 2 inches of hot water.
  • Bake for 1 hour and 15 minutes, or until the cake springs back to the touch. Carefully remove the cake and roasting pan from the oven (avoid sloshing/spilling the hot water).
  • Let cake cool in the pan on a rack for 1 hour, then refrigerate for 2 hours or until completely cooled.
  • Remove the foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip it so that the cake can slide out and onto the plate.
  • Heat the remaining caramel sauce and dulce de leche mixture and then drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.

Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Cholesterol 97 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, Sodium 457 mg, Sugar 52 g, Fat 17 g, ServingSize 1 cake (12-16 servings), UnsaturatedFat 0 g

CHOCOFLAN RECIPE



Chocoflan Recipe image

Find out how to make the Mexican dessert that bakes into a flan custard layer on top and rich chocolate cake layer below.

Provided by Ubish Yaren

Categories     Dessert     Cake

Time 6h26m

Number Of Ingredients 22

For the chocolate biscuit.
5 eggs
150 grams of refined sugar
150 grams of butter at room temperature
100 grams of all-purpose flour
50 grams of cocoa powder
For the flan
300 grams of condensed milk
300 grams of cream of milk
7 eggs
1 tablespoon of vanilla extra
For the caramel
200 grams of refined sugar
100 grams of water
For baking.
1 cake mold of 22 centimeters
1 oven tray
Aluminum foil
2 cups of water
Spay oil
For serving.
250 grams of raspberries

Steps:

  • Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
  • Combine the eggs, sugar, and butter in a large bowl and mix with an electric beater or whisk by hand until well blended.
  • Sift the flour and the cocoa powder into another large bowl and whisk together.
  • Pour the egg-butter mixture into the flour-cocoa mixture and fold together until well combined. Set aside.
  • In a blender, combine the sweetened condensed milk, cream, eggs, and vanilla. Blend on medium until well combined, about 2 minutes. Set aside.
  • In a small saucepan, combine 3/4 cup sugar with 1/4 cup water over medium heat. Cook, stirring occasionally, until the mixture turns golden brown, about 9 minutes.
  • Generously grease the inside of a 9-inch (9-cup) bundt pan, including the center tube, with vegetable oil. Drizzle the caramel mixture over the bottom and some over the sides of the pan.
  • Pour the chocolate batter into the pan, smoothing it evenly with a silicone spatula.
  • Gently pour the flan mixture over the chocolate batter, gently smoothing it evenly with a silicone spatula. Cover the bundt pan with foil.
  • Place the bundt pan inside a larger roasting or baking pan. Fill the larger pan half-way with very hot water. Transfer to the oven and bake until the layers have swapped and a toothpick inserted into the cake comes out clean, about 1 hour.
  • It's not ready, yet! Remove the cake from the roasting pan. Remove the foil, and let the cake cool to room temperature, then refrigerate for at least 4 hours. To unmold, cover with a plate and carefully invert to release the cake from the pan. Serve with fresh raspberries, if you like.

Nutrition Facts : Calories 580 kcal, Carbohydrate 60 g, Cholesterol 268 mg, Fiber 1 g, Protein 12 g, SaturatedFat 19 g, Sodium 139 mg, Sugar 51 g, Fat 33 g, UnsaturatedFat 0 g

CHOCOFLAN



Chocoflan image

This dessert is part chocolate cake, part flan and 100 percent mind-blowing. In this class we get two lessons and a bit of baking sorcery. The cake batter and flan mixture are layered in a Bundt pan and, by some degree of magic and science, they switch places and we end up with a flan-topped cake!

Provided by Lasheeda Perry

Categories     dessert

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 17

Nonstick cooking spray
1/4 cup caramel sauce, plus more for drizzling
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
10 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 1/2 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, at room temperature
4 large eggs
1 tablespoon pure vanilla extract
Strawberries, raspberries and blackberries for serving

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Spray a 10- to 12-cup nonstick Bundt pan with nonstick cooking spray. Pour in the 1/4 cup caramel sauce to evenly coat the bottom of the pan. Set aside.
  • For the chocolate cake: Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl until well combined; set aside.
  • Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed then add the eggs, one at a time, mixing after each addition until fully incorporated. Scrape the bowl with a rubber spatula, as necessary.
  • Add one-third of the dry ingredients and mix on low speed until combined. Add 3/4 cup of the buttermilk and mix until combined. Repeat with another one-third of the dry ingredients and the remaining 3/4 cup buttermilk, ending with the remaining dry ingredients. Scrape the bowl with a rubber spatula, as necessary. Set aside.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend until combined, about 1 minute.
  • Spoon the cake batter into the prepared Bundt pan and spread it evenly. Slowly pour the flan mixture over the cake batter. Cover the pan with foil and transfer it to a roasting pan. Pour in enough boiling water to come about 2 inches up the side of the Bundt pan and carefully transfer to the oven.
  • Bake until the surface of the cake is springy and a cake tester comes out clean, about 1 hour 30 minutes. Remove the Bundt pan from the oven and let the chocoflan cool in the Bundt pan at room temperature for 2 hours. Invert onto a serving platter and serve warm with berries in the middle and drizzled with more caramel sauce or refrigerate for 24 hours.

CHOCOFLAN



ChocoFlan image

Try this show-stopper of a ChocoFlan - it's ridiculously easy to make. Watch this video to learn how to make the caramel-chocolate goodness of ChocoFlan!

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield 24 servings

Number Of Ingredients 11

1/2 cup cajeta (goat milk caramel)
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
7 large eggs, divided
1 tsp. vanilla
1 cup sugar
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375ºF.
  • Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  • Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
  • Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

CHOCOFLAN



Chocoflan image

Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.

Provided by Paula Kittelson

Categories     Dessert

Time 4h35m

Yield 16

Number Of Ingredients 8

1/4 cup Smuckers™ caramel topping (from 12.25-oz jar)
1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup milk
4 eggs

Steps:

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
  • In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  • In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
  • Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
  • Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
  • Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 26 g, TransFat 0 g

CHOCOFLAN



Chocoflan image

Provided by Marcela Valladolid

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 17

Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

Steps:

  • Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  • For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  • Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  • Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  • Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

DULCE DE LECHE CHOCOFLAN



Dulce de Leche Chocoflan image

Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.

Provided by Genevieve Ko

Categories     snack, cakes, dessert

Time 2h30m

Yield 12 servings (one 10-inch cake)

Number Of Ingredients 19

1 (13-ounce/380-gram) can dulce de leche (1 1/2 cups)
1 (12-ounce/355-milliliter) can evaporated milk
4 ounces/115 grams cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
5 large eggs
1 1/3 cups/160 grams all-purpose flour
1 cup/200 grams granulated sugar
1/2 cup/50 grams unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons/85 grams unsalted butter, cubed, at room temperature
1/2 cup/120 milliliters brewed coffee
1/2 cup/120 milliliters buttermilk
1 large egg
1 teaspoon pure vanilla extract
Nonstick cooking spray

Steps:

  • Heat oven to 350 degrees.
  • Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
  • Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
  • In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
  • Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
  • Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
  • Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
  • Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

CHOCOFLAN (FROM KRAFT)



ChocoFlan (From Kraft) image

Make and share this ChocoFlan (From Kraft) recipe from Food.com.

Provided by Honey Sweet

Categories     Dessert

Time 2h

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup caramel sauce (or cajeta)
1 (12 ounce) can evaporated milk
1 (8 ounce) package Philadelphia Cream Cheese, cubed, softened
7 large eggs, divided
1 teaspoon vanilla
1 cup sugar
chocolate cake mix, 2-layer size
1 cup water
1/3 cup oil
1/2 cup sour cream
1 cup Cool Whip Topping, thawed

Steps:

  • HEAT oven to 375ºF.
  • POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
  • BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
  • BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 5, Cholesterol 78.2, Sodium 96.6, Carbohydrate 15.1, Fiber 0.1, Sugar 8.9, Protein 3.7

CHOCOFLAN - CHOCOLATE FLAN CAKE



Chocoflan - Chocolate Flan Cake image

I just watched Marcela Valladolid make this on the foodnetwork and I just about fell out of bed it looked so good. (Yes, out of bed because the show is aired too early in the morning ;o) ) I usually have all the ingredients on hand to make this cake so I'll be getting out of bed soon and might have a slice for breakfast. The flan and the cake batter switch positions while the cake bakes, resulting in a cake with choclate cake on the bottom, and flan on the top. I have changed the cooking time from 1 hour to 1 hour and 15 minutes. Please use the toothpick test to check for doneness.

Provided by cookiedog

Categories     < 4 Hours

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 17

softened butter (to coat pan)
1/4 cup cajeta caramel topping or 1/4 cup caramel sauce
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
1/4 cup cajeta caramel topping or 1/4 cup caramel sauce
1/4 cup chopped pecans

Steps:

  • Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.).
  • For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  • Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. (It is very important that the water added be very hot, I use boiling water from a tea kettle).
  • Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours. (Don't rush this step, or the cake will not set).
  • Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
  • Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.
  • Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.
  • Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "dolce de leche," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

Nutrition Facts : Calories 583.7, Fat 26.3, SaturatedFat 14.8, Cholesterol 152.4, Sodium 442, Carbohydrate 76.6, Fiber 1.9, Sugar 43.6, Protein 13.3

CHOCOFLAN AS MADE BY MARISEL SALAZAR RECIPE BY TASTY



Chocoflan As Made By Marisel Salazar Recipe by Tasty image

This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that's two desserts in one. Chocoflan, a Mexican dessert, is known as "The Impossible Cake" because the cake and the flan layers never mix and actually switch positions during baking. It's chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat's milk) or caramel for full-on #dessertgoals.

Provided by Marisel Salazar

Categories     Bakery Goods

Time 4h10m

Yield 8 servings

Number Of Ingredients 13

1 box chocolate cake mix
½ cup vegetable oil
3 large eggs
1 cup water
1 teaspoon ground cinnamon
nonstick cooking spray, for greasing
½ cup caramel sauce, divided
4 large eggs
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup whole milk
hot water, for baking
bundt cake pan, 12 cup

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
  • Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
  • Pour the cake batter into the pan over the caramel sauce.
  • Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20-30 seconds, or until smooth.
  • Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
  • Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
  • Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
  • When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
  • Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
  • RECIPE BY: Marisel Salazar

Nutrition Facts : Calories 618 calories, Carbohydrate 83 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, Sugar 59 grams

More about "chocoflan cake recipes"

CHOCOFLAN CAKE RECIPE - GREAT BRITISH CHEFS
chocoflan-cake-recipe-great-british-chefs image
Method. print recipe. 1. Preheat oven to 175°C/gas mark 4 and place a rack in the middle of the oven. 2. Coat a 12-cup bundt pan generously with melted butter and pour in 1/4 cup Dulce de Leche. If it's too thick to pour then spread it …
From greatbritishchefs.com


CHOCOFLAN - SIMPLY LEBANESE
chocoflan-simply-lebanese image
2019-12-25 Preheat the oven to 375 degrees. Also, boil some water to prepare for a water bath later.*. In a small saucepan, cook the sugar and water for the caramel over medium-high heat for 6-8 minutes until dark …
From simplyleb.com


CHOCOFLAN IMPOSSIBLE CAKE - A SPICY PERSPECTIVE
chocoflan-impossible-cake-a-spicy-perspective image
2022-02-14 Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta. Boil about 2 quarts of water for the Bain Marie. For the Chocolate Cake Layer: With an electric stand mixer, cream the …
From aspicyperspective.com


CHOCOFLAN - EMMYMADE
chocoflan-emmymade image
2021-06-22 For the cake: In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed for two minutes, scraping bowl occasionally. Pour batter over caramel topping in pan. For the flan: In a blender, place flan …
From emmymade.com


CHOCOFLAN RECIPE (WITH VIDEO) - I HEART EATING
chocoflan-recipe-with-video-i-heart-eating image
2022-04-26 To make the chocolate cake. Step 1: Preheat oven to 350 F. Put the oven rack in the lower middle of the oven. Grease and lightly flour a 10-15 cup bundt pan. I use a nonstick cooking spray with flour in it like Baker's Joy. Step …
From ihearteating.com


THE MOST DELICIOUS AND AUTHENTIC CHOCOFLAN RECIPE
the-most-delicious-and-authentic-chocoflan image
2019-02-11 Pour the batter into the bundt pan on top of the partially cooked flan. Bake at 375, uncovered, for an additional 40 minutes, or until a toothpick comes out clean. Let cool for at least one hour in the refrigerator before removing as …
From mylatinatable.com


CHOCOFLAN CAKE - SAVOR THE BEST
chocoflan-cake-savor-the-best image
2022-04-30 Mix on low speed or by hand until the flour is slightly blended in then increase the speed of the mixer. Continue to mix until the flour is well combined. Make sure to scrape the mixing bowl a couple of times so no flour is left …
From savorthebest.com


RICK BAYLESSIMPOSSIBLE CAKE (AKA CHOCOFLAN) - RICK …
rick-baylessimpossible-cake-aka-chocoflan-rick image
Scrape the bowl, then raise the speed to medium-high and beat for 1 minute. Make the flan. In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth. Layer and bake. Scrape the cake batter into the prepared …
From rickbayless.com


CHOCOFLAN RECIPE - THE FRUGAL CHEF
2014-05-05 Chocoflan is a chocolate cake that is topped with a creamy flan and wonderful, oozing caramel sauce. It is truly an exquisite dessert that takes a little work but is definitely worth it. I am using my homemade caramel sauce in this chocoflan recipe but you can use cajeta or dulce de leche if you prefer. Cajeta is Mexican caramel sauce and dulce de leche is boiled …
From thefrugalchef.com


CHOCOFLAN (A.K.A. THE IMPOSSIBLE CAKE) RECIPE | SIDECHEF
Cooking Instructions. HIDE IMAGES. Step 1. Preheat the oven to 350 degrees F (180 degrees C). Step 2. In a large mixing bowl, prepare the cake mix according to the package instructions. Mix Chocolate Cake Mix (1 box) , Water (1 cup) , Eggs (3) , Vegetable Oil (1/2 cup) , and Cajeta (1/2 cup) until there are no lumps.
From sidechef.com


MEXICAN CHOCOFLAN RECIPE | OLIVEMAGAZINE
2021-11-29 STEP 4. For the flan, put all ingredients into a blender and blitz on high speed for 2-3 minutes or until well mixed. Set aside. STEP 5. To assemble the chocoflan, pipe the cake batter into the bottom of the cake tin, covering the golden caramel you added earlier. Level using a …
From olivemagazine.com


EASY CHOCOFLAN RECIPE | MCCORMICK
Chocoflan recipes are known as the &ldquo;Impossible Flan&rdquo; in Mexico because the layering of a cake with a flan in one dessert looks impossible to achieve. We&rsquo;ve simplified the prep for this easy chocoflan recipe by using a cake mix for the cake layer. The cake batter and the flan mixture are layered in the pan, but magically switch places during baking. When …
From mccormick.com


HOW TO BAKE THE BEST CHOCOFLAN EVERY TIME: SUPER EASY
Hello my beautiful fam, today I want to share with you how I make a super easy and delicious chocoflan, best known as the impossible cake!!! Impossible becau...
From youtube.com


VEGAN CHOCOFLAN « DORA'S TABLE
2020-10-18 Preheat oven to 350°F. Sift the flour, cocoa powder, sugar, baking soda, and salt into a large bowl and mix to combine. Make a well in the center of your bowl and add the vanilla, oil, vinegar, and water. Whisk until smooth. Pour cake …
From dorastable.com


CHOCOFLAN CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Chocoflan Cake Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes …
From recipeschoice.com


CHOCOFLAN - IMMACULATE BITES
2020-09-04 How To Make Chocoflan. Preparations. Prep Oven – Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Prep Pan – Grease and flour a 10-inch Bundt or tube pan or use a baking spray instead. Pour in Cajeta in …
From africanbites.com


CHOCOFLAN A.K.A. IMPOSSIBLE CAKE - FOXY FOLKSY
Pour boiling water into the outer pan about 2 inch high. Place the pan in the middle rack of the oven and bake for 1 hour 30 minutes or until a toothpick inserted comes out clean. Cool at room temperature, uncovered, for 1 hour. Refrigerate, covered in foil or plastic wrap, for another 1-2 hours or until completely set.
From foxyfolksy.com


CHOCOFLAN RECIPE » HUMMINGBIRD HIGH
2022-05-05 The baked chocolate cake in a chocoflan recipe is lighter and much less dense than the baked flan. So as the entire bundt cake bakes, the lighter chocolate cake eventually floats to the top as the heavier flan sinks to the bottom. This chocoflan recipe stores well. The chocoflan contains two moist layers of dessert: dulce de leche flan and chocolate buttermilk cake. …
From hummingbirdhigh.com


CHOCOFLAN - NORDIC WARE
This Chocoflan is the best of both worlds and combines both desserts into one amazing experience using our Fancy Springform Bundt Pan! This recipe is a slight twist on the classic by combining a decadent chocolate espresso cake with pumpkin flan, topped with fresh caramel sauce, toasted coconut, and macadamia nuts. Ingredients. Chocolate cake: 1 stick + 2 Tbsp …
From nordicware.com


MAGIC FLAN CAKE (CHOCOFLAN) - JO COOKS
2022-05-09 Preheat oven: Preheat oven to 350°F. Prep the pan: Spray an angel food cake pan or a 12 cup bundt pan (without a removable bottom) with cooking spray generously.Pour the caramel sauce evenly over the bottom of the pan. Combine the dry ingredients: In a medium bowl combine the flour, cocoa, cinnamon, baking soda, salt and mix; set aside.In a microwave safe …
From jocooks.com


CHOCOFLAN IS A DENSE CHOCOLATE CAKE WITH A CREAMY FLAN BAKED ON …
For the cake: Add the butter and sugar to a large bowl and using an electric hand mixer or stand mixer, beat until light and fluffy. Beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture.
From anothertablespoon.com


CHOCOFLAN RECIPE | RECIPE IN 2022 | CAKE RECIPES, CHOCOFLAN
Baking & Spices. 1 3/4 cup All-purpose flour. 1/2 tsp Baking powder. 1 tsp Baking soda. 1/2 cup Cocoa powder. 1 cup Granulated sugar. 1 1/4 tsp Sea salt, fine. 2 …
From pinterest.com


CHOCOFLAN IMPOSSIBLE CAKE - YOGA OF COOKING
2021-04-12 Preheat the oven at 350ºF. Coat a 12 cup bundt pan with butter, set aside. For the caramel: In a medium saucepan add the granulated sugar and cook at medium heat until it melts. Whisk gently making sure to scraping the edges of the pan to avoid burning the caramel. Allow it to melt completely until it turns into a rich golden brown color.
From yogaofcooking.co


IMPOSSIBLE CHOCOLATE FLAN CAKE - KAWALING PINOY
2019-10-16 Preheat oven to 350 F. Grease a 12-cup bundt pan with softened butter and add the dulce de leche, swirling to cover the bottom of the bundt pan. Spoon the chocolate batter on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
From kawalingpinoy.com


BAKED CHOCOFLAN KETO CAKE RECIPE (PRINTABLE SHOPPING LIST)
Step 2. Put 1½ cups of fine almond flour in a deep salad bowl. Add ½ cup sweetener and 2 tablespoons of baking powder over it. Mix it well. Add ¼ cup of cocoa powder and continue mixing. If you are going to use instant coffee for a sharper taste, add it exactly at this stage and mix. While continuing to mix, add salt.
From dietsmealplan.com


CHOCOFLAN RECIPE - TORNADOUGH ALLI
2021-04-30 Once the flan has baked for 20 minutes, pull out the rack and remove the foil. Using a spoon, slowly add a few scoops of the batter around the flan, until all the cake mix has been added evenly around the flan. Gently smooth out, careful not to press down on the batter. 3.Replace the foil and bake for 50 to 55 minutes.
From tornadoughalli.com


MEXICAN CHOCOFLAN: THE IMPOSSIBLE CHOCOLATE CAKE - THE …
For the flan: Place all the flan ingredients in the blender and blend until smooth, about 1 minute. Gently pour flan mixture over chocolate cake batter. Using the back of a large spoon to pour the flan mixture over the cake batter will help make the job much easier. Pour about three quarters of the way up of the Bundt pan.
From thechoppingblock.com


CHOCOFLAN RECIPE : BEST CAKE SHOP | CAFE UPPER CRUST
Ingredients. Softened butter, to coat pan; 1/4 cup cajeta or caramel sauce; For the cake: 10 tablespoons butter, room temperature; 1 cup of sugar; 1 egg, room temperature
From cafeuppercrust.com


CHOCOFLAN RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
1) Preheat the oven to 350 degrees. Grease a 12cup bundt pan really well with non stick spray and place it in a large roasting pan, set aside. 2) To make the cake batter, in a large bowl, whisk together all of your dry ingredients and set aside. 3) In a large measuring jug or just another bowl, whisk together all of your wet ingredients.
From laurainthekitchen.com


CHOCOFLAN - THE SUBURBAN SOAPBOX
2022-04-27 Preheat the oven to 350°F. Spray a 12 cup bundt cake pan with cooking spray, and set aside. Blend the flan ingredients. In a blender, add the condensed milk, evaporated milk, eggs, egg yolk, and vanilla extract. Blend for about 20 seconds or until everything is well mixed.
From thesuburbansoapbox.com


MEXICAN CHOCOFLAN | CAKE RECIPES | DESSERT | SBS FOOD
Cooling time 3 hours. Preheat oven to 180°C (160°C fan-forced). Brush a non-stick 2.5 litre (10 cup) bundt tin or fluted ring tin with melted butter to …
From sbs.com.au


TASTE - DULCE DE LECHE CHOCOFLAN CAKE | TASTE
Preheat the oven to 350ºF (180°C). Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract, and salt and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth. Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder ...
From tastecooking.com


CHOCOLATE FLAN CAKE (CHOCOFLAN) - REALITY BAKES
2019-08-19 Set the bundt pan in a roasting pan and place in the preheated oven. Pour the boiled hot water into the roasting pan, covering 1 to 2 inches of the sides of the Bundt pan. Bake for 70 to 85 minutes, or until a toothpick comes out clean. Let the cake for at least an hour before turning out onto a platter.
From realitybakes.com


THE IMPOSSIBLE CHOCOFLAN CAKE - STRAWBERRY IN THE DESERT
2022-03-23 Now place the pans onto a wire rack of the preheated oven at 180 ° C. Create a water bath, by adding hot water into the larger pan, covering the side of the cake pan about an inch in height. Bake for about 1Hr to 1Hr 20mins or until a toothpick inserted comes out somewhat clean. Once it’s baked, let it cool in room temperature for an hour ...
From strawberryinthedesert.com


KETO CHOCOFLAN (IMPOSSIBLE MAGIC CAKE!) - THE HUNGRY ELEPHANT
2019-02-05 Instructions. In a mixing bowl, whisk together all the ingredients for the cake. In another bowl, mix together the flan ingredients. Butter or grease the entire inside of the bundt pan. Place a thin layer of caramel sauce/cajeta on the bottom of the bundt pan. Pour in the cake batter and make sure it is even in the pan. Pour in the flan mixture.
From thehungryelephant.ca


CHOCOFLAN - MEXICAN IMPOSSIBLE CAKE (IT'S SURPRISINGLY …
2022-02-11 Let's make it clear, chocoflan is very easy to make; there is nothing impossible about this recipe. This Mexican dessert is called the impossible cake because it goes in the oven with the flan layer on top and the cake layer on the bottom, but after baking, the layers magically switch places. The cake layer puffs up while baking and rises right ...
From sidechef.com


Related Search