Best Chocoflan Chocolate Flan Cake Recipes

CHOCOFLAN (MEXICAN CHOCOLATE FLAN CAKE) RECIPE - (4.4/5)

Steps:

• 1.Heat oven to 375 degrees F. 2.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. 3.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. 4.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.

CHOCOFLAN - CHOCOLATE FLAN CAKE

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.

INSTANT POT CHOCOLATE FLAN CAKE RECIPE (CHOCOFLAN)

Steps:

• Prepare your 7 inch metal bundt pan (purchase here) by coating the entire interior of the bundt pan very well with butter, use your hands/fingers to get the butter into all the grooves of the pan. You want a very generous coating.
• Pour 3 Tablespoons of Caramel Sauce into the bottom of your bundt pan, if you caramel sauce is thick, microwave it for 5-10 seconds so it's pourable.
• Prepare the flan mixture by placing ½ Cup of Half and Half, 1 Can of Sweetened Condensed Milk, 1 Teaspoon of Vanilla Extract and 2 Tablespoons of Cream Cheese into your blender, blend on medium until it looks blended and there are no cream cheese pieces floating around - usually takes 30-60 seconds. Add 1 Large Egg + 1 Egg Yolk and blend on low just until the eggs are blended in and the mixture looks smooth and set aside.
• Add ½ Cup of All Purpose Flour, ¼ Cup of Cocoa Powder, ½ Teaspoon of Baking Powder and ½ Teaspoon of Baking Soda into a bowl and whisk well and set aside (*Optional - you can also sift this mixture if your cocoa powder seems lumpy)
• In a separate large bowl, add ¼ Cup of Melted Butter, ½ Cup of Sugar, 1 Large Egg, ⅓ Cup of Half and Half and ½ Teaspoon of White Vinegar - stir well with a whisk until the mixture looks smooth. Add the flour/cocoa mixture and stir until just combined.
• Pour the chocolate cake batter into the bundt pan and use a spoon to even it out. Slowly pour the flan mixture on top of the cake batter, don't worry if it looks like some of the cake batter got into the flan. Cover the top of the bundt pan well with a piece of foil.
• Place 1 Cup of Water into your Instant Pot and place your trivet in it. Carefully place the bundt pan on top of the trivet and seal the Instant Pot lid. Switch the knob to Sealing and set the Instant Pot for High Pressure / Manual for 22 Minutes. When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting to release the rest of the steam. When the pin drops, open the lid.
• Carefully remove the bundt pan from the Instant Pot, I just used the trivet handles and lifted it out with the trivet. Remove the foil and let it cool on the counter for about 45 minutes. Some people like to eat this warm, so you could serve this once the pan is cool enough to handle. The cake needs to be removed from the pan while it's still slightly warm. Place a large plate on top of the bundt pan, then holding the plate and pan securely together, flip it over and the flan cake should slide out easily onto the plate.
• If you prefer to eat the flan cake cold, refrigerate it for 2 hours. You can garnish the top of the cake with chopped pecans if you prefer and serve the slices with a large dollop of whipped cream. Enjoy!