Description
Indulge in the ultimate dessert experience with this magical chocoflan that combines the richness of chocolate cake with the creaminess of flan, all topped with a decadent caramel glaze.
Ingredients
Scale
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
For the caramel:
For the chocolate cake layer:
For the flan layer:
Instructions
- Preheat the oven and prepare the Bundt pan: Preheat oven to 350°F and grease a 10-cup Bundt pan.
- Make the caramel: Melt sugar in a saucepan, pour into pan, and let cool.
- Prepare the chocolate cake batter: Cream butter and sugar, add egg and vanilla, mix in dry ingredients and buttermilk.
- Make the flan layer: Blend condensed milk, evaporated milk, eggs, and vanilla.
- Layer the batter: Pour cake batter over caramel, then flan mixture over cake batter.
- Bake: Cover with foil, place in a water bath, and bake for 55–65 minutes.
- Cool and refrigerate: Let cool, refrigerate for at least 4 hours or overnight.
- Serve: Invert onto a plate to reveal layers.
Notes
- It’s called “magic” because the cake and flan layers switch during baking.
- Chill fully before unmolding to keep layers intact.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 40g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg
