Chocoflan Cake / Chocolate Flan Cake

Chocoflan cake or Chocolate Flan cake, a Mexican dessert, is a chocolate cake on the bottom with a flan/ caramel custard on top. It is also known as impossible cake or Magic Cake.  You pour the caramel, then the chocolate cake batter and the flan on top, then get it in the oven and during baking process these two switch places and it comes out with the beautifully baked custard at the bottom and the cake on top!! Impossible right?? But it’s true.... I had my own doubts while baking, whether actually they switch places or the cake and flan mix together and comes out in a mess.... but it baked beautifully.... And I got an awesome looking magic cake which is a sure showstopper! This is a great dessert for parties, as this cake has to be made a day ahead before you want to serve it, It makes a stunning presentation and it is very tasty and you will get at least 15 servings with the total amount. I only made half the amount of the cake in my 6 cup capacity bundt pan.  I also added little nutmeg powder and a teaspoon of caramel sauce to the flan mixture to reduce the eggy smell.... You can completely omit that.... Do try this cake to impress your guests or your better half or your valentine and don’t forget to send me a thank you note  ;) ;).... 

Chocoflan Cake / Chocolate Flan Cake

Recipe Source- Food Network

Prep Time:30 min

Cook Time:1 hr 0 min

Serves:12-15 servings

Ingredients:

12-cup capacity Bundt pan

Softened butter, to coat pan

1/4 cup Dulcede Leche / caramel sauce / Cajeta (homemade or store bought)

For the cake:

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

For the flan:

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

½ tsp Nutmeg powder

2 tsp Dulce de Leche

For garnish:

1/4 cup dulce de leche or caramel sauce

Method:

• Put an oven rack in the middle of the oven and preheat to 350°F / 180°C.
• Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup dulce de leche 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, vanilla, nutmeg powder and dulce de leche. 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 to 1 to 1 ¼ hours, 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.
• Cool completely then refrigerate at least 4 hours or overnight.
• Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. 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 dulce de leche from the pan onto the cake. Serve with extra caramel sauce drizzled over the top.

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.

It is better to refrigerate the cake at least 8 hours before unmold. 

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