Mexican Chocoflan

The best of 2 desserts in one - moist chocolate cake and flan! The first time I made this in 2009 I missed a few steps and had to break it down to simple short cuts reminders for myself.  This is really easy to make once the ingredients are organized. Back then finding cajeta was a challenge having to hunt it down at so many stores, happy it is now available everywhere! I couldn't believe how putting the cake batter on the bottom of the pan covered by the flan magically rises to the top during baking.  Having it covered with foil added to the mystery baking this the first time.  Trust the process.

Here is added information on why Chocoflan is also called the impossible cake. The cajeta goes in the pan first, the cake mixture next, and the flan last. After baking and when you invert the cake onto a plate, the flan and cake mixture have switched.

Why does it do this? The cake is less dense than the flan. The lighter cake layer rises and the denser flan layer sinks. The Chocoflan is baked in a water bath, which is essential for the process and think why it makes for a moist cake.

 

Ingredients

For the cake:

  • 10 tablespoons butter or tallow 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
  • Cooking spray

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 Mexican vanilla extract

For garnish:

  • 1/4 cup cajeta or caramel sauce

Directions

  1. Preheat oven to 350 degrees, adjust rack to the middle.
  2. Coat a 12 C Bundt pan with cooking spray, then coat the bottom with 1/4 cup cajeta and put it in a 9" square pan. (The pan will serve as a water bath during baking.)
  3. For the cake:
  4. Add the butter and sugar to a bowl and using a hand mixer, beat until light and fluffy.
  5. Beat in the egg.
  6. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl.
  7. 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.
  8. For the flan:
  9. In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  10. 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 place in the oven.
  11. Add about 1-inch of hot water to pan, this is safer and reduces the spilling of hot water from the counter to oven.
  12. Bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick (or wood chopstick) comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  13. Invert a large, rimmed serving platter over the Bundt pan, but first slide a narrow thin spatula along the sides of the pan to release cake, grasp tightly together, giggle a little and flip over.
  14. Remove the pan and scrape any remaining cajeta from the pan onto the cake. If taking to a party, leave in mold until ready to serve and say a little prayer for a clean release :-).
  15. 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.