Chocoflan (Mexican Chocolate Flan Cake)

Description:

Chocoflan, often referred to as “The Impossible Cake,” is a decadent Mexican dessert that combines two beloved treats into one irresistible creation: rich, velvety flan and moist, chocolate cake. The magic happens during baking, where the flan settles on top of the chocolate cake, creating a layered effect without needing any special techniques. The result is a showstopping dessert that’s perfect for celebrations or any occasion!

Origin:

Chocoflan is a traditional Mexican dessert that has been popular for years. It’s commonly served at birthdays, family gatherings, and other celebrations. The combination of chocolate cake and creamy flan is a fusion of textures and flavors that has made this dessert a beloved classic in Mexican cuisine.

Ingredients:

For the Caramel:

• 1/2 cup granulated sugar

For the Flan Layer:

• 1 can (12 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Cake Layer:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup hot water or coffee (for a richer flavor)

Instructions:

1. Prepare the Caramel:
   • In a small saucepan over medium heat, melt the sugar until it turns into a golden brown caramel. Be careful not to burn it.
   • Once melted, immediately pour the caramel into the bottom of a 9-inch round cake pan (or Bundt pan). Swirl the pan to evenly coat the bottom with the caramel. Set aside to cool and harden.
2. Make the Flan Layer:
   • In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend for about 1-2 minutes until smooth.
   • Set the flan mixture aside while you prepare the cake layer.
3. Make the Chocolate Cake Layer:
   • Preheat your oven to 350°F (175°C).
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • In another bowl, whisk together the milk, oil, eggs, and vanilla extract.
   • Gradually add the wet ingredients to the dry ingredients and mix until smooth.
   • Stir in the hot water or coffee, which will make the batter more liquid. This is normal.
4. Assemble the Chocoflan:
   • Gently pour the chocolate cake batter over the cooled caramel in the cake pan.
   • Slowly pour the flan mixture over the cake batter. Do not stir or mix; the flan will naturally settle at the bottom during baking.
5. Bake:
   • Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water (about halfway up the sides of the cake pan) to create a water bath. This will help the flan layer cook evenly.
   • Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the cake portion comes out clean.
   • If the cake looks too brown on top, you can cover it with aluminum foil and continue baking until done.
6. Cool and Serve:
   • Once the Chocoflan is done, remove it from the oven and allow it to cool completely at room temperature. Afterward, chill it in the refrigerator for at least 4 hours (overnight is best).
   • To serve, run a knife around the edges of the cake pan, then invert the Chocoflan onto a serving plate. The caramel will now be on top, giving it a glossy finish.

Tips for Success:

• Caramel: Be sure to watch the sugar carefully while making the caramel. It can burn quickly if you’re not attentive.
• Water Bath: The water bath (bain-marie) is crucial to ensuring the flan cooks evenly and doesn’t crack. Make sure there’s enough water to create steam during the baking process.
• Chill Time: The dessert needs to be well chilled for the best texture and flavor. It should be served cold for a refreshing taste.
• Flavors: You can add a bit of cinnamon or nutmeg to the chocolate cake batter for a warm flavor twist, or use flavored extracts in the flan mixture for variety.

Recommendations:

• Serving Suggestions: Chocoflan is delicious on its own, but you can also serve it with whipped cream or fresh berries for an added touch of freshness.
• Storage: Store leftover Chocoflan in the refrigerator for up to 3 days. It can also be frozen (although the texture may change slightly) for up to 1 month.
• Occasions: This dessert is perfect for celebrations like birthdays, holidays, or even just as a special treat for your family.

Nutrition (per serving, approx.):

• Calories: 350-400 kcal
• Carbohydrates: 45g
• Fat: 18g
• Protein: 6g
• Sugar: 30g

(Note: Nutritional values are estimates and can vary depending on the specific ingredients and portion size.)

Chocoflan is an indulgent dessert with layers of rich chocolate cake and creamy, smooth flan, all topped with a delicious caramel. It’s the ultimate combination of two classic desserts, sure to impress your guests and satisfy any sweet tooth!