Description
A decadent Mexican-style Chocoflan cake featuring a rich chocolate cake base topped with creamy vanilla flan and finished with a glossy caramel layer.
Ingredients
- 1 cup granulated sugar (for caramel)
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tbsp vanilla extract
- 4 oz cream cheese, softened
- 1 box chocolate cake mix
- Ingredients required on cake mix box (eggs, oil, water)
Instructions
- Preheat oven to 175°C (350°F).
- Melt sugar in a saucepan over medium heat until amber; pour into a greased bundt pan.
- In a blender, combine eggs, condensed milk, evaporated milk, cream cheese, and vanilla until smooth.
- Prepare chocolate cake batter according to package instructions.
- Pour cake batter gently over the caramel layer.
- Slowly pour flan mixture over the cake batter.
- Cover pan tightly with foil and place in a larger roasting pan.
- Add hot water to the roasting pan halfway up the bundt pan.
- Bake for 60–70 minutes until set.
- Cool completely, refrigerate 4 hours or overnight, then invert onto a serving plate.
Notes
- The layers flip naturally during baking.
- Refrigeration is essential before unmolding.
- Use a water bath to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican