Authentic Mexican Chocoflan Recipe From Scratch
Let's begin with our own chocoflan recipe. We'll create a traditional chocoflan with the original mexican touch. So get ready to impress your friends and family with this delightful treat!
- Cooking spray
- 1/4 cup Cajeta, dulce de leche, or caramel
- 1 ½ cup all-purpose flour
- 1 cup granulated sugar
- ½ cups unsweetened cocoa powder
- 1 ¾ teaspoon baking soda
- ¾ teaspoons baking powder
- ¾ teaspoons kosher salt
- 1 ¾ teaspoon espresso powder
- ¼ cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cups buttermilk
- ½ cups brewed strong coffee
- 4 large eggs
- 14 ounces can sweetened condensed milk
- 12 ounces can evaporated milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- Prepare the Pan:
Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven.
Thoroughly coat a 12-cup bundt cake pan with cooking spray.
Drizzle the Cajeta (or dulce de leche/caramel) over the bottom of the pan and set it aside.
- Mix the Chocolate Cake Batter:
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder. Whisk the dry ingredients together to ensure they are well mixed.
Create a well in the center of the dry ingredients and add the vegetable oil, eggs, vanilla extract, buttermilk, and brewed coffee.
Whisk the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
- Prepare the Flan Mixture:
In a separate large bowl or blender, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until the mixture is smooth and well combined.
- Layer the Cake and Flan:
Spoon the chocolate cake batter evenly over the Cajeta layer in the bundt pan, smoothing the top with a spatula.
Gently pour the flan mixture over the back of a large spoon onto the chocolate cake batter. This helps prevent the flan from disturbing the cake layer too much. Any batter that floats to the top will settle during baking.
- Create a Water Bath and Baking:
Place the bundt pan in a large roasting pan or baking dish, ensuring it fits snugly.
Pour hot water from a kettle into the roasting pan until it reaches about an inch up the sides of the bundt pan.
Cover the bundt pan loosely with greased aluminum foil.
Bake the Chocoflan in the preheated oven for approximately 1 hour or until the cake is firm and springy to the touch, and a toothpick inserted into the center comes out clean.
- Cooling and Unmolding:
Remove the bundt pan from the water bath and allow it to cool on a wire rack for about 2 hours. The bottom of the pan should be cool to the touch.
Once cooled, place a large serving platter or cake stand over the bundt pan and carefully invert the Chocoflan onto the platter. Give it a gentle jiggle to release it from the pan.
Scrape any remaining Cajeta from the pan onto the top of the flan.
- Serve:
Serve the Chocoflan at room temperature or refrigerate it until cold and firm.
Slice and serve this decadent dessert to impress your family and friends with its stunning appearance and delightful flavors!
- Ensure that the Chocoflan cools completely in the pan before attempting to unmold it. This step is crucial for maintaining the structural integrity of the dessert.
- If using a substitute for Cajeta, such as dulce de leche or caramel sauce, be aware that absorption may vary slightly. Adjust the amount used accordingly for consistent flavor.
- When pouring the flan mixture over the chocolate cake batter, use a large spoon to distribute it gently. This helps to minimize disruption of the layers and ensures a smooth finish.
Have Fun Baking!