Experience the ultimate indulgence with this luxurious Chocolate Flan Cake, also known as Chocoflan. This dessert is a beautiful fusion of rich chocolate cake and creamy caramel flan, topped with a luscious layer of caramel sauce and garnished with fresh berries. Perfect for any special occasion or just to treat yourself, this cake is sure to impress with its stunning presentation and irresistible flavors. Let’s dive into making this decadent masterpiece!
Ingredients:
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Flan Layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
For Garnish:
- Fresh berries (raspberries, blackberries, blueberries)
- Fresh mint leaves
Instructions:
- Prepare the Caramel Sauce: In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 7-10 minutes. Carefully pour the caramel into the bottom of a greased 10-inch Bundt pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
- Make the Chocolate Cake Layer: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the cake batter over the hardened caramel in the Bundt pan.
- Prepare the Flan Layer: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Carefully pour the flan mixture over the chocolate cake batter in the Bundt pan. The layers will naturally separate during baking.
- Bake the Cake: Cover the Bundt pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the Bundt pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Remove the Bundt pan from the water bath and allow the cake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Unmold and Serve: To unmold the cake, carefully run a knife around the edges of the Bundt pan. Place a serving plate over the pan and invert the cake onto the plate. The caramel will drizzle over the cake as it is released. Garnish with fresh berries and mint leaves for an elegant presentation.
Notes:
- The water bath is crucial for even cooking and preventing the flan from curdling.
- Make sure to allow the cake to cool completely before refrigerating to avoid cracks.
- This cake can be made a day in advance and stored in the refrigerator until ready to serve.
FAQs:
- Can I use store-bought caramel sauce?
- Yes, if you prefer, you can use pre-made caramel sauce, though homemade caramel adds a richer flavor.
- Can I use a different pan?
- A Bundt pan is recommended for the best results, but a round tube pan can also work.
- Can I make this cake gluten-free?
- Yes, simply substitute the all-purpose flour with a gluten-free baking flour.
Text Me if You Have Any Problems
If you have any questions or need assistance while making your Chocolate Flan Cake, don’t hesitate to reach out! I’m here to help you every step of the way.
For more impressive dessert ideas, explore our other decadent recipes. You might also enjoy this external article on creative flan desserts!