Description
Irresistible Chocoflan is a decadent layered dessert featuring a rich chocolate cake base topped with a creamy flan layer and luscious caramel sauce. Perfect for any special occasion, this dessert combines the best of chocolate and custard with a delightful caramel finish that will impress your family and guests alike.
Ingredients
Scale
Cake Ingredients
- 1 box Chocolate Cake Mix (Use gluten-free mix for gluten-free option)
- 3 large Eggs (Use flax eggs for vegan alternative)
- 1/2 cup Vegetable Oil (Melted coconut oil works as a substitute)
- 1 cup Water (Brewed coffee can enhance flavor)
Flan Ingredients
- 1 can Evaporated Milk (Coconut milk is a dairy-free option)
- 1 can Sweetened Condensed Milk (Coconut condensed milk can be used for vegan)
- 1/2 cup Whole Milk (Almond or oat milk are great substitutes)
- 1 tablespoon Vanilla Extract (Vanilla bean paste can also be used)
- 1 pinch Salt (Balances flavors; essential for taste)
Additional
- 1/2 cup Caramel Sauce (High-quality store-bought or homemade is best)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or round cake pan to prevent sticking.
- Layer caramel sauce: Evenly spread the caramel sauce along the bottom of the prepared pan; this will become the top once flipped.
- Prepare chocolate cake batter: In a mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water following the package directions until smooth.
- Pour cake batter: Carefully pour the chocolate cake batter over the caramel layer in the pan, spreading evenly.
- Mix flan ingredients: In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt until fully combined.
- Add flan mixture over cake batter: Gently pour the flan milk mixture over the chocolate cake batter without disturbing the layers too much.
- Prepare water bath: Place the cake pan into a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan to create a bain-marie, ensuring gentle and even cooking.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the chocolate cake layer comes out clean.
- Cool: Remove from the oven and cool the cake in the pan for at least 30 minutes to allow it to set properly.
- Refrigerate: After cooling, refrigerate the Chocoflan for a minimum of 2 hours to chill and firm up before serving.
- Invert and serve: Carefully invert the cake onto a serving plate so the caramel layer is on top. Slice and enjoy this delightful layered dessert.
Notes
- For a gluten-free version, use gluten-free chocolate cake mix.
- For a vegan adaptation, substitute eggs with flax eggs, dairy milk with plant-based milk, and use coconut condensed milk and evaporated milk alternatives.
- Using brewed coffee instead of water in the cake batter can enhance the chocolate flavor.
- A water bath (bain-marie) is essential for the flan layer to cook smoothly and avoid cracking.
- Cooling completely and refrigerating is necessary to achieve the perfect texture and ease of slicing.
- Use a high-quality caramel sauce or make your own for the best taste.
