Chocoflan (Caramel and Chocolate Cake)

Emilio my little son was invited to a play date, I don’t usually take something to play dates, but this one was with his best friends, so I thought to bake something and this cake has the wow factor, it is a flan and chocolate cake together, it is quite popular in Mexico, some people call it, “Pastel Imposible” (impossible cake), but my little boy calls it magic cake, so this is the way we call it.

It is not difficult to make and the result is divine! Imagine having flan and chocolate in one cake!! Yes, I know, it is ridiculously delicious and believe me, it works, the chocolate mix goes up and the flan, because is heavier, goes down, so it looks like you did a bit of magic.

There are two ways of doing the cake, the quick way: using a chocolate cake mix from Betty Crocker or the proper way, doing everything from scratch.

Makes 10 portions

Utensils

• 12 -cup capacity non-stick bundt tin
• A deep roasting tray to place the non-stick bundt tin

Ingredients

For the caramel

• 1 1/2 cups caster sugar

For the flan

• 1 can evaporated milk
• 1 can condensed milk
• 3 eggs
• 1 tbsp vanilla extract

For the cake

Easy way

• 1 box Betty Crocker Devil’s Food Cake 425 gr

Proper way

• 10 tablespoons butter room temperature
• 1 cup sugar
• 1 egg
• 1 3/4 cups all purpose flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/3 cup cocoa powder
• 1 1/4 cups buttermilk

Method

Prepare the non-stick bundt tin

Coat the bunt pan with some butter, before pouring the caramel.

To make the caramel

Place the caster sugar in a saucepan and melt on medium heat until the sugar becomes caramel (I never stir, I just let the sugar dissolved).

Pour the caramel onto the non-stick bundt tin and leave aside.

To make the cake

Preheat the oven to 180 degrees C or gas mark 4

Mix all the flan ingredients in a blender. Evaporated milk, condensed milk, eggs and vanilla extract.

For the easy option, mix the cake mix according to the box instructions.

For the proper option, add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Mix all the ingredients in a large bowl.

Pour the cake mix into the non-stick bundt tin first and then the flan mix.

Seal it with aluminium foil.

Place the pan into a roasting tray and pour hot water around the non-stick bundt tin half way.

Bake bain-marie for around 1 hour, until the surface of the cake is firm to the touch, or insert a toothpick if it comes out clean is done.

When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rim serving platter over the non-stick bundt tin, grasp tightly together, jiggle a little and flip over. Leave to rest for another hour in the fridge and serve.

Listo!

Provecho!