I’ll start by saying there is literally nothing simple about this dessert. In the words of my husband “everything about this is EXTRA.” So hold on to your seats because if you haven’t had chocoflan you are in for a life changing experience and if you are lucky enough to have had chocoflan I’m sure we can agree that our lives are that much better because of it.
Ingredients
1 cup of cajeta (Mexican caramel)
1 can of sweet condensed milk
1 can of evaporated milk
1 table spoon of vanilla extract
7 eggs
1 box of devils food chocolate cake mix
1 cup of milk
1/3 cup of oil or 6 tablespoons of butter
Joy baking spray
Optional
Strawberries
Pecans or walnuts
Preparation 10 mins cook time 1 hour and 30 mins
Begin by preparing the flan
1.Preheat your oven to 425 degrees
2.In a large mixing bowl add your condensed milk as well as your evaporated milk then add in the vanilla and 4 eggs. Whisk for about two minutes or at least until the eggs have fully dissolved.
3.Using a bundt cake pan or a fluted tube pan make sure to spray non stick baking spray (I recommend the Joy baking spray).
4.Take your cajeta and cover the bottom of your pan you can either spread evenly along the bottom or do a zig zag technique it really just depends on how much cajeta you want. I use approximately half a cup and leave extra to garnish at the end.
5.Pour your flan mixture into the bundt pan on top of the cajeta. Then take an additional baking dish and place the bundt pan inside and fill the dish with water covering at least half of the bundt cake in Spanish this is called el baño maria but essentially it ensures that the cajeta doesn’t burn due to the high heat.
6.Lastly let your flan bake for about 30 minutes (do the toothpick test to ensure you flan has baked all the way through).
Chocolate cake
1.Prepare your cake according to the devils food cake directions (if possible swap the oil for butter and the water for milk, it makes all the difference).
2.Take your flan out of the oven after the 30 minutes and pour in the cake mixture. The cake mixture will sit directly on top of the flan and that’s what you want it to do since you will flip it over at the very end.
3.Cover your bundt pan with aluminum foil and let it bake for an hour.
4.Once it has finished baking take it out of the oven and let it cool for 20 to 25 minutes.
5.Once cooled take a thin spatula and carefully press on to the sides of the bundt pan this will help prevent it from sticking as you flip it over. Then using a cutting board or large plate place it on top of the bundt pan and flip it over carefully. Your cake should flip easily and you should see the ooey goey Cajeta drip over-it’s quite magical!
6.Lastly feel free to garnish with any of your favorite toppings. My favorite are pecans or strawberries and extra cajeta.
Remember to take a pic and post because what you have created is pure magic!
Provecho! 🍮
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