My Chocoflan Bundt ranks high among my favorites and as much as I would like to some up with a new creation for Cinco de Mayo I’m tempted to make this one again. Words do not adequately convey just how wonderful this cake is. I do suggest that the rest of your meal should you bake this, be light as possible because portion control just may be a challenge. We’ll see how I make out with that train of thought after May 5th if I make it again!
There are two parts to this cake; the chocolate cake itself and the flan. This was my first flan and it didn’t disappoint. The bottom of the bundt pan is coated in caramel sauce. What a way to begin a recipe! The chocolate cake batter is thick so using an ice cream scoop to place it in the pan is less tedious. After you smooth the batter into the prepared pan, the flan mixture, which is prepared in a blender, is poured over the top. Don’t be alarmed when the batter and flan mixture mingle slightly. It’s to be expected. The cake is then covered with foil and baked in a water bath.
Baking time is approximately 60-70 minutes. After baking the cake is removed from the water bath and left to cool in the pan at room temperature for an hour. After turning the cake out onto a serving plate the caramel from the bottom of the pan will drip so use a plate that has a lip to contain the dripping caramel. Dripping caramel conjures up such a lovely image doesn‘t it?
It is suggested that you let the cake chill in the fridge overnight for best results. Be strong fellow bakers, be strong! The creamy lightness of the flan combined with the moist dense chocolate cake is over the top fantastic. My only change from the original recipe was to use Hershey’s Special Dark Cocoa for a deeper chocolate color and flavor. Even though this is billed as a Cinco de Mayo dessert, disregard the calendar and make it whenever you like. On another note; I found my dress for Charisse’s wedding, yay!
That being said, I should really be having second thoughts about this cake, LOL!!
- 10 TBS butter, softened
- 1 cup sugar
- 1 egg, room temperature
- 1¾ cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ⅓ cup cocoa powder
- 1 ¼ cups buttermilk
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 3 eggs
- 1 TBS vanilla extract
- Optional Garnish
- ¼ cup caramel sauce
- ¼ cup chopped pecans
- Put an oven rack in the middle of the oven and preheat to 350°.
- Prepare a Bundt pan with butter, then pour ¼ cup caramel into bottom of the pan.
- Place the prepared Bundt pan in a large roasting pan that will serve as a water bath during baking.
- Add butter and sugar to a large bowl beating until light and fluffy.
- Next beat in the egg.
- Sift together the flour, baking powder, baking soda and cocoa in a medium bowl.
- Beat ⅓ of the flour mixture, and ½ of the buttermilk into the egg mixture.
- Repeat, ending with the flour mixture blending until well incorporated.
- To prepare the flan, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla in a blender and blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly.
- Slowly pour the flan mixture over the cake batter.
- Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.
- When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly togetherand flip over.
- Remove the pan and scrape any remaining caramel from the pan onto the cake, garnish with chopped pecans if desired.
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