Saturday, May 8, 2010

Chocolate Flan Cake (Chocoflan)

I have always wanted to make this Chocoflan Recipe since the day I saw Marcela make this on one of her episodes of  Mexican Made Easy at Food Network. And then a friend of mine posted this on her new foodblog. Again, I got excited to make it and I even bought all the ingredients needed. But my husband is allergic to dairy so I am just waiting for a big party or potluck so that I can finally try this awesome recipe. I need someone to help me eat this "look so delish cake". I am glad that my friend was kind enough to share this Chocolate Flan Recipe on my blog. So there, give it a try and let me know how it turns out.

Chocolate Flan Cake Recipe
Courtesy of Juana Adams of fil-amcookingandmore
Serves 12


For the cake:

1 (18 ounce) box of chocolate devil's food cake mix
1 1/2 cups water
1/2 cup oil
3 eggs

For the flan:

1 (11 ounce) jar cajeta caramel topping (has richer flavor) or smucker caramel topping
1 (14 ounce) can sweetend condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 ( 8 ounce) package cream cheese, room temperature
1 tsp vanilla
5 eggs


1. Heat oven to 350F.
2. Spray a large 12 cup Bundt pan with nonstick coating. (This is very important).
3. Soften the cajeta in the jar in the microwave ( no more than 30 sec) and pour into prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the cajeta.
6. To make the flan: Pour condensed, evaporated and fresh milk into the blender with the cream cheese, vanila and eggs. Mix well.
7. Pour the flan mixture very slowly over the cake batter. (The flan mixture will sink to the bottom of the pan).
8. Spray aluminum foil with non-stick spray. Cover the pan TIGHTLY with the foil. (Very important)
9. Set the Bundt pan into a large pan and set on the oven rack and slide inches.
10. Carefully pour hot water into the larger pan to a depth of 2 inches. ( The Bundt pan will be sitting in 2 inches of water).
11. Bake cake for 2 hrs(test); do not uncover during this time.
12. After 2 hrs, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
13. Invert cake onto a large plate with rim.
14. The cajeta will drip down the sides of the cake.
15. Cool completely then refrigerate. Refrigerate leftovers.


Anonymous said...

Thanks for the recipe. This is awesome!

Anonymous said...

Very Delicious, I have done recipe twice and it's been perfect twice.

Anonymous said...

delicious :)

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