Description
Chocoflan, also known as the magic cake or magic melt chocoflan, is a delightful Mexican dessert featuring a luscious layer of creamy flan atop a rich chocolate cake, separated by a layer of caramelized cajeta. This recipe combines a smooth, velvety cream cheese flan with a moist, spiced chocolate cake baked together in a water bath to create a magical two-in-one dessert with a perfect balance of sweetness and texture.
Ingredients
Scale
Flan
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 4 teaspoons vanilla extract (Mexican if possible)
Cake
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1¼ cups buttermilk
Other
- 2 tablespoons softened butter (for greasing)
- ¼ cup cajeta (caramel sauce)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your baking pan with 2 tablespoons of softened butter and evenly pour in the ¼ cup of cajeta to create the caramel base layer for the flan and cake.
- Make the Flan Mixture: In a blender or mixing bowl, blend together the sweetened condensed milk, evaporated milk, softened cream cheese, 3 eggs, and vanilla extract until the mixture is completely smooth. Set this flan mixture aside.
- Cream Butter and Sugar: In a separate large bowl, cream the 10 tablespoons of softened butter with 1 cup granulated sugar using an electric mixer or by hand until the mixture becomes light and fluffy, indicating proper aeration.
- Add the Egg: Beat in the single large egg into the creamed butter and sugar mixture until fully incorporated.
- Mix Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, and baking soda in a separate bowl to ensure even distribution of raising agents and spices.
- Combine Dry and Wet Ingredients: Alternate adding the dry ingredient mixture and the 1¼ cups of buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently between additions until the batter is well combined but not over mixed.
- Layer the Cake Batter: Pour the prepared chocolate cake batter over the layer of cajeta in the greased pan, spreading evenly.
- Add the Flan Mixture: Carefully pour the flan mixture over the chocolate cake batter. Note that the flan mixture will sink to the bottom during baking, creating a layered effect.
- Prepare Water Bath and Bake: Place the pan containing the batter inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath, which will help the flan cook gently and evenly.
- Bake: Bake the chocoflan for 1 hour to 1 hour and 15 minutes, checking for doneness by ensuring the flan is set and the cake is fully cooked through.
- Cool and Chill: Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set before unmolding.
- Serve: To serve, invert the pan onto a serving plate so the caramel layer covers the top, revealing the beautiful chocoflan with flan on top and chocolate cake underneath.
Notes
- Using Mexican vanilla extract enhances the authentic flavor of the flan.
- The water bath is essential for cooking the flan layer evenly without cracking.
- Allowing the chocoflan to chill overnight improves texture and makes unmolding easier.
- You can substitute cajeta with traditional caramel sauce or dulce de leche if desired.
- This dessert is best served chilled but can be brought to room temperature for a few minutes before serving.
