Sunday, 27 January 2013

Chocoflan Cake / Chocolate Flan Cake



Chocoflan cake or Chocolate Flan cake, a Mexican dessert, is a chocolate cake on the bottom with a flan/ caramel custard on top. It is also known as impossible cake or Magic Cake.  You pour the caramel, then the chocolate cake batter and the flan on top, then get it in the oven and during baking process these two switch places and it comes out with the beautifully baked custard at the bottom and the cake on top!! Impossible right?? But it’s true.... I had my own doubts while baking, whether actually they switch places or the cake and flan mix together and comes out in a mess.... but it baked beautifully.... And I got an awesome looking magic cake which is a sure showstopper! This is a great dessert for parties, as this cake has to be made a day ahead before you want to serve it, It makes a stunning presentation and it is very tasty and you will get at least 15 servings with the total amount. I only made half the amount of the cake in my 6 cup capacity bundt pan.  I also added little nutmeg powder and a teaspoon of caramel sauce to the flan mixture to reduce the eggy smell.... You can completely omit that.... Do try this cake to impress your guests or your better half or your valentine and don’t forget to send me a thank you note  ;) ;).... 



Chocoflan Cake / Chocolate Flan Cake
Recipe Source- Food Network
Prep Time:30 min
Cook Time:1 hr 0 min
Serves:12-15 servings

Ingredients:
12-cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup Dulcede Leche / caramel sauce / Cajeta (homemade or store bought)
For the cake:
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
½ tsp Nutmeg powder
For garnish:
1/4 cup dulce de leche or caramel sauce



Method:
  • Put an oven rack in the middle of the oven and preheat to 350°F / 180°C.
  • Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup dulce de leche and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  • For the cake: 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. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, vanilla, nutmeg powder and dulce de leche. 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 to 1 to 1 ¼ hours, 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.
  • Cool completely then refrigerate at least 4 hours or overnight.
  • Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining dulce de leche from the pan onto the cake. Serve with extra caramel sauce drizzled over the top.


Notes:

The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted.
It is better to refrigerate the cake at least 8 hours before unmold. 



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36 comments:

  1. Beautifully done, cant resist to this flan cake.

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  2. I was just checking out a flan cake the other day... your's look amazing! I'd love to try it sometime...

    Maria

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    Replies
    1. Thanks Maria..please do do try it...

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  3. This is my absolute favorite one Swapna... Cos Flan and chocolate together is awesome combo.... Its been looooooong time I did this.. URs seriously tempts me to make it soon...

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  4. amazing... on my to-do list and definitely very soon... :)

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  5. this is beautiful.. i have to make it to blv it... what a amazing thing it must have been to see it turn out like that... bookmarking!

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  6. That looks like an double treat....awesome recipe....

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  7. Found you through FB and you had me hooked when you said F of flan but you had me floored when you did it with chocolate!

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  8. Love it to bits and bookmarking it for sure. Lovely pics

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  9. Oh my god! Enniku ithu ishtappettu...totally loved it!!
    I'm definitely gonna try this for sure!! Thank you so much for sharing such an awesome dessert!

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com

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  10. Hi..this looks delish! but the dulce de leche looks like a tedious thing to make..anything you can suggest as a replacement?

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  11. Wat a lovely cake.... Drooling... Nd lovely bundt pan

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  12. Very artistic and creative cake you have! I would like to to make some and I just can't wait to make! It got my attention on the color that you used! Very attractive!

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  13. Dear Sapna,
    Can I just halve the amounts you have written to make a smaller cake? And is it ok to use a aluminium bundt pan?

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    Replies
    1. Yes you can and I made only half amount too.. I think you can use aluminium pan but please grease it well... Do let me know how it turns out for you..

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    2. swapna..when you halve the recipe..how many eggs did you use for the cake and custard??? the above pic is with half the amount...looks pretty massive!
      thanks for clearing my doubts. im taking it to a friends place and i usually dont try new things when i am doing so, but this looks too good to pass :)

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    3. Nisha, take one egg, beat it well and measure it, then add half egg to the cake batter and another half to custard mix in addition to the second egg (so total 1-1/2 eggs for the custard and half egg for the cake batter)...
      Yes, It's a big cake even with half amount, when I made I had 4 guests and after serving them with big pieces there were left overs... Let me know how yours turns out...

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  14. The flan cake has made me subsribe!! im in search of a gud bake snack recipe to serve my friends on an occassion, something like sausage roll or chicken roll.. hve u tried ur hands on it? if so, plz post it with pics.. thanks a million!

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    Replies
    1. Hi Merine,
      Here is a saucage roll recipe I have posted sometime back...
      http://www.swapnascuisine.com/2011/08/sausage-rolls.html

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  15. The flan and cake slice look amazing! Your recipe has tempts one to bookmark and try !

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  16. swapna thinking of making this cake..but is a bundt pan absolutely necessary..is there a reason why its used??

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    Replies
    1. Nisha, I don't think bundt pan is necessary... I have seen some pics of it made on regular pans ... but it's not so appealing as of the ones in bundt pans... may be because of the beautiful look, most recipes suggests bundt pan... do let me know if you make it and don't forget to take some beautiful pics too :)...

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  17. swapnaa... made the cake today. Was a hit, everyone loved it. I used a 9 inch cake pan and because of that it wasnt as pretty as the bundt one and also, because the circumference is more, the cake layers were about 1 inch each.,..unlike the bundt which nicely distinguishes the two layers. It also took 1.3-hrs to cook, again maybe because of the cake pan used. But when cut into, it was a nice two layer cake. Loved it. I was a bit worried if it would be too too sweet as i usually dont like ddl that much..so i made a glaze with the ddl and carried that separate and those who wanted drizzled that over their respective slices. Was a great idea:) im now thinking of ways to improvise this.
    Its been snowing non stop from morning and so couldnt take any pics, except for a few mobile phone pics..will share that.
    Thanks a bunch for all the help :)

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    Replies
    1. Wow Nisha I am so happy it came out well and you all liked it :)... you should definitely try in a bundt pan next... Thank you so much for such a nice feed back dear:...waiting to see the pics...

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  18. Dear Swapna,

    The flan looks fantastic!! Where can I buy Dulce de Leche in Kuwait? Is it ok to use Hershey's caramel syrup instead?

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    Replies
    1. Thanks Gemcy. I buy Bonne Maman's Caramel... you will get it in most of the leading supermarkets like Sultan, Carefour... it's in the Jam section... Hershey's syrup I never used, so no idea :)...

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  19. Looks yummy ..never heard about this batter flipping cake. I will definitely try this. Thanks for sharing .

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  20. Looks yummy ..never heard about this batter flipping cake. I will definitely try this. Thanks for sharing .

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  21. can i omit cream cheese in flan..

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  22. Hi Swapna,
    I made this for my parents anniversary and it came out great... Had few questions fr you.. But was same as Nisha's above.. So your answers there helped me too.. Thanks for this wonderful recipe :)
    Here is mine..
    http://nitks.blogspot.com/2014/04/chocolate-flan-cake-magic-cake.html
    Nitha

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  23. Hi I made this today and well after I kept it in the fridge overnight I turned it upside down and the cake was hard and after a few mins the caramel collapsed wonder what I did wrong - the caramel tasted great though - hmmm just sad :(

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    Replies
    1. Sorry to hear your flan collapsed when you turned it upside down. But I have mentioned it in the post that before inverting the pan you have to keep the pan in hot water for one minute. This will help the caramel at the bottom of the pan to loose then it will easily flip without collapsing...

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