Adapted from Chocoflan Recipe at holajalapeno.com (https://holajalapeno.com/chocoflan/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From holajalapeno.com

Chocoflan Recipe

Name: Chocoflan Recipe
Prep time: 30 min
Cook time: 60 min
Yield: 12 servings
Ingredients: Cooking spray; ¼ cup Cajeta, dulce de leche or caramel; 1 ½ cups all purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 ¾ teaspoon baking soda; ¾ teaspoon baking powder; ¾ teaspoon kosher salt; 1 ¾ teaspoon espresso powder; ¼ cup vegetable oil; 2 large eggs, room temperature; 2 teaspoons vanilla extract; ¾ cup buttermilk; ½ cup brewed strong coffee; 4 large eggs; 1 14-ounce can sweetened condensed milk; 1 12-ounce can evaporated milk; 2 teaspoons vanilla extract; ½ teaspoon kosher salt

12 servings · 30 min prep · 1 hour cook

Ingredients

For the pan and caramel layer

Cooking spray
1/4 cup Cajeta, dulce de leche or caramel

For the chocolate cake

1 1/2 cups all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 3/4 teaspoon espresso powder
1/4 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
3/4 cup buttermilk
1/2 cup brewed strong coffee

For the flan

4 large eggs
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Steps

Heat oven to 350°F and arrange rack in the middle of the oven. Spray a 12-cup bundt cake pan well with cooking spray. Put a kettle of water on to boil.
Spoon ¼ cup cajeta over the bottom of the pan and set aside.
Combine 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 ¾ teaspoon baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and 1 ¾ teaspoon espresso powder in a large bowl. Whisk to break up any lumps.
Make a well in the center of the bowl and add ¼ cup oil, 2 large eggs, 2 teaspoons vanilla, ¾ cup buttermilk, and ½ cup coffee. Whisk to break up the eggs and then combine the wet and dry just until everything is evenly moist. Don't over mix.
In a separate large bowl or blender, combine 4 large eggs, 1 14-ounce can sweetened condensed milk, 1 12-ounce can evaporated milk, 2 teaspoons vanilla, and ½ teaspoon salt for the flan. Make sure there are no streaks of egg.
Spoon the chocolate cake batter over the ¼ cup cajeta in the bundt pan. Smooth the top.
Gently pour the flan mixture over the back of a large spoon on top of the chocolate cake batter being careful not to disturbe it too much. Grease a piece of foil and cover the bundt pan with the foil.
Place the cake pan in a large roasting pan and fill the roasting pan with the hot water until it reaches about an inch up the sides of the bundt pan.
Bake Chocoflan in the oven until the cake is firm and springy and a toothpick inserted in the middle comes out clean, about 1 hour. Do not open the oven door during this time to keep all the steam in the oven.
1 hour
Remove the bundt pan from the water bath and set on a wire rack. Remove the foil and let it cool completely to room temperature. The bottom of the bundt pan should not be warm at all. This will take about 2 hours.
2 hours
Place a large serving platter or rimmed cake pan over the bundt pan and invert the Chocoflan on to the platter. Give a little jiggle until it slides out. Scrape any leftover ¼ cup Cajeta on top of the flan.
Serve at room temperature or cover and refrigerate until cold. Slice and serve.

Nutrition

Per serving

kcal: 90
protein: 2 g
carbs: 8 g
fat: 5 g

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