Mexican chocoflan, also known as “magic cake,” is a dense, rich dessert that magically flips its cake and flan layers from top to bottom during baking. This dessert will make a gorgeous centerpiece for your next gathering.
Cook Time
-
Total Time
2 hr 45 min
Yield
10 servings
Ingredients
unsalted butter, softened, for greasing
¼ cup cajeta (80 g), or dulce de leche
Chocolate Cake Layer
10 tablespoons unsalted butter, room temperature
1 cup sugar (200 g)
1 large egg
1 ¾ cups all-purpose flour (215 g)
¾ teaspoon baking powder
¾ teaspoon baking soda
⅓ cup cocoa powder (40 g)
1 ¼ cups whole milk (300 mL)
Flan Layer
3 large eggs
4 oz cream cheese (110 g), room temperature
1 tablespoon vanilla extract
14 oz sweetened condensed milk (395 g)
12 oz evaporated milk (340 mL)
hot water, for baking
For Garnish
cajeta
½ cup strawberry (70 g), sliced
Nutrition Info
Calories 487
Fat 25g
Carbs 57g
Fiber 1g
Sugar 40g
Protein 12g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
Grease a Bundt pan with softened butter, then spoon the cajeta into the bottom of the pan. Place the Bundt pan in a roasting pan or a 9 x 13-inch baking dish.
3. Step
Make the chocolate cake layer: In a large bowl, cream together the butter and sugar with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add the egg and beat until combined, about 45 seconds more.
4. Step
Sift the flour, baking powder, baking soda, and cocoa powder into the bowl and beat until about one-third combined. Pour in the milk and mix until smooth.
5. Step
Pour the batter evenly into the Bundt pan over the cajeta.
6. Step
Make the flan layer: In a blender, combine the eggs, cream cheese, vanilla, sweetened condensed milk, and evaporated milk. Blend on high speed until completely combined, about 1 minute.
7. Step
Pour the flan layer into the Bundt pan over the chocolate cake layer.
8. Step
Pour 1 inch of hot water into the roasting pan, taking care not to splash any into the Bundt pan, then carefully transfer the pan to the oven. Bake for 1 hour, until a toothpick inserted into the center comes out clean. Remove from the oven, then lift the Bundt pan from the water bath and let the cake cool at room temperature for 1–2 hours, until solid.
9. Step
Carefully invert the chocoflan from the Bundt pan onto a large platter. Drizzle cajeta on top and garnish with the sliced strawberries. Refrigerate until ready to serve.
