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.
2 hr 45 min
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)
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
½ cup strawberry (70 g), sliced
How to Make It
Preheat the oven to 375°F (190°C).
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.
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.
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.
Pour the batter evenly into the Bundt pan over the cajeta.
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.
Pour the flan layer into the Bundt pan over the chocolate cake layer.
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.
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.