The Impossible Chocolate Cake- Chocoflan
How To make ChocoFlan
(the Impossible Chocolate Cake)
If you are a fan of chocolate AND a fan of Trinidad baked custard (called flan in the food industry), then this is for you. The creaminess of the flan mixed with the Chocolaty goodness of the cake goes so well together. And with this recipe, you have caramel and pecans to add extra oomph.
I might take a bite out of my computer just by looking at this slice!
Chocoflan is a traditional Mexican dessert which consists of a dense chocolate cake topped with a vanilla cream cheese custard, caramel and pecans. The caramel sauce that they use is called cajeta and it is a caramel sauce made from goat's milk.
I decided to try this recipe because it is very intriguing how you add the layers one way and it ends up in reverse. The main reason for this phenomenon is because the flan layer is denser than the cake layer which causes the cake layer to rise to the top of the pan while the flan sinks during baking. Baking it in a water bath completes the process of the separation of the layers. For this trial, I used Mexican chef, Marcella Valladolid's recipe which is a really good one to use as a first attempt. Next time I make this I will be doing a few changes that suit me since I have my way of making custard and chocolate cake, so wish me luck!
The design of my Bundt pan. There are so many nice designs that I'm sure I will buy another.
First of all, you will need a 12-cup capacity bundt pan. There are so many bundt pans that exist; it's basically up to your preference. You can actually bake this in a normal 10-inch round pan, however, it will take longer to bake. The main benefit of the Bundt pan is that you get a delicious crust all around the cake with each slice you cut.
For the flan or custard:
1 1/2 cups evaporated milk
1 14-ounce can condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
For garnish:
1/4 cup chopped pecans
Ingredients:
For the pan:
1 12-cup capacity bundt pan
1/4 cup caramel or dulce de leche sauce. I used store-bought caramel sauce
1 roasting pan big enough to hold the bundt pan
Butter for coating the pan
For the cake:
1/2 cup plus 2 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
BAKER’s NOTE:
If you have a stand mixer, then put the sugar and butter to cream. While this is creaming, mix together the dry ingredients and set aside. This is some good time management here since no one like to stand around creaming when you can be doing other things 😆 . If you don't have a stand mixer, then follow the steps as is.
1 3/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk- If you don't have buttermilk like me, then substitute 1 cup milk mixed with 1 tablespoon vinegar. Let the mixture sit for at least 5 minutes before use.
Method:
Preheat oven to 350 degrees F.
For the pan
Coat the Bundt pan with softened butter, making sure you get to all the nooks and crannies. Place the bundt pan inside of your roasting pan and add 1/4 cup caramel sauce to the bottom. The roasting pan will be used to hold the water bath for baking the chocoflan. This is how it will get that creamy texture ensuring that the layers separate beautifully. By the way, I over-baked mine a little (because I was tending to a very clingy 16-month-old) and it still came out great 😁.
For the cake:
Stir together the flour, baking powder, baking soda and cocoa in a medium bowl.
Cream the butter and sugar in your mixing bowl. It will take about 5 minutes to look light and fluffy. The images below shows before and after creaming.
Add the egg and mix for 1 minute.
Add 1/3 of the flour mixture until incorporated. And 1/2 of the buttermilk and mix. Repeat, ending with the flour mixture. Blend until well mixed and remember to scrape down the sides.
BAKER’s NOTE:
Why alternate the flour ?
This alternating of the flour and liquid addition is one of the techniques that enhances a cake's fluffy texture. If you add all the flour at once, this leads to a very dense and heavy cake, so please take the time and do this. Rule of thumb: Always start and end with flour.
For the flan: Add all ingredients to your blender and blend for 40 seconds. You can also mix this using your stand mixer.
Carefully spoon the cake batter into the prepared Bundt pan, spreading evenly using a spatula or spoon. Slowly pour the flan mixture over the cake batter. It will seem to mix but don't worry, it will separate accordingly as it bakes. The video below shows how it will mix slightly when adding the flan or custard layer.
DEFINE: BAIN-MARIE
Noun, ban-mah-rie
Bain-marie is a pan or container with hot water which you place a cooking container in, to allow for slow cooking or keeping warm. When used in the oven, you place the baking pan inside of another pan and pour in about 1 inch of water before baking in the oven. Another example of bain-marie is the use of a double boiler where you place a pot with water on the stove on low heat with a bowl inside of it, making sure it does not touch the water. This is used to melt chocolate and cook egg-based custard for ice cream.
Cover with foil and add about 1-inch of hot water to the roasting pan. Why are we doing this? Well, it's learning time! Baking a flan or custard in a water bath is essential to give it that creamy delicate texture. The water bath or bain-marie ensures that it bakes slowly by insulating it. This technique allows for even distribution of heat which prevents it from cracking and developing a rubbery texture.
Carefully place the pan into the oven, and bake for 1 hour. After the hour, remove the cake and test for done-ness. Insert a toothpick and if it comes out clean then its good to go.
Remove from the water bath and cool completely to room temperature. This should take at least 1 hour.
Put a plate or serving platter over the pan and invert. Jiggle and tap the base of the pan to help release. Remove the pan and scrape any remaining caramel sauce from the pan onto the cake, sprinkle with chopped pecans.
If you are anything like me then you can have a slice immediately, or you can put it in the refrigerator to cool before cutting. This is also the perfect cake to make a day ahead if you want to make this for a family gathering. Store any leftovers in the fridge, in a sealed container and enjoy every day until it's all done.
How good does this look?
If you don't think this is a showstopper, then I don't know what is 😝. Enjoy!!!