Chocoflan (Flan Cake)

Описание: I’ve made this chocoflan recipe more times than I can count. Over the years, I’ve tested dozens of versions, refining the baking method, cake, and caramel until the layers bake with the texture I’m after. The biggest issue with this dessert is the cake part coming out dry. And I finally figured out how to prevent that from happening.
Recipe: https://www.piesandtacos.com/flan-cake/


Chocoflan

Caramel

Ingredients
1 cup granulated sugar (200 g)
1/2 cup water, room temperature (113 g)

Instructions

Place sugar in a small heavy saucepan over medium heat. Stir constantly until fully melted and light amber.
Remove from heat and carefully add the water. It will bubble and steam. Return to heat and stir until smooth and thin.
Set aside to cool while preparing the batters.

Chocolate Cake

Ingredients
1 1/2 cups all-purpose flour (191 g)
1/2 cup unsweetened cocoa powder (60 g)
3 tsp baking powder
1/4 tsp fine sea salt
3/4 cup unsalted butter, room temperature (170 g)
1 cup granulated sugar (200 g)
3 large eggs
1 tsp vanilla extract
1/2 cup milk (113 g)

Instructions

Preheat oven to 350°F (180°C), or 325°F (160°C convection). Generously grease a 10–12 cup bundt pan with butter or shortening and coat with sugar. Tap out excess.
Sift flour, cocoa powder, baking powder, and salt.
Beat butter for 1 minute. Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs one at a time, then vanilla.
Mix in half the dry ingredients, add milk, then remaining dry ingredients. Fold just until smooth. Do not overmix.
Set aside.

Flan

Ingredients
4 eggs
1/2 cup heavy cream (113 g)
1 can sweetened condensed milk (396 g)
2 tsp vanilla extract
1 tbsp all-purpose flour (15 g)

Instructions

Strain the eggs through a fine sieve into a bowl for a smooth texture.
Add condensed milk, cream, vanilla, and flour. Whisk until completely smooth and thin.

Assemble

Pour cooled caramel into the bottom of the prepared bundt pan.
Spoon the chocolate cake batter gently into the center, keeping it off the sides.
Slowly pour the flan mixture over the cake batter.
During baking, the flan sinks and the cake rises, naturally switching layers.
Bake uncovered directly on the rack for 35–40 minutes, until a toothpick inserted into the cake comes out clean. The center should be softly set.
Cool to room temperature, then cover and refrigerate at least 6 hours or overnight to fully set.

Unmold

Place the pan in hot water for 2–3 minutes to loosen the caramel. Invert onto a serving plate and lift the pan off.

Storage

Store covered in the refrigerator for up to 4 days.

Notes

Baking without a water bath keeps the cake tender while the flan stays silky. A water bath works but nearly doubles the bake time and can dry out the cake.

If your oven runs hot, use 325°F (160°C) instead.