Mexican Flan + Chocolate Cake = Chocoflan
Guest post by Culture Kitchen SF
Chocolate cake, meet your Mexican neighbor. The best of two worlds, Chocoflan is a combination of moist chocolate cake and delicate caramel custard!
Chocoflan is always a big hit for any gathering, whether you’re having friends over for dinner or for a special celebration. This recipe originally came from Paloma Salazar, a Culture Kitchen Master Cook. It’s one of her favorite recipes to make with her children. Paloma’s 12-year-old daughter, Isabel, has the recipe down pat and makes Chocoflan for the family regularly.
Paloma prefers her Chocoflan at room temperature and without any toppings so the flavors of chocolate and cream caramel really come through. However, at restaurants it’s common to top Chocoflan with whipped cream or fresh fruit–often strawberries or peaches. This is especially common when Chocoflan is used for Birthday cake.
Enjoy the recipe, and click here to read our 5Q Interview with Paloma!
- 1 standard box chocolate cake mix
- 1 (12 oz.) can evaporated milk
- 1 (14 oz) can condensed milk
- 6-7 eggs (3 eggs for the flan + 3-4 eggs per the cake mix directions)
- 2 tablespoons vanilla extract
- 1/2 cup sugar
- 1/4-1/2 cup oil (per the cake mix directions)
- Fill a large shallow pan (large enough to fit a cake pan inside) half full with water and place in the oven on a middle rack. You want the water to be half the height of your cake pan. Heat the oven to 350 degrees.
- Follow the instructions on the back of the chocolate cake mix box to make the chocolate cake batter, set aside.
- In a blender, add the can of evaporated milk, the can condensed milk, 3 eggs, and 2 tablespoons vanilla. Blend until fully combined.
- In a skillet over medium heat, add 1/2 cup of sugar and stir continuously. You want the sugar to melt but not burn too quickly. When the sugar is melted and turns a light golden-brown color, it is finished. Remove the skillet from the heat as the sugar will continue to cook and slightly deepen in color.
- Have your cake pan ready and quickly pour the melted sugar into the cake pan. Swirl the pan around to make sure to coat the bottom on the pan. Let the sugar cool and harden.
- Pour the contents of the blender (the flan) into the cake pan with caramel. Pour the chocolate cake batter into the same pan, on top of the flan mixture. Don't worry if the two batters mix a little, as they will separate in the oven.
- Cover the cake pan with foil and place into the shallow pan of water in the oven. You want the water level to be slightly higher than your flan layer. Once you have set the pan in the water, make sure the water level is low enough that no water enters the cake pan. Cook for 60 minutes.
- Check the cake by piercing with a toothpick or knife. If it comes out clean, it is ready. If the cake needs to bake longer, continue to bake without the foil cover for an additional 5-8 minutes and then check again.
- When the cake is done, remove the pan from the oven. Place a serving dish over the top of the cake pan. Holding the serving dish against the pan with oven mitts or pot holders, flip the serving dish and cake pan at the same time, and gently remove the cake pan from the Chocoflan.
- Cool for at least 10 minutes to let the flan firm. Serve immediately or let the cake sit for 40 minutes to cool completely and then serve. You can eat Chocoflan either warm or cool, but Paloma prefers her Chocoflan cool.
The total number of eggs and oil needed will vary depending on the cake box mix you choose
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Culture Kitchen’s goal is to spread culture through food, and empower people to learn and share authentic ethnic cuisine.