Description
Discover how to create the perfect Magic-layer Chocoflan Cake with Caramel Glaze. This step-by-step recipe will guide you to a deliciously layered dessert masterpiece.
Ingredients
Scale
- 1/2 cup (120 ml) caramel sauce or topping (see note)
- ½ cup (86 g) plus 2 tablespoon s all-purpose flour
- ⅓ cup (28 g) cocoa powder
- 1/2 teaspoon (3 ml) baking soda
- 1/4 teaspoon (1 ml) salt
- 4 ounce s (113 g) bittersweet chocolate, chopped
- 6 tablespoon s (85 g) butter
- 1/2 cup (120 ml) buttermilk
- ½ cup (106 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 2 cans (14-ounce s each) sweetened condensed milk
- 2 1/2 cup (600 ml) s whole milk
- 6 ounce s (170 g) cream cheese
- 6 large eggs
- 4 large egg yolks
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Set your oven to 350°F and prepare a 12-cup nonstick bundt pan by greasing it thoroughly, ensuring all crevices are coated. Pour the caramel sauce into the base of the pan. If the caramel is thick, you might need to heat it briefly in the microwave to make it more fluid.
- In a medium-sized bowl, mix together the flour, cocoa powder, baking soda, and salt; put this mixture aside. In a microwave-safe bowl, combine the chopped chocolate and butter, and heat at 50% power in 1-minute intervals, stirring between each, until fully melted and smooth, which should take around 2-4 minutes. Whisk the buttermilk, sugar, eggs, and vanilla extract into the melted chocolate until well blended. Incorporate the flour mixture and stir until you achieve a uniform batter. Spread the chocolate batter gently over the caramel layer.
- Place all the flan ingredients in a blender and blend until the mixture is smooth. Carefully drizzle the flan mixture over the chocolate batter. Set the filled bundt pan into a larger roasting pan. Position the roasting pan in the oven and cautiously add hot water to the roasting pan until it reaches halfway up the sides of the bundt pan. Bake until a toothpick inserted comes out clean and the flan reaches 180°F on an instant-read thermometer, which should take about 75 to 90 minutes (mine required the longer time). Take the Bundt pan out of the roasting pan (to simplify cleanup, leave the roasting pan with water in the oven to cool) and allow it to cool on a wire rack. Chill in the refrigerator for 8 hours, or up to 12 hours.
- To release the cake from the pan, submerge the bottom third of the Bundt pan in a large bowl of hot water for 1 minute. Gently invert the cake onto a flat plate or serving platter by placing the platter over the Bundt pan’s opening, then carefully turning the pan upside down while holding both the platter and pan. Gradually lift the pan, allowing the caramel to cascade over the cake. Serve cold.
Notes
- Ensure your caramel sauce is pourable; gently microwave to soften if needed. Stir chocolate and butter often while melting to avoid burning and ensure smoothness. Blend flan ingredients thoroughly for a silky, lump-free texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asiatique
Nutrition
- Calories: 400
- Fat: 12g
- Protein: 20g
Keywords: caramel chocolate bundt, flan cake recipe, creamy chocolate flan, caramel drizzle cake, chocolate caramel dessert, flan with cream cheese
