If you love desserts that make your taste buds dance, then chocoflan is about to become your new favorite! Imagine this: a rich chocolate cake layered with creamy flan. It's the perfect combo of flavors and textures. And guess what? There are so many fun twists you can try! From chocolate coconut to pumpkin spice, each variation brings its own delicious vibe. Curious about how to whip these up? Let's get into the scrumptious details!
Classic Chocoflan Recipe
Chocoflan, also known as "Impossible Cake," is a delightful Mexican dessert that combines rich chocolate cake with a smooth and creamy flan layer. The magic of this dessert lies in its unique preparation method, where the flan and cake batter are layered and baked together, resulting in a deliciously surprising texture. This classic recipe will guide you through creating a show-stopping Chocoflan that will impress your family and friends.
Ingredients:
- 1 cup sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate cake mix (plus ingredients as per package instructions, usually water, oil, and eggs)
- 1/2 cup chopped pecans (optional)
Instructions:
Start by preheating your oven to 350°F (175°C).
In a saucepan, melt the sugar over medium heat until it turns a golden brown and becomes caramel. Quickly pour the caramel into a bundt pan, tilting to coat the bottom evenly.
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract, blending until smooth. Pour this mixture over the caramel in the bundt pan.
Prepare the chocolate cake batter as directed on the package and pour it gently over the flan mixture.
Place the bundt pan inside a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the bundt pan.
Bake for about 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let it cool completely before inverting it onto a plate.
Extra Tips:
For a smoother flan, make sure to blend the flan ingredients thoroughly to eliminate any lumps.
You can also experiment with flavors by adding a splash of coffee or rum to the chocolate cake batter.
When caramelizing the sugar, be cautious as it can burn quickly.
If you prefer a nutty flavor, sprinkle the chopped pecans on top of the caramel before adding the flan mixture.
Allow the Chocoflan to chill in the refrigerator for a few hours or overnight for the best texture and flavor.
Enjoy this delightful treat!
Chocolate Coconut Chocoflan
Chocolate Coconut Chocoflan is a delightful dessert that combines the rich flavors of chocolate and coconut in a unique layered cake. This Mexican treat features a luscious chocolate cake base topped with a creamy coconut flan, creating a stunning and delicious contrast.
Perfect for any celebration or as a sweet indulgence, this chocoflan is bound to impress your family and friends with its beautiful presentation and irresistible taste.
Ingredients:
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup shredded coconut
- 3 large eggs (for the flan)
- 1 tsp coconut extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a mixing bowl, combine the cocoa powder, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the vegetable oil, milk, 3 eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
In another bowl, blend the sweetened condensed milk, evaporated milk, 3 eggs, coconut extract, and shredded coconut until smooth.
Pour the chocolate batter into the bundt pan first, followed by the coconut flan mixture on top.
Place the bundt pan in a larger baking dish filled with water (bain-marie) and bake for about 60-70 minutes, or until a toothpick comes out clean.
Allow it to cool before inverting onto a serving platter.
Extra Tips:
To guarantee a smooth texture for your chocoflan, blend the flan ingredients thoroughly to eliminate any lumps.
Additionally, let the chocoflan cool completely in the pan before inverting it to avoid breaking.
If you want a richer flavor, you can add a splash of coconut milk to the chocolate batter.
For an extra touch, garnish with toasted coconut flakes or chocolate shavings before serving.
Enjoy your delicious Chocolate Coconut Chocoflan!
Pumpkin Spice Chocoflan
Pumpkin Spice Chocoflan is a delightful fusion dessert that combines the rich, chocolatey goodness of traditional chocoflan with the warm, aromatic flavors of pumpkin spice.
This dessert features a luscious layer of chocolate cake topped with a creamy pumpkin flan, creating a stunning two-tiered effect that's perfect for fall gatherings or special occasions. The combination of textures and flavors will surely impress your guests and provide a comforting taste of the season.
Ingredients:
- 1 cup granulated sugar (for caramel)
- 1 cup canned pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup all-purpose flour
- 1 cup granulated sugar (for cake)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup hot water
Instructions:
To prepare the Pumpkin Spice Chocoflan, start by preheating your oven to 350°F (175°C).
In a small saucepan, melt 1 cup of granulated sugar over medium heat until it becomes a golden caramel, then pour it into a 9-inch round cake pan, swirling to coat the bottom.
In a blender, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and pumpkin pie spice, blending until smooth.
In a separate bowl, mix the flour, sugar, cocoa powder, baking powder, and salt, then add the vegetable oil and hot water, mixing until well combined.
Pour the chocolate batter into the caramel-coated cake pan, followed by carefully pouring the flan mixture on top.
Place the cake pan inside a larger baking dish filled with hot water (water bath) and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow it to cool before inverting onto a serving plate.
Extra Tips:
For the best results, make sure to let the chocoflan cool completely before attempting to invert it, as this will help maintain its shape.
If you want to improve the flavors, feel free to add a dash of cinnamon or nutmeg to the flan mixture.
Serving the chocoflan chilled can provide a revitalizing contrast to its rich flavors, and garnishing it with whipped cream or pecans can add a delightful finishing touch.
Enjoy your Pumpkin Spice Chocoflan as a perfect way to celebrate the fall season!
Dulce De Leche Chocoflan
Dulce De Leche Chocoflan is a delightful dessert that combines the rich flavors of chocolate cake and creamy flan, all topped with a luscious layer of dulce de leche. This unique dessert is perfect for special occasions or as a sweet treat to impress your family and friends.
The contrasting textures of the moist chocolate cake and the smooth, caramel-like flan create a delicious harmony that will leave everyone wanting more.
Ingredients:
- 1 cup dulce de leche
- 1 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 box chocolate cake mix (plus ingredients required on the box)
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 cup water
Instructions:
Preheat your oven to 350°F (175°C). In a blender, combine the dulce de leche, milk, eggs, and vanilla extract and blend until smooth.
Pour this mixture into a greased 9-inch round cake pan. In a mixing bowl, prepare the chocolate cake mix according to the package instructions, adding the baking powder and sugar.
Pour the chocolate cake batter gently over the dulce de leche mixture in the cake pan. In a separate baking dish, add water to create a water bath, then place the cake pan inside.
Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool before inverting onto a serving plate.
Extra Tips:
For the best results, make sure to let the chocoflan cool completely before inverting it to avoid any breakage.
If you want a deeper caramel flavor, consider adding a touch of cinnamon to the flan mixture or drizzling additional dulce de leche on top when serving.
This dessert can also be made a day ahead, as it tastes even better after chilling in the refrigerator overnight, allowing the flavors to meld beautifully.
Coffee Flavored Chocoflan
Coffee flavored chocoflan is a delightful twist on the traditional chocoflan, combining the rich, creamy texture of flan with the bold flavor of coffee-infused chocolate cake. This dessert is perfect for coffee lovers and is sure to impress your guests with its stunning layers and delicious taste.
The combination of the smooth flan and moist cake creates a delightful contrast that makes every bite a treat.
Ingredients:
- 1 cup sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup brewed coffee (cooled)
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
Instructions:
To prepare the coffee flavored chocoflan, start by preheating your oven to 350°F (175°C).
In a saucepan over medium heat, melt the sugar until it turns golden brown, then quickly pour it into a round cake pan, swirling to coat the bottom evenly.
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and brewed coffee; blend until smooth.
In a separate bowl, mix the flour, cocoa powder, baking powder, and salt together, then whisk in the vegetable oil.
Pour the chocolate cake batter over the caramelized sugar in the cake pan, followed by gently pouring the flan mixture on top.
Place the cake pan in a larger baking dish filled with hot water to create a water bath and bake for about 60-70 minutes or until a toothpick inserted into the cake comes out clean.
Allow it to cool before refrigerating for at least 4 hours, then invert onto a serving plate to enjoy.
Tips:
For an extra layer of flavor, consider adding a teaspoon of instant coffee granules to the flan mixture for a more intense coffee taste.
Make sure to let the chocoflan chill completely in the refrigerator; this will help the flan set properly and make it easier to slice.
When inverting the chocoflan onto a plate, run a knife around the edges to loosen it before flipping.
Finally, garnish with whipped cream or chocolate shavings for a beautiful presentation!