So as the entire bundt cake bakes, the lighter chocolate cake eventually floats to the top as the heavier flan sinks to the bottom. The baked chocolate cake in a chocoflan recipe is lighter and much less dense than the baked flan. In truth, the “magic” is actually just science. It’s a really cool “magic” trick (one that kids will find especially impressive!).
However, when you turn out the chocoflan, the two layers have swapped places. You assemble it first by pouring the chocolate cake batter into the pan, followed by the flan. I mentioned earlier that this chocoflan is made with a really unique baking technique. This chocoflan recipe is a fun baking project perfect for those looking to learn more about baking science. He published it in his cookbook and The New York Times.Īnd according to many of my Mexican friends, chocoflan was a favorite dessert recipe in their households during birthday celebrations, holidays, and more. I first found out about this recipe from Esteban Castillo of Chicano Eats. Here are all the reasons to make this chocoflan recipe: This chocoflan recipe is an authentic Mexican recipe adapted from Esteban Castillo, the famed blogger of Chicano Eats. Learn more in this post’s FAQ section below as to why the two batters swap places during the baking process! chocoflan is my new favorite #dessert! #baking #bakingrecipe #cincodemayo ♬ Paradise – Ikson Why You Should Make The Recipe That means that once the chocoflan is inverted, the flan is now on top of the chocolate cake!Ĭhocoflan is also known as “El Pastel Magico” (The Magic Cake) or “El Pastel Imposible” (The Impossible Cake) because of this unique technique. While the chocoflan bakes, the batters swap places. Place some mixed berries in the center of the chocoflan then sprinkle the entire thing with powdered sugar and serve.You assemble the cake by adding the chocolate cake batter in the bundt cake pan first, followed by the flan. Garnish the cake with some chopped pecans. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle it a little and flip over to release the chocoflan from the pan. Run the tip of a sharp paring knife along the edge of the Bundt pan to loosen.
When the cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. Add about 1-inch of hot water to the roasting pan.Ĭarefully slide the pan into the oven and bake until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean, about 1 hour.
Then slowly pour the flan mixture over the cake batter. Scoop the cake batter into the prepared Bundt pan. In a blender, combine the condensed milk, evaporated milk, cream cheese, the remaining 3 eggs and vanilla extract. Beat half of the flour mixture half of the buttermilk into the egg mixture. Mix the buttermilk, cocoa powder, tequila, triple sec and vanilla extract in a medium bowl. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add the butter and sugar to a bowl and, using an electric hand mixer or a stand mixer, beat until light and fluffy. Grease a Bundt pan with butter.įirst prepare the cake batter.
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
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