Ingredients
Scale
- ¼ cup (about 3–4 tbsp) dulce de leche or caramel. Use more for serving.
- 1 box of chocolate cake mix (your choice)
- 1¼ cup (300 ml) water (as per the instructions of the cake mix you use for this recipe)
- ½ cup (120 ml) vegetable oil (as per the instructions of the cake mix you use for this recipe)
- 3 large eggs (as per the instructions of the cake mix you use for this recipe)
- 4 large eggs
- 2 large egg yolks
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp vanilla extract
- Hot water (not boiling, for water bath)
Instructions
- Pre-heat oven to 350ºF (180ºC).
- Grease a 12-12.5 cup (about 2.8 liters) Bundt pan with either cooking oil or softened butter.
- Place the dulce de leche or caramel in the bottom of the pan. Set aside.
- Prepare the cake mix according to the instructions of the package. My box indicated to mix all the ingredients in a large bowl.
- Pour the cake batter over the dulce de leche or caramel that was placed in the Bundt pan.
- In a blender, blend all the ingredients for the flan until smooth.
- Slowly pour the flan mixture over the cake batter.
- Cover the Bundt pan with aluminum foil and place it inside a large roasting pan. Then, pour in the hot water into the roasting pan until it comes halfway up the sides of the Bundt pan.
- Bake for 1 hour, then remove the aluminum foil and cook for another 15-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the Bundt pan from the oven and let the chocoflan cool completely on a wire rack.
- Once it’s cool place a serving plate over the cake and flip it over. Serve with extra dulce de leche or caramel.