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+ servings

Chocoflan

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Course Cakes, Sweet
Cuisine Latin America
Servings 12 -16

Ingredients
  

  • ¼ cup about 3-4 tbsp dulce de leche or caramel. Use more for serving.
  • 1 box of chocolate cake mix (your choice)
  • 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.
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