There was a local lady who made the flan and brought it into the restaurant every week. And every week, the flan sold out.
The flan she made was unlike the more custard-y flan that I'd had before. It was more of a combination of cheesecake and custard, and it was delicious.
This Chocoflan recipe takes that sort of cheesecake-y flan to a whole new level with the addition of a layer of chocolate cake.
The chocolate cake is a sweet, mild chocolate cake that pairs nicely with the creamy flan and the rich cajeta. If you can find it, the cajeta is worth picking up. It's located near the Abuelita hot chocolate in my local grocery store. If you can't find it, substitute dulce de leche or a good caramel topping.
- 1/2 cup cajeta or caramel sauce plus extra for drizzling at the end
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup Mexican Coca-Cola*
- 1/2 cup buttermilk regular or low-fat
- 4 ounces cream cheese softened
- 4 large eggs
- 12 ounce can evaporated milk regular, low-fat, or fat-free
- 14 ounce can sweetened condensed milk regular or fat-free
- 1/2 teaspoon vanilla extract
Preheat oven to 350 F. Grease and lightly flour a 10-15 cup bundt pan. I use a nonstick spray with flour in it like Baker's Joy.
Drizzle the bottom and sides of the bundt pan with the cajeta. Set aside.
In a large bowl, beat butter and sugar together until well-combined.
Beat in the eggs and vanilla until incorporated.
Add flour, cocoa powder, baking soda, salt, and cinnamon. Stir until just incorporated.
Stir in the coke and buttermilk until combined.
Pour cake batter into prepared pan.
To make the flan, add the cream cheese and eggs to a blender. Mix until smooth and well-combined.
Blend in the evaporated milk, sweetened condensed milk, and vanilla until combined.
Pour the flan mixture over the cake batter. Some of the flan may swirl into the cake batter, and that's ok.
Cover the bundt pan tightly with aluminum foil.
Place the bundt pan into a larger pan, and add 1 inch of hot (not boiling) water to make a water bath.
Bake for about 90 minutes, or until a knife comes out clean.
Uncover, and let cake cool in the pan for 1 hour.
Cake can be served warm or chilled for a few hours and served cold.
Drizzle with additional cajeta just before serving, if desired.
*If you can't find Mexican Coca-Cola, substitute regular Coca-Cola.
Adapted from The Homesick Texan Cookbook.