| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 12 tablespoons (1 1/2 sticks) butter, plus more for greasing, at room temperature
- 1 cup sugar
- 4 eggs, at room temperature
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup buttermilk
- 1/2 cup cocoa powder
- 2 teaspoons tequila
- 2 teaspoons triple sec
- 1 teaspoon vanilla extract
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 4 ounces cream cheese, at room temperature
- 1 tablespoon vanilla extract
- 1/4 cup chopped pecans or walnuts
- Mixed berries, such as raspberries, blackberries, blueberries and strawberries
- Powdered sugar, for dusting
Instructions
- Put an oven rack in the middle of the oven and preheat to 350 degrees F. Grease a Bundt pan with butter.
- First prepare the cake batter. Add the butter and sugar to a bowl and, using an electric hand mixer or a stand mixer, beat until light and fluffy. Then beat in 1 egg.
- Sift together the flour, baking soda, baking powder and salt in a medium bowl. Mix the buttermilk, cocoa powder, tequila, triple sec and vanilla extract in a medium bowl. Beat half of the flour mixture half of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- Now prepare the flan mixture. In a blender, combine the condensed milk, evaporated milk, cream cheese, the remaining 3 eggs and vanilla extract. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan. Then slowly pour the flan mixture over the cake batter. Add about 1-inch of hot water to the roasting pan.
- Carefully 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. When the cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Run the tip of a sharp paring knife along the edge of the Bundt pan to loosen. 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. Garnish the cake with some chopped pecans. Place some mixed berries in the center of the chocoflan then sprinkle the entire thing with powdered sugar and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 574 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 13 g |
| Cholesterol | 138 mg |
| Sodium | 481 mg |
Reviews
If anyone says they followed the directions and it baked correctly I would not believe. I followed the directions to a tee. Took it to a Christmas get together and flipped it after I got there. Not even close to being baked. Ran all over the place. Flipped it back over and threw it back in the oven. Its bad when someone that is saying the blessing prays for your cake too! He also introduced my cake as the twice baked cake.
Pretty embarrassing to say the least.
Pretty embarrassing to say the least.
The cooking time is off
I have been wanting to make this cake since I saw it early this week. I finally made it yesterday . I followed the recipe exactly, It was easy to follow , but the taste was pretty disappointing for me too, for the same reasons as another reviewer shared. The following reasons were,
The ratio of chocolate cake to flan is way off – there is too much cake and not enough flan (about 3/4 cake and 1/4 flan
The chocolate cake was very dense and not not very chocolaty. I think a richer, deeper chocolate flavor in the cake would have been better.
Also the flan recipe was off too, the texture of the flan was not appealing. It was kind of a tofu texture in cake. It should have been silky custard flavor you get when you make your flan. I will try it again but use someone else’s recipe! I wasted all that time and ended up with an awful tasting cake 🙁
The ratio of chocolate cake to flan is way off – there is too much cake and not enough flan (about 3/4 cake and 1/4 flan
The chocolate cake was very dense and not not very chocolaty. I think a richer, deeper chocolate flavor in the cake would have been better.
Also the flan recipe was off too, the texture of the flan was not appealing. It was kind of a tofu texture in cake. It should have been silky custard flavor you get when you make your flan. I will try it again but use someone else’s recipe! I wasted all that time and ended up with an awful tasting cake 🙁
I have a question to the lady who is on the video. How come your flan part ended up on the top at the end of the video??? It was clear that you put first, on the bottom of the form, the cake mixture then on top you put the flan, so when you flip it the cake should have been on the top.
Flavor and texture…chocolate dessert….a snack with coffee…etc., etc….delicious!This recipe is reliable.Ingredients and instructions clear. Have not attempted to make without the alcohol.Have made without garnish…just whipped cream or small scoop of vanilla ice cream.Possible disadvantage…waistlines, etc.!Annie, Fremont, CA
I catered my male bosses Xmas party. His choice of menu was Mexican Dinner. I made this dessert exactly how it was instructed. I served it with berries that has been soaking in grand marnier for 4hrs. Everyone loved and even had second servings!!!
I was skeptical about this recipe. I guess because I had never baked anything like it. This was one of the BEST cakes I have ever made! I took the advise of another reviewer and used Kahlua in place of the tequila and triple sec. I didn’t have any vanilla extract so I left it out of the cake batter altogether, but when it came to the flan, I realized I probably needed it in this part of the recipe so I used a vanilla bean (scraped, naturally). One reviewer said it didn’t have a rich chocolate flavor. I used really high quality cocoa, Valrhona, and the flavor (as always) was incredible. I also borrowed from Marcela’s other Chocoflan recipe and drizzled Dolce de Lece (caramel sauce) over the top (instead of garnishing with nuts or berries). This was one of the moistest cakes I have baked. I brought it to a dinner I was co-hosting and the reviews were raves. My family was upset that there was so little left over for them. I will definitely make this again.
I love this recipe. I read the other reviews of it not cooking all the way, and I had to leave
my cake in longer 10 to 15 min because when i checked it it was a runny still..but everyone loves it. the cake is dense but rich and the flan does have a different texture than regular flan because it cooks in a cake and not alone, but I never have any complaints and I am making it again this weekend.. just let it cook a little longer. 5 stars.
my cake in longer 10 to 15 min because when i checked it it was a runny still..but everyone loves it. the cake is dense but rich and the flan does have a different texture than regular flan because it cooks in a cake and not alone, but I never have any complaints and I am making it again this weekend.. just let it cook a little longer. 5 stars.
I just made a Chocoflan I followed the directions right off the video and my cake was over cooked and my flan did not set. I’m not sure if it’s because I used a lower sugar condensed milk (50% lower and I did use a box cake mix which Marcela did say her mother used.
Tried this recipe again and it came out awesome. See my previous review. There is another recipe for this on Food Network and it is written correctly. That one has 5 stars. Only thing I would change and this is completely personal preference, is I would add sugar to the flan part. Cake part was very rich though…