The Best Chocolate Flan Cake
Chocolate flan cake recipe is a rich and decadent dessert that is popular in many countries around the world. It is a creamy, custard-like dessert. Chocolate flan cake can be served warm or cold.
what is chocolate flan cake?
Chocolate flan cake, also known as “chocoflan,” is a popular Mexican dessert that combines two beloved treats: chocolate cake and traditional flan, a creamy caramel custard. It is typically prepared by layering a chocolate cake batter with a rich flan mixture, which is made from eggs, sweetened condensed milk, milk, and vanilla. When baked, the flan rises to the top, creating a smooth and velvety layer, while the chocolate cake remains moist and rich underneath. It is often served with a drizzle of caramel sauce or whipped cream, making it a delightful cross between a cake and a custard.
the origin of chocolate flan cake:
Chocolate flan cake origins can be traced back to the rich culinary traditions of Mexico, where both chocolate and flan are beloved. This dessert is thought to have gained popularity in the late 20th century, as home bakers and chefs began experimenting with combining the two textures and flavors into a single dish, often utilizing a unique baking technique where the flan layer is poured over the cake batter, resulting in a delightful surprise when inverted after baking.
what are the ingredients for chocolate flan cake?
Caramel layer:
-
1/2 cup sugar
-
1/4 cup water
Cream Caramel Layer:
- 1 can of sweetened condensed milk( 395 g)
-
1 can thick cream (170g)
-
2 cups of liquid milk
-
2 large eggs
-
1 teaspoon of vanilla
-
1 teaspoon of white vinegar
Cake layer:
Dry ingredients:
-
1 1/4 cup flour
-
1 tablespoon baking powder
-
1/4 cup unsweetened cocoa
-
1 teaspoon salt
Liquid ingredients:
-
2 eggs, room temperature
-
1/2 cup sugar
-
3/4 cup liquid milk
-
3/4 cup vegetable oil
-
1 teaspoon of vanilla
how to make chocolate flan cake:
Step 1: Prepare the Caramel
Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water.
Cook the Sugar: Over medium heat, stir until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns a golden color, about 8-10 minutes. Keep an eye on it to prevent burning.
Pour the Caramel: Quickly pour the caramel into a round flan mold or a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
Step 2: Prepare the creme caramel Mixture (Flan)
Blend Ingredients: In a blender, combine the sweetened condensed milk, thick cream, milk, eggs, vanilla extract, and vinegar. Blend until smooth and well combined, about 30 seconds.
Strain (Optional): For a smoother texture, you can strain the mixture through a fine-mesh sieve into a large bowl to remove any egg solids.
Pour the creme caramel mixture over the harden caramel and leave it a side.
Step 3: prepare the cake for chocolate flan
Start by sifting the dry ingredients for the cake and leave it aside.
Mix the liquid cake ingredients in a blender for five minutes.
Pour the liquids mixture over the dry ingredients and mix well.
Pour the cake directly on top of the caramel in the same pan.
Step 3: Assemble and Bake chocolate flan cake
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Water Bath: Place the flan mold into a larger baking pan. Fill the outer pan with hot water until it reaches halfway up the sides of the flan mold.
Bake: Bake for about 50-60 minutes, or until the flan is set in the center (a knife inserted should come out clean).
Step 4: Cool and Serve chocolate flan cake
Cool and Chill: Once baked, remove the flan from the water bath and allow it to cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight.
Unmold the chocolate Flan cake: To serve, run a knife around the edges of the flan to loosen it. Place a large plate over the mold and invert it, allowing the flan to release onto the plate, with the caramel sauce flowing over the top.
Slice and Enjoy: Slice into wedges and enjoy your delicious chocolate flan cake!
pro tips to make chocolate flan cake:
- Ingredient Temperature: Make sure all ingredients (eggs, milk, butter) are at room temperature. This helps create a smoother batter and ensures even baking.
- Caramel Preparation: When making the caramel, use granulated sugar, and watch it closely as it can burn quickly. Keep the heat on medium to medium-low, and swirl the pan instead of stirring to ensure even melting. Once it’s a deep amber color, immediately pour it into the mold to prevent it from cooking further.
- Mixing the Flan Base: Blend the flan mixture thoroughly to incorporate air, which helps achieve a light texture. However, avoid over-mixing as it can introduce bubbles that make the flan less smooth.
- Water Bath (Bain-Marie): The water bath is crucial for even cooking. Ensure that the water level reaches about halfway up the sides of the chocolate flan mold, and always add hot water to avoid shocking the glass or ceramic container.
- Baking Time and Temperature: Bake at a moderate temperature (around 350°F/175°C) and check for doneness by inserting a toothpick into the cake layer; it should come out clean, while the flan might still be slightly jiggly in the center, as it firms up while cooling.
- Cool Gradually: After baking, let the chocolate flan cake cool in the water bath for about 30 minutes before transferring it to the refrigerator. This gradual cooling helps prevent cracks.
- Chill Time: For the best texture and flavor, chill the flan for at least 4 hours or overnight. This allows the flavors to meld and the flan to set completely.
- Inversion Tips: To release the flan easily, run a knife around the edges before inverting it onto a serving plate. To assist with the transfer, briefly dip the bottom of the mold in hot water for a few seconds before inverting.
- Serving Tips: When serving, slice with a sharp knife dipped in warm water to ensure clean cuts. Garnish with whipped cream, fresh berries, or a drizzle of chocolate sauce for an extra touch.
frequently asked questions
What type of pan should I use?
A bundt or a round cake pan is commonly used. For the best results, use a pan that’s at least 3 inches deep to accommodate both layers. A water bath (bain-marie) is recommended during baking to keep the flan from cracking.
Can I use a cake mix instead of making cake from scratch?
Yes, you can use a boxed chocolate cake mix for convenience. Just prepare the mix according to the package instructions, then pour it into the pan before adding the flan mixture.
Can I make this chocolate flan cake recipe ahead of time?
Yes, chocolate flan can be made a day in advance and stored in the refrigerator until ready to serve.
Why is my chocolate flan cake watery?
This could be due to underbaking. Ensure it is fully set before removing it from the oven.
Can I add flavors to the chocolate flan cake?
Yes, you can add flavors like espresso, orange zest, or almond extract to the mixture for extra depth.
How should I store leftover chocolate flan cake?
Store in an airtight container in the refrigerator for up to 3-5 days.
Why is a water bath necessary?
The water bath helps regulate the temperature while baking, preventing the flan from cooking too quickly and ensuring a smooth, creamy texture without cracks.
How long do I bake the chocolate flan cake?
Bake the flan at 350°F (175°C) for about 50-60 minutes. It should be set but still slightly jiggly in the center. Check for doneness with a toothpick; it should come out clean.
How long should I chill the chocolate flan cake?
For the best flavor and texture, chill the flan in the refrigerator for at least 4 hours, but overnight is ideal.
How do I unmold the chocolate flan cake?
To release the flan, run a knife around the edges of the mold. Invert it onto a plate and gently shake it to release. If the flan sticks, you can dip the bottom of the mold in warm water to loosen the caramel.
Chocolate Flan Cake
Course: CAKESCuisine: ItalianDifficulty: Difficult10
servings30
minutes1
hour350
kcal180
minutes4
hours30
minutesIngredients
- Caramel layer:
1/2 cup sugar
1/4 cup water
- Cream Caramel Layer:
1 can of sweetened condensed milk( 395 g)
1 can thick cream (170g)
2 cups of liquid milk
2 large eggs
1 teaspoon of vanilla
1 teaspoon of white vinegar
- Cake layer:
- Dry ingredients:
1 1/4 cup flour
1 tablespoon baking powder
1/4 cup unsweetened cocoa
1 teaspoon salt
- Liquid ingredients:
2 eggs, room temperature
1/2 cup sugar
3/4 cup liquid milk
3/4 cup vegetable oil
1 teaspoon of vanilla
Directions
- Step 1: Prepare the Caramel
- Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water.
- Cook the Sugar: Over medium heat, stir until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns a golden color, about 8-10 minutes. Keep an eye on it to prevent burning.
- Pour the Caramel: Quickly pour the caramel into a round flan mold or a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden
- Step 2: Prepare the Flan Mixture
- In the blender, add all the cream caramel ingredients Mix for a minute Pour directly over the cold caramel layer Leave it aside.
- Strain (Optional): For a smoother texture, you can strain the mixture through a fine-mesh sieve into a large bowl to remove any egg solids.
- Pour the creme caramel mixture (Faln) over the harden caramel and leave it a side.
- Prepare the Cake
- Start by sifting the ingredients for the dry cake mixture and leave it aside.
- Mix the liquid cake ingredients in a blender for five minutes.
- Pour over the dry ingredients and mix well.
- Pour the cake directly on top of the caramel in the same pan.
- Place the tray in a water bath. Bake in the preheated oven on the middle rack at 160 degrees for an hour.
- Take it out directly from the oven, remove it from the water bath, and leave it to cool at room temperature.
- Then cool in the refrigerator for at least three hours and overnight for best results.
- Place the mold in a hot water bath for three minutes Then flip it directly into a serving dish. OR run a knife around the edges of the flan to loosen it. Place a large plate over the mold and invert it, allowing the flan to release onto the plate, with the caramel sauce flowing over the top.