Chocoflan
A delightful Chocoflan offers a harmonious blend of rich chocolate cake and creamy caramel flan, crafted with surprising ease.
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Instructions
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Preheat the oven to 3500F and generously grease a 12-cup Bundt pan.
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Combine the cake mix, cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons vanilla, and a pinch of salt; mix thoroughly.
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Blend the condensed milk, evaporated milk, 3 eggs, 1 tablespoon vanilla, and 1/4 teaspoon salt until smooth.
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Gently warm and mix the dulce de leche with the caramel sauce; pour half of this mixture into the prepared pan, reserving the remainder.
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Pour the chocolate cake batter into the pan, then carefully layer the blended milk and egg mixture on top without stirring; cover the pan with oiled aluminum foil.
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Place the covered baking pan into a larger roasting pan, then add 1 to 2 inches of hot water to the roasting pan.
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Bake for 1 hour and 15 minutes, or until the cake springs back to the touch; remove the pans from the oven.
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Cool the cake in its pan on a rack for 1 hour, then refrigerate for 2 hours until fully chilled.
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Remove the foil, gently tap the pan, loosen the cake's edges, and invert it onto a serving plate.
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Heat the reserved caramel sauce and dulce de leche, then drizzle it over the cake; decorate with chocolate sprinkles if desired.