Cinco de Mayo My Baby Turns 25 Chocoflan Dessert Recipe

Cinco de Mayo Chocoflan Recipe

Cinco de Mayo My Baby Turns 25 Chocoflan Dessert Recipe

As the Cinco de Mayo celebrations kick off, I am faced with the age mirror held up to my face. My baby turns 25! It doesn’t seem possible that I have a child that old. Reality bites. But, what’s a mom to do to celebrate both events? Make my Chocoflan recipe of course! And, it really a wonderful chocoflan recipe too… try it. Tell me if it’s not only delish, but also the perfect dessert for a double-header such as Cinco de Mayo and  my boys birthday!

Tools:
12-Cup Capacity Bundt Pan
Large Roasting Pan (will act as water bath for Bundt pan)
Hand or Stand Mixer
Sifter
Mixing Bowls
Blender
Foil

Ingredients:

For Coating Bundt Pan:
Softened Butter (to coat pan)
1/4 Cup Cajeta or Caramel Sauce (to coat pan)

For The Flan:
1 (12-ounce) Can Evaporated Milk
1 (14-ounce) Can Sweetened Condensed Milk
4 Ounces Cream Cheese (room temperature)
3 Eggs
1 TBSP Vanilla Extract (If your game, use Vanilla Beans like THIS)

For The Cake:
10 TBSP Butter (room temperature)
1 Cup Sugar
1 Egg (room temperature)
1 3/4 Cups All-Purpose Flour
3/4 teaspoon baking soda
3/4 TSP Baking Powder
1 1/4 Cups Buttermilk (fresh is best!)
1/3 Cup Cocoa Powder
1/4 Chopped Pecans (optional)

Directions:

Put an oven rack in the middle of the oven and preheat to 350*

Coat the Bundt pan with butter. Next, coat the bottom with 1/4 cup cajeta (or caramel sauce) Place in a large roasting pan. (The roasting pan will serve as a water bath during baking)

First let’s start with the cake: Add butter and sugar to a bowl and use either electric hand mixer or stand mixer (stand mixer is my preference) to beat until light and fluffy. Beat in the egg. Set aside. Sift flour, baking powder, baking soda and cocoa together in a medium bowl. Slowly start to beat 1/3 of the flour mixture and 1/2 of the buttermilk into the egg mixture. Repeat. End this process with the last of the flour mixture. Blend until well incorporated.

Now let’s work on that Flan: In a blender combine evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high speed for approximately 30 seconds.

Carefully begin to scoop the cake batter into the prepared Bundt pan and spread evenly. Slowly pour the flan mixture over the cake batter. If you pour to quickly the two will mix. You want the Flan to sit on top of the cake. (it may appear to mix slightly but will separate while baking) Cover with foil. Add about 1-inch of hot water to the roasting pan.

Being careful not to ‘jiggle’ the pan too much, slide it into the oven. Bake for approximately 1 hour. (You’ll know it’s done when surface is firm to the touch, or an inserted toothpick comes out clean) When cake is done, remove Bundt pan from the water bath and cool completely to room temperature.

Place a large, rimmed serving platter over the top of Bundt pan. Grasp the two tightly together. Jiggle gently, just a little to loosen from sides and in a quick, swift motion flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake. Garnish with chopped pecans and serve!

My own personal preference is to eat it warm. Perhaps, my good Jewish girl is showing here. However, according to my much more knowledgeable Step Mother born in Mexico,   she says it’s traditionally chilled 24 hours before serving. (Eat it how YOU like it best)

Tell me what you think? Best Chocoflan recipe ever? Share yours!

 

Comments

  1. Great recipes! Thanks for sharing, and Happy Birthday!

  2. that looks yummy.

  3. Sounds delicious!

  4. That looks really yummy, but the pic looks like the flan was in the bunt pan first… and then the cake went on top… how do you check for the cake to be done if the flan is on top?

    • Grandma Juice says

      It’s baked upside down… flan is on top after ‘flipping’ it out of the bundt when it’s cooled =)

      • The pic is confusing…..you say to put the cake batter in first and then the flan mixture. So, when it has cooled and you flip it, the cake should be on top and the flan at the bottom..but your picture shows that reverse. What am I missing?

        • Okay, never mind. I did some research and found that the flan and cake actually switch places as they are baking. Thanks for the recipe!

  5. OMG!!! This looks so Yummy!! I will def. try this and share.. Thanks!

  6. This sounds and looks so yummy! If I get homework done, may have to try this tomorrow! That will just break my hubby’s heart! And it’s not even his birthday!

  7. I’ve never had flan before but if I’m going to have it, this is the recipe I’d choose. Thanks for sharing!

  8. I’m hungry!

  9. Let’s see… Chocolate, Flan, and then add chocolate covered espresso beans on top. Oh my, Oh Si, that hits all spots; this Cuban-American PreMenopausal groovy Grandma is sooooo gonna make this!! Mil Gracias for the recipe.

    BB2U

    • Grandma Juice says

      How’d the good Jewish girl do on the recipe??
      I checked my Hispanic source, (step-monster) Ok, dug in her cookbook… LOL… Did I pass?

  10. I absolutely love flan & this looks amazing! Cannot wait to try it.

  11. YUM!! Thanks for sharing the recipes. I love new ones!! So yummy!!!

  12. Looks deelish!!! Happy Birthday to your baby!!!

  13. this looks so delicious! thank you for sharing!!!

  14. I made this today & when I flipped it, it fell apart a little any tips for it staying together maybe baking longer or refrigerate before flipping?

    • Grandma Juice says

      I would think 1 of 2 things… it either needed a bit more cooking time… Or, maybe when you ‘flipped’ it wasn’t a smooth enough transition and broke up a bit?? Sometimes when I make anything that requires that ‘flip’ I do it too quickly or the plate underneath jiggles and that can cause breakage depending on the item…??

      Other than that, how’d it turn out?? taste delish??

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