- on all orders over $35 -
(continental US only)
- any order over $50 -
- any order over $100 -
Prep: 20 Minutes
Cook: 1 Hours 15 Minutes
8 - 10 Servings
Chocolate cake or flan custard for dessert? This Chocoflan is the best of both worlds and combines both desserts into one amazing experience using our Fancy Springform Bundt Pan! This recipe is a slight twist on the classic by combining a decadent chocolate espresso cake with pumpkin flan, topped with fresh caramel sauce, toasted coconut, and macadamia nuts.
- Chocolate cake:
- 1 stick + 2 Tbsp butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 3/4 cups flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp espresso powder
- 1/3 cup unsweetened cocoa powder
- 1 1/4 cups buttermilk, room temperature
- Pumpkin Flan:
- 1 12-oz can evaporated milk
- 1 14-oz can sweetened condensed milk
- 1/2 cup canned pumpkin (not pie filling)
- 4 oz full-fat cream cheese, softened
- 3 eggs
- 1 Tbsp rum or bourbon
- For garnish:
- 1/2 cup caramel sauce
- 1/4 cup chopped salted macadamia nuts
- 1/4 cup toasted shredded coconut flakes
Preheat oven to 35O°F and ensure oven rack is in the middle/center of oven.
Prepare your Bundt springform using the shaped cone insert (not the flat bottom insert) and ensure that latch is fully closed. Wrap base of pan in a single sheet of aluminum foil, wrapping foil up sides. Using butter, shortening, or baking spray, coat the entire inside of the pan and cone and use a pastry brush to smooth out evenly. Do not flour.
You will need to prepare a water bath for the Chocoflan to bake in. We recommend using a large roasting pan or other oven-safe pan with high sides. Fill with ½ inch warm water and set aside.
For the cake batter: Cream butter and sugars together using a stand mixer. Add egg and beat thoroughly. Scrape down sides of bowl. Combine remaining dry ingredients in a separate bowl, then add slowly to butter sugar mixture, alternating with buttermilk, until all ingredients are combined.
For the flan custard: In a blender or using a hand mixer, combine all flan ingredients and blend or mix on high until mixture is smooth and lump-free.
Spread chocolate cake batter into prepared Fancy Bundt Springform. Place springform in the water bath you prepared in a separate pan, then slowly pour custard mixture over the cake batter. Grease a piece of tin foil and wrap top of pan snugly. Taking care not to tilt the pans as you move them, transfer cake and water bath into the middle oven shelf. Bake for 75 minutes, or until cake is firm and toothpick inserted comes out clean. Remove water bath pan from oven, and lift cake out of bath to cool completely—a full hour is necessary. Ensure foil has been removed from the top so the cake can cool properly in the pan. To serve, place cake plate upside down on top of springform pan. Grasping the plate and pan firmly, quickly turn to invert plate onto the counter top. Unlatch springform pan fully and lift straight up. Lift loose Bundt cone from the cake gently to reveal custard beneath. Garnish with warm caramel sauce, crushed macadamias and toasted coconut flakes prior to serving.
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