Layered Chocoflan Cake

This cake is simple and elegant and different. I’ll show you how to make this Mexican classic cake with an edge.

My suggestion: do not, and I mean do not, try to make this more complicated by doing it from scratch. Buy a cake mix (I prefer Duncan Hines) and make your life easier.

What you’ll need

For the cake:

  • 1 box of Duncan Hines Swiss Chocolate Cake Mix
  • 1 cup water
  • 3/4 cup sifted all purpose flour
  • 3/4 cup sour cream
  • 1 Tbs vegetable oil
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla

For the flan:

  • 1 can evaporated milk (12 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 box (8 oz) of softened cream cheese
  • 4 large eggs
  • 1/2 cup of granulated sugar (for the caramel)
  • 1 tsp vanilla

Tools:

  • 2 – 8″ cake rounds
  • 1 large cookie sheet
  • 1 – 7″ round cutter (I use Ateco brand)
  • Cake Mixer
  • Small sauce pan to warm sugar
  • Heat proof spatula

Directions:

  1. Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  2. Turn on heat to medium high for sauce pan
  3. Pour sugar in sauce pan and DON’T stir it. Otherwise it will crystallize. Wait until it is a clear liquid and then stir with your heat proof spatula. As a warning, caramel is EXTREMELY hot so be very careful.
  4. Coat the bottom of your pans with the sugar. It will harden almost immediately and it won’t look even, that’s totally fine!
  5. For the cake: pour in your mixer all of your dry ingredients and mix on low.
  6. Pour in one by one your wet ingredients stirring slowly in between each ingredient.
  7. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  8. Pour your cake batter into your cake pans with equal amounts in each.
  9. Pour the flan mixture into each of the pans slowly. The mixtures will separate on their own in the oven.
  10. Put the cookie sheet in oven and pour enough water for there to be 1/2″ of water in height.
  11. Carefully place the prepared cake pans on the cookie sheet and bake 40 minutes until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean.
  12. Remove cakes from water bath and let cool for an hour at room temperature and then place in fridge for a day.
  13. When ready to serve, create a water bath of hot water and place the pans in the water bath for a few minutes. This will melt the caramel.
  14. Run a spatula around the rim of the the cake and then flip the first pan onto your serving plate. If your cakes came out different in size, put your thicker cake as the first cake on the serving plate.
  15. Do the same with the second cake but this time you’re going flip the cake on the first cake so they’re stacked.
  16. This is where your cake will take a right turn from the traditional bundt cake. Grab your 7″ round cutter and place it smack in the center on top of your cake. Push it down all the way until all the edges have been cut smooth.

    By cutting it with the round cutter, you give it a smoother look than the traditional bundt look.