Choco Flan Dulce De Leche Cake Recipes

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DULCE DE LECHE CHOCOFLAN



Dulce de Leche Chocoflan image

Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.

Provided by Genevieve Ko

Categories     snack, cakes, dessert

Time 2h30m

Yield 12 servings (one 10-inch cake)

Number Of Ingredients 19

1 (13-ounce/380-gram) can dulce de leche (1 1/2 cups)
1 (12-ounce/355-milliliter) can evaporated milk
4 ounces/115 grams cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
5 large eggs
1 1/3 cups/160 grams all-purpose flour
1 cup/200 grams granulated sugar
1/2 cup/50 grams unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons/85 grams unsalted butter, cubed, at room temperature
1/2 cup/120 milliliters brewed coffee
1/2 cup/120 milliliters buttermilk
1 large egg
1 teaspoon pure vanilla extract
Nonstick cooking spray

Steps:

  • Heat oven to 350 degrees.
  • Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
  • Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
  • In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
  • Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
  • Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
  • Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
  • Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

'CHOCO-FLAN' DULCE DE LECHE CAKE



'Choco-Flan' Dulce de Leche Cake image

Ready our 'Choco-Flan' Dulce de Leche Cake for the fridge in 15 minutes. Rompope adds a welcome twist to this flan and dulce de leche cake creation!

Provided by My Food and Family

Categories     Dairy

Time 4h45m

Yield 24 servings

Number Of Ingredients 11

1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup oil
7 eggs, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/2 cups rompope
1 cup sugar
1/2 tsp. ground cinnamon
1/2 cup dulce de leche (sweetened milk caramel)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 375ºF.
  • Beat cake mix, water, sour cream, oil and 3 eggs with mixer until blended. Blend remaining eggs, cream cheese, rompope, sugar and cinnamon in blender until smooth.
  • Spoon dulce de leche into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; cover with cake batter. Gently drop spoonfuls of cream cheese mixture over batter. Cover with foil sprayed with cooking spray (sprayed side down).
  • Place tube pan in shallow pan. Add enough water to shallow pan to come halfway up side of tube pan.
  • Bake 1-1/2 hours or until toothpick inserted near center of dessert comes out clean. Transfer fluted pan to wire rack; cool dessert completely. (Do not remove from pan.) Refrigerate 2 hours.
  • Loosen dessert from sides of pan with knife. Invert dessert onto plate; gently remove pan. Serve dessert topped with COOL WHIP.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 22 g, Protein 5 g

CHOCOLATE FLAN CAKE RECIPE



Chocolate Flan Cake Recipe image

Chocoflan is a combination of rich chocolate cake and creamy caramel flan, and it's much easier to make than you might think.

Provided by Marian Blazes

Categories     Dessert     Cake

Time 4h40m

Number Of Ingredients 18

For the Cake:
1 devils food chocolate cake mix
1/4 cup cocoa powder
1 cup milk
1/3 cup sour cream
1/2 cup vegetable oil
3 eggs
2 teaspoon vanilla
Pinch of salt (to taste)
For the Flan:
12 ounce can sweetened condensed milk
14 ounce can evaporated milk
3 eggs
1 tablespoon vanilla
1/4 teaspoon salt
3/4 cup dulce de leche
3/4 cup caramel sauce (such as for ice cream topping)
Optional: chocolate sprinkles for decoration

Steps:

  • Gather the ingredients and preheat the oven to 350 F.
  • Grease a 12-cup Bundt, tube, or angel food cake pan generously with butter or vegetable shortening.
  • Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons of vanilla, and a pinch of salt, and mix well.
  • Place the condensed milk, evaporated milk, 3 eggs, 1 tablespoon of vanilla, and 1/4 teaspoon of salt in a blender and pulse until well blended.
  • Gently warm the dulce de leche in the microwave to soften it and then mix it with the caramel sauce. Place half of the caramel and dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
  • Pour the chocolate cake batter into the pan. Pour the blended condensed milk and egg mixture into the pan over the chocolate cake batter-do not mix. Cover pan with an oiled piece of aluminum foil.
  • Set the baking pan inside a roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1 to 2 inches of hot water.
  • Bake for 1 hour and 15 minutes, or until the cake springs back to the touch. Carefully remove the cake and roasting pan from the oven (avoid sloshing/spilling the hot water).
  • Let cake cool in the pan on a rack for 1 hour, then refrigerate for 2 hours or until completely cooled.
  • Remove the foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip it so that the cake can slide out and onto the plate.
  • Heat the remaining caramel sauce and dulce de leche mixture and then drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.

Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Cholesterol 97 mg, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, Sodium 457 mg, Sugar 52 g, Fat 17 g, ServingSize 1 cake (12-16 servings), UnsaturatedFat 0 g

IMPOSSIBLE CHOCOLATE FLAN CAKE



Impossible Chocolate Flan Cake image

Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it's the ultimate sweet treat!

Provided by Lalaine Manalo

Categories     Dessert

Time 1h25m

Number Of Ingredients 14

1 ounce butter, softened (for greasing the pan)
1/4 cup dulce de leche (homemade or store-bought)
3/4 cup sugar
5 ounces unsalted butter, softened
1 egg, room temperature
1 3/4 cup flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup cocoa powder, unsweetened
1 1/4 cup milk, room temperature
1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
4 eggs
1/2 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 F.

Nutrition Facts : Calories 555 kcal, Carbohydrate 76 g, Protein 13 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 145 mg, Sodium 338 mg, Fiber 2 g, Sugar 57 g, ServingSize 1 serving

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