Description
Magic Melt Chocoflan is a stunning Mexican dessert featuring a rich chocolate cake base layered with creamy vanilla flan and topped with luscious cajeta caramel. The layers magically switch during baking, creating an impressive and delicious treat.
Ingredients
14 ounces sweetened condensed milk
12 ounces evaporated milk
4 ounces cream cheese, softened
3 large eggs
4 teaspoons vanilla extract (Mexican if possible)
10 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
1¼ cups buttermilk
2 tablespoons softened butter (for greasing)
¼ cup cajeta (caramel sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease the pan with softened butter and evenly pour in the cajeta.
- For the flan, blend sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract until smooth. Set aside.
- For the cake, cream together butter and sugar until fluffy. Beat in the egg.
- In a separate bowl, sift together flour, cocoa powder, cinnamon, baking powder, and baking soda.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until well combined.
- Pour the chocolate cake batter over the cajeta layer in the prepared pan.
- Carefully pour the flan mixture over the cake batter (it will sink to the bottom during baking).
- Place the pan in a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath.
- Bake for 1 hour to 1 hour 15 minutes, or until the flan is set and the cake is fully cooked.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before inverting onto a serving plate.
Notes
Use regular vanilla extract if Mexican vanilla is unavailable.
Substitute cajeta with traditional caramel sauce if desired.
Add a pinch of chili powder or espresso powder to the cake batter for a subtle twist.
Serve with whipped cream or fresh berries for extra indulgence.
Keep refrigerated and covered for up to 4 days.
Best served chilled; avoid microwaving to preserve texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400 kcal
- Sugar: Approx. 35-40g
- Sodium: Approx. 200-250mg
- Fat: Approx. 15-18g
- Saturated Fat: Approx. 9-11g
- Unsaturated Fat: Approx. 4-6g
- Trans Fat: 0g
- Carbohydrates: Approx. 45-50g
- Fiber: Approx. 3-4g
- Protein: Approx. 6-8g
- Cholesterol: Approx. 100-120mg
