Get the best of both worlds with this one-pan chocoflan dessert!

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When you're not sure what you want to make for dessert, combine them! This chocoflan — aka the "impossible cake"— involves decadent layers of moist chocolate cake with creamy flan custard. The top features a sweet Mexican caramel sauce called "cajeta" that adds the perfect touch of sweetness to bring these layers of flavor together.
The recipe that follows calls for several steps to prepare each layer of the dish, so this dessert may be a bit more time-consuming than most. The time you put into it, however, will be rewarded with a moist, creamy, sticky dessert that's always a sure-fire hit with guests. This dessert works well for any birthday, quinceañera or large celebration.
Cooktop Cove
One-pan chocoflan
10 to 12
30 minutes
2 hours
3 hours 30 minutes
For the pan:
2 tablespoons unsalted butter, softened
1/4 cup cajeta or other caramel sauce
For the chocolate cake:
10 tablespoons unsalted butter, softened
1 cup white sugar
3 large eggs
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 cup buttermilk
For the flan:
4 ounces cream cheese, softened
3 large eggs
1 tablespoon vanilla extract
1 10-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
Heat the oven to 350 F, and grease the interior of a 12-inch bundt pan with softened butter.
Drizzle the bottom of the pan with cajeta.
Using an electric hand mixer or stand mixer, combine the butter and sugar until creamed together, about 3 to 5 minutes. Add the egg, and mix to incorporate.
In a separate mixing bowl, add the flour, cocoa powder, cinnamon, baking powder and baking soda. Whisk to fully combine.
Slowly add the dry ingredients to the wet ingredients, mixing constantly.
Add the buttermilk, and mix to thoroughly incorporate all the ingredients into the batter. Set aside.
In a blender or food processor, combine all flan ingredients. Blend on high power until fully smooth, about 30 to 60 seconds.
Place the prepared bundt pan inside a large roasting pan, cake pan or baking dish.
Transfer the cake batter into the bundt pan on top of the cajeta. Smooth it out into an even layer.
Pour the flan mixture on top of the cake batter, and smooth it out into an even layer.
Cover the bundt pan with a sheet of greased aluminum foil, greased side down.
Create a "bain marie" by filling the roasting pan with warm water until it comes about 2 inches up the sides of the cake pan.
Gently place the bain marie on the middle rack of the preheated oven.
Allow the chocoflan to bake, covered, for 1 hour. Avoid opening the oven door.
After 1 hour, remove the foil, and check for doneness by seeing if the flan is set and if a toothpick inserted into the cake comes out clean. If more time is needed, place back in the oven for 5 to 10 more minutes.
When fully cooked, remove the chocoflan from the water bath and set it aside to cool completely.
Place the cake in the refrigerator for a minimum of 1 hour and up to overnight (optional).
When the cake is set, remove it from the fridge.
Run a paring knife along the perimeter to loosen the sides.
Place a large plate on top of the bundt pan, and quickly invert the plate so the cake slides out easily.
Scoop the remaining cajeta from the pan onto the cake.
Serve chilled or at room temperature on a plate, and cut into slices. Garnish with whipped cream, fresh berries or more cajeta.
Pro tip: Add more flavor to the flan by adding 1/4 cup orange juice and 1/2 teaspoon fresh orange zest.
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