When you can’t decide between a flan and a cake, make a chocoflan cake! Two options for you to choose from below: using cake mix and store-bought caramel, or making everything from scratch. Both recipes yield approx. 1 cake, size depends on the pan you use.

Option 1: Using cake mix & pre-made caramel (for when you don’t have much time)

• Non-stick cooking spray
• 3/4 cup caramel
• 1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix (or substitute your preferred cake mix)
• 1 tbsp ground cinnamon
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs (for cake mix)
• 1 cup milk
• 1 (14 oz) can sweetened condensed milk
• 4 eggs
• Additional toppings (crushed walnuts, sliced almonds, or your pick)

Instructions

1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with non-stick baking spray. Pour 1/2 cup caramel topping or cajeta in bottom of pan.
2. In large mixing bowl, add cake mix, cinnamon, water, oil and 3 eggs. Beat with electric mixer for approximately 3 minutes, or until all ingredients have combined. Pour cake batter over caramel in tube cake pan.
3. In a blender, add 4 eggs, milk and condensed milk; blend at medium speed until all ingredients have combined. Pour mixture over batter in pan.
4. Cover pan with foil and place in a large roasting dish. Place in oven and carefully add approximately 1 inch of boiling water to the roasting dish, making sure not to get any water in the tube cake pan.
5. Bake for 50 minutes, or until knife or toothpick inserted comes out clean. Remove from oven and water bath; remove foil and let rest for approximately 2 hours.
6. Place a large plate or platter upside down over pan. Carefully and quickly turn platter and pan over, and slowly remove pan. Pour the remaining 1/4 cup of caramel over flan, slice and serve.
7. Optional: Top with extra caramel or your favorite toppings.

Adapted from Chocoflan. This is close to a recipe I’ve used in the past. I can’t seem to locate the original recipe so we’ll use this version meanwhile.

Option 2: Starting from scratch

For the flan:

• 1/2 cup sugar
• 1/4 cup of water – optional
• Squeeze of lemon
• 3 eggs, room temperature
• 1 can (340g) evaporated milk
• 1 can (397g) condensed milk
• 1 tsp vanilla essence

For the chocolate cake:

• 1-3/4 cups flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs
• 2 tsp vanilla essence
• 1 cup freshly brewed hot coffee

Instructions

1. Preheat oven to 175°C
2. Grease a bundt pan with softened butter and set aside.
3. Making the caramel: Combine the sugar, water, and a squeeze of lemon in a skillet and cook over medium-high heat for about 10 minutes, stirring regularly, until the sugar is caramelized and turns a dark amber color. Alternatively, just spread the sugar in a hot skillet and leave it (untouched) for about 5-6 minutes over low heat until it begins to turn liquid and change color. Once it begins to change color, stir it slightly and not frequently to accelerate the process.
4. Pour the caramelized sugar into the bundt pan, swaying the pan to coat all corners. Set aside.
5. Making the flan mixture: In a bowl, whisk the eggs, condensed milk, evaporated milk, and vanilla until well-combined and smooth. Strain it over the caramelized sugar in the bundt pan.
6. Making the dry cake mixture: In another large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix using a hand-held electric mixer.
7. Making the wet cake mixture: In a medium bowl, combine the buttermilk, oil, eggs, and vanilla with a whisk. You can make buttermilk by adding 1 tbsp of lemon juice to 1 cup of fresh milk and letting it stand for 5 minutes.
8. Add the wet ingredients to the dry ingredients and mix to combine. Then slowly add coffee while continuing to mix using the hand-held electric mixer.
9. Pour the cake batter into the bundt pan, over the flan mixture.
10. Place the bundt pan over a water bath, by putting it in the centre of a deep baking dish and adding water around the sides until it is about a quarter of the way up.
11. Bake for 50-55 minutes. You can check the doneness of the cake by inserting a toothpick or running a sharp knife around the edges to see if it loosens easily.
12. Let it cool completely and refrigerate it for a couple of hours before flipping.
13. Optional: You may top with extra caramel drizzle, pecan nuts, or walnuts for garnish.

Adopted from Chocoflan Cake. I’ve yet to make this recipe.