### Introduction
Decadent Chocoflan Cake is a sensational dessert that fuses two beloved treats: moist chocolate cake and creamy flan. This uniquely layered dessert not only captivates with its stunning appearance but also delights every taste bud with its rich flavors and velvety textures. Perfect for special occasions or an indulgent treat at home, this cake will leave chocolate and flan lovers alike craving more.
### Ingredients
For the Chocolate Cake:
– 1 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ tsp baking powder
– 1 ½ tsp baking soda
– ½ tsp salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
For the Flan:
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 3 large eggs
– 1 tsp vanilla extract
– ½ cup sugar (for caramel sauce)
### Instructions
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch round bundt pan.
2. **Make the Caramel Sauce**: In a medium saucepan over medium heat, melt ½ cup of sugar until it turns a golden brown. Quickly pour the caramel into the bundt pan, swirling to coat the bottom evenly. Set aside to cool and harden.
3. **Prepare the Chocolate Cake Batter**:
– In a large mixing bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
– Add eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes.
– Carefully stir in the boiling water until the batter is smooth (it will be quite thin).
4. **Prepare the Flan Mixture**:
– In a separate bowl, blend sweetened condensed milk, evaporated milk, eggs, and vanilla extract until completely smooth.
5. **Layer the Cake and Flan**:
– Pour the chocolate cake batter into the bundt pan over the set caramel.
– Slowly and carefully pour the flan mixture on top of the chocolate batter. Do not stir; the flan will eventually settle at the bottom while baking.
6. **Bake**: Place the bundt pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the bundt pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool and Unmold**: Once baked, remove the bundt pan from the water bath and allow it to cool in the pan for about 15-20 minutes. Then, carefully invert the bundt pan onto a serving plate, letting the caramel sauce drizzle over the cake.
8. **Chill**: For the best flavor and texture, refrigerate the Chocoflan Cake for at least 2 hours before serving.
### Tips
– Ensure all ingredients are at room temperature before mixing to achieve a smoother batter.
– If you want a richer chocolate flavor, consider adding a teaspoon of espresso powder to the cake batter.
– For an extra touch, add chocolate chips to the chocolate cake batter before layering it with the flan.
### Serving Suggestions
Slice the Decadent Chocoflan Cake and serve it chilled, garnished with whipped cream or a sprinkle of cocoa powder. Pair it with fresh berries or a scoop of vanilla ice cream for an extra indulgence. This dessert goes wonderfully with a cup of coffee or a glass of cold milk.
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