Today I have a delicious – and I mean delicious! – cake for you. It’s called chocoflan because it has the best of both world’s in it, chocolate cake and flan.
Let me show you how it’s done.
First, you’ll need some boxed chocolate cake. I know, I *could* make this from scratch…but…why would you want to when you can get a boxed chocolate cake? 🙂 Make the cake per instructions on the back of the box.
Crack three eggs into a blender.
In a regular size bundt pan, generously smear softened butter on the entire interior.
Now what I’m about to do isn’t going to make sense, but it works. Even though we put the caramel on the bottom it’s going to be the top of the flan, but next add the chocolate cake batter on top of the caramel.
Now, cover the cake with aluminum foil and place the cake into a roasting dish or a casserole pan.
Ideally, you would want to invert this cake after an hour and then let it firm up in the fridge overnight. But because I didn’t have space in the fridge, I left it in the pan and kept it in the fridge overnight, which is probably why my layers aren’t beautifully separated. Dangit! But it’s ok, it’s still gorgeous!
This chocoflan also ended up being Raya’s (hi Raya!) 10th birthday cake! So it made it that much more fun for her and her sister to help decorate it. Just imagine, there was a La Duree candle in the middle of the cake that she blew out. Ghetto, but fun.
I hope you guys try it out!