Magic! Quite a rare word when it comes to baking a cake, but this chocoflan which I believe originates from Mexico does actually have a bit of that going on! The layers separate as it bakes leaving the layer your poured first at the top after 80 minutes in the oven!? It’s a quirky taste, Mrs Barry did not like the texture of the egg but I was a big fan after a while, plus the family I gave it to, also enjoyed it, so it all depends if you like this choco cake / flan hybrid!
How to make a chocoflan
Grease a bundt tin including the centre section well with a little butter, then pour in some caramel sauce, just to cover the bottom of the pan. In a large mixing bowl add all of the ingredients for the chocolate cake mix – the eggs, water, cinnamon and oil, whisking until smooth, pour into the bundt tin. This will actually appear at the top if you do it right once baked – magic!
Make the flan layer by grabbing a big blender and combining all the flan ingredients whisking until smooth. Pour slowly on top of the chocolate mixture in the bundt pan. Place the bundt into a large roasting tin, boil your kettle and pour boiling water about a fifth of the way up the bundt tin into the roasting tray to make a water bath. Now place in an oven pre-heated to 160fan/180c or equivalent for 80 minutes! Check that a toothpick comes out clean, or bake a little longer in 5 minute batches as needed. Allow to cool fully to room temperature, then place in the fridge for 90 minutes or overnight if you like to firm up.
Turn out of the pan and see the magic! Top with additional caramel sauce if you wish! I thought this was a lot of fun, i’d like to add more fillings to it but not sure if they will stay where they are or not?! If you try this, let me know, or I may just make it again!