Mexican influenced chocolate cake with a tunnel of cream cheese flan. Serve with caramel sauce. You are going to want to big slice!
Have you ever heard of a chocolflan? It is a Mexican cake consisting of a layer of chocolate and a layer of flan. What makes it a standout is the magic that happens during the baking process. The chocolate batter is placed first into the bundt pan and the flan is poured over the top. During baking, the flan sinks to the bottom and the chocolate cake layer rises to the top. The result is a unique and impressive layered cake that is two-tone throughout. That is what I intended to deliver to you today, unfortunately it’s not.
You see, a funny thing happened when I tested the chocoflan recipe—it insisted on turning into a tunnel cake! Except for the visual inaccuracy, the cake itself is pretty darn good. I decided that it must be divine intervention that prevents me from getting the desired result. Never the one to question divine intervention, I present to you my latest (albeit yummy) mistake.
For the record, I have successfully made chocoflan before using a recipe, but I challenged myself to create my own version. So, until, it is perfected (my guinea pigs, I mean family, can only eat so much cake in a short period of time) please enjoy this fabulous, moist, chocolaty tunnel cake. The one thing you need to know is to allow plenty of time for baking. The batter and flan are gently baked in a water bath and can take up to almost 2 hours. Do not let that deter you from trying out this cake. Your patience will be rewarded. Enjoy!
ALSO FOUND ON IN GOOD FLAVOR
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