Pumpkin Spice Chocoflan
5
- Prep Time30 min
- Total Time6 h 30 min
- MakesServes 8 to 10
Sometimes called “pastel impossible,” which translates to impossible cake, chocoflan is a dessert for the chocolate lovers, the cooking science nerds and the efficient home cook who wants the wow-factor of a layer cake without the work of actually making one. After pouring an eggy milk custard over a dark chocolate cake batter in a bundt pan, the layers reverse during baking, as if by magic.
Flan
113 g cream cheese, at room temperature
1 354-mL can evaporated milk
1 300-mL can sweetened condensed milk
4 large eggs, at room temperature
1 tbsp pumpkin pie spice
1 tsp vanilla
½ tsp salt
Cake
1 1/3 cups all-purpose flour (140 g)
1 cup granulated sugar (200 g)
½ cupblack cocoa powder (55 g) (see tip)
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs, at room temperature
¾ cup buttermilk
¼ cup melted butter
1 tsp vanilla
Instructions
Position rack in centre of oven, then preheat to 350F. Generously coat a 10-cup bundt pan with non-stick cooking spray, ensuring every crevice is coated well. Place pan in a large, deep roasting pan. Spray a piece of foil large enough to cover bundt pan with cooking spray
Flan: Combine cream cheese, evaporated and condensed milks, 4 eggs, pumpkin pie spice, 1 tsp vanilla and ½ tsp salt in a high-speed blender. Blend until very smooth (without over-blending eggs), up to 20 sec. Set aside.
Cake: Sift flour, sugar, cocoa, baking soda and powder, and ¼ tsp salt into a large bowl. Whisk 2 eggs with buttermilk, butter and 1 tsp vanilla in a medium bowl. With a large spoon or fork, stir egg mixture into flour mixture until combined. Carefully scrape batter into bundt pan, ensuring drips don’t end up on the sides. Wiggle and tap bundt pan to remove any air pockets from batter and even out surface.
Very carefully and very slowly, pour flan mixture over the back of a large spoon onto cake batter layer. (You want to avoid disturbing the cake batter as much as possible.) Cover bundt pan tightly with greased foil, oil-side down. Place roasting pan in oven. Fill roasting pan up to 3-in. deep with boiling water.
Bake until chocolate cake layer has risen to the top of bundt pan, about 1 hr. Insert a toothpick to test the cake layer for doneness. (Bake up to 15 min more if needed.)
Carefully remove bundt pan from roasting pan. Let cake cool completely in bundt pan for at least 1 hr. Then refrigerate cake until chilled, at least 4 hrs (or preferably overnight).
To serve, run a small silicone spatula or flexible knife around edge of pan to loosen cake. Place a large platter overtop, then flip. Wait until cake drops from bundt pan, then carefully remove pan.
Kitchen tips
- Found in specialty baking shops or online, black cocoa powder is simply Dutch-processed cocoa taken up a notch. Regular cocoa will also work fine in this recipe.
- Don’t stress about getting a perfect result: many factors can affect a chocoflan’s layers. Even if spots or swirls at the top are noticeable after inverting, we guarantee it will still taste delicious!
This recipe is part of a decadent Feliz Navidad menu.
Get more of our best Christmas cake recipes.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
