About this recipe: This magic cake seemingly impossibly transforms while baking! The chocolate layer rises to the top, while the creme caramel layer sinks to the bottom. The result is as gorgeous to eat as it is to look at! Also called chocoflan or magic chocolate flan cake, this is a popular Mexican recipe.
There are two options for covering the base of your cake tin: dulce de leche caramel sauce or caramelised sugar. If you wish to opt for the caramelised sugar, use a metal cake tin and melt 100g caster sugar in the bottom of the tin gently over the hob, or alternatively melt in a saucepan and then pour into your greased and floured tin.
I've made this twice now, the first time I made it like the recipe except I used salted caramel it was great . The second time I switched up I made it coconut. I used salted caramel and white cake with coconut extract , for the cream mixture I used coconut milk instead of evaporated milk and added more coconut extract for flavor and sprinkled toasted coconut on top - 05 Mar 2017 (Review from Allrecipes US | Canada)
This recipe was so simple. I made my own caramel sauce and made it in a very decorative bundt pan. It came out easily and beautifully. I've even made it in a hurry using a cake mix and it was wonderful. The cake was moist but dense. A keeper!!! - 23 Feb 2017 (Review from Allrecipes US | Canada)
This is a Mexican ChocoFlan . I make it all the time...so very delicious. The chocolate cake soaks up the milky creaminess and makes it heavenly. - 14 Jan 2017 (Review from Allrecipes US | Canada)