How to make Chocoflan Easy Chocoflan Cake Recipe YouTube
For the cake: In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed for two minutes, scraping bowl occasionally. Pour batter over caramel topping in pan. For the flan: In a blender, place flan ingredients, then cover. Blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over cake.
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In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan. 3. In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter.
Pin on Food
Preheat the oven to 350 degrees F / 176 degrees C. Grease the walls of the bundt pan with butter once it's cooled completely. Gently set the bundt pan into a baking dish filled halfway with hot water to create a water bath. Make the chocolate cake. In a mixing bowl, make the cake according to the directions on the box.
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Beat in egg until combined. Step 3 In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Add half of dry ingredients to egg mixture, beating until just combined. Pour.
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Preparation. Preheat the oven to 350°F (180°C). Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
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Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping. Make the flan. Pour condensed, evaporated and fresh milks into a blender. Add softened cream cheese, vanilla and eggs and blend until smooth. Pour the flan mixture very slowly over the cake batter.
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Make the Cake Batter. In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Add the room temperature butter and the granulated sugar to a large mixing bowl and beat on medium-high speed for until light and fluffy, 3-4 minutes.
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All you have to do is prepare two mixes - the flan and the cake. Then, pour them in a well-greased cake mold bake for about an hour at 350 degrees Fahrenheit (180 Celsius). When baked, let cool completely, and flip it over onto a serving plate. Más fácil, imposible! But let's break it down.
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Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan. Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined.
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Add the milk, 1 egg, and vinegar. Mix for another 40-60 seconds until completely smooth. In a large blender, add the evaporated milk, sweetened condensed milk, cream cheese, the remaining 3 eggs, and vanilla extract. Blend on high for 30 seconds. Pour the cake batter into the prepared bundt pan and spread it evenly.
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Instructions. Preheat the oven to 350°. Spray a 12 cup bundt cake pan with cooking spray, and set aside. For the flan: In a blender, add the condensed milk, evaporated milk, eggs, egg yolk, and vanilla extract. Blend for about 20 seconds or until everything is well mixed.
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Make the flan: Place 4 cold large eggs in a blender and blend on low speed until broken up, about 10 seconds. Add 1 (14-ounce) can condensed milk, 1/2 cup heavy cream, 2 teaspoons vanilla extract, 1 1/2 teaspoons all-purpose flour, and 1/2 teaspoon ground cinnamon. Blend on high speed until smooth, about 1 minute.
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Step 6: Pour, Cover, Bake, Cool. Now let's pour the flan batter on top of the chocolate cake batter. This is where the magic happens. When it bakes the flan actually winds up settling at the bottom! Even though we poured it on top. Pretty neat! Okay so cover the pan with aluminum foil, then place it in a roasting pan.
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In the blender pitcher, combine the dulce de leche, evaporated milk, cream cheese, vanilla, and salt for the flan. Blend on medium-high until smooth, about 30 seconds. Add the eggs for the flan and blend on medium-high until combined, another 10 to 15 seconds. Mix the dry ingredients for the chocolate cake.
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In a blender add the room temp eggs, sweetened condensed milk, and evaporated milk and blend for 30 to 40 seconds until well combined. Pour the flan over the cake batter. Place the pan in a roasting pan and add about an inch deep of hot water to the roasting pan. Cover the bundt cake with aluminum foil.
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Pour boiling water into the outer pan about 2 inch high. Place the pan in the middle rack of the oven and bake for 1 hour 30 minutes or until a toothpick inserted comes out clean. Cool at room temperature, uncovered, for 1 hour. Refrigerate, covered in foil or plastic wrap, for another 1-2 hours or until completely set.
