DULCE DE LECHE CHOCOFLAN
Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.
Provided by Genevieve Ko
Categories snack, cakes, dessert
Time 2h30m
Yield 12 servings (one 10-inch cake)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
- Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
- In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
- Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
- Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
- Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
- Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.
MEXICAN CHOCOLATE CAKE
This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
Provided by Valerie
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g
NO BOWL-MEXICAN CHOCOLATE CAKE
Make and share this No Bowl-Mexican Chocolate Cake recipe from Food.com.
Provided by pansies
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- In an 8 or 9 inch square pan, with fork mix well flour, sugr, cornstarch, cocoa, baking soda, cinnamon and salt.
- Add remaining cake ingredients and mix with a fork until well blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of pan into the batter. Even out the batter in the pan.
- Bake in a preheated 350 F oven for 30 to 35 minutes, or until a pick inserted in the centre comes out clean. Cool in the pan on a wire rack. When cool, pour on the glaze; let set. Makes 9 servings.
- To make glaze, in a small saucepan combine the cocoa, oil, corn syrup, water and cinnamon. Stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.
Nutrition Facts : Calories 314.7, Fat 10.2, SaturatedFat 1.7, Sodium 206.7, Carbohydrate 55.6, Fiber 1.7, Sugar 36, Protein 2.4
More about "no bowl mexican chocolate cake recipes"
EASY MEXICAN CHOCOLATE CAKE - THE KITCHEN GARTEN
From thekitchengarten.com
Reviews 6Calories 462 per servingCategory Dessert Recipes
- Combine first six ingredients in a bowl and stir with whisk. In separate small bowl, combine milk and yogurt. Set aside.
- In the bowl of a stand mixer (or you can use a hand mixer), cream butter and sugar until creamy. Then add eggs, mixing well after each addition. Add vanilla.
MEXICAN CHOCOLATE CAKE W. WARM CINNAMON GLAZE | LUCI'S …
From lucismorsels.com
Ratings 16Category DessertCuisine MexicanTotal Time 1 hr
- Preheat the oven to 350 degrees F. Grease the inside of a 12-cup Bundt pan well with butter and coat with flour.
- Add the softened butter and sugar to the bowl of a stand mixer. Cream for 2 minutes, scraping the sides of the bowl as needed. Mix in the eggs.
- Stir the cocoa powder into the warm water in a medium bowl. Stir well until all the powder is incorporated. With mixer on low, pour in the cocoa and water. Next add the vanilla.
EASY MEXICAN CHOCOLATE CAKE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (7)Total Time 52 minsCategory DessertCalories 388 per serving
NO-BAKE MEXICAN CHOCOLATE WAFER CAKE | REDPATH SUGAR
From redpathsugar.com
MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING
From nourish-and-fete.com
MEXICAN CHOCOLATE CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
MEXICAN CHOCOLATE CAKE BALLS (NO BAKE) - ROBUST RECIPES
From robustrecipes.com
FLOURLESS MEXICAN HOT CHOCOLATE CAKE - RACHEL COOKS®
From rachelcooks.com
MEXICAN CHOCOLATE CAKE WITH ESPRESSO FROSTING
From dessarts.com
FLOURLESS CHOCOLATE CAKE WITH CAFé DE OLLA GANACHE
From bonappetit.com
ONE BOWL CHOCOLATE CAKE - SPICES N FLAVORS
From spicesnflavors.com
MEXICAN CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
MEXICAN HOT CHOCOLATE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MEXICAN CHOCOLATE CAKE RECIPE WITH CINNAMON - THE SPRUCE EATS
From thespruceeats.com
RICK BAYLESSMEXICAN FLOURLESS CHOCOLATE CAKE - RICK BAYLESS
From rickbayless.com
PASTEL DE CHOCOLATE MEXICANO OR MEXICAN CHOCOLATE CAKE
From mexicanmademeatless.com
YUMMY MEXICAN CHOCOLATE CAKE FOR CINCO DE MAYO - YEYFOOD.COM
From yeyfood.com
AN INCREDIBLE NO BAKE CHOCOLATE CAKE - 101 COOKBOOKS
From 101cookbooks.com
10 BEST CHOCOLATE CAKE WITH NO EGGS OR OIL RECIPES | YUMMLY
From yummly.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #desserts #easy #beginner-cook #cakes #chocolate #dietary #low-cholesterol #low-in-something
You'll also love