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Peanut Butter Chocoflan

An exquisite dessert that combines a creamy, custardy flan with chocolate cake.
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Course Dessert
Cuisine Mexican
Servings 12

Ingredients
  

  • For the caramel:
  • 1 cup sugar
  • For the Chocolate Cake:
  • 10 tbsp softened butter about 2/3 cup
  • 1 cup sugar
  • 1 unit egg
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1 cup buttermilk
  • For the Flan:
  • 1 12 oz. can evaporated milk
  • 1 14 oz can condensed (sweetened) milk
  • 1/2 cup whole milk
  • 6 units eggs
  • 1 tbsp vanilla extract
  • 1/3 cup creamy peanut butter
  • For the Garnish:
  • 1 16 oz. carton heavy whipping cream
  • peanut butter cups
  • Colored sprinkle mix
  • Colored chocolate candy

Instructions
 

  • Place a large roasting pan in the oven. Fill it with 2 inches of boiling water. Preheat oven to 350 degrees F.
  • Grease a 12 - 14 cup Bundt pan with butter.
  • To make the caramel: place a heavy sauce skillet on the stove over medium heat and melt 1 cup of sugar, swirling it around occasionally until it melts completely. Keep an eye on it so it doesn't burn.
  • Wearing oven mittens, immediately pour the caramel into the greased Bundt pan, moving the caramel around to coat the surface. Let the sugar cool down while you prepare the cake batter.
  • To make the cake: In a large bowl beat butter and sugar well, until fluffy. You can use your mixer for this or do it manually. Beat in the egg until it has fully incorporated.
  • In a separate bowl, sift the dry ingredients: flour, baking powder, baking soda and cocoa powder. Sifting the ingredients prevents clumps.
  • Alternate adding the flour mixture and the buttermilk into the sugar and butter mixture, starting with the flour. Incorporate flour completely, then add buttermilk, then flour again and so on. Beat until all the ingredients are incorporated.
  • Spoon all the cake batter into the Bundt pan, smoothing out the top.
  • To make the flan: Mix all the flan ingredients in the blender on high for 1 minute and pour on top of the cake batter. Cover the Bundt pan with foil and place it into the roasting pan with water in the oven. The water shall come up to almost the lowest half of the pan.
  • Bake for 1 hour and 40 minutes. Turn the pan halfways when the baking hits the 50 minute mark, to ensure an even cooking.
  • Carefully remove the Bundt pan from the oven and let it cool down at room temperature for 2 hours.
  • To unmold the Peanut Butter Chocoflan, run a thin-blade knife around the edge of the Bundt pan. Place an inverted rim platter on top of it and tightly grasping both platter and pan jiggle and flip over. Scrape any caramel left in the pan over the cake. Refrigerate, ideally for 24 hours.
  • To make the garnish, beat the heavy whipping cream until soft peaks form. Garnish cake with the whipped cream, the peanut butter cups, the sprinkle mix and the chocolate candies, and serve.
    If you want a simpler garnish, just add toasted, chopped peanuts on top of the cake.
    Keep refrigerated.

Notes

Instead of the sugar caramel, you can use Cajeta, which is a traditional Mexican sweet made of goat milk and sugar. You can either order it online or find it at your local grocery store, at the International Food section. You can also use caramel sauce. Use one cup divided, 1/2 cup swirled all over the pan before pouring the cake batter and half poured on top of the flan once you unmold, or when you are ready to cut and serve. Cajeta is traditionally used for Chocoflan but I prefer sugar caramel, so I used that in the recipe.
Keep refrigerated at all times.