Flan

Dulce de Leche Chocoflan Cake

Dulce de Leche Chocoflan Cake
Level
Intermediate
Prep
20 minutes
Cook
70 minutes
Servings
24 servings
  • This Dulce de Leche Chocoflán Cake is a tastier version of our traditional chocoflan. The caramelized touch of the dulce de leche makes it unique.

Key Ingredients

Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
Ingredients
  • Nonstick cooking spray
  • 1 1/2 cups granulated sugar, divided
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 3/4 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 large eggs, divided
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche

Make It

Step 1

Preheat oven to 350° F. Move oven rack to lowest position. Spray a 10-inch Bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven.

Step 2

Heat 1/2 cup sugar in small saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat.

Step 3

Sift flour, baking soda, baking powder and cocoa in a small bowl. In a separate small bowl, stir together 1 1/4 cups evaporated milk and lemon juice.

Step 4

Place butter and remaining 1 cup sugar in a large mixing bowl, beat until light and fluffy. Beat in 1 egg. Alternately add in flour mixture and evaporated milk mixture. Beat until fully combined. Pour into prepared Bundt pan.

Step 5

Place dulce de leche, remaining 1 1/2 cups evaporated milk and remaining 3 eggs in a blender; cover. Blend until combined. Pour over cake batter. Cover with foil.

Step 6

Place Bundt pan in the roasting pan in the oven. Bake for 1 hour and 10 minutes or until wooden pick inserted in cake comes out clean. Remove pan from water.

Step 7

Let cool completely. Invert cake onto a serving dish.

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