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Clean recipe · cooking.nytimes.com

Pumpkin Chocoflan

The beloved Mexican classic chocoflan is a fantastic make-ahead centerpiece, and this seasonal variation, featuring creamy spiced pumpkin custard and a rich chocolate-pumpkin sponge, makes for a spectacular fall showstopper. The chocolate cake batter goes into the pan first, followed by the pumpkin custard, but the two switch places in the oven so that the cake ends up on the bottom once the dessert is flipped onto a serving plate (it’s like magic!). You’re welcome to blend your own purée (ideally go for a deep-orange, dense-fleshed squash such as kabocha), but this recipe conveniently uses a whole tin of pumpkin, divided between the cake and custard layers, so you won’t have any leftovers.

Original recipe: cooking.nytimes.com

Yield:
12 servings
Prep:
0 hr 15 min
Cook:
13 hr 0 min
Total:
13 hr 15 min
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Ingredients

  1. 1 (9-inch) tube pan (without removable base) or 12-cup Bundt pan
  2. Baking spray or softened butter, for the pan
  3. ¾ cup plus 2 tablespoons/175 grams granulated sugar
  4. 1 cup/250 grams pumpkin purée (from one 15-ounce can; remainder saved for the cake)
  5. 2 teaspoons ground cinnamon
  6. 1 teaspoon ground ginger
  7. ½ teaspoon ground nutmeg
  8. ¼ teaspoon allspice
  9. ¼ teaspoon fine salt
  10. Pinch of ground cloves
  11. 2 teaspoons vanilla extract
  12. ½ cup/120 grams cream cheese, softened
  13. 1 (14-ounce) can sweetened condensed milk
  14. 1 (12-ounce) can evaporated milk
  15. 3 tablespoons whole milk
  16. 4 large eggs
  17. 1 cup/130 grams all-purpose flour
  18. ¾ cup/150 grams light brown sugar
  19. ⅓ cup/30 grams Dutch-process cocoa powder
  20. ¼ cup/50 grams granulated sugar
  21. 2 teaspoons instant coffee powder
  22. 2 teaspoons baking powder
  23. ½ teaspoon baking soda
  24. ¼ teaspoon fine salt
  25. 2 medium eggs (about 100 grams)
  26. Remaining pumpkin purée from the can (about ¾ cup/170 grams)
  27. 3 tablespoons whole milk
  28. ½ cup/120 milliliters vegetable oil
  29. Freshly boiled water, for baking

Instructions

  1. Prepare the pan and caramel:

    Liberally grease your chosen pan with baking spray or softened butter. Set aside.
  2. Add the granulated sugar to a small saucepan and place over medium heat. Cook, stirring regularly, until the sugar melts evenly. This will take around 7 to 8 minutes. Once the caramel turns a deep amber color and is slightly foamy at the edges, remove it from the heat and pour it into your pan. Using a kitchen cloth or oven gloves (as the metal pan gets hot quickly), tilt the pan to coat the base evenly and about 1-inch up the sides of the pan (it’s OK if it slumps down a little). Leave to cool and harden for at least 20 minutes, while you prepare the rest of the flan.
  3. Heat the oven to 350 degrees with a rack in the center.

  4. Make the pumpkin flan layer:

    In a large bowl with the help of an immersion blender, or in a food processor, blend the pumpkin purée, cinnamon, ginger, nutmeg, allspice, salt, cloves, vanilla, cream cheese and all milks until smooth. Add the eggs and blend briefly until combined, about 10 seconds. Let stand for about 5 minutes and spoon off any froth or bubbles from the top if necessary.

  5. Make the chocolate cake layer:

    In a large bowl, whisk together the flour, brown sugar, cocoa powder, granulated sugar, coffee, baking powder, baking soda and salt. In a large liquid measuring cup or bowl, mix together the eggs, pumpkin purée (use all that is remaining from the can), milk and oil. Pour the wet ingredient mixture into the dry ingredients and mix until well combined. (You can also do this in a stand mixer using the paddle attachment.)
  6. Pour the chocolate cake layer into your prepared pan and tap on the counter to let it settle evenly. Gently ladle the pumpkin flan over the cake, pouring slowly each time to minimize the mixing of the layers (though if a little mixes, that is fine!), leaving a 1-inch gap from the top. (If you have extra custard, you can bake it in a ramekin.)

  7. Bake the chocoflan:

    Place the cake pan inside a larger roasting or baking pan. Cover tightly with foil. Carefully pour freshly boiled water into the larger pan until it comes about halfway up the sides of the cake pan.
  8. Bake covered for 1 hour, then carefully remove the foil using oven gloves. Bake uncovered until a skewer inserted into the cake comes out clean, another 20 minutes. Remove the pan from the oven and carefully remove the chocoflan from the water bath and cool to room temperature before refrigerating until thoroughly chilled, preferably overnight.

  9. To serve:

    About an hour before you’re planning to serve, take the pan out of the refrigerator and let it sit at room temperature for 30 to 45 minutes. Place the pan back into the larger roasting or baking pan, add enough boiling water to reach about halfway up the sides and let sit for 20 to 25 minutes. Carefully run a thin knife around the inside edge of the pan to loosen the cake. Place a serving platter over the pan, then carefully invert both together. Pour any remaining caramel from the pan over the top. Store leftovers loosely covered in the refrigerator for up to 3 days.