Chocoflan (Chocolate and Flan Cake) Recipe

Introduction

Chocoflan is a decadent dessert that combines rich chocolate cake with a smooth, creamy flan layer, topped with luscious caramel. This impressive yet approachable treat is perfect for special occasions or whenever you crave a show-stopping sweet.

Ingredients

• 1/2 cup (99g) granulated sugar
• 1/2 cup (113g) hot water
• 1/2 teaspoon espresso powder
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) buttermilk
• 1 large egg, at room temperature
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1 cup (198g) granulated sugar
• 6 tablespoons (31g) black cocoa
• 6 tablespoons (32g) Dutch-process cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• One 14-ounce can (397g) sweetened condensed milk
• 1 1/2 cups (340g) evaporated milk
• 5 large eggs, at room temperature
• 4 ounces (113g) cream cheese, softened
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 teaspoon King Arthur Pumpkin Pie Spice, optional
• 1/8 teaspoon table salt
• Dulce de leche, for drizzling

Instructions

1. Step 1: Preheat the oven to 350°F. Choose a Bundt pan with a 12-cup capacity and a simple design. Generously spray it with nonstick spray and place it inside a large roasting pan.
2. Step 2: Make the caramel by warming the sugar in a small, heavy-bottomed skillet over medium heat. Stir frequently with a flexible spatula as it melts and turns amber, about 7–10 minutes. Immediately pour the caramel into the prepared Bundt pan and set aside.
3. Step 3: Prepare the cake batter by dissolving the espresso powder in the hot water. Whisk in the oil, buttermilk, egg, and vanilla extract, then set aside.
4. Step 4: In a large bowl, sift together the flour, sugar, black cocoa, Dutch-process cocoa, baking powder, baking soda, and salt. Whisk to combine.
5. Step 5: Add the wet ingredients to the dry ingredients and whisk thoroughly until the batter is thick and uniform. Spread the batter evenly over the caramel in the Bundt pan.
6. Step 6: For the flan, blend the sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla extract, pumpkin pie spice (if using), and salt in a food processor or high-speed blender until smooth, about 25–30 seconds.
7. Step 7: Gently spoon the flan mixture over the cake batter, taking care not to mix the layers.
8. Step 8: Loosely cover the Bundt pan with aluminum foil and place the roasting pan in the oven. Pour hot water into the roasting pan to reach 2–3 inches up the sides of the Bundt pan.
9. Step 9: Bake for 1 hour, then remove the foil and bake an additional 40–50 minutes. The chocoflan is done when a toothpick inserted near the center comes out mostly clean with some fudgy crumbs.
10. Step 10: Remove the Bundt pan from the water bath and cool on a rack for about 2 hours. Cover loosely and refrigerate for at least 2 hours or overnight.
11. Step 11: About 1 hour before serving, take the chocoflan out of the fridge and let it reach room temperature for 30–45 minutes. Run a knife or offset spatula around the edges and center to loosen it.
12. Step 12: Place the pan back in the roasting pan and add boiling water to reach 2–3 inches up the sides. Let it sit for 20–25 minutes, then invert quickly onto a rimmed serving plate. Drizzle with dulce de leche if desired.

Tips & Variations

• Use a simple, smooth Bundt pan to prevent sticking and ensure easy release.
• If you don’t have black cocoa, increase the Dutch-process cocoa by 6 tablespoons for a deep chocolate flavor.
• Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
• For a spiced twist, add the optional pumpkin pie spice to the flan mixture or replace it with cinnamon.
• Be delicate when layering the flan over the cake batter to keep the distinct layers intact.

Storage

Store leftover chocoflan loosely covered with plastic wrap in the refrigerator for up to 3 days. Reheat slices gently at room temperature before serving. Freezing is not recommended, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocoflan in a pan other than a Bundt pan?

While a Bundt pan is ideal for this recipe’s size and shape, you can use a 10- or 12-inch tube pan or a large fluted springform pan. Just be sure to adjust baking times as needed and keep the design simple to avoid sticking.

Why does the cake and flan separate into layers?

The layers separate naturally because the cake batter is denser and sinks below the lighter flan mixture during baking. The hot water bath cooks both gently, allowing distinct layers to form without mixing.

Chocoflan (Chocolate and Flan Cake) Recipe

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★★★★★

4.4 from 103 reviews

Chocoflan is a stunning two-in-one dessert combining a rich chocolate cake base with a silky, creamy flan topping, all crowned with a luscious caramel glaze. This elegant treat is baked using a water bath method to ensure a smooth, custardy flan and moist cake, making it perfect for special occasions or any time you crave a decadent, impressive dessert.

• Author: Mick
• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 4 hours 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Caramel

• 1/2 cup (99g) granulated sugar

Cake Batter

• 1/2 cup (113g) hot water
• 1/2 teaspoon espresso powder
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) buttermilk
• 1 large egg, at room temperature
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1 cup (198g) granulated sugar
• 6 tablespoons (31g) black cocoa powder
• 6 tablespoons (32g) Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt

Flan

• 1 (14-ounce) can (397g) sweetened condensed milk
• 1 1/2 cups (340g) evaporated milk
• 5 large eggs, at room temperature
• 4 ounces (113g) cream cheese, softened
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 teaspoon King Arthur Pumpkin Pie Spice (optional)
• 1/8 teaspoon table salt

For Serving

• Dulce de leche, for drizzling

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F. Choose a 12-cup capacity Bundt pan with a simple design to prevent sticking, spray it generously with nonstick spray, and place it inside a roasting pan.
2. Make caramel: In a small, heavy-bottomed skillet, heat 1/2 cup of granulated sugar over medium heat, stirring frequently with a flexible spatula as it melts into an amber caramel over 7 to 10 minutes. Immediately pour the caramel into the bottom of the prepared Bundt pan and set aside.
3. Prepare wet ingredients for cake: In a medium bowl or 4-cup liquid measuring cup, combine hot water and espresso powder to dissolve. Whisk in vegetable oil, buttermilk, egg, and vanilla extract, then set aside.
4. Mix dry cake ingredients: In a large bowl, sift together flour, granulated sugar, black cocoa powder, Dutch-process cocoa powder, baking powder, baking soda, and salt. Whisk to blend fully.
5. Combine wet and dry ingredients: Add the wet ingredients to the dry mix and whisk until fully incorporated. The batter will be thick. Spread it evenly atop the caramel in the Bundt pan using a spatula.
6. Prepare flan mixture: In a food processor or high-speed blender, combine sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla extract, pumpkin pie spice (if using), and salt. Blend until completely smooth, about 25 to 30 seconds.
7. Layer flan over cake batter: Gently and carefully spoon the flan mixture on top of the cake batter layer, taking care not to mix them.
8. Prepare water bath and bake: Loosely cover the Bundt pan with aluminum foil and place the roasting pan with the Bundt inside the oven. Fill the roasting pan with hot water until it comes 2 to 3 inches up the sides of the Bundt pan.
9. Bake chocoflan: Bake covered for 1 hour, then remove the foil and bake uncovered for another 40 to 50 minutes. The cake is done when a toothpick inserted near the center comes out mostly clean with a few fudgy crumbs.
10. Cool and chill: Remove the Bundt pan from the water bath and let the chocoflan cool completely on a rack, about 2 hours. Cover loosely with foil and refrigerate for at least 2 hours or preferably overnight.
11. Warming before serving: About 1 hour before serving, allow the chocoflan to come to room temperature for 30 to 45 minutes. Run a thin spatula or butter knife along the edges and center of the pan to loosen.
12. Reheat in hot water bath: Place the Bundt pan back into the roasting pan and add boiling water to reach 2 to 3 inches up the sides. Let the chocoflan sit for 20 to 25 minutes before inverting quickly onto a rimmed serving plate.
13. Serve: Drizzle with dulce de leche, if desired. It’s normal if some caramel remains in the pan after unmolding.
14. Storage: Store leftovers loosely covered with plastic wrap in the refrigerator for up to 3 days. Freezing is not recommended.

Notes

• Use a simple Bundt pan design to avoid sticking and ease unmolding.
• Be gentle when layering the flan over the cake batter to maintain two distinct layers.
• The water bath (bain-marie) ensures even and gentle cooking for the flan custard.
• Allow the chocoflan to chill overnight for best texture and ease of slicing.
• Running a spatula around the pan edges before unmolding prevents sticking and breaks suction.
• Warm the chocoflan slightly before serving to enhance flavor and texture.
• Leftovers keep well refrigerated but do not freeze as texture will degrade.

Keywords: chocoflan, chocolate flan cake, mexican dessert, caramel flan cake, flan recipe, chocolate cake, baked flan, caramel dessert