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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/chocoflan-chocolate-and-flan-cake-recipe/