Chocoflan is a delicious dessert made in a bundt pan that is a combination of layers of chocolate cake, creamy flan and caramel.
Chocoflan
I first had chocoflan at a friend’s house. I had never heard of it, but I was pleasantly surprised by both the presentation and the flavor. I mean… chocolate cake and flan combined into one dessert is pretty darn brilliant. My friend shared her recipe with me, and she had no idea of the origin. So I thank whoever passed this fabulous recipe along to her!
🛒 Ingredients Needed:
- unsalted butter
- jarred caramel sauce
- dark brown sugar
- egg
- all purpose flour
- cocoa powder
- baking powder, baking soda and Kosher salt
- brewed coffee
- buttermilk
- canned sweetened condensed milk
- vanilla extract
- half and half
✏️ How to make Chocoflan:
*The complete, printable recipe is in the recipe card at the end of this post.
MAKE THE CAKE:
- Place a rack in the center of the oven, and preheat the oven to 350℉. Grease a 10 to 12-cup bundt pan with 2 tablespoons of butter, making sure to cover all of the crevices. Pour caramel sauce into the bottom of the pan; set aside.
- In a large bowl, use an electric mixer on medium-speed to combine the brown sugar and ½ cup butter until light and fluffy, 3 to 5 minutes. Beat in the egg until combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add half of the dry ingredients to the egg mixture and beat on medium-low speed until just combined. Add the coffee and beat until incorporated. Add the buttermilk and the remaining dry ingredients and beat just until combined. Pour the batter into the pan over the caramel.
MAKE THE FLAN:
- Fill a large pot with water, and bring it to a boil over high heat.
- In a large bowl, whisk together the eggs, condensed milk and vanilla until combined. Whisk in the half and half. Then pour the flan mixture slowly and carefully into the bundt pan.
- Tightly cover the pan with foil and place the chocoflan in a large roasting pan or large pan of some sort. Transfer the pans to the oven, Pour boiling water into the larger pan until it reaches about halfway up the sides of the bundt pan.
Bake until a tester inserted into the center comes out mostly clean, 60 to 70 minutes. Move the bundt pan to a wire rack, and remove the foil. Let cool for 1 hour at room temperature, then refrigerate for at least 2 hours (IN THE PAN) before serving.
➡️ Tips for making Chocoflan:
- Be sure to chill the chocoflan in the pan when you put it in the fridge. The flan needs time to set.
- If you don’t want to make homemade chocolate cake, it’s perfectly okay to use a boxed mix. Don’t forget the step of putting caramel into the bottom of the cake pan though.
- Don’t skip the step of using a water bath for baking. This is important for the flan to bake correctly.
To serve, loosen the cake by placing the bundt pan in a large bowl of hot water. Place a platter upside down on the bundt pan, then invert to unmold the cake. Spoon remaining caramel sauce from the pan over the top.
✔️ Make Ahead and Storage Tips:
Chocoflan may be made up to 2 days ahead. Just keep refrigerated in the pan, and invert the pan onto a platter when ready to serve. Keep leftovers refrigerated.
❤️ What I Love About This Recipe:
- It’s super unique! It’s not everyday that you get to have chocolate cake and flan in the same dessert!
- The combination of the two desserts is quite delicious.
- It’s a nice dessert to serve if you’re making a Mexican-themed dinner.
Best Chocolate Cake Recipes:
Chocoflan
Ingredients
CAKE:
- 2 tablespoons unsalted butter, at room temperature
- ¼ cup jarred caramel sauce
- 1 cup packed dark brown sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon Kosher salt
- ½ cup brewed coffee, at room temperature
- ½ cup buttermilk, at room temperature
FLAN:
- 5 large eggs
- One 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup half and half
Instructions
MAKE THE CAKE:
- Place a rack in the center of the oven, and preheat the oven to 350℉. Grease a 10 to 12-cup bundt pan with 2 tablespoons of butter, making sure to cover all of the crevices. Pour caramel sauce into the bottom of the pan; set aside.
- In a large bowl, use an electric mixer on medium-speed to combine the brown sugar and ½ cup butter until light and fluffy, 3 to 5 minutes. Beat in the egg until combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add half of the dry ingredients to the egg mixture and beat on medium-low speed until just combined. Add the coffee and beat until incorporated. Add the buttermilk and the remaining dry ingredients and beat just until combined. Pour the batter into the pan over the caramel.
MAKE THE FLAN:
- Fill a large pot with water, and bring it to a boil over high heat.
- In a large bowl, whisk together the eggs, condensed milk and vanilla until combined. Whisk in the half and half. Then pour the flan mixture slowly and carefully into the bundt pan.
- Tightly cover the pan with foil and place the chocoflan in a large roasting pan or large pan of some sort. Transfer the pans to the oven, Pour boiling water into the larger pan until it reaches about halfway up the sides of the bundt pan.
BAKE:
- Bake until a tester inserted into the center comes out mostly clean, 60 to 70 minutes. Move the bundt pan to a wire rack, and remove the foil. Let cool for 1 hour at room temperature, then refrigerate for at least 2 hours (or up to 2 days) before serving.
SERVE:
- Loosen the cake by placing the bundt pan in a large bowl of hot water. Place a platter upside down on the bundt pan, then invert to unmold the cake. Spoon remaining caramel sauce from the pan over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
