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Chocoflan

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  • Author: clara
  • Prep Time: 40 minutes
  • Chill Time: 4 hours
  • Cook Time: 1 hour 20 minutes
  • Total Time: 6 hours
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Description

Chocoflan is a beautiful, layered dessert with a fudgy chocolate cake on the bottom and silky flan on top — all baked together in one pan. As it bakes, the layers magically flip, making it a fun and impressive dessert that’s rich, creamy, and full of flavor. Finished with a drizzle of caramel, it’s perfect for celebrations or whenever you want something extra special.

Ingredients

For the caramel:

  • 1/2 cup store-bought caramel sauce or cajeta (Mexican goat milk caramel)

For the flan layer:

  • 1 (12 oz) can evaporated milk

  • 1 (14 oz) can sweetened condensed milk

  • 4 large eggs

  • 1 tsp vanilla extract

For the chocolate cake layer:

  • 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
    OR

  • Homemade:

    • 1 cup all-purpose flour

    • 1/2 cup unsweetened cocoa powder

    • 1 tsp baking soda

    • 1/4 tsp salt

    • 3/4 cup granulated sugar

    • 1/2 cup buttermilk

    • 1/4 cup vegetable oil

    • 1 egg

    • 1/2 cup hot water

    • 1 tsp vanilla extract

Instructions

  • Preheat oven to 375°F (190°C).

  • Grease a 10–12 cup Bundt pan generously with butter or nonstick spray. Pour the caramel sauce into the bottom of the pan and swirl to coat evenly.

  • In a blender, combine all the flan ingredients (evaporated milk, sweetened condensed milk, eggs, vanilla). Blend until smooth. Set aside.

  • Prepare the chocolate cake mix according to package instructions (or make the homemade version in a mixing bowl).

  • Pour the chocolate cake batter into the Bundt pan over the caramel.

  • Gently pour the flan mixture on top of the cake batter. Don’t worry — the layers will flip during baking!

  • Cover the pan tightly with foil. Place the Bundt pan in a large roasting pan and fill the roasting pan with 1–2 inches of hot water (water bath).

  • Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the cake comes out clean.

  • Remove from the water bath and cool at room temp for about an hour. Then refrigerate for at least 4 hours (overnight is best).

 

  • To serve, gently loosen edges with a knife, then invert the chocoflan onto a large plate. Drizzle with extra caramel if desired.

Notes

  • Don’t skip the water bath — it helps the flan cook evenly and stay creamy.

  • Use cajeta for a more traditional Mexican flavor.

  • This dessert is even better the next day!

 

Find it online: https://recipe.ukfinda.com/chocoflan.htm