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:
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1/2 cup store-bought caramel sauce or cajeta (Mexican goat milk caramel)
For the flan layer:
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1 (12 oz) can evaporated milk
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1 (14 oz) can sweetened condensed milk
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4 large eggs
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1 tsp vanilla extract
For the chocolate cake layer:
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1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
OR -
Homemade:
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 tsp baking soda
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1/4 tsp salt
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3/4 cup granulated sugar
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1/2 cup buttermilk
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1/4 cup vegetable oil
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1 egg
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1/2 cup hot water
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1 tsp vanilla extract
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Instructions
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Preheat oven to 375°F (190°C).
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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.
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In a blender, combine all the flan ingredients (evaporated milk, sweetened condensed milk, eggs, vanilla). Blend until smooth. Set aside.
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Prepare the chocolate cake mix according to package instructions (or make the homemade version in a mixing bowl).
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Pour the chocolate cake batter into the Bundt pan over the caramel.
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Gently pour the flan mixture on top of the cake batter. Don’t worry — the layers will flip during baking!
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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).
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Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the cake comes out clean.
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Remove from the water bath and cool at room temp for about an hour. Then refrigerate for at least 4 hours (overnight is best).
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To serve, gently loosen edges with a knife, then invert the chocoflan onto a large plate. Drizzle with extra caramel if desired.
Notes
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Don’t skip the water bath — it helps the flan cook evenly and stay creamy.
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Use cajeta for a more traditional Mexican flavor.
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This dessert is even better the next day!