Chocoflan is a rich show-stopping dessert that's as easy as it is magical. Sweet and creamy vanilla flan floats across a horizon of tender chocolate cake while drippings of warm caramel cascade down each and every side. But, perhaps what's truly amazing...it didn't start out that way.
Lucky for us, the extraordinary Chocoflan cake didn't earn its nickname as "Impossible Flan" because of its difficulty to make, but rather, a marvelous act of science that takes place while it bakes. First in the Bundt pan goes in the chocolate cake batter, followed by the flan. However, when you remove it from the pan, you'll be amazed to see the layers have mysteriously switched places in the oven.
Looking for more decadent cake recipes to try? Bookmark this Tiramisu Cake for your next baking extravaganza! Or, if you're looking for another decadent chocolate treat, try Mexican Hot Chocolate!
CHOCOFLAN INGREDIENTS
To make Chocoflan from scratch, you'll need ingredients for both flan and chocolate cake. While the ingredient list may appear daunting, you can rest assured, this is not a difficult cake to assemble. The flan layer comes together in about 2 minutes and assembling the cake as a whole should take no more than 25 minutes.
FOR THE CHOCOLATE CAKE LAYER
- All-Purpose Flour
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Unsalted Butter
- Granulated Sugar
- 1 Egg + Egg Yolk
- Buttermilk
FOR THE FLAN LAYER
- Evaporated Milk
- Sweetened Condensed Milk
- Cream Cheese
- 3 Eggs + Egg White
- Vanilla Extract
GARNISH (OPTIONAL)
- Salted Caramel Sauce or Cajeta
- Chocolate Sauce
- Chopped Pecans
SPECIAL EQUIPMENT FOR CHOCOFLAN
- Non-stick, 12-cup capacity Bundt pan
- Handheld or stand mixer
- Blender
- Roasting pan
- Nonstick aluminum foil
HOW TO MAKE CHOCOFLAN
The details of making Chocoflan are to follow, but first a quick overview of the recipe:
- Preheat the oven and prep the Bundt pan by greasing it and adding the caramel.
- Make the cake batter and add it to the pan.
- Make the flan and pour it over the cake batter.
- Cover the pan tightly with piece of foil, and set the bundt pan in the center of the large roasting pan.
- Add about 1" of hot water to the roasting pan and bake.
- Cool completely, then invert onto a serving platter and garnish (if desired).
Make the Cake Batter
The first thing you'll do to make this flan and chocolate cake combo is ready the cake batter for Chocoflan. Whisk together the dry ingredients in a medium-sized mixing bowl.
Next, cream the butter and the sugar. For this task, make sure your butter is at room temperature or it will not cream properly. Once the butter is ready, add it and the sugar to a large bowl and beat together until light and fluffy. You could also use a stand mixer fitted with a paddle attachment.
Add the egg and the egg yolk and mix well to combine. Once the eggs are mixed in, alternate adding the dry ingredients and buttermilk. Note, you will begin and end with the dry ingredients.
Lastly, add the cake batter to the pan and smooth it across the top.
Make the Flan
Making the flan for Chocoflan simply could not get any easier. Add all of the flan ingredients to a blender and whir on high for 30 seconds. Then, pour the flan mixture over the chocolate cake layer. It is ok if the two seem to mix, they will separate while baking.
Bake the Cake and Cool
Seal the cake tightly with a layer of nonstick aluminum foil, transfer to a large roasting pan, and add 1" of hot water to the bottom of the pan, and bake the Chocoflan Cake on the center rack of the oven for 1 hour and 20 minutes.
Next, you'll need to remove the cake from the water bath and cool. To do this, remove the piece of foil and set the bundt pan on a cooling rack.
Allow it to cool completely to room temperature for 3 hours. Invert a large, rimmed serving plate or cake stand over the Bundt pan, hold tightly together, jiggle, and flip over. Garnish the Chocoflan Cake with extra caramel topping or sauce, chocolate sauce, or chopped pecans, if desired.
CHOCOFLAN BAKING TIPS
- Before you begin whipping up the chocolate cake batter for your Chocoflan, be sure your oven is preheated.
- Room temperature ingredients matter! The butter for the cake must be at room temperature, and the same goes for the cream cheese in the flan.
- Greasing the pan is particularly important for this recipe, and you'll want to be sure to get into every single nook and cranny even if you're working with a nonstick Bundt pan.
- Don't forget the extra egg white in the flan ingredient list. It could mean the difference between your Chocoflan setting up beautifully and a jagged, droopy flan topping.
- It is extremely important that you allow your cake to cool before trying to remove it from the pan. The flan is still setting up as it cools. If the Bundt pan is warm to the touch, it is not time to remove the cake.
DOES CHOCOFLAN HAVE TO BE REFRIGERATED?
Chocoflan is half flan, an egg custard dessert, which means, yes -- Chocoflan Cake absolutely needs to be kept refrigerated!
Once the cake has cooled and been inverted onto the serving dish, transfer it to the refrigerator until ready to serve. The same goes for the leftovers.
HOW LONG DOES CHOCOFLAN LAST IN THE FRIDGE?
Because of its custard topping, Chocoflan only keeps well for 3-4 days in the refrigerator.
HOW DO I PREVENT AIR BUBBLES IN MY CHOCOFLAN?
The bubbles in the cake portion of a Chocoflan Cake are entirely normal and should be expected. The bubbles occur as the cake begins to heat up and the chemical leaveners (baking powder and baking soda) react with the heat and other ingredients, they are simultaneously releasing gases. These leaveners help to keep your cake layer light and fluffy!
If you'd like to make the bubbles less noticeable, drizzle the cake with cascades of chocolate sauce or caramel topping before serving.
MAKE AHEAD INSTRUCTIONS
Unfortunately, you cannot necessarily prep this cake in advance, but you can bake it well in advance. This cake can be made up to 48 hours in advance. Bake the cake as directed and refrigerate until ready to serve.
5 MORE DESSERT RECIPES YOU’LL LOVE
- Sopapilla Cheesecake Bars are a crowd-pleasing party dessert with a flaky crust, a buttery, cinnamon-sugar topping and a thick, luscious center of smooth and creamy cheesecake filling.
- Mexican Wedding Cookies are a salty-sweet, buttery cookie speckled with finely chopped nuts and comes coated in a generous layer of powdered sugar.
- Texas Sheet Cake is the perfect party dessert as it both feeds and pleases a crowd. Super chocolatey, decadently moist and tender, and topped with gooey, fudgy icing!
- Chocolate Coconut Bars are gooey bar cookies equipped with a buttery graham cracker crust with layers of chocolate and coconut. They consist of 5 main ingredients and come together in less than 10 minutes of prep time!
- Easy Coconut Macaroons are made with sweetened condensed milk and finely shredded coconut. The perfect gluten-free cookie for entertaining!
Chocoflan
Equipment
- 12-cup capacity Bundt pan
- Blender
- Roasting pan or rimmed pan (large enough to house Bundt pan in a water bath)
- Nonstick aluminum foil
Ingredients
- 2 tablespoons unsalted butter, room temperature
- ¼ cup Smuckers Salted Caramel Sauce or cajeta
Chocolate Cake Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 ⅓ cup buttermilk
Flan Ingredients
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 6 ounces cream cheese, room temperature
- 3 large eggs + 1 large egg white
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°. Grease a 12-cup capacity Bundt pan (preferably nonstick) with 2 tablespoons of butter. Be sure grease it well, getting into all the nooks and crannies.
- Drizzle the caramel sauce across the bottom of the pan and set aside until ready to use.
Make the Cake Batter
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Add the room temperature butter and the granulated sugar to a large mixing bowl and beat on medium-high speed for until light and fluffy, 3-4 minutes. You could also use a stand mixer fitted with a paddle attachment.
- Add the egg and the egg yolk and mix well to combine. Scrape the sides and the bottom of the bowl and mix once more.
- Add a third of the flour mixture and mix on low, followed by half of the buttermilk, again, mixing on low. Repeat this process until all of the flour has been mixed in. Add the batter to the pan and smooth across the top.
Make the Flan
- In a blender combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, the egg white, vanilla extract, and salt. Blend on high for 30 seconds.
- Pour the flan over the chocolate cake layer. It is ok if the two seem to mix, they will separate while baking.
Bake the Cake
- Seal the cake tightly with a layer of nonstick aluminum foil and transfer to a large roasting pan. Add hot water to fill by 1".
- Bake on the center rack for 1 hour and 20 minutes. Remove from the water bath and allow the cake to cool completely for 3 hours.
- Delicately, run a sharp knife along the edges of the Bundt pan. Invert a large, rimmed serving platter or cake stand over the Bundt pan, hold tightly together, jiggle a little bit, and then carefully flip over. Garnish with extra caramel sauce, chocolate sauce, or pecans, desired. Keep refrigerated until ready to serve.
Nutrition
This recipe was adapted from FoodNetwork.com.
Jenn says
You just revolutionized flan omg! I cannot wait to make this for the bestie who is a flan fanatic! Thanks!
Claudia Lamascolo says
this is absolutely stunning I make flan all the time but this is a fabulous combination!
Patty at Spoonabilities says
How absolutely decadent and delicious! My favorite 2 desserts baked into one!
Dannii says
What a beautiful looking dessert. This would be perfect for Christmas.
Emese says
OMG I am drooling. It is the best combination ever! I haven't seen anything like this before. I am so glad I found your website.
Anita says
Oh man, I'm drooling looking at this. I wish I can grab a slice or two from my screen! Okay, need to bake this ASAP. 🙂
Sapana says
This recipe is so decadent and I love that it's easy to make. What a perfect combo!
Danielle says
One of the best chocoflan recipes I have seen this season, that's for sure. And that texture is just the way I like it - yum!
Denise says
What a fabulous recipe! You combine the best of both worlds with this! It looks incredible!
Shelley says
Oh my goodness, Kelly! I am so ridiculously excited about this recipe! Chocolate cake? Awesome! WITH FLAN!?!? I absolutely love flan! What a brilliant idea! I think this just may be by new, favorite go-to indulgence for celebrations! Love, love!
Nicole Washington says
I'm going to be honest, I am not a fan of flan. It is a texture thing for me. But I would try this because it looks like its combined with cake. I never seen that before.
Kathryn says
This looks so amazing!! What a creative combo. I'm going to have to go get a new bundt pan just so I can make this!!
Amanda says
Oh my this looks so decadent! Can't wait to try!
Jamie says
I love the idea of combining chocolate cake with flan! I'm a huge fan of both so I'm so excited to try this!
Amy Dong says
Sounds and looks fantastic! I literally was just thinking of flan this afternoon. Your combination of chocolate cake underneath is such a great idea!
Jo says
Oh I love flan and this chocoflan is better version of my favorite dessert. Love that you made it in bundt pan, I have to try that. It looks so pretty
Anita says
This is voted by my kids as the best dessert ever. Now they insist I make this for their birthday and no longer want traditional cake. 🙂
Monica says
Flan is amazing but this is next level - and my son would get SUCH a kick out of seeing the layers switch! Dessert and a science project all in one, what could be better than that!?
Jessica Formicola says
We made this yesterday and OMG was it fantastic! It will definitely be one of our go to desserts!
Ambar says
Have you used homemade salted caramel? Do you think it will work the same way?
Thanks!
Kelly Anthony says
I haven't but as long as it is the same consistency, it should be totally fine!
Tara says
I'm really puzzled so I have a question: the flan is at the top of the completed cake, so doesn't that mean the flan would have to go into the bundt pan first? The part of the pan that will be in the water is the bottom of the pan when baking, but then the whole pan gets flipped (so the bottom is now the top). Or are you saying that the ingredients all magically switch places while baking? (I read a comment where a mom says her son will get a kick out of the layers switching places while baking).
Kelly Anthony says
Yes, the layers switch places!