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.
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To make Chocoflan from scratch, you’ll need ingredients for both chocolate cake and flan. 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
- Unsalted Butter
- Granulated Sugar
- 1 Egg + Egg Yolk
FOR THE FLAN LAYER
- Evaporated Milk
- Sweetened Condensed Milk
- Cream Cheese
- 3 Eggs + Egg White
- Vanilla Extract
- Salted Caramel Sauce or Cajeta
- Chocolate Sauce
- Chopped Pecans
SPECIAL EQUIPMENT FOR CHOCOFLAN
- Non-stick, 12-cup capacity Bundt pan
- Handheld or stand mixer
- 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 aluminum foil and transfer to 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 the cake batter for Chocoflan is 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 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.
Remove from the cake from the water bath and allow it to cool completely at room temperature for 3 hours. Invert a large, rimmed serving platter or cake stand over the Bundt pan, hold tightly together, jiggle, and flip over. Garnish the Chocoflan Cake with extra caramel sauce, chocolate sauce, or chopped pecans, if desired.
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.
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.
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 is a rich, show-stopping dessert with a layer of sweet, creamy flan floating across a horizon of tender chocolate cake and a drizzle of caramel.
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup Smuckers Salted Caramel Sauce or cajeta
- 1 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 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 1/3 cup buttermilk
- 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
- 1/4 teaspoon fine sea salt
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.
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.
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.
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.
This recipe was adapted from FoodNetwork.com.