Introducing chocoflan – a delightfully delicious Mexican dessert that combines the best of both worlds!
It’s a rich, moist chocolate cake topped with silky smooth, creamy flan – and luscious caramel sauce, too!
It may look complicated, but it’s surprisingly simple to make. And the results are spectacularly impressive.
Beautifully layered, it has everything you could want from a two-in-one dessert. Plus, you’ll appreciate the contrasting textures and flavors.
Why You’ll Love This Chocoflan
Double the Taste and Texture: Chocoflan lets you experience two beloved desserts in one. There’s a rich chocolate cake layer perfectly complemented by a creamy flan topping. And yes, the whole thing is covered in decadent caramel sauce.
Impressive Presentation: Those same layers that make this dessert delicious also make it gorgeous. Everyone who sees it will be amazed.
A Surprising Element: The magical way the layers switch during baking adds an element of surprise and intrigue. It’s definitely a conversation starter and a fun experience for bakers and guests.
Ingredients
- Devil’s Food Cake Mix: Save time with your favorite store-bought mix. It’s convenient and won’t sacrifice taste. You’ll also need water and oil, per the box.
- Cajeta (Caramel Sauce): The luscious, golden topping that adds sweetness and indulgence. Cajeta is the traditional choice, and you can find it in most supermarkets.
- Eggs & Yolks: For the cake mix and flan, respectively.
- Sweetened Condensed Milk: Sweet and creamy, this ingredient adds richness and depth.
- Evaporated Milk: For a smooth, velvety texture and a balanced, not-too-sweet flavor.
- Cream Cheese: Its tanginess plays nicely with the other ingredients. It’s also key to the flan’s silky, creamy consistency.
- Vanilla Extract: A warm, cozy flavor enhancer that complements the chocolate perfectly.
How to Make Chocoflan
This dessert starts out with chocolate cake in the bottom of the pan and creamy flan on top.
After a spin in the oven, the custard seeps through the cake, infusing it with moisture and flavor.
The result? A totally unique “impossible” cake everyone will go nuts for.
Here are the steps:
1. PREP. Preheat the oven to 350 degrees Fahrenheit. Spray a 12-cup Bundt pan with cooking spray and coat the bottom evenly with caramel sauce.
2. CAKE. Prepare the chocolate cake batter according to the package instructions. Pour it evenly over the caramel sauce in the prepared pan.
3. FLAN. Blend the flan ingredients in a blender until smooth. Pour the mixture slowly over the cake batter in the pan.
4. OVEN PREP. Tightly cover the Bundt pan with foil and place it into a larger baking dish or roasting pan. Fill the larger pan with about 2 inches of hot water.
5. BAKE. Bake for 45 minutes then uncover the dish and bake for another 15-20 minutes.
6. COOL. Remove the pans from the oven and let the chocoflan cool for about an hour in the water bath.
7. CHILL. Carefully invert the Bundt pan onto a serving plate. Refrigerate the dessert for at least 4 hours – overnight is best.
8. SERVE CHILLED. Remove the chocoflan from the fridge. Slice, serve, and enjoy!
Tips for the Best Chocoflan
Don’t be intimidated by the idea of making a flan from scratch.
With a few simple ingredients and a bit of patience, you’ll be able to create this stunning dessert in your own kitchen.
Trust me, the end result is worth the effort!
Looking for a few extra tips before you get started? I’ve got you! I even have a second baking option for those worried about getting clean layers.
- Select the right pan. This recipe works best in a 12-cup Bundt pan. If your Bundt pan is smaller, the cake might overflow.
- Grease the pan well. Remember, you’ll eventually invert the pan and let the dessert slide out. If you don’t grease the bottom and sides well, it’ll stick.
- Select a dense cake mix. While baking, the cake will rise THROUGH the flan layer. A light and fluffy cake mix will have more trouble doing that.
- Strain the flan mixture. It should be as lump-free as possible before adding it to the Bundt pan. Straining it can help ensure it is.
- Layer carefully. Pour the flan batter slowly over the back of a spoon so it doesn’t splash or disturb the chocolate cake.
- Chill overnight. Let the chocoflan cool completely. Then, invert it and let it chill before serving. The recipe recommends a minimum of 4 hours but overnight is best.
- Baking method #2. Pour the flan mix into the bundt pan, cover, and bake in the water bath for about 30-40 minutes, until the top is set but jiggly. Very carefully top it with the cake batter and continue baking, uncovered, for 20-30 minutes.
- A few variations. For an extra-rich chocolate flavor, add 1/2 to 1 teaspoon of espresso powder. You can also use instant coffee or even cinnamon for a gently spiced flavor. Garnish with chopped nuts for extra texture.
How to Store
Because chocoflan is best served chilled, storing your leftovers is super simple.
To Store: Refrigerate leftover chocoflan in an airtight container in the refrigerator. It should remain fresh for up to 3 days.
To Freeze: Place leftovers in an airtight container and wrap in foil. Freeze for up to 1 month. Thaw in the fridge before serving.
More Mexican Desserts You Have to Try
Easy Mexican Horchata
Mexican Rice Pudding (Arroz con Leche)
Mexican Ice Cream
Mexican Wedding Cookies
Chocoflan
16
servings20
minutes1
hour323
kcalNeed something to impress? This delicious chocoflan recipe is a unique mix of tender chocolate cake and rich, creamy flan – all baked in one go!
Ingredients
1/2 cup cajeta (or caramel sauce)
- For the Chocolate Cake
1 (15.25 ounce) package devil’s food cake mix
1 cup water
2 large eggs
1/2 cup oil
- For the Flan
8 large egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
4 ounces cream cheese, softened
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and generously coat a 12-cup bundt pan with cooking spray. Then, pour the caramel sauce evenly into the bottom of the pan.
- Make the chocolate cake: In a large bowl, blend the cake mix, water, eggs, and oil until smooth and lump-free. Pour the batter evenly over the caramel in the bundt pan.
- Make the flan: In a blender, combine the egg yolks, sweetened condensed milk, evaporated milk, softened cream cheese, and vanilla extract. Blend until smooth then slowly pour over the back of a spoon over the chocolate cake batter.
- Cover the bundt pan tightly with foil and it into a larger baking dish or roasting pan. Fill the larger pan with warm water until it reaches about 2 inches up the side of the bundt pan.
- Bake for 45 minutes, uncover, and bake for another 20-30 minutes or until a toothpick inserted into the center comes out mostly clean.
- Remove the pan from the oven and set aside to cool for about 1 hour. Then, invert the chocoflan onto a large serving plate. Chill for at least 4 hours. Enjoy!
Notes
- Use a 12-cup Bundt pan for the best results. Grease it well.
- Use a dense boxed cake mix. Avoid “light & fluffy” varieties.
- Blend the flan mixture until all the lumps are gone. If needed, strain it before adding it to the pan.
- Chill overnight for the best results.
