Name: Chocoflan Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened; 1/4 cup homemade or store-bought caramel sauce; 1 cup (215 g) lightly packed dark brown sugar; 1 large egg, room temperature; 1 1/2 cups (180 g) all-purpose flour; 1/4 cup unsweetened Dutch-processed cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup (120 ml) brewed coffee or water, room temperature; 1/2 cup (120 ml) buttermilk, room temperature; 5 large eggs; 1 (14 oz) can sweetened condensed milk; 2 teaspoons pure vanilla extract; 1 cup (235 ml) whole milk or half-and-half

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Introduction

Chocoflan is a delightful layered dessert combining rich chocolate cake with creamy flan and a luscious caramel topping. This elegant treat offers a perfect balance of flavors and textures that will impress any dessert lover.

A two-layered circular dessert on a white plate with a white marbled surface; the bottom layer is a thick, moist, dark brown chocolate cake, and the top layer is a smooth, creamy light yellow flan with a shiny, slightly wavy caramel glaze dripping down the sides, accompanied by a pool of caramel sauce around the base and a slice removed showing the inside clearly, with some crumbs scattered on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1/4 cup homemade or store-bought caramel sauce

1 cup (215 g) lightly packed dark brown sugar
1 large egg, room temperature

1 1/2 cups (180 g) all-purpose flour
1/4 cup unsweetened Dutch-processed cocoa powder

1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt

1/2 cup (120 ml) brewed coffee or water, room temperature
1/2 cup (120 ml) buttermilk, room temperature
5 large eggs

1 (14-oz.) can sweetened condensed milk
2 teaspoons pure vanilla extract
1 cup (235 ml) whole milk or half-and-half

Instructions

Step 1: Arrange a rack in the middle of the oven and preheat to 350ºF (175ºC). Grease a 10- to 12-cup Bundt pan thoroughly with 2 tablespoons of butter, making sure to cover all crevices. Pour the caramel sauce evenly into the bottom of the pan and set aside.
Step 2: In the large bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the brown sugar with the remaining 1/2 cup butter on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the 1 large egg and beat until combined.
Step 3: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add half of the dry ingredients to the sugar and butter mixture and beat until just combined. Pour in the brewed coffee and mix until incorporated. Add the remaining dry ingredients and the buttermilk, and beat again until just combined. Pour this chocolate cake batter gently over the caramel in the prepared pan.

Step 4: For the flan, whisk together the 5 eggs, sweetened condensed milk, and vanilla extract in a large bowl until smooth. Add the whole milk or half-and-half and whisk until blended, allowing some bubbles. Slowly pour the flan mixture over the back of a large spoon onto the cake batter in the Bundt pan to minimize mixing of layers.
Step 5: Cover the pan tightly with foil. Place it inside a large roasting pan and carefully transfer both to the oven. Pour boiling water (about 3 cups) into the roasting pan until it reaches halfway up the sides of the Bundt pan, adding warm water if necessary.
Step 6: Bake the chocoflan for 60 to 70 minutes, or until a tester inserted in the cake layer comes out mostly clean (a few crumbs are acceptable as the flan will firm up while cooling). Remove the Bundt pan from the water bath and carefully take off the foil. Let cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving. If refrigerating longer, cover the pan with foil.

Step 7: To unmold, loosen the cake by placing the Bundt pan in a large bowl of hot water briefly. Invert a serving platter over the pan and flip to release the chocoflan. Spoon any remaining caramel from the pan over the top before serving.

Tips & Variations

Use freshly brewed coffee for a richer chocolate flavor, or substitute with water if preferred.
Make sure all eggs and dairy ingredients are at room temperature for smoother batter and flan texture.

To enhance the presentation, garnish with fresh berries or a sprinkle of powdered sugar before serving.
For a lighter flan layer, substitute half-and-half with whole milk, or use all milk for a milder taste.

Storage

Store chocoflan covered in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave for about 15–20 seconds if desired, but it is delicious served cold or at room temperature.

How to Serve

A close-up of a two-layer dessert slice held on a silver fork against a black background. The bottom layer is a dark brown, moist, and crumbly chocolate cake with rich texture. On top of the cake is a smooth, creamy, light beige layer resembling cheesecake or custard. Thick, golden caramel syrup is being poured over the top, dripping slowly down the sides and fork with a shiny, sticky texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pan besides a Bundt pan?

A Bundt pan is best for this recipe because it holds the layers well and provides even baking, but a 10- to 12-cup tube or fluted pan with a removable bottom can work as a substitute.

Why does the flan layer go on top but bake on the bottom?

When baked upside down, the flan mixture settles to the bottom of the pan as it cooks, forming the creamy layer beneath the chocolate cake. This layering happens naturally during baking and flipping after cooling reveals the classic chocoflan structure.