Chocoflan – Recipes

Description:

Chocoflan is a decadent Mexican dessert that combines a rich, moist chocolate cake with a silky, creamy flan layer. During baking, the batters magically switch places, creating two perfect layers in one pan — topped with luscious caramel. It’s sweet, impressive, and incredibly delicious.

Origin:

Chocoflan originates from Mexico, where traditional flan and chocolate cake come together in this innovative, layered dessert. It’s often served during holidays, birthdays, and celebrations — popular for both its flavor and presentation.

Ingredients (Quantity):

Caramel:

½ cup store-bought caramel sauce or
½ cup granulated sugar (for homemade caramel)

Chocolate Cake Layer:

1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
½ cup buttermilk
½ cup vegetable oil
½ cup granulated sugar
1 large egg
½ tsp vanilla extract

Flan Layer:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 tsp vanilla extract

Ingredients (Optional):

A pinch of cinnamon in the cake for warmth
Coffee (1 tbsp) to enhance chocolate flavor
Cream cheese (4 oz) for a richer flan
Toasted coconut or nuts for garnish

Instructions:

1. Prepare Caramel:

If using store-bought: Pour caramel into the bottom of a greased Bundt pan.
If making from scratch: Melt ½ cup sugar in a saucepan over medium heat until golden. Pour into Bundt pan and swirl to coat the bottom.

2. Preheat Oven:

To 350°F (175°C). Prepare a water bath: Fill a large baking pan halfway with water and place it in the oven (or plan to put your Bundt pan into it later).

3. Make Chocolate Cake Batter:

Whisk flour, cocoa, baking soda, and salt. In another bowl, mix buttermilk, oil, sugar, egg, and vanilla.
Combine wet and dry ingredients. Pour batter over the caramel in the Bundt pan.

4. Make Flan Mixture:

Blend condensed milk, evaporated milk, eggs, and vanilla until smooth.
Slowly pour flan mixture over the cake batter — it will sink and switch layers during baking.

5. Bake:

Cover pan with foil. Place Bundt pan into the water bath.
Bake for 60–75 minutes or until a toothpick in the center comes out clean.

6. Cool & Unmold:

Let cool to room temp, then refrigerate 4 hours or overnight.
To serve, loosen edges with a knife and invert onto a plate.

Tips for Success:

Don’t skip the water bath — it ensures even, gentle baking.
Pour flan slowly over cake batter to prevent mixing.
Chill well before flipping to keep the layers clean and firm.
For easy removal, grease your pan thoroughly (and use a nonstick Bundt pan).