Name: Chocoflan Recipe
Prep time: 20 min
Cook time: 1 h
Total time: PT-490845H8M13S
Cuisine: Mexican
Ingredients: 2 tbsp Softened Butter; 1/4 cup Cajeta (or Dulce de Leche); 1 (14-ounce) can Sweetened Condensed Milk; 1 (12-ounce) can Evaporated Milk; 4 ounces Cream Cheese, softened; 3 Large Eggs, room temperature; 4 tsp Vanilla Extract; 10 tbsp Unsalted Butter, softened; 1 cup Granulated Sugar; 1 Large Egg, room temperature; 1 3/4 cups All-Purpose Flour; 1/2 cup Unsweetened Cocoa Powder; 1 tbsp Ground Cinnamon; 1 tsp Baking Powder; 3/4 tsp Baking Soda; 1 1/4 cups Buttermilk

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Introduction

Chocoflan is a delightful dessert that combines rich chocolate cake with creamy flan, creating a stunning and delicious layered treat. This “magic cake” bakes into two distinct textures that complement each other perfectly. It’s a crowd-pleaser that’s surprisingly simple to make at home.

A slice of layered dessert sits on a white plate with a silver fork beside it, all on a white marbled surface. The bottom layer is dark brown, thick, and dense like brownie. Above it is a thick, smooth layer of light tan cream, which looks soft and rich. The entire slice is topped and covered in shiny caramel sauce that drips down the sides, pooling slightly on the plate. In the background, the remaining part of the dessert is visible on a white plate, showing the same layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp Softened Butter
1/4 cup Cajeta (or Dulce de Leche)
1 (14-ounce) can Sweetened Condensed Milk
1 (12-ounce) can Evaporated Milk
4 ounces Cream Cheese, softened
3 Large Eggs, room temperature
4 tsp Vanilla Extract
10 tbsp Unsalted Butter, softened
1 cup Granulated Sugar
1 Large Egg, room temperature
1 3/4 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 tbsp Ground Cinnamon
1 tsp Baking Powder
3/4 tsp Baking Soda
1 1/4 cups Buttermilk

Instructions

Step 1: Prep Your Station. Move an oven rack to the middle position and preheat the oven to 350°F (175°C). Generously grease a 12-cup bundt pan with softened butter, making sure to reach every crevice. Drizzle the cajeta evenly over the bottom of the pan. Bring about 2 quarts of water to a boil for the water bath.
Step 2: Make the Cake Batter. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in the egg until well combined. In a separate bowl, whisk together the flour, cocoa powder, ground cinnamon, baking powder, and baking soda. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed just until combined.
Step 3: Blend the Flan. In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract. Blend on high for 30 seconds or until perfectly smooth.
Step 4: Assemble the Magic. Spread the thick chocolate cake batter evenly into the prepared bundt pan. Then, slowly pour the thin flan mixture over the back of a spoon onto the cake batter. This technique helps the flan float on top of the cake batter during baking.
Step 5: Bake in a Water Bath. Place the bundt pan inside a large roasting pan. Cover the bundt pan tightly with a piece of buttered foil (butter side down). Carefully pour the boiling water into the roasting pan until it reaches about 2 inches up the sides of the bundt pan. Bake for 1 hour.
Step 6: Cool Down & Flip. Remove the pans from the oven. The cake should be firm to the touch. Let the choco flan cool completely in the bundt pan on a wire rack for at least 1 hour. To serve, place a large rimmed plate over the pan and flip it over in one swift motion to reveal the beautiful layers.

Tips & Variations

Use room temperature eggs and softened butter for a smoother batter and better rise.
For a richer flan, add 2 tablespoons of cream to the blender mixture.
Try swapping cajeta for regular caramel sauce if cajeta is unavailable.
Add a pinch of espresso powder to the cake batter to enhance the chocolate flavor.

Storage

Store leftover chocoflan in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, serve chilled or let it sit at room temperature for 15 minutes. Reheat slices gently in the microwave for about 10 seconds to bring out the flavors.

How to Serve

The image shows a three-layer flan dessert shaped like a ring with scalloped edges, placed on a white plate with a green leaf pattern around the rim. The top layer is a shiny caramel brown with a smooth texture, the middle layer is a creamy pale yellow with a soft, custard-like look, and the bottom layer is a rich, dark brown that looks dense and moist. Caramel sauce flows around the base of the dessert, pooling slightly on the plate. In the blurred background, there are golden utensils and stacked white plates on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocoflan in a different pan?

Yes, you can use a 9-inch round or tube pan, but the baking time may vary slightly. Adjust by checking doneness around 50 minutes.

Why does the flan and cake separate into layers?

The flan mixture is much thinner and less dense than the cake batter, so during baking, they naturally separate and switch positions, creating the signature layered effect of chocoflan.