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Chocoflan Recipe

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★★★★★

4.6 from 135 reviews

Chocoflan is a delightful Mexican dessert that combines a rich chocolate cake with a creamy, smooth flan topping. This two-in-one treat features a luscious cake base with hints of cocoa and cinnamon, topped with a silky caramel-infused flan, all baked together in a water bath for a perfect texture contrast.

Ingredients

Scale

Caramel Layer

  • 2 tbsp Softened Butter
  • 1/4 cup Cajeta (or Dulce de Leche)

Flan Ingredients

  • 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

Cake Ingredients

  • 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

  1. Prep Your Station: Move an oven rack to the middle position and preheat your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with softened butter, making sure to coat every crevice thoroughly. Drizzle the cajeta evenly across the bottom of the pan. Meanwhile, bring about 2 quarts of water to a rolling boil for the water bath.
  2. Make the Cake Batter: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes. Add in the large egg and continue beating until fully incorporated. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture in three separate additions, alternating with the buttermilk, mixing on low speed just until combined after each addition.
  3. Blend the Flan: Add all the flan ingredients—sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract—into a blender. Blend on high speed for about 30 seconds until the mixture is perfectly smooth and creamy with no lumps.
  4. Assemble the Magic: Evenly spread the thick chocolate cake batter into the prepared bundt pan over the caramel layer. Then, carefully and slowly pour the thin flan mixture over the back of a spoon directly onto the cake batter layer, which helps the flan float gently on top of the cake without mixing the two layers.
  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 to prevent sticking. Carefully pour the boiling water into the roasting pan until it reaches about 2 inches up the side of the bundt pan, creating a water bath. Bake in the preheated oven for 1 hour, allowing the chocoflan to cook evenly and set properly.
  6. Cool Down & Flip: Remove the bundt pan from the oven after baking; the cake should be firm to the touch. Transfer the pan to a wire rack and let it cool completely to room temperature, which takes at least 1 hour. When ready to serve, place a large, rimmed serving plate over the top of the bundt pan. In one confident and swift motion, flip the pan over to unmold the chocoflan. The caramel layer will be on top, creating a beautiful glossy finish.

Notes

  • Using room temperature eggs and cream cheese helps achieve a smoother flan texture.
  • Make sure to grease the bundt pan thoroughly to help unmold the chocoflan easily.
  • Pouring the flan mixture over the back of a spoon helps maintain distinct layers for a striking presentation.
  • Baking in a water bath is crucial for gentle cooking of the custard and to prevent cracking.
  • Allow the chocoflan to cool completely before flipping to avoid breakage.

Keywords: Chocoflan, Mexican dessert, chocolate cake, flan, caramel custard, bundt cake, water bath, cajeta, dulce de leche

Find it online: https://tastewithamy.com/chocoflan-recipe/