The Chocoflan Cake is a stunning dessert that combines rich chocolate cake and silky caramel flan into one show-stopping bite. During baking, the layers magically reverse, resulting in a beautiful, delicious contrast topped with a glossy caramel glaze. Perfect for celebrations or as an indulgent treat.
Why You’ll Love This Recipe
-
Stunning visual presentation
-
Irresistible contrast of textures
-
Magical baking process where layers flip
-
Perfect for birthdays, gatherings, or weekend treats
Ingredients
For the Caramel:
-
½ cup (100g) granulated sugar
-
2 tbsp water
For the Chocolate Cake:
-
¾ cup (150g) granulated sugar
-
1 cup (125g) all-purpose flour
-
½ cup (50g) unsweetened cocoa powder
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
1 large egg
-
½ cup (120ml) whole milk
-
¼ cup (60ml) vegetable oil
-
½ tsp vanilla extract
-
½ cup (120ml) hot water
For the Flan:
-
1 can (397g) sweetened condensed milk
-
1 can (354ml) evaporated milk
-
4 large eggs
-
1 tsp vanilla extract
Instructions
1. Prepare the Caramel:
In a saucepan, heat sugar and water over medium heat, stirring until dissolved. Simmer until golden amber (about 5–7 min). Pour into a bundt pan, swirling to coat the bottom. Let cool.
2. Make the Chocolate Cake Batter:
In a bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla. Mix until smooth. Stir in hot water (batter will be thin).
3. Prepare the Flan Mixture:
Whisk sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
4. Assemble the Cake:
Pour chocolate batter over the caramel in the bundt pan. Gently pour flan mixture over the cake batter.
5. Bake:
Preheat oven to 350°F (175°C). Place bundt pan in a large roasting pan and add hot water (halfway up the sides). Bake for 1 hr to 1 hr 15 min or until a toothpick comes out clean.
6. Cool and Flip:
Cool the cake for 15 minutes. Invert onto a plate. Let it cool completely so the caramel sets.
7. Serve:
Slice and enjoy the magic of chocolate, flan, and caramel in every bite.
⏱ Timings
-
Prep Time: 15 minutes
-
Cook Time: 1 hr – 1 hr 15 min
-
Cooling Time: 1 hour
-
Servings: 10–12 slices
Variations
-
Add Nuts: Sprinkle chopped pecans or walnuts over the caramel before adding batter.
-
Flavored Cake Base: Try coffee or vanilla cake instead of chocolate.
-
Vegan Version: Use flax eggs and plant-based milk alternatives.
Storage & Reheating
-
Fridge: Store in an airtight container up to 5 days.
-
To Serve: Let it come to room temperature or microwave slices for 15–20 seconds.
❓ FAQs
Q: Can I use a different pan?
A: Yes, a round or square pan works too—just adjust baking time.
Q: How do I know when it’s done?
A: Insert a toothpick—if it comes out clean, it’s ready.
Q: What if my caramel hardens?
A: Reheat gently on low to remelt.
Q: Can I make it a day ahead?
A: Absolutely! Chill it and serve the next day.
Q: Is a water bath necessary?
A: Yes, for even, gentle cooking of the flan layer.
Conclusion
This Chocoflan Cake is the ultimate dessert fusion. Moist, rich chocolate cake meets creamy flan and glossy caramel in a stunning presentation. Whether for a party or personal treat, this dessert guarantees compliments and clean plates!
Print
Chocoflan Cake
- Total Time: 2 hours 30 minutes
- Yield: 10–12 slices
- Diet: Vegetarian
Description
The Chocoflan Cake is a stunning dessert that combines rich chocolate cake and silky caramel flan into one show-stopping bite. During baking, the layers magically reverse, resulting in a beautiful, delicious contrast topped with a glossy caramel glaze.
Ingredients
½ cup (100g) granulated sugar (for caramel)
2 tbsp water (for caramel)
¾ cup (150g) granulated sugar
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup (120ml) whole milk
¼ cup (60ml) vegetable oil
½ tsp vanilla extract
½ cup (120ml) hot water
1 can (397g) sweetened condensed milk
1 can (354ml) evaporated milk
4 large eggs
1 tsp vanilla extract (for flan)
Instructions
- In a saucepan, heat sugar and water over medium heat, stirring until dissolved. Simmer until golden amber (about 5–7 minutes). Pour into a bundt pan, swirling to coat the bottom. Let cool.
- In a bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla. Mix until smooth. Stir in hot water.
- Whisk sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth to make the flan mixture.
- Pour chocolate batter over the cooled caramel in the bundt pan. Gently pour flan mixture over the cake batter.
- Preheat oven to 350°F (175°C). Place the bundt pan in a large roasting pan and add hot water halfway up the sides. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a plate. Allow it to cool completely so the caramel sets.
- Slice and serve, enjoying the layers of chocolate cake, flan, and caramel.
Notes
- Add chopped nuts over the caramel for texture.
- Try different cake bases like coffee or vanilla for variation.
- Use flax eggs and plant-based milk for a vegan version.
- Store in an airtight container in the fridge for up to 5 days.
- Let slices come to room temperature or microwave briefly to serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
