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Chocoflan combines rich chocolate cake with creamy flan in one stunning dessert. During baking, the layers magically switch places.
Ingredients
For the caramel
- 3/4 cup sugar
For the flan
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 4 eggs
- 1 tsp vanilla extract
- 4 oz cream cheese (optional, for extra creaminess)
For the chocolate cake
- 1 box chocolate cake mix
(or homemade chocolate cake batter) - Ingredients required on the box
(usually eggs, oil, and water)
Some ingredients are available to purchase HERE
Instructions
1. Make the caramel
- Heat sugar in a saucepan over medium heat until melted and amber-colored.
- Quickly pour into a greased Bundt pan, swirling to coat the bottom.
2. Prepare the flan mixture
Blend:
- condensed milk
- evaporated milk
- eggs
- vanilla
- cream cheese (if using)
Blend until smooth.
3. Prepare the cake batter
Mix the chocolate cake batter according to package directions.
4. Layer carefully
- Pour chocolate cake batter into the Bundt pan.
- Slowly pour flan mixture over the cake batter.
Don’t worry if they mix slightly—the layers separate while baking.
5. Bake in a water bath
- Cover pan loosely with foil.
- Place Bundt pan inside a larger roasting pan.
- Add hot water halfway up the sides.
Bake at 350°F (175°C) for about 1 hour to 1 hour 15 minutes.
6. Cool completely
- Let cool to room temperature.
- Refrigerate at least 4 hours or overnight.
7. Unmold
Run a knife around edges and invert onto a serving plate.
Tips
- Refrigerating overnight improves texture and flavor.
- Use dark chocolate cake mix for richer flavor.
- Warm the pan slightly if the caramel sticks during unmolding.
