Chocoflan Cake Recipe

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Chocoflan Cake Recipe

The Perfect Dessert for Any Occasion

A rich, moist chocolate cake paired with a creamy, silky flan and topped with a golden caramel glaze — this Chocoflan Cake is a true showstopper. The magic happens in the oven, where the layers magically reverse during baking, creating a stunning and delicious dessert perfect for holidays, parties, or cozy nights in.

Ingredients

For the Caramel:

  • ½ cup (100g) granulated sugar
  • 2 tablespoons water

For the Chocolate Cake:

  • ¾ cup (150g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup (120ml) whole milk
  • ¼ cup (60ml) vegetable oil
  • ½ teaspoon 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 teaspoon vanilla extract

Instructions

1. Prepare the Caramel

In a small saucepan, combine the sugar and water. Heat over medium heat without stirring — swirl the pan occasionally until the sugar dissolves and turns a deep amber color (about 5–7 minutes). Immediately pour the caramel into a greased Bundt pan and swirl to coat the bottom evenly. Let it cool and harden.

2. Make the Chocolate Cake Batter

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, oil, and vanilla. Mix until smooth. Gradually stir in the hot water — the batter will be thin; this is normal. Set aside.

3. Make the Flan

In a blender (or using a whisk), combine the sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth.

4. Assemble the Cake

Preheat the oven to 350°F (175°C). Pour the chocolate cake batter over the hardened caramel in the Bundt pan. Gently pour the flan mixture on top. It may look like it mixes, but during baking, the layers will reverse.

Cover the Bundt pan tightly with foil. Place it in a large roasting pan filled with hot water halfway up the sides of the Bundt pan (a water bath helps the flan cook evenly).

5. Bake

Bake for 1 hour and 15 minutes or until a toothpick inserted in the cake comes out clean. Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

6. Unmold and Serve

Once fully chilled, run a knife around the edges of the pan. Invert onto a serving platter and gently lift the pan. The caramel will flow over the top as a luscious glaze.

Expert Tips for Success

  • Prevent cracks: Always use a water bath and tightly cover the pan with foil.
  • Cool completely: Avoid condensation by allowing the cake to cool before refrigerating.
  • Room temperature ingredients: These mix more smoothly and bake more evenly.
  • Make ahead: The flavor improves after resting overnight!

Customization Ideas

  • Dairy-Free Version: Use plant-based milk and dairy-free condensed/evaporated milk.
  • Flavor Boosts: Add 1 tsp of instant coffee, cinnamon, or orange zest to the cake batter.
  • Cake Variations: Swap chocolate cake for vanilla or red velvet.
  • Toppings: Serve with whipped cream, fresh berries, or a sprinkle of sea salt.

Serving Suggestions

Chocoflan is rich and decadent — pair with something light:

  • Fresh strawberries, raspberries, or blueberries
  • A dollop of whipped cream
  • A cup of hot coffee or tea

Storage & Make-Ahead Tips

  • Storage: Wrap tightly and refrigerate for up to 5 days.
  • Reheating: Best served cold, but warm slices for 10–15 seconds if desired.
  • Make-Ahead: Perfect when made the day before — enhances texture and flavor.

This Chocoflan Cake isn’t just dessert — it’s a centerpiece. Eye-catching, comforting, and surprisingly easy to make, it’s a magical treat that delights everyone who tries it. Try it once, and you’ll be hooked!

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