Ingredients

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened

1/4 cup homemade or store-bought caramel sauce

1 cup (215 g) lightly packed dark brown sugar

1 large egg, room temperature

1 1/2 cups (180 g) all-purpose flour

1/4 cup unsweetened Dutch-processed cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (120 ml) brewed coffee or water, room temperature

1/2 cup (120 ml) buttermilk, room temperature

5 large eggs

1 (14-ounce) can sweetened condensed milk

2 teaspoons pure vanilla extract

1 cup (235 ml) whole milk or half-and-half

Instructions

Step 1: Arrange a rack in the middle of the oven and preheat to 350ºF (175ºC). Grease a 10- to 12-cup Bundt pan thoroughly with 2 tablespoons of the softened butter, making sure to cover all crevices. Pour the caramel sauce evenly into the bottom of the pan and set aside.

Step 2: In the large bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the dark brown sugar and remaining 1/2 cup butter on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the large egg and beat until combined.

Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture and beat until just combined. Pour in the coffee and mix to incorporate. Add the remaining dry ingredients and the buttermilk, beating just until combined. Pour this chocolate batter over the caramel in the Bundt pan.

Step 4: For the flan layer, whisk together the 5 eggs, sweetened condensed milk, and vanilla extract in a large bowl until smooth. Add the whole milk or half-and-half and whisk until blended (some bubbles are fine). To avoid disturbing the cake batter, slowly pour the flan mixture over the back of a large spoon into the Bundt pan.

Step 5: Tightly cover the Bundt pan with foil and place it inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan. If needed, add warm tap water to maintain the water level during baking.

Step 6: Bake the chocoflan in the preheated oven for 60 to 70 minutes, or until a tester inserted into the center comes out mostly clean (a few crumbs are okay since the flan will set as it cools). Carefully remove the Bundt pan from the water bath and discard the foil. Let the cake cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving. If storing longer, cover the pan with foil.

Step 7: To unmold, loosen the cake by placing the Bundt pan briefly in a large bowl of hot water. Place a serving platter upside down on the pan, then invert to release the chocoflan. Spoon any remaining caramel from the pan over the top before serving.

Tips & Variations

Use strong brewed coffee for a deeper chocolate flavor, or substitute with warm water if preferred.

Try adding a teaspoon of espresso powder to intensify the cocoa notes.

For a lighter flan, use half-and-half instead of whole milk.

Ensure eggs are at room temperature for a smoother flan texture.

To make caramel from scratch, melt sugar gently until golden and pour carefully into the pan before it hardens.

FAQs

Can I use a different pan instead of a Bundt pan?

You can use a similarly sized round or tube pan, but make sure it holds about 10 to 12 cups and is oven-safe for a water bath. Grease it well to facilitate unmolding.