Description
Chocoflan is a decadent Mexican dessert combining rich chocolate cake and creamy flan topped with luscious caramel sauce. This recipe features a moist chocolate cake base baked in a Bundt pan, layered with a smooth flan custard, all baked in a water bath for a perfectly fudgy and creamy texture. Ideal for celebrations or special occasions, this dessert balances the deep flavor of cocoa with the sweet silkiness of flan for a truly indulgent treat.
Ingredients
Scale
Cake
- 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
Flan
- 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
- Prepare Oven and Pan: 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 softened butter, making sure to coat all crevices. Pour the caramel sauce evenly into the bottom of the prepared pan and set aside.
- Make the Chocolate Cake Batter: Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the brown sugar and remaining 1/2 cup softened butter on medium-high speed until the mixture is light and fluffy, approximately 3 to 5 minutes. Add the egg and beat until fully incorporated.
- Incorporate Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add half of these dry ingredients to the butter and sugar mixture and beat until just combined. Pour in the brewed coffee (or water) and mix until incorporated. Add the remaining dry ingredients along with the buttermilk and beat gently until the batter is just combined.
- Pour Cake Batter: Pour the prepared chocolate cake batter carefully over the caramel layer in the Bundt pan, ensuring it spreads evenly.
- Prepare Flan Mixture: In a large bowl, whisk together the eggs, sweetened condensed milk, and vanilla extract until fully combined. Gradually whisk in the whole milk (or half-and-half), allowing some bubbles to form.
- Add Flan Layer: Slowly pour the flan mixture over the back of a large spoon held just above the batters in the Bundt pan to minimize disturbing the chocolate cake layer.
- Set Up Water Bath and Bake: Tightly cover the Bundt pan with aluminum foil. Place it inside a large roasting pan and carefully pour boiling water (about 3 cups) into the roasting pan until it reaches halfway up the sides of the Bundt pan. If the roasting pan is large and water level is insufficient, add warm tap water to reach the required level. Bake at 350ºF (175ºC) for 60 to 70 minutes, or until a cake tester inserted in the center comes out mostly clean (a few moist crumbs are acceptable as the flan will continue to set).
- Cool and Chill: Remove the Bundt pan from the water bath and carefully transfer it to a wire rack. Uncover and let cool for 1 hour at room temperature, then refrigerate, covered loosely with foil if baking in advance, for at least 2 hours or up to 3 days before serving to allow the flan to fully set.
- Unmold the Chocoflan: To loosen the cake, place the Bundt pan in a large bowl filled with hot water for a few seconds. Invert a serving platter over the Bundt pan and carefully flip to release the cake. Spoon any remaining caramel sauce from the pan over the top of the cake before slicing and serving.
Notes
- Be sure to use room temperature eggs and liquids for better mixing and texture.
- Using brewed coffee enhances the chocolate flavor but can be substituted with water if desired.
- Cover the Bundt pan tightly with foil to prevent water from seeping in during the water bath.
- Allow the chocoflan to chill thoroughly after baking to achieve the best texture and ease of slicing.
- The caramel sauce on the bottom will turn into the topping when inverted.
- Can be made up to 3 days in advance and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: chocoflan, mexican dessert, chocolate cake, flan, caramel, layered cake, Bundt cake, baked custard, moist chocolate cake
