Chocoflan Recipe for Magical Dessert Moments

Magic happens when chocolate cake meets silky custard in this mind-blowing chocoflan recipe that defies culinary expectations.

Layers of rich, decadent chocolate swirl beneath a smooth, creamy flan surface, creating a dessert that looks impossible.

Bakers often marvel at how two distinct textures merge into one spectacular dish.

Mexico’s beloved dessert brings serious drama to any dinner table with its stunning visual surprise.

Careful technique ensures each slice reveals perfect, distinct layers that seem to challenge basic baking physics.

Guests will be mesmerized by the elegant transformation from batter to breathtaking masterpiece.

You can totally nail this showstopping dessert and become the ultimate dinner party hero.

Chocoflan: A Dish that Brings Two Desserts into One

• Surprising Texture Transformation
• The cake and flan layers magically swap positions during baking, creating an unexpected and delightful visual surprise without any extra effort.
• Using boxed cake mix and blender technique reduces complicated steps, making this impressive dessert achievable for bakers of all skill levels.
• Perfect for special occasions like birthdays, holidays, or potlucks where you want to create a memorable dessert that looks professionally made.
• Can be prepared entirely in advance, allowing you to refrigerate overnight and serve chilled, reducing day-of stress for entertaining.

Ingredients That Go into Rich, Creamy Chocoflan

• Chocolate Cake Mix: A convenient base for the rich chocolate layer, great for quick preparation.
• Flour: Provides structure and texture to the cake base.
• Sugar: Adds sweetness and helps with caramelization.
• Cocoa Powder: Delivers deep chocolate flavor and dark color.

• Evaporated Milk: Creates a smooth, creamy texture for the flan.
• Sweetened Condensed Milk: Adds sweetness and helps thicken the flan mixture.
• Eggs: Bind the flan ingredients and provide structure.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.

• Caramel Sauce: Provides a rich, golden coating and sweet bottom layer.
• Butter or Nonstick Spray: Ensures easy release from the Bundt pan.
• Foil: Covers the pan during baking to prevent excessive browning.

Steps to Prepare Chocoflan Without the Fuss

Step 1: Prepare Oven And Pan

Warm the oven to 375°F. Generously coat a Bundt pan with butter or cooking spray. Pour caramel sauce across the bottom, swirling to create an even layer.

Step 2: Blend Silky Flan Mixture

• Evaporated milk
• Sweetened condensed milk
• Eggs
• Vanilla

Blend until completely smooth and set aside.

Step 3: Create Chocolate Base

Prepare chocolate cake batter using either package mix or homemade recipe. Mix ingredients thoroughly.

Step 4: Layer With Precision

Pour chocolate cake batter into Bundt pan over caramel layer. Carefully pour flan mixture on top of cake batter.

Step 5: Set Up Water Bath

Cover Bundt pan with foil. Place inside a large roasting pan. Fill roasting pan with hot water, reaching about 1-2 inches deep.

Step 6: Bake To Perfection

Bake for 60-70 minutes. Check doneness by inserting a toothpick into cake center – it should come out clean.

Step 7: Cool And Chill

Remove from water bath. Allow to cool at room temperature for one hour. Refrigerate for minimum 4 hours, preferably overnight.

Step 8: Serve And Enjoy

Carefully invert onto serving plate. Watch caramel cascade beautifully over the dessert. Slice and savor each delicious bite.

Tips for a Flawless Flip When Making Chocoflan

• Caramel Coating Trick: Swirl caramel sauce evenly to create a beautiful, glossy bottom layer that will become the top of your dessert when inverted.
• Blend Flan Smoothly: Use a blender to combine flan ingredients for a silky-smooth texture without any lumps or bumps.
• Water Bath Mastery: Create a water bath by filling the roasting pan with hot water to ensure even baking and prevent the dessert from cracking.
• Cooling Patience Pays Off: Allow the chocoflan to cool at room temperature for an hour, then refrigerate for at least 4 hours to set perfectly and develop rich flavors.
• Inversion Magic: Don't panic when the layers seem mixed – the cake and flan will magically swap positions during baking, creating a stunning presentation.

Storing and Reheating Chocoflan Without Losing Texture

• Store the chocoflan in an airtight container or tightly wrapped with plastic wrap. Keep refrigerated for up to 5 days to maintain its creamy texture and prevent spoilage.
• Slice the chocoflan and wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month, preserving its delicious flavor and texture.
• Remove frozen chocoflan from the freezer and let it defrost in the refrigerator overnight. This slow thawing method helps maintain the dessert's original consistency.
• Warm individual slices briefly in the microwave for 15-20 seconds or let sit at room temperature for 10-15 minutes before serving to enhance the flavors and soften the texture.

Chocoflan Served With the Right Companions

• Dark roast coffee cuts through the dessert's sweetness, highlighting its complex chocolate and caramel notes. The robust coffee creates a harmonious flavor balance that enhances every decadent bite.
• Smooth, cold vanilla ice cream provides a refreshing contrast to the warm, rich chocolate cake. Its cool temperature and subtle sweetness complement the dense, caramel-coated dessert perfectly.
• A Pedro Ximénez sherry from Spain introduces intense raisin and molasses undertones that beautifully mirror the chocoflan's caramel layers. Its syrupy texture and deep sweetness create an indulgent dessert experience.
• Tart raspberries or strawberries add a bright, acidic counterpoint to the dessert's richness. Their natural tartness cuts through the heavy chocolate and caramel, providing a refreshing palate cleanser between bites.

New Ideas to Tweak Your Chocoflan Dessert

• Gluten-Free Chocoflan: Replace traditional cake mix with a gluten-free chocolate cake mix or almond flour-based cake batter to accommodate gluten sensitivities.
• Dairy-Free Delight: Swap evaporated and sweetened condensed milk with coconut milk and coconut cream, using egg substitutes like chia seeds or commercial egg replacer for vegans.
• Mexican Spice Infusion: Add ground cinnamon, a dash of cayenne pepper, or Mexican chocolate to the cake batter for an authentic Latin American flavor profile.
• Low-Sugar Option: Use sugar-free caramel sauce, replace sweetened condensed milk with a sugar-free alternative, and incorporate stevia or monk fruit sweetener in the cake mix to reduce overall sugar content.

Chocoflan FAQs for Smooth Results

• Why does the flan separate and sit on top of the cake during baking?

The layers magically switch places during baking due to the different densities of the cake batter and flan mixture. The flan, being heavier, sinks through the cake batter and ends up on the bottom when you flip the dessert.

• Can I make this recipe without a Bundt pan?

You’ll need a similar deep pan with a central tube to create the signature shape. A tube pan or angel food cake pan works perfectly as an alternative.

• Is a water bath really necessary for this recipe?

Yes, the water bath helps create even, gentle heat that prevents the flan from cracking and ensures a smooth, creamy texture. It’s crucial for achieving the perfect chocoflan consistency.

• How do I know the chocoflan is fully baked?

Insert a toothpick into the cake portion. If it comes out clean with no wet batter, and the flan looks set but still slightly jiggly, the chocoflan is ready to remove from the oven.

Chocoflan Recipe

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4.7 from 38 reviews

• Total Time: 2 hours
• Yield: 8 1x

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Description

Indulgent Mexican chocoflan blends rich chocolate cake with silky smooth custard in a mesmerizing dessert that defies gravity. Caramel-glazed layers melt together, promising pure bliss with each heavenly spoonful you savor.

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Ingredients

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Wet Ingredients:

• ½ cup buttermilk
• ¼ cup vegetable oil
• ½ cup hot water
• 4 large eggs
• 1 egg
• 1 tablespoon (1 tsp) vanilla extract

Dairy Ingredients:

• 1 (12 ounces) can evaporated milk
• 1 (14 ounces) can sweetened condensed milk
• ½ cup store-bought caramel sauce or cajeta (Mexican goat milk caramel)

Dry Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar

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Instructions

1. Warm the oven to 375F (190C), preparing for a delectable dessert adventure.
2. Generously lubricate a Bundt pan with butter or cooking spray, ensuring complete coverage.
3. Drizzle caramel sauce across the bottom of the pan, tilting to create an even, glossy coating.
4. Combine flan ingredients in a blender: evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Pulse until silky smooth and free of lumps.
5. Prepare chocolate cake mixture according to package instructions or craft a homemade version in a mixing bowl.
6. Carefully cascade the chocolate cake batter into the caramel-lined Bundt pan, creating a rich base layer.
7. Delicately pour the flan mixture over the chocolate layer, trusting the magical baking process to create a stunning inverted dessert.
8. Securely wrap the entire pan with aluminum foil to prevent moisture intrusion.
9. Position the Bundt pan inside a large roasting pan, then fill the outer pan with hot water, creating a gentle water bath about 1-2 inches deep.
10. Bake for approximately 60-70 minutes, checking for doneness by inserting a toothpick into the cake’s center.
11. Remove from the water bath and allow the chocoflan to cool naturally at room temperature for one hour.
12. Transfer to the refrigerator and chill for a minimum of 4 hours, preferably overnight, to set the layers and enhance flavors.
13. When ready to serve, carefully invert the pan to reveal the stunning caramel-coated chocoflan.

Notes

• Achieve the perfect caramel swirl by warming the sauce slightly before coating the Bundt pan for even distribution.
• Prevent cake batter from mixing with flan by pouring it gently over the back of a spoon, creating a smooth layering effect.
• Use room temperature ingredients to ensure smoother blending and consistent texture throughout the dessert.
• Ensure a leak-free water bath by wrapping the Bundt pan’s exterior with aluminum foil, preventing water from seeping into the cake mixture.

• Prep Time: 40 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 305
• Sugar: 1 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 54 mg