I’m excited to share my Magic Chocolate Flan Cake, a silky, festive two-layer dessert that pairs a rich chocolate cake with a smooth, custardy flan perfect for holiday celebrations.

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I first fell for chocoflan the minute the caramel started bubbling, and I still get a little thrill when it flips out of the pan. Chocoflan is that two in one dessert, a dense chocolate cake crowned with a silky flan, and the contrast is oddly addictive.

I love how granulated sugar melts into glassy caramel, and how sweetened condensed milk makes the flan unbelievably smooth. I kept hunting for the best Recipe For Chocoflan and even tried a Flan In Bundt Pan twist, both times it surprised me.

It looks fancy but it’s kind of playful, you wont regret a slice.

Ingredients

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Pure carbs, no fiber, adds deep sweet caramel flavor, high calories, little nutrition.
It’s very sweet, lots of sugar and fat, adds creamy texture, calorie dense.
Good protein and B vitamins, helps set the flan, adds richness and structure.
Mostly carbs, some protein, provides crumb and bulk to cake layer, not much fiber.
Adds chocolate flavor with some antioxidants, bitter notes balance sweetness, low calories.
Coffee enhances chocolate depth, little nutrition, just boosts flavor and reduces sweetness.
Provides moistness, pure fat without much nutrition, keeps cake tender and soft.

Ingredient Quantities

1 cup granulated sugar, for caramel (200 g)

1 can (14 oz / 395 g) sweetened condensed milk

1 can (12 fl oz / 354 ml) evaporated milk

4 large eggs

1 tsp vanilla extract

1/4 tsp fine salt

1 3/4 cups all purpose flour (220 g)

1 1/2 cups granulated sugar (300 g)

3/4 cup unsweetened cocoa powder (75 g)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp fine salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup hot brewed coffee or boiling water

2 tbsp unsalted butter, for greasing pan (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly butter a 10 inch bundt pan with the 2 tablespoons of butter if you want extra insurance, then make the caramel by melting 1 cup granulated sugar in a heavy saucepan over medium heat, stirring until it becomes a deep amber. Pour the hot caramel into the bundt pan and tilt to coat the bottom and a bit up the sides. Let it cool and set while you make the fillings.

2. For the flan layer, combine 1 can sweetened condensed milk, 1 can evaporated milk, 4 large eggs, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt in a blender or a bowl and whisk until very smooth. Set aside.

3. For the cake, whisk together 1 3/4 cups all purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt in a large bowl.

4. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract to the dry ingredients and beat until smooth. Stir in 1 cup hot brewed coffee or boiling water until the batter is loose and uniform.

5. Pour the chocolate cake batter into the caramel coated bundt pan, spreading it evenly.

6. Very carefully pour the flan mixture over the back of a large spoon so it lands gently on top of the cake batter. Pour slowly; the flan will sink through the batter during baking and that creates the two layers.

7. Cover the bundt pan tightly with foil. Place the bundt pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the outside of the bundt pan to make a water bath.

8. Bake at 350°F (175°C) for about 50 to 60 minutes. You want the cake layer to be set and a toothpick in the cake to come out with a few moist crumbs, and the flan to be just set but still slightly jiggly in the center.

9. Remove the pan from the water bath and let cool to room temperature, then chill in the refrigerator at least 4 hours or overnight for the best slices.

10. To unmold, run a thin knife around the edges, place a serving plate over the bundt pan and invert in one quick motion. If the caramel sticks, warm the bottom of the pan slightly to loosen. Slice and serve chilled.

Equipment Needed

1. 10-inch bundt pan (lightly buttered)
2. Heavy-bottomed saucepan (for caramel)
3. Blender or mixing bowl plus a whisk
4. Large mixing bowl
5. Measuring cups and spoons
6. Rubber spatula and a large spoon (for pouring the flan)
7. Large roasting pan (for the water bath)
8. Aluminum foil (to cover the pan)
9. Thin knife and toothpick or cake tester (for unmolding and doneness)

FAQ

Why does the flan end up on top of the chocolate cake after baking?

That happens because the custard is denser than the cake batter so during baking it sinks through the cake. It's normal, and when you invert the pan the flan is on top with the caramel. Don't worry, thats how chocoflan is supposed to look.

How do I make the caramel without burning it?

Use the dry method: heat 1 cup sugar in a heavy pan over medium heat, let it melt and turn deep amber, swirl the pan but dont stir. Once amber, pour it into your pan right away. If it smells burnt start over, burnt caramel tastes bitter.

Do I need a water bath and how do I set it up?

Yes, a water bath helps the custard cook gently and prevents cracks. Put your filled bundt or tube pan in a larger roasting pan, then pour hot water into the outer pan until it reaches about halfway up the sides of the cake pan. Be careful when moving to and from the oven.

How long and at what temp should I bake it?

Bake at 350 F (175 C) for about 50 to 70 minutes, depending on your pan size. It's done when the cake is set around the edges and the center has a slight jiggle, not liquid. A toothpick in the cake layer may come out mostly clean but custard will still be a bit wet.

How do I unmold the chocoflan without breaking it?

Let it cool on a rack for 1 hour, then chill in the fridge for several hours or overnight. Run a thin knife around the pan edge, warm the bottom for a few seconds with a hot towel to loosen caramel, then invert onto a serving plate. Patience helps, dont force it.

Can I swap the coffee for boiling water, and how to store leftovers?

Yes, boiling water works fine, coffee gives a deeper chocolate flavor. Store leftovers covered in the fridge for up to 3 to 4 days. You can freeze portions but texture may change, so refrigerated storage is best.

Chocoflan Recipe Substitutions and Variations

1 cup granulated sugar, for caramel: use 1 cup store bought dulce de leche or caramel sauce instead, spoon it into the pan the same way. It’s sweeter and thicker so the flip might come out a bit denser, but works great if you dont want to babysit sugar.
1 can (14 oz) sweetened condensed milk: make a quick homemade version by simmering 3 cups whole milk with 1 1/3 cups granulated sugar until reduced to about 1 2/3 cups, cool and use. Taste will be the same, just takes 20 30 minutes.
1 3/4 cups all purpose flour: swap with 1 3/4 cups cake flour for a lighter chocolate cake layer, or use a 1 to 1 gluten free flour blend if you need GF. Cake flour gives a softer crumb, GF blends work fine but may change texture slightly.
1 cup hot brewed coffee or boiling water: use 1 cup hot espresso or 1 cup hot decaf coffee for a stronger or caffeine free chocolate boost, or just hot water plus 1 tbsp instant espresso for the same depth without extra brew.

Pro Tips

– Let the caramel cool just long enough to stop bubbling but not so long it sets rock hard. If it looks grainy while melting, add a teaspoon of water and swirl the pan gently until it smooths out. Move quick once it hits deep amber, cause it can burn in seconds.

– Strain the flan custard through a fine mesh after you blend or whisk it. This gets rid of foam and little egg bits so the top is silky and without holes. Also use room temperature eggs, they mix more evenly and reduce bubbles.

– Double wrap the bundt with foil and press it tight around the rim so no water sneaks in during the bath. Put the pan in the roasting pan first, then pour the hot water in slowly so you dont splash and ruin your layers. Keep the water hot but not violently boiling so the custard cooks gently.

– Chill this overnight if you can, youll get much cleaner slices that way. When unmolding, warm the bottom of the pan briefly with a towel soaked in hot water or a hair dryer, then invert in one confident move; if it hesitates, give it a few gentle taps and wait a second before trying again.

Chocoflan Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share my Magic Chocolate Flan Cake, a silky, festive two-layer dessert that pairs a rich chocolate cake with a smooth, custardy flan perfect for holiday celebrations.

Servings

servings

Calories

546

kcal

Equipment: 1. 10-inch bundt pan (lightly buttered)
2. Heavy-bottomed saucepan (for caramel)
3. Blender or mixing bowl plus a whisk
4. Large mixing bowl
5. Measuring cups and spoons
6. Rubber spatula and a large spoon (for pouring the flan)
7. Large roasting pan (for the water bath)
8. Aluminum foil (to cover the pan)
9. Thin knife and toothpick or cake tester (for unmolding and doneness)

Ingredients

1 cup granulated sugar, for caramel (200 g)
1 can (14 oz / 395 g) sweetened condensed milk
1 can (12 fl oz / 354 ml) evaporated milk
4 large eggs
1 tsp vanilla extract
1/4 tsp fine salt
1 3/4 cups all purpose flour (220 g)
1 1/2 cups granulated sugar (300 g)
3/4 cup unsweetened cocoa powder (75 g)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp fine salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot brewed coffee or boiling water
2 tbsp unsalted butter, for greasing pan (optional)

Directions

Preheat oven to 350°F (175°C). Lightly butter a 10 inch bundt pan with the 2 tablespoons of butter if you want extra insurance, then make the caramel by melting 1 cup granulated sugar in a heavy saucepan over medium heat, stirring until it becomes a deep amber. Pour the hot caramel into the bundt pan and tilt to coat the bottom and a bit up the sides. Let it cool and set while you make the fillings.
For the flan layer, combine 1 can sweetened condensed milk, 1 can evaporated milk, 4 large eggs, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt in a blender or a bowl and whisk until very smooth. Set aside.
For the cake, whisk together 1 3/4 cups all purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt in a large bowl.
Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil and 2 teaspoons vanilla extract to the dry ingredients and beat until smooth. Stir in 1 cup hot brewed coffee or boiling water until the batter is loose and uniform.
Pour the chocolate cake batter into the caramel coated bundt pan, spreading it evenly.
Very carefully pour the flan mixture over the back of a large spoon so it lands gently on top of the cake batter. Pour slowly; the flan will sink through the batter during baking and that creates the two layers.
Cover the bundt pan tightly with foil. Place the bundt pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the outside of the bundt pan to make a water bath.
Bake at 350°F (175°C) for about 50 to 60 minutes. You want the cake layer to be set and a toothpick in the cake to come out with a few moist crumbs, and the flan to be just set but still slightly jiggly in the center.
Remove the pan from the water bath and let cool to room temperature, then chill in the refrigerator at least 4 hours or overnight for the best slices.
To unmold, run a thin knife around the edges, place a serving plate over the bundt pan and invert in one quick motion. If the caramel sticks, warm the bottom of the pan slightly to loosen. Slice and serve chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.