Description
Chocoflan is a show-stopping Mexican dessert that gets its name from the way it bakes — the chocolate cake and flan layers switch places in the oven! It’s made with a rich chocolate cake base, topped with a smooth, creamy flan, and finished with a drizzle of caramel. Despite its magical effect, it’s surprisingly easy to make and perfect for special occasions.
Ingredients
Units
Scale
- For the Caramel:
- 1/2 cup granulated sugar
- For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the Flan Layer:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan with butter or non-stick spray.
- Make the Caramel:
- In a small saucepan, melt ½ cup sugar over medium heat, stirring constantly until it turns a deep amber color. Quickly pour the caramel into the bottom of the bundt pan and swirl to coat evenly. Set aside.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk sugar, buttermilk, oil, egg, and vanilla until smooth.
- Add dry ingredients to wet and stir until just combined. Pour the batter evenly over the caramel in the bundt pan.
- Make the Flan Mixture:
- In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth.
- Slowly pour the flan mixture over the cake batter. (It will sink and switch layers as it bakes!)
- Bake in a Water Bath:
- Cover the pan tightly with foil. Place the bundt pan in a larger baking dish and fill the outer dish halfway with hot water.
- Bake for about 1 hour, or until a toothpick inserted in the cake comes out clean.
- Cool and Unmold:
- Remove from the water bath and cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- To serve, carefully invert onto a serving plate and remove the pan.
Notes
- Be patient when flipping the cake — it needs to be fully chilled to hold its shape.
- You can make it a day ahead for easier serving.
- A nonstick bundt pan makes unmolding easier.
Nutrition
- Calories: 360
- Sugar: 38g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg