Ingredients

Cake:

1/2 cup (1 stick) plus 2 tbsp. 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 tsp baking powder
3/4 tsp baking soda
1/2 tsp 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-oz.) can sweetened condensed milk
2 tsp 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. Grease a 10- to 12-cup Bundt pan with 2 tablespoons of butter, making sure to cover all crevices. Pour the caramel sauce into the bottom of the pan and set aside.

Step 2: In a large bowl, use a stand mixer with a whisk attachment or a hand mixer to beat the brown sugar and remaining 1/2 cup butter on medium-high speed until light and fluffy, about 3 to 5 minutes. Beat in the egg 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 egg mixture, beating until just combined. Pour in the coffee and beat until incorporated. Add the remaining dry ingredients and buttermilk, beating until just combined. Pour this batter over the caramel in the prepared pan.

Step 4: In a large bowl, whisk the eggs, sweetened condensed milk, and vanilla until smooth. Add the whole milk or half-and-half and whisk until incorporated. Slowly pour the flan mixture over the back of a large spoon onto the cake batter in the Bundt pan. This helps minimize disturbing the cake layer.

Step 5: Tightly cover the pan with foil and place it in a large roasting pan. Carefully transfer to the oven, then pour in boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan (about 3 cups). Add more warm water if needed.

Step 6: Bake for 60 to 70 minutes, or until a tester inserted into the center comes out mostly clean (a few crumbs are fine). Remove the Bundt pan from the water bath and uncover. Let cool for 1 hour, then refrigerate for at least 2 hours before serving. If refrigerating longer than 2 hours, cover loosely with foil.

Step 7: To unmold, loosen the cake by placing the Bundt pan in a large bowl of hot water for a few seconds. Place a platter upside down on the pan, then carefully flip it to release the cake. Spoon remaining caramel from the pan over the top before serving.

Tips & Variations

Use brewed coffee instead of water in the cake batter to enhance the chocolate flavor.

For a richer flan, substitute half-and-half for the whole milk.

To avoid disturbing the layers, always pour the flan mixture slowly over the back of a spoon.

If you prefer a less sweet caramel, make your own caramel sauce with less sugar.

FAQs

Why does the cake layer end up on top?

This is a signature of chocoflan. During baking, the heavier flan layer sinks to the bottom while the lighter cake batter rises to the top, creating the “impossible” layered effect.

Can I make chocoflan in a different pan?

Yes, but a Bundt pan works best for even cooking and easy unmolding. If using a different pan, adjust baking time accordingly and ensure it holds enough batter and flan mixture.