Description
Chocoflan is a decadent Mexican dessert combining rich chocolate cake layered beneath a smooth, creamy flan topped with luscious caramel sauce, baked together in a water bath for a perfect, elegant finish.
Ingredients
Scale
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
- Prepare Pan and Caramel: Arrange an oven rack in the middle position and preheat the oven to 350ºF. Grease a 10- to 12-cup Bundt pan thoroughly with 2 tablespoons softened butter, making sure to cover all crevices. Pour the caramel sauce into the bottom of the pan and set aside.
- Make the Cake Batter: Using a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat 1/2 cup butter and the brown sugar on medium-high speed until the mixture is light and fluffy, about 3 to 5 minutes. Add the egg and beat until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Add half of these dry ingredients to the butter and sugar mixture and beat until just combined. Pour in the brewed coffee and beat to incorporate. Then add the remaining dry ingredients along with the buttermilk and beat until just combined, being careful not to overmix.
- Assemble Cake Layer: Pour the chocolate cake batter carefully over the caramel sauce in the Bundt pan.
- Prepare Flan Mixture: In a large bowl, whisk together the eggs, sweetened condensed milk, and vanilla extract until smooth and combined. Add the whole milk or half-and-half and whisk just until incorporated; some bubbles are fine.
- Pour Flan Over Cake: Slowly pour the flan mixture over the back of a large spoon into the Bundt pan on top of the cake batter. This technique helps prevent disturbing the cake layer below.
- Set Up Water Bath: Tightly cover the Bundt pan with aluminum foil and place it inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the Bundt pan. Add more warm water if needed to maintain water level.
- Bake the Chocoflan: Bake in the preheated oven for 60 to 70 minutes, or until a tester inserted into the cake layer comes out mostly clean (a few crumbs are okay, as the flan sets further when cooling).
- Cool and Refrigerate: Remove the Bundt pan from the water bath and transfer it to a wire rack. Uncover and let cool for 1 hour, then refrigerate the chocoflan for at least 2 hours to fully set. If refrigerating longer, cover with foil.
- Unmold and Serve: To unmold, loosen the edges by placing the Bundt pan in a large bowl of hot water for a few seconds. Place an inverted platter on top of the Bundt pan and carefully flip to release the chocoflan. Spoon any remaining caramel sauce from the bottom of the pan over the top of the dessert before slicing and serving.
- Make Ahead Tip: Chocoflan can be made up to 3 days in advance. Store it in an airtight container in the refrigerator to maintain freshness.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Pouring the flan mixture slowly over a spoon reduces mixing the layers together, keeping the distinct cake and flan layers.
- Use a water bath (bain-marie) to gently bake the flan layer and prevent cracking or curdling.
- Loosening the pan in hot water helps unmold the dessert cleanly.
- Can be refrigerated up to 3 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Chocoflan, Mexican dessert, chocolate flan cake, caramel flan cake, layered dessert
