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–+ servings
A slice of chocoflan on a pink and white plate with a fork being cut through.
Kate Ramos

Chocoflan Recipe

Super moist and fudgy chocolate cake on the bottom and silky vanilla flan on the top, this Chocoflan recipe might seem complicated but it's actually pretty easy to make. It just might be our favorite Mexican dessert ever!
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: Mexican
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pan
For the Chocolate Cake Layer
For the Flan Layer

Equipment

Method
 

  1. Prep the pan. Heat oven to 350°F and arrange rack in the middle of the oven. Spray a 12-cup bundt cake pan well with cooking spray. Put a kettle of water on to boil.
  2. Layer cajeta. Spoon the cajeta over the bottom of the pan and set aside.
  3. Start the chocolate cake. Combine flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder in a large bowl. Whisk to break up any lumps.
  4. Add the wet ingredients. Make a well in the center of the bowl and add the oil, eggs, vanilla, buttermilk, and coffee. Whisk to break up the eggs and then combine the wet and dry just until everything is evenly moist. Don't over mix.
  5. Mix the flan. In a separate large bowl or blender, combine the egg, sweetened condensed milk, evaporated milk, vanilla, and salt for the flan. Make sure there are no streaks of egg.
  6. Add chocolate cake to pan. Spoon the chocolate cake batter over the cajeta in the bundt pan. Smooth the top.
  7. Top with flan. Gently pour the flan mixture over the back of a large spoon on top of the chocolate cake batter being careful not to disturbe it too much. Grease a piece of foil and cover the bundt pan with the foil.
  8. Make a water bath. Place the cake pan in a large roasting pan and fill the roasting pan with the hot water until it reaches about an inch up the sides of the bundt pan.
  9. Bake. Bake Chocoflan in the oven until the cake is firm and springy and a toothpick inserted in the middle comes out clean, about an hour. Do not open the oven door during this time to keep all the steam in the oven.
  10. Cool. Remove the bundt pan from the water bath and set on a wire rack. Remove the foil and let it cool completely to room temperature. The bottom of the bundt pan should not be warm at all. This will take about 2 hours.
  11. Remove from the pan. Place a large serving platter or rimmed cake pan over the bundt pan and invert the Chocoflan on to the platter. Give a little jiggle until it slides out. Scrape any leftover Cajeta on top of the flan.
  12. Serve. Serve at room temperature or cover and refrigerate until cold. Slice and serve!

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 2mgSodium: 102mgFiber: 1gSugar: 6g

Notes

  • Don't worry if some of the chocolate cake batter floats to the top when you pour in the flan mixture. It will settle back down as it bakes.
  • Let the Chocoflan cool completely before unmolding. At least 2 hours.
  • Cajeta is goat's milk caramel. You can make your own, buy it at a Latin market or substitute dulce de leche or caramel sauce.
  • Make the Chocoflan up to 3 days in advance, unmold and refrigerate until you are ready to serve. Chocoflan can not be frozen.
  • You will need a 12-cup bundt cake pan and a large roasting pan or baking dish large enough to hold the bundt cake pan.

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