If you’re looking to wow your friends and family with a stunning dessert that combines rich chocolate and creamy flan, the Chocoflan (Flan Cake) Recipe is exactly what you need. This delightful treat brings together a luscious caramel layer, a moist chocolate cake, and a silky flan topping, creating a perfect harmony of flavors and textures. It’s a classic that never fails to impress, and once you try it, you’ll understand why this recipe has such a loyal following. Plus, it’s easier to make than it looks, making it a wonderful choice for a special occasion or an indulgent weekend bake.

Ingredients You’ll Need

The image shows a sequence of four photos featuring a small silver saucepan with a gold handle on a white stovetop. The first photo shows a layer of white granulated sugar at the bottom of the pan. In the second photo, the sugar has melted into a light golden liquid being stirred with a white spatula held by a woman's hand. The third photo shows a woman's hand pouring a clear liquid from a white cup marked

The ingredients for this Chocoflan (Flan Cake) Recipe are wonderfully straightforward yet essential to achieving that perfect balance of texture and flavor. Each one plays a crucial role, from the deep cocoa powder that gives the cake its rich color to the creamy condensed milk that makes the flan irresistibly smooth.

Granulated sugar for caramel: Melts down into a golden syrup that forms the beautiful base layer and adds a sweet, slightly burnt flavor to balance the dessert.
Water for caramel: Helps dissolve the sugar evenly to prevent crystals and ensure smooth caramel.
All-purpose flour: Provides structure for both the cake and the flan; makes sure each layer holds up perfectly.
Unsweetened cocoa powder: Adds rich chocolate flavor and a lovely dark color to the cake layer.
Baking powder: Gives the cake a light and fluffy texture.
Fine sea salt: Enhances the chocolate taste and balances the sweetness.
Unsalted butter: Adds richness and moisture, making the cake tender.
Granulated sugar for the cake: Sweetens the chocolate cake without overpowering it.
Eggs: Act as a binder and give structure, used in both the cake and the flan.
Vanilla extract: Brings warmth and depth to the flavor profile.
Milk: Moisturizes the cake batter for the perfect crumb.
Heavy cream: Makes the flan ultra-creamy and silky smooth.
Condensed milk: Sweetens the flan and gives it a luscious, smooth texture.

How to Make Chocoflan (Flan Cake) Recipe

Step 1: Prepare the Caramel

Start by making the caramel base that will create the magical glossy layer at the bottom of the pan (which becomes the top when inverted). Combine the granulated sugar and water in a saucepan over medium heat. Let the sugar dissolve without stirring, occasionally swirling the pan, until it turns a deep amber color. Pour this caramel quickly into your prepared bundt or tube pan, carefully tilting to coat the base evenly. Be cautious—it’s incredibly hot!

Step 2: Mix the Chocolate Cake Batter

In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and sea salt to ensure a smooth blend. In another bowl, cream the room temperature butter and sugar until fluffy, then whisk in the eggs and vanilla until well incorporated. Alternately add the dry ingredients and milk, mixing gently after each addition. The result should be a luscious, thick batter ready to bake atop the caramel.

Step 3: Prepare the Flan Mixture

For the flan, whisk eggs, heavy cream, condensed milk, vanilla, and the tablespoon of flour until completely smooth. This mixture is what sets into that silky custard layer, so ensuring everything is well combined without lumps is key.

Step 4: Assemble the Layers

Pour the chocolate cake batter over the caramel in the pan, then carefully spoon the flan mixture gently over the cake batter. Don’t worry if they mix slightly; as they bake, these layers will perfectly separate and create that signature two-layer effect.

Step 5: Bake with a Water Bath

Place the pan in a larger baking dish filled with about an inch of hot water to create a water bath. This gentle baking method prevents cracking and keeps the flan creamy. Bake at 350°F (175°C) for about 50-60 minutes, until a toothpick inserted just into the cake layer comes out mostly clean. Let the dessert cool completely before refrigerating.

Step 6: Unmold and Serve

Run a knife around the edges to loosen, then invert the pan onto a serving plate. Watch as the glossy caramel sauce cascades over the cake and flan layers—a moment that never gets old. Your Chocoflan (Flan Cake) Recipe is now ready to dazzle on the dessert table!

How to Serve Chocoflan (Flan Cake) Recipe

A white textured bowl is shown in four stages of mixing a batter on a white marbled surface. In the first layer, a creamy light yellow mixture is being blended with a woman's hand mixer, with a whole egg yolk sitting on top. The second layer shows the same light yellow batter with a small amount of dark brown vanilla extract added in the center. The third layer depicts cocoa powder and flour being mixed into the batter, creating a thicker texture with a brown powder on top. The fourth layer reveals a smooth, rich chocolate batter with a white spatula resting inside the bowl. In the background, there is a clear jar filled with pinecones and a white ceramic container with a wooden lid. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dollop of freshly whipped cream or a sprinkle of toasted coconut can add a lovely contrast to the scheme. Fresh berries or thinly sliced strawberries also brighten the dish with their tartness, cutting through the sweetness and adding fresh flavor notes.

Side Dishes

Serve your Chocoflan alongside a cup of strong coffee or a glass of cold milk to complement the richness. For a more festive occasion, a scoop of vanilla or cinnamon ice cream is heavenly with this dessert, enhancing both the creaminess and sweetness.

Creative Ways to Present

Try slicing the Chocoflan into neat wedges and plating with a drizzle of extra caramel sauce or chocolate ganache for an elegant touch. You could also serve smaller individual portions in ramekins, making it perfect for dinner parties or intimate gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled and covered tightly with plastic wrap or stored in an airtight container, Chocoflan keeps beautifully in the refrigerator for up to 4 days. This not only preserves freshness but also allows the flavors to meld even more.

Freezing

You can freeze sliced pieces wrapped well in plastic wrap and foil to prevent freezer burn. Frozen portions are best enjoyed within one month. Thaw overnight in the fridge before serving to retain the perfect creamy texture.

Reheating

For the best taste and texture, it’s ideal to enjoy chilled or at room temperature. If you prefer it slightly warmed, gently heat small portions in the microwave at low power for 10-15 seconds, checking often to avoid melting the flan completely.

FAQs

Can I use a different type of milk for the cake batter?

Yes, you can substitute whole milk with almond, oat, or coconut milk, but keep in mind it might slightly alter the flavor and texture. Whole milk tends to provide the best richness for this recipe.

Is it necessary to use a water bath for baking?

The water bath is essential for preventing the flan from cracking and helps it cook evenly with a smooth custard texture. Skipping this step can result in uneven cooking or a rubbery flan.

Can I make the caramel ahead of time?

It’s best to make the caramel just before assembling the cake because it hardens quickly once it cools. Preparing it fresh ensures a smooth pourable layer that coats the pan perfectly.

What type of pan is best for baking Chocoflan?

A bundt or tube pan works best because it supports the layers and facilitates even heat distribution during baking. It also makes unmolding easier, showcasing the caramel beautifully.

How do I know when the cake and flan are perfectly cooked?

The cake layer should pass the toothpick test with a few moist crumbs attached, while the flan should be set but still slightly jiggly in the center. Overbaking can cause cracks or dryness.

Final Thoughts

There’s something truly special about the Chocoflan (Flan Cake) Recipe that makes it a crowd-pleaser every time. It’s a marvelous combination of flavors and textures wrapped into one elegant dessert that you can proudly serve any time. Give it a try—you might just find this recipe becoming one of your all-time favorites, loved by everyone lucky enough to taste it.