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Chocoflan (Flan Cake) Recipe

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4.3 from 36 reviews

Chocoflan, also known as Flan Cake, is a delightful Mexican dessert that combines rich chocolate cake with a creamy, smooth flan layer, all topped with a luscious caramel sauce. This two-layer dessert offers the perfect balance of chocolate richness and sweet creamy custard, making it an irresistible treat for any occasion.

  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings

Ingredients

Caramel

  • 1 cup granulated sugar (200 grams)
  • 1/2 cup water, room temperature (113 grams)

Chocolate Cake

  • 1 1/2 cups all-purpose flour (191 grams)
  • 1/2 cup unsweetened cocoa powder (60 grams)
  • 3 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup unsalted butter, room temperature (170 grams)
  • 1 cup granulated sugar (200 grams)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk (113 grams)

Flan

  • 4 eggs
  • 1/2 cup heavy cream (113 grams)
  • 1 can sweetened condensed milk (396 grams)
  • 2 tsp vanilla extract
  • 1 tbsp all-purpose flour (15 grams)

Instructions

  1. Make the Caramel: In a saucepan over medium heat, combine 1 cup of granulated sugar and 1/2 cup of water. Stir gently until sugar dissolves, then allow mixture to cook without stirring until it turns a golden amber color. Immediately pour the caramel into the bottom of a bundt pan or flan mold, swirling to coat the base evenly. Set aside to harden.
  2. Prepare the Chocolate Cake Batter: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. In a separate large bowl, cream the unsalted butter and 1 cup granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Alternate adding the dry ingredients with the milk, beginning and ending with the dry ingredients, mixing until just combined.
  3. Pour Cake Batter: Pour the prepared chocolate cake batter gently over the hardened caramel layer in the pan, spreading evenly.
  4. Prepare the Flan Mixture: In a blender or mixing bowl, combine the eggs, heavy cream, sweetened condensed milk, vanilla extract, and all-purpose flour. Blend or whisk until smooth and well incorporated.
  5. Layer the Flan: Carefully pour the flan mixture over the chocolate cake batter in the pan. The ingredients will naturally separate during baking, with the cake sinking and the flan rising on top.
  6. Bake the Chocoflan: Preheat the oven to 350°F (175°C). Place the pan inside a larger deep roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the flan pan, creating a water bath (bain-marie). Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the flan is set but still slightly jiggly.
  7. Cool and Chill: Remove the flan pan from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavors.
  8. Unmold and Serve: Run a knife around the edges of the pan to loosen the dessert. Place a serving plate upside down on top of the pan and quickly invert the pan to release the chocoflan. The caramel sauce will drizzle over the flan and cake layers. Slice and serve chilled.

Notes

  • Use a deep pan for baking to prevent water from splashing into the flan during the water bath.
  • Make sure the caramel is evenly spread and hardened before adding the cake batter to avoid mixing.
  • If you do not have a blender, mix the flan ingredients thoroughly by hand until smooth.
  • Chilling the chocoflan overnight enhances flavor and makes slicing neater.
  • Use a bundt pan with a center tube for traditional presentation and even cooking.
  • To test doneness, the flan should be set but still have a slight jiggle, and the cake should pass the toothpick test.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/chocoflan-flan-cake-recipe/