Chocoflan
Chocoflan is the ultimate show-stopping dessert that combines two beloved treats in one—rich, moist chocolate cake and creamy vanilla flan. Often referred to as “impossible cake” due to the way the layers magically flip during baking, it’s a classic fusion dessert that’s as impressive as it is delicious.The chocolate cake base is moist and full of cocoa flavor, while the flan layer is silky, sweet, and subtly tangy thanks to a bit of cream cheese. Baked in a bundt pan over a water bath, it’s finished with a drizzle of cajeta or caramel and a sprinkle of chopped pecans. Serve it chilled or at room temp—it’s a guaranteed crowd-pleaser!
Equipment
Ingredients
For the chocolate cake
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1 stick of butter cubed and room temp
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup Alta Dena Milk or other whole milk
- 1 tsp vanilla extract
- Cooking spray
For the flan
- 1 13.5 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 4 oz cream cheese room temp
- 3 eggs
- 1 1/2 tsp vanilla extract
For the garnish
- 1/2 cup cajeta or caramel sauce
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 350°F.
- In the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low with the paddle attachment until combined. Add cubed butter and mix on low until the mixture resembles wet sand.
- In a small bowl, whisk together the egg, buttermilk, milk, and vanilla. Slowly pour this into the dry mixture while mixing on low. Scrape the bowl and then beat on high for 1 minute. Set aside.
- In a blender, combine all flan ingredients and blend on high for 30 seconds.
- Grease a bundt pan with cooking spray. Pour in the chocolate cake batter evenly. Slowly pour the flan mixture over the batter.
- Spray a sheet of foil with cooking spray and tightly cover the bundt pan.
- Place the bundt pan inside a larger roasting pan. Add about 1 inch of hot water to the roasting pan to create a water bath.
- Bake for 1 hour 45 minutes to 2 hours. It’s done when a toothpick inserted into the cake comes out with a few crumbs.
- Remove from water bath and let cool at room temperature for at least 1 hour.
- Run a knife around the edges, place a plate on top, and gently invert the Chocoflan to release it.
- Drizzle with cajeta or caramel and sprinkle with chopped pecans.
Notes
- Pour the flan layer slowly over the cake batter to keep layers from mixing.
- A water bath ensures the flan cooks gently and evenly without cracking.
- Cool completely before flipping or it may break apart.
- Store leftovers in the fridge for up to 4 days, tightly wrapped.
- For a twist, use dulce de leche or add espresso powder to the cake for a mocha flavor.
Tried this recipe?Let us know how it was!
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