You won’t find another dessert quite as magical as Chocoflan, a Mexican masterpiece with a reputation for wowing guests of all ages. Imagine slicing into a cake to uncover distinct, gorgeous layers of decadent chocolate cake and silky, creamy flan, all topped off with a luscious caramel glaze that pools beautifully on the plate. This showstopper isn’t just delicious—its “impossible” layering surprises everyone, making it as much fun to serve as it is to eat!
Ingredients You’ll Need
Chocoflan comes together with a simple set of pantry and fridge staples, but each one is absolutely vital for achieving the signature look and taste of this classic dessert. From the deep tang of cream cheese in the flan to the chocolate cake’s rich crumb, every ingredient plays its own starring role.
- Granulated sugar (1 cup): The foundation for the shimmering caramel layer—be sure to melt it until golden and fragrant for maximum flavor.
- Chocolate cake mix (1 box, plus box ingredients): This shortcut guarantees deep cocoa flavor and a fluffy texture every time—follow the package for the best results.
- Evaporated milk (1 can, 12 oz): Adds creaminess to the flan while keeping it light, so it melds dreamily with the cake.
- Sweetened condensed milk (1 can, 14 oz): Offers the sweetness and signature “custardy” richness that makes flan so irresistible.
- Large eggs (4): The essential binder for creamy, sliceable flan—don’t skimp!
- Vanilla extract (1 teaspoon): A splash of pure vanilla highlights all the other flavors, balancing the chocolate and caramel beautifully.
- Cream cheese (8 oz, softened): This surprise ingredient delivers a luxuriously smooth texture and subtle tang that elevates the entire Chocoflan experience.
How to Make Chocoflan
Step 1: Prepare Your Bundt Pan and Preheat
Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with cooking spray, making sure to coat all those nooks and crannies. This step is critical to ensure your Chocoflan releases perfectly when you flip it out later—no one wants stuck caramel!
Step 2: Caramelize the Sugar
In a medium saucepan over medium heat, add the granulated sugar and let it melt slowly. Swirl (don’t stir) the pan occasionally until the sugar transforms into a golden amber caramel—be patient and watch closely so it doesn’t burn. Quickly pour the caramel into the bottom of the prepared Bundt pan, tilting the pan to evenly coat the surface. This will firm up quickly, forming a candy-like base.
Step 3: Mix the Cake Batter
Prepare the chocolate cake mix following the instructions on the box, using the eggs, water, and oil as directed. You want a smooth, lump-free batter for the best chocolate cake layer. Once ready, carefully pour the chocolate batter right over the hardened caramel layer in the Bundt pan.
Step 4: Blend the Flan Mixture
In a blender, combine the evaporated milk, sweetened condensed milk, eggs, vanilla extract, and softened cream cheese. Blend until the mixture is completely smooth and creamy—this should only take a minute or so. Pause to scrape down the sides if needed; you don’t want any lumps.
Step 5: Layer the Flan and Set Up the Water Bath
Slowly and gently pour the flan mixture directly over the center of the cake batter in your Bundt pan. It might seem like the batters will mix, but trust the process: the magic of Chocoflan happens in the oven as the layers swap places! Cover the pan tightly with aluminum foil to prevent the top from browning too much.
Step 6: Bake in a Water Bath
Nestle the Bundt pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan, creating a water bath. This step is key for achieving that ultra-smooth, creamy flan. Carefully transfer the setup to your preheated oven and bake for 1 hour to 1 hour 15 minutes. It’s done when a toothpick inserted into the cake comes out clean.
Step 7: Cool, Chill, and Unmold
Remove the Bundt pan from the water bath and let it cool completely on the counter—this helps the caramel re-set and the flan firm up. Once cool, refrigerate for at least 4 hours (overnight is even better!) to lock in the layers. When ready to serve, run a knife around the edges, then confidently invert the Chocoflan onto a large plate. Marvel at those gorgeous layers before slicing!
How to Serve Chocoflan
Garnishes
Chocoflan is already stunning with its two-tone layers and glossy caramel, but you can take it over the top with a few simple garnishes. Fresh berries, a dollop of whipped cream, a dusting of cocoa powder, or a sprinkle of chopped pecans add both a festive look and extra layers of flavor. Even a drizzle of additional caramel or chocolate sauce transforms each slice into an extra-special treat.
Side Dishes
Since Chocoflan is a rich, indulgent dessert, a light and refreshing side like fresh fruit salad or a scoop of berry sorbet works beautifully. For true fiesta vibes, serve with Mexican hot chocolate or cafe de olla—these cozy drinks pair perfectly and balance the sweetness with a bit of spice or warmth.
Creative Ways to Present
Individual servings are always a showstopper! Try baking Chocoflan in mini Bundt pans or ramekins for perfectly portioned desserts at dinner parties. You can also layer cubes of Chocoflan in parfait glasses with whipped cream and fruit for a trifle-style presentation that’s sure to wow. A cake stand with a glass dome transforms an everyday table into a celebration, even if you’re just sharing with family.
Make Ahead and Storage
Storing Leftovers
Leftover Chocoflan keeps wonderfully in the refrigerator for up to 4 days. Be sure to cover it tightly with plastic wrap or store slices in an airtight container. The chilled caramel keeps the layers moist, and the flavors only get better as they meld!
Freezing
Yes, you can freeze Chocoflan, though the texture of the flan may become a bit denser after thawing. For best results, wrap individual slices tightly in plastic wrap and then foil before freezing. Enjoy within two months for optimal flavor and texture—just thaw overnight in the fridge before serving.
Reheating
Chocoflan is usually enjoyed chilled, but if you’d like to take the chill off, simply let your slice sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as this can make the flan rubbery and potentially melt the caramel. A little patience gives you the best texture!
FAQs
How does Chocoflan get its distinct layers?
The incredible layering happens because the flan mixture is denser than the cake batter. During baking, the custardy flan sinks to the bottom (which becomes the top when inverted), and the chocolate cake rises upward—like magic!
Can I make Chocoflan without a Bundt pan?
Absolutely! While the Bundt pan creates that classic ring shape and impressive presentation, you can use a deep round or square baking dish instead. Just make sure it’s large enough to hold all the batter and flan, and that you still use a water bath for creamy results.
Is it possible to make a homemade chocolate cake layer instead of using a mix?
Yes, feel free! A homemade chocolate cake batter works wonderfully—just substitute it in for the box mix and prepare according to your favorite recipe, making sure you use enough batter to cover the caramel base.
Why do I need to use a water bath?
The water bath keeps the heat gentle and even as the flan cooks, preventing it from curdling or cracking. It’s essential for achieving that ultra-smooth, cream-cheese enriched flan layer that makes Chocoflan so luxurious.
Can I make Chocoflan ahead of time for a party?
Chocoflan is actually better when made ahead—overnight refrigeration improves the texture and makes unmolding easier. It’s ideal for parties since you can have it ready the day before and simply unveil it for your guests!
Final Thoughts
If you’re looking to impress or simply indulge your sweet tooth with something truly special, give Chocoflan a try. It’s irresistibly rich, surprisingly easy, and guaranteed to become a new favorite at your table. Serve up a slice, watch the smiles all around, and get ready for lots of requests for this unforgettable recipe.
Print
Chocoflan Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Indulge in the heavenly combination of rich chocolate cake and creamy flan with this decadent chocoflan recipe. A show-stopping dessert that will impress your guests!
Ingredients
Caramel:
- 1 cup granulated sugar
Chocolate Cake Layer:
- 1 box chocolate cake mix (plus ingredients listed on the box)
Flan Layer:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese (softened)
Instructions
- Preheat the oven and prepare the Bundt pan: Preheat the oven to 350°F (175°C) and grease a 12-cup Bundt pan with cooking spray.
- Make the caramel: Melt the sugar in a saucepan until golden, then pour it into the pan.
- Prepare the cake batter: Mix the chocolate cake ingredients and pour over the caramel.
- Make the flan mixture: Blend evaporated milk, sweetened condensed milk, eggs, vanilla, and cream cheese until smooth. Pour over cake batter.
- Bake: Cover with foil, place in a water bath, and bake for 1 hour to 1 hour 15 minutes.
- Cool and refrigerate: Let it cool, refrigerate for at least 4 hours or overnight.
- Serve: Invert onto a plate, slice, and enjoy!
Notes
- Though the layers may switch positions during baking, creating a unique presentation.
- Chilling overnight enhances the texture and makes unmolding easier.
