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Chocoflan

Chocoflan Cake is an amazing dessert with a layer of chocolate cake and creamy flan baked together in a Bundt pan, plus a caramel topping!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
6 hrs
Servings: 16 Servings
Calories: 385 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

Chocolate Cake:
  • 1 1/3 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon instant espresso
  • 1 teaspoon ground cinnamon
Flan:
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 4 ounces cream cheese , softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
To Finish:
  • 1 cup Caramel sauce

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray or butter and flour it.
  2. In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
  3. In a small bowl whisk together the egg, buttermilk, vegetable oil, and vanilla extract then add it to the stand mixer on low then medium speed until just combined and finally add in the espresso powder.
  4. Spread evenly into the bundt pan.
Flan:
  1. Add the evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla extract to your blender and blend for 45 seconds.
  2. Pour the mixture over the cake batter.
  3. Add the bundt pan to a large baking pan and add enough water to come up 1" on the side of the pan.
To Finish:
  1. Bake for 90 to 100 minutes until the cake is done and it isn't jiggly.
  2. Remove from the oven and remove the bundt pan from the baking pan.
  3. Let cool completely then cover and refrigerate for at least 4 hours.
  4. Add the bottom of the bundt pan to about 1" of warm water for 10 minutes to loosen the flan inside.
  5. Carefully invert the chocoflan upside down onto your cake stand.
  6. Top with caramel sauce and serve slices immediately. This cake is best chilled.

Notes

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  • amount to slide and change the number of servings and the recipe will automatically update! 
  • : Click on
  • in the instructions to start a kitchen timer while cooking. 
  • : To convert measurements to grams, click on the
  • option next to
  • in the recipe card.      
  • Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update! 
  • Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking. 
  • Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.      

Nutrition Information

Calories 385kcal (19%) Carbohydrates 55g (18%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 71mg (24%) Sodium 455mg (19%) Potassium 313mg (9%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 330IU (7%) Vitamin C 1mg (1%) Calcium 204mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Servings

Amount Per Serving

Calories 385

% Daily Value*

Calories 385kcal 19%
Carbohydrates 55g 18%
Protein 9g 18%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 71mg 24%
Sodium 455mg 19%
Potassium 313mg 7%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 330IU 7%
Vitamin C 1mg 1%
Calcium 204mg 20%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.