Chocoflan Recipe
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4.9
39 reviews
Excellent
Chocoflan Recipe
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Chocoflan recipe is part flan caramel custard, part chocolate cake. This twist on the classic dessert combines two favorite desserts in one!
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Ingredients
Chocolate Cake
- 1/2 cup cajeta or caramel sauce plus extra for drizzling at the end
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup Mexican Coca-Cola*
- 1/2 cup buttermilk
Flan
- 4 ounces cream cheese softened
- 4 large eggs
- 12 ounce Can evaporated Milk
- 14 ounce can sweetened condensed milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Grease and lightly flour a 10-15 cup bundt pan. I use a nonstick spray with flour in it like Baker's Joy.
- Drizzle the bottom and sides of the bundt pan with the cajeta. Set aside.
- In a large bowl, beat butter and sugar together until well-combined.
- Beat in the eggs and vanilla until incorporated.
- Add flour, cocoa powder, baking soda, salt, and cinnamon. Stir until just incorporated.
- Stir in the coke and buttermilk until combined.
- Pour cake batter into prepared pan.
- To make the flan, add the cream cheese and eggs to a blender. Mix until smooth and well-combined.
- Blend in the evaporated milk, sweetened condensed milk, and vanilla until combined.
- Pour the flan mixture over the cake batter. Some of the flan may swirl into the cake batter, and that's ok.
- Cover the bundt pan tightly with aluminum foil.
- Place the bundt pan into a larger pan, and add 1 inch of hot (not boiling) water to make a water bath.
- Bake for about 90 minutes, or until a knife comes out clean.
- Uncover, and let cake cool in the pan for 1 hour.
- Cake can be served warm or chilled for a few hours and served cold.
- Drizzle with additional cajeta just before serving, if desired.
Notes
- Cajeta: It's important to use a thicker caramel, like cajeta, so that it doesn't melt.
- Butter: I use salted butter. If using unsalted butter, increase the salt by 1/2 teaspoon.
- Kosher salt: Sea salt is a good substitute for kosher salt. If you are using table salt, use 1/4 teaspoon.
- Coca cola: If you can't find Mexican Coca-Cola, substitute regular Coca-Cola. I don't recommend using diet cola in this cake.
- Buttermilk: If you don't have buttermilk, you can make a buttermilk substitute.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
506kcal
(25%)
Carbohydrates
65g
(22%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
140mg
(47%)
Sodium
507mg
(21%)
Potassium
225mg
(6%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
805IU
(16%)
Vitamin C
0.7mg
(1%)
Calcium
210mg
(21%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 506kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 140mg | 47% |
| Sodium | 507mg | 21% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 210mg | 21% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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