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4.9 from 39 votes

Chocoflan Recipe

Chocoflan recipe is part flan caramel custard, part chocolate cake. This twist on the classic dessert combines two favorite desserts in one!

Prep Time
1 hr 15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 45 mins
Servings: 12 servings
Calories: 506 kcal
Course: Dessert
Cuisine: Mexican

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

    Cup of Yum
  1. 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. 
  2. Drizzle the bottom and sides of the bundt pan with the cajeta. Set aside.
  3. In a large bowl, beat butter and sugar together until well-combined.
  4. Beat in the eggs and vanilla until incorporated.
  5. Add flour, cocoa powder, baking soda, salt, and cinnamon. Stir until just incorporated.
  6. Stir in the coke and buttermilk until combined.
  7. Pour cake batter into prepared pan.
  8. To make the flan, add the cream cheese and eggs to a blender. Mix until smooth and well-combined.
  9. Blend in the evaporated milk, sweetened condensed milk, and vanilla until combined.
  10. Pour the flan mixture over the cake batter. Some of the flan may swirl into the cake batter, and that's ok.
  11. Cover the bundt pan tightly with aluminum foil.
  12. Place the bundt pan into a larger pan, and add 1 inch of hot (not boiling) water to make a water bath. 
  13. Bake for about 90 minutes, or until a knife comes out clean.
  14. Uncover, and let cake cool in the pan for 1 hour.
  15. Cake can be served warm or chilled for a few hours and served cold.
  16. 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

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

% 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.