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Chocoflan

Learn to make chocoflan at home! This delicious Mexican dessert features a layer of creamy flan on top of rich chocolate cake.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
1 hr
Total Time
2 hrs 45 mins
Servings: 10 servings
Calories: 426 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

  • 5 tablespoons unsalted butter, softened, divided
  • ½ cup cajeta
  • ¾ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 4 large eggs, room temperature, divided
  • 1 teaspoon distilled white vinegar
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 4 ounces cream cheese, room temperature
  • 1 tablespoon vanilla extract
  • Hot water, as needed

Instructions

    Cup of Yum
  1. Preheat the oven to 350℉. Generously grease the inside of a bundt pan with 1 tablespoon of softened butter. Pour the cajeta in to coat the bottom and set aside.
  2. In the bowl of a stand mixer using the paddle attachment or in a large bowl using an electric hand mixer, beat together the sugar and remaining 4 tablespoons of softened butter until creamed.
  3. In a separate medium bowl, mix together the flour, cocoa powder, baking soda and salt.
  4. Add the flour mixture to the creamed butter and sugar and mix until combined.
  5. Add the milk, 1 egg, and vinegar. Mix for another 40-60 seconds until completely smooth.
  6. In a large blender, add the evaporated milk, sweetened condensed milk, cream cheese, the remaining 3 eggs, and vanilla extract. Blend on high for 30 seconds.
  7. Pour the cake batter into the prepared bundt pan and spread it evenly. Then, slowly and gently pour the blended flan mixture over the cake batter. It's okay if the cake batter and flan mixture combine a bit. They will invert during baking anyway!
  8. Cover the bundt pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it covers halfway up the side of the bundt pan.
  9. Carefully place the roasting pan in the center rack of the oven and bake for 1 hour and 25 to 1 hour and 40 minutes or until the surface of the cake is firm to the touch and a toothpick inserted into the cake comes out clean.
  10. Remove the pan from the water bath and let it cool completely to room temperature, about 2 hours.
  11. Slide a knife along the edges of the cake pan to unstick any pieces, then place a large plate or cake stand over the bundt pan. Grasp both of them tightly, give it a little jiggle, then flip it over. The chocoflan should slide right out.
  12. Remove the pan and scrape any remaining cajeta from the pan onto the cake. Garnish with sliced almonds or chopped pecans and serve.

Notes

  • Don’t overbake. Be sure to check for doneness towards the end of the baking time. The cake should feel firm to the touch, while the flan should be set. Overbaking may lead to dry cake and tough flan.

Nutrition Information

Serving 1serving Calories 426kcal (21%) Carbohydrates 58g (19%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 122mg (41%) Sodium 334mg (14%) Potassium 410mg (12%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 572IU (11%) Vitamin C 2mg (2%) Calcium 268mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 426

% Daily Value*

Serving 1serving
Calories 426kcal 21%
Carbohydrates 58g 19%
Protein 12g 24%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 122mg 41%
Sodium 334mg 14%
Potassium 410mg 9%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 572IU 11%
Vitamin C 2mg 2%
Calcium 268mg 27%
Iron 2mg 11%

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