Picture a slice of cake with tender chocolate crumb, cut into to reveal a silky caramel smooth flan hidden inside, sending a delicate aroma of vanilla and cocoa through your kitchen.
You will want to make this homemade chocoflan for birthdays, family gatherings, or those nights when you want to impress without delivering a complicated multi course menu.
SaveI first made it for a small dinner party and watched the leftovers disappear overnight, proving that this simple dessert recipe delivers restaurant level wow from your oven.
Homemade Chocoflan Recipe
Ingredients
Chocolate Cake Layer
Flan Layer
Caramel Topping
Instructions
- Prepare the caramel topping
In a heavy bottomed saucepan, combine the sugar, butter, heavy cream, and salt. Cook over medium heat without stirring, swirling the pan gently, until the sugar dissolves and the mixture turns a deep amber color. Slowly whisk in the heavy cream, it will bubble vigorously, so be careful. Continue to simmer for 1 minute, then pour a thin stream of caramel into the bottom of a greased 10 inch bundt pan, tilting to coat.
- Make the chocolate cake batter
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, stir in the buttermilk, vegetable oil, egg, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined, scraping down the sides of the bowl.
- Assemble the cake in the pan
Pour the chocolate cake batter gently over the hardened caramel in the bundt pan, spreading it evenly with a spatula. Avoid stirring the caramel into the batter to keep the distinct layer effect.
- Prepare the flan mixture
In a blender or large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla, and salt until smooth and free of streaks.
- Pour the flan over the cake
Slowly drizzle the flan mixture over the cake batter in the pan, trying to cover the surface evenly. Do not stir, as this creates the signature layered surprise.
- Bake until set
Place the pan on a baking sheet to catch any drips and bake in a preheated oven at 350 degrees Fahrenheit for 75 to 85 minutes, or until a toothpick inserted into the cake portion comes out with a few moist crumbs.
- Cool and chill
Let the chocoflan cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the flan to firm up.
- Unmold and serve
Run a thin knife around the edges of the pan, place a serving platter over the pan, and carefully invert to release. Slice with a sharp knife wiped in hot water for clean portions.
Substitutions and variations
- If you do not have buttermilk, whisk 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- For a lighter flan, use 2 whole eggs and 2 egg whites instead of 3 whole eggs.
- To make this recipe dairy free, choose a plant based butter and use oat or almond milk in both the cake and flan.
- If you prefer a stronger chocolate flavor, add 1 teaspoon of instant coffee powder to the dry ingredients.
- For easier cleanup, line the bottom of your bundt pan with parchment paper before pouring the cake batter.
Chloe's tips
- Always swirl the hot caramel gently and slowly add the cream to prevent dangerous splattering.
- For extra chocolate depth, dust the cake batter with 2 tablespoons of cocoa powder before pouring.
- Let the baked cake cool completely before chilling to avoid the flan weeping liquid.
- Take the pan out of the refrigerator 10 minutes before unmolding for easier release.
How to store it
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual slices wrapped in parchment and foil for up to 2 months and thaw in the fridge overnight.
Serving suggestions
Serve this chocoflan with a dollop of whipped cream and a sprinkle of shaved chocolate for an elegant finish.
- Pair with a glass of cold milk or a bold coffee for a balanced dessert experience.
- Garnish with fresh berries to add a bright contrast to the rich cake and caramel.
Frequently asked questions
Why did my flan turn out watery
This usually means the mixture did not bake long enough or cool gradually, so return it to the oven for 5 to 10 extra minutes and let it cool in the pan before refrigerating to set the custard.
Can I make this in a springform pan instead
Yes, lightly grease the pan and wrap the outside with foil to prevent leaks, then proceed with the same layering and baking times.
How do I know when it is done
The edges should look set while the center jiggles slightly, and a toothpick in the cake portion should come out with a few moist crumbs, not wet batter.
Can I assemble this ahead of time
You can bake and chill the chocoflan up to 2 days in advance; just unmold shortly before serving for the best texture and appearance.
Let's get cooking!
I hope this homemade chocoflan becomes a cherished dessert in your kitchen, bringing that rich chocolate caramel magic to your table again and again.
