Print

Chocolate Chocoflan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 57 reviews

Chocoflan is a delicious Mexican dessert combining rich chocolate cake and creamy flan in one beautiful layered treat. The cake bakes atop a caramelized sugar base with a smooth flan layer that forms underneath, creating a decadent and visually stunning dessert. This recipe involves baking the dessert in a water bath to achieve the perfect texture and finish.

Ingredients

Caramel

  • ½ cup granulated sugar

Flan

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 large eggs
  • 1 tablespoon vanilla extract

Chocolate Cake

  • 1 box chocolate cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C). Bring water to a boil to prepare for the water bath needed for baking the chocoflan.
  2. Combine Ingredients: In a blender or mixing bowl, blend the sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract until smooth. In a separate bowl, prepare the chocolate cake batter by mixing the cake mix with 3 eggs, vegetable oil, and water according to package instructions.
  3. Prepare Your Cooking Vessel: Grease a bundt pan thoroughly. In a saucepan over medium heat, melt the granulated sugar until it turns a golden caramel color, carefully swirling to avoid burning. Immediately pour the caramel evenly into the bottom of the bundt pan, coating it well.
  4. Assemble the Dish: Pour the chocolate cake batter gently over the caramel layer in the bundt pan. Then, using a spoon, slowly pour the flan mixture over the cake batter, taking care not to mix them together.
  5. Cook to Perfection: Cover the bundt pan tightly with aluminum foil. Place the bundt pan inside a larger roasting pan and pour enough hot boiling water into the larger pan to come about 1 inch up the sides of the bundt pan, creating a water bath. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the cake portion comes out clean.
  6. Finishing Touches: Remove the chocoflan from the oven and the water bath. Allow it to cool completely at room temperature. Once cooled, refrigerate the chocoflan for at least 4 hours or overnight to set properly.
  7. Serve and Enjoy: When ready to serve, carefully invert the bundt pan onto a serving plate, letting the chocoflan release its caramel top. Slice and serve chilled for the best flavor and texture.

Notes

  • Ensure the caramel sugar is not burnt; it should be amber and fragrant.
  • Pour the flan mixture slowly to avoid mixing with the cake batter for distinct layers.
  • Using a water bath (bain-marie) helps the flan bake gently and prevents cracking.
  • Refrigerate overnight if possible for firmer slices and enhanced flavors.
  • Use a bundt pan with a center tube for even cooking and elegant presentation.

Find it online: https://forkvista.com/chocolate-chocoflan-recipe/