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The chocoflan being carefully removed from the bundt pan on the white marble cooktop, revealing its beautiful layered presentation. A slice shows the rich caramel, creamy flan, and chocolate cake layers, ready to be enjoyed.

Chocoflan Recipe

Chocoflan is a deliciously rich dessert that combines a layer of flan and chocolate cake, topped with a luscious caramel layer. The layers magically switch during baking, creating a beautiful and unique dessert.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
3 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine mexican-inspired
Servings 12
Calories 420 kcal

Equipment

  • 9-inch bundt pan
  • Non-stick pot or pan
  • large mixing bowls
  • Whisk
  • Blender (optional)
  • Roasting pan with high sides
  • Refrigerator

Ingredients
  

For the caramel layer:

  • 200 g granulated sugar
  • For the flan layer:
  • 4 eggs
  • 120 g cream cheese
  • 380 g condensed milk
  • 360 ml evaporated milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

For the chocolate cake layer:

  • 50 g cocoa powder
  • 100 ml hot water
  • 100 ml any flavourless oil I used vegetable
  • 100 g plain yoghurt
  • 3 eggs
  • 175 g self-raising flour
  • 125 g granulated sugar
  • 125 g brown sugar

Instructions
 

  • Preheat oven to 180°C (350°F) and grease a 9-inch bundt pan.
  • Caramel Layer: Melt sugar in a non-stick pot over medium heat, stirring until it becomes a deep amber color. Pour into bundt pan to set.
    A non-stick pot on the white marble cooktop with granulated sugar melting over medium heat, stirred until it reaches a deep amber color. The hot caramel is poured into a bundt pan, forming an even layer to set.
  • Flan Layer: Blend eggs, cream cheese, condensed milk, evaporated milk, vanilla, and salt until smooth. Sieve the mixture and pour over the caramel layer in the bundt pan.
    A blender on the white marble cooktop filled with eggs, cream cheese, condensed milk, evaporated milk, vanilla, and salt, blending until smooth. The mixture is sieved for extra creaminess before being poured over the caramel layer in the bundt pan.
  • First Bake: Cover the pan with foil, place in a roasting pan with boiling water halfway up the sides, and bake for 45 minutes.
    The bundt pan, covered with foil, is placed in a larger roasting pan on the white marble cooktop. Boiling water fills the roasting pan halfway up the sides, creating a water bath for baking the flan layer for 45 minutes.
  • Cake Layer: Mix cocoa powder with hot water, then add oil, yogurt, and eggs. In a separate bowl, mix flour and sugars, then combine with the wet ingredients until smooth.
    A mixing bowl on the white marble cooktop with cocoa powder being mixed with hot water, then combined with oil, yogurt, and eggs. In a separate bowl, flour and sugars are blended, then incorporated into the wet mixture, forming a smooth chocolate batter.
  • Second Bake: Pour cake batter over the flan, re-cover with foil, and bake for 1 hour 20 minutes to 1 hour 30 minutes, removing foil after 1 hour.
    The bundt pan with the chocolate cake batter poured over the set flan layer, covered again with foil, is placed back in the water bath in the oven. It bakes for 1 hour 20 minutes, with the foil removed after the first hour.
  • Cool and Chill: Let the chocoflan cool slightly, then refrigerate for at least 3 hours (overnight is best).
    The baked chocoflan cooling on the white marble cooktop before being transferred to the refrigerator to chill for at least 3 hours or overnight, allowing the layers to fully set.
  • Remove from pan, slice, and enjoy!
    The chocoflan being carefully removed from the bundt pan on the white marble cooktop, revealing its beautiful layered presentation. A slice shows the rich caramel, creamy flan, and chocolate cake layers, ready to be enjoyed.
  • This decadent, layered dessert is sure to impress with its stunning presentation and rich flavors!