Chocoflan is a rich layered dessert that combines smooth caramel flan with soft chocolate cake. During baking, the layers naturally switch places, creating a beautiful caramel-topped flan layer over a moist chocolate cake base.
Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 1 cake
Ingredients
Caramel
- 200g sugar
Pudding
- 4 eggs
- 340g evaporated milk
- 15ml vanilla
- 113g cream cheese
- 397g condensed milk
Cake
- 149g flour
- 33g cocoa powder
- 184g sugar
- 2.7g salt
- 3g baking soda
- 3g baking powder
- 3 eggs
- 240g milk
- 120ml oil
Instructions
- Melt the sugar in a pan over medium heat until golden.
- Pour the caramel into your baking pan and spread evenly.
- Whisk the eggs, condensed milk, evaporated milk, vanilla, and cream cheese until smooth.
- In a separate bowl, mix the chocolate cake ingredients together until fully combined.
- Pour the cake batter into the pan first, then slowly pour the flan mixture on top. The layers will switch places while baking.
- Cover with foil and place the pan inside a larger pan filled with hot water.
- Bake at 350°F (175°C) for 60–70 minutes, or until set.
- Let it cool completely, then refrigerate for at least 4 hours or overnight.
- Invert onto a serving plate, slice, and enjoy.
Baking Note
For a cleaner layer separation, pour the flan mixture slowly over the cake batter. If you’re worried about the layers mixing too much, you can bake the flan layer first at 350°F for 1 hour, then add the cake batter and bake for another 45 minutes.
Bakeware Used
For this recipe, we used the Heart-Shaped Ceramic Nonstick Bundt Pan, 10-Cup. Its deep molded shape works well for layered desserts like chocoflan, helping create a beautiful flan-and-cake presentation after unmolding.
