Nothing beats two desserts in one! A moist chocolate cake on the bottom topped with a luscious creamy flan making this Chocoflan Recipe the perfect cake!
If you have never tried Chocoflan before you are absolutely missing out! I love two desserts in one and this recipe is one of those that I absolutely cannot get enough of.
Remember when I talked about my friend Mona the other day when I posted the recipe for Conchas? Well this is another one of her recipes that she graciously passed down to me.
Flan is notoriously a Mexican themed recipe and it is absolutely amazing, I love flan on it’s own and eat it all the time but when it is baked with a chocolate cake it puts it over the top.
This Chocoflan Recipe is rich, moist, creamy…among all the things. The two desserts together pairs so well. I love chocolate cake as well and adding flan to it along with caramel, TO DIE FOR!
This recipe is really pretty simple, it is doctored up to use a cake mix which makes it super easy, but of course if you are a homemade cake person you can do that.
The flan is homemade along with the caramel sauce, so this is semi-homemade but absolutely tastes like it is completely homemade, no one will know you used a box mix!
Some of my other favorite chocolate cakes we have on our site include Chocolate Pudding Cake, Cheesecake Swirled Brownie Cake and Better Than Sex Cake!
WHY THIS RECIPE WORKS:
- Using a chocolate cake mix really cuts down the time for this dessert.
- The layers set up nicely and are stable so you don’t have to worry about it being flimsy.
- If you don’t want to make your own caramel sauce you can use the same amount of purchased sauce.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Butter
Sugar
Eggs
Evaporated milk
Sweetened condensed milk
Vanilla
Chocolate cake mix
Milk
HOW TO MAKE A CHOCOFLAN RECIPE, STEP BY STEP:
Flan:
- Place the sugar in a small pan and cook over medium heat. Use a rubber spatula and stir until the sugar is melted and smooth. Pour into the greased bundt cake pan. Let this cool before adding the flan mixture. It will get hard and that is normal.
- Place the eggs, evaporated milk, sweetened condensed milk and vanilla into a blender and whir for 30 seconds. Pour over the cooled, hardened caramel. Place tinfoil over the pan.
- Place a larger pan on an oven rack, then place the bundt cake pan into the larger pan. Pour warm water into the larger pan. The water needs to be about halfway up the sides of the bundt cake pan. Don’t let any water get into the bundt pan.
- Bake for 20 minutes.
Cake:
- While the flan is baking, combine the cake mix and the ingredients listed on the back. Make sure and use milk instead of the water. Beat for the time listed on the box.
- Once the flan has baked for 20 minutes, pull out the rack and remove the tinfoil. Using a spoon, slowly add a few scoops of the batter around the flan, until all the cake mix has been added evenly around the flan. Gently smooth out, careful not to press down on the batter.
- Replace the foil and bake for 50 to 55 minutes. Check for doneness by inserting a toothpick. If it comes out clean, it is finished.
- Remove the bundt cake pan from the water bath and place on a cooling rack.
- Let the cake cool for 2 hours until very cool. At this time, you can place in the refrigerator overnight, or flip onto a plate. The longer the cake stays in the pan, the more the caramel will melt and create a delightful syrup.
- Serve with cajeta (caramel sauce) for an extra bit of goodness.
I know that this looks like a lot of steps, but trust me it is absolutely worth it! I love making this Chocoflan Recipe so much, even the kids are in love with it.
CAN I MAKE HOMEMADE CHOCOLATE CAKE?
Absolutely, the bundt pan will be full because it does hold the flan in it as well as the cake, so you will want to make sure that you can fit it all in there without it overflowing.
We haven’t had an issue with it overflowing before, usually the cake is baked enough by the time it reaches the top of the pan that we don’t have to worry about it.
But it is something that you will want to keep in the back of your mind when making this recipe.
This cake is also know as the “Impossible Cake” in some circles because of the two layers. But that is the fun part of it because it really isn’t impossible.
It is the science in baking that keeps these two desserts from mixing in with one another, and that my friends is the beauty of this Chocoflan Recipe!
WHAT SIZE PAN DO I NEED?
For this recipe you will need a 12-cup bundt pan. A normal bundt pan is best, do not try and use any of the fancy designed ones as I cannot guarantee that you will get the best results.
The larger the pan is the better this cake will turn out and will ensure that it does not overflow like we mentioned earlier.
If you are looking for a bundt pan for this it is considered a standard 10″ bundt pan, it will hold 12-cups of liquid, so if you are purchasing one just search for a standard bundt pan.
HOW TO STORE A CHOCOFLAN RECIPE:
This Chocoflan Recipe can be wrapped tightly in plastic wrap and placed in the refrigerator where it will keep for up to 1 week.
This can be frozen, but it might alter the texture of the flan itself. You will need to store this in an airtight container or securely wrapped in plastic wrap.
This will store for only up to one month then you will want to remove it to the refrigerator to defrost partially, then let defrost the remaining way on the countertop so you will have that caramel portion more liquid like.
TIPS AND TRICKS ON MAKING A CHOCOFLAN RECIPE:
- This requires a water bath, so make sure that you have a pan large and high enough that will fit both the bundt pan and the water.
- You can use homemade cake mix instead of a doctored up box mix like we do.
- We use cajeta to serve on top of this, this is a caramel sauce just like dulce de leches, which you can use as well.
- We substitute milk for the water in the cake mix to make it more rich and dense.
- You will want to butter or grease with shortening the bundt pan very well before baking this so it comes out super easy, you will most likely still need to run a knife around the sides.
- There are two cooking portions of this, you will cook the flan slightly but not fully before adding the cake mix on top of that, so do NOT add the cake mix directly over the unbaked flan.
If you want an “impossible cake” recipe that is addictive and mouthwatering then you have to bake up this Chocoflan Recipe!
If you like this recipe you might also like:
If you’ve tried this CHOCOFLAN RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocoflan Recipe
Ingredients
Flan:
- 2 tsp butter
- 1 cup granulated sugar
- 4 eggs
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1 Tbs vanilla extract
Cake:
- 1 box chocolate cake mix Use the ingredients listed on the back of the cake mix, BUT instead of water, use milk.
Instructions
Flan:
- Preheat the oven to 425° and butter a 12-cup bundt cake pan.
- Place the sugar in a small pan and cook over medium heat. Use a rubber spatula and stir until the sugar is melted and smooth. Pour into the greased bundt cake pan. Let this cool before adding the flan mixture. It will get hard and that is normal.
- Place the eggs, evaporated milk, sweetened condensed milk and vanilla into a blender and blend for 30 seconds. Pour over the cooled, hardened caramel. Place foil over the pan.
- Place a larger pan on an oven rack, then place the bundt cake pan into the larger pan. Pour warm water into the larger pan. The water needs to be about halfway up the sides of the bundt cake pan. Don’t let any water get into the bundt pan.
- Bake for 20 minutes.
Cake:
- While the flan is baking, combine the cake mix and the ingredients listed on the back (replacing the water for milk). Beat for the time listed on the box.
- Once the flan has baked for 20 minutes, pull out the rack and remove the foil.
- Using a spoon, slowly add a few scoops of the batter around the flan, until all the cake mix has been added evenly around the flan. Gently smooth out, careful not to press down on the batter.
- 3.Replace the foil and bake for 50 to 55 minutes. Check for doneness by inserting a toothpick. If it comes out clean, it is finished.
- Remove the bundt cake pan from the water bath and place on a cooling rack.
- Let the cake cool for 2 hours until very cool. At this time, you can place in the refrigerator overnight, or flip onto a plate.
- The longer the cake stays in the pan, the more the caramel will melt and create a delightful syrup.
- Serve with cajeta for an extra bit of goodness.
Notes
- This requires a water bath, so make sure that you have a pan large and high enough that will fit both the bundt pan and the water.
- You can use homemade cake mix instead of a doctored up box mix like we do.
- We use cajeta to serve on top of this, this is a caramel sauce just like dulce de leches, which you can use as well.
- We substitute milk for the water in the cake mix to make it more rich and dense.
- You will want to butter or grease with shortening the bundt pan very well before baking this so it comes out super easy, you will most likely still need to run a knife around the sides.
- There are two cooking portions of this, you will cook the flan slightly but not fully before adding the cake mix on top of that, so do NOT add the cake mix directly over the unbaked flan.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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