Chocoflan Recipe

Chocoflan recipe is part flan caramel custard, part chocolate cake. This twist on the classic dessert combines two favorite desserts in one!

When I was in college, I waitressed at a local Mexican restaurant. 

There was a local lady who made the flan and brought it into the restaurant every week. And every week, the flan sold out.

The flan she made was unlike the more custard-y flan that I’d had before. It was more of a combination of cheesecake and custard, and it was delicious.

This Chocoflan recipe takes that sort of cheesecake-y flan to a whole new level with the addition of a layer of chocolate cake.

The chocolate cake is a sweet, mild chocolate cake that pairs nicely with the creamy flan and the rich cajeta.

What is cajeta?

Cajeta is a goat milk caramel. It is similar to dulce de leche, but cajeta is made with goat milk instead of cow milk.

If you can find it, the cajeta is worth picking up. It’s located near the Abuelita hot chocolate in my local grocery store. If you can’t find it, substitute dulce de leche or a good caramel topping.

What if I can’t find Mexican Coca-Cola?

Use regular (not diet) Coca-Cola in place of the Mexican Coca-Cola.

More Tex-Mex recipes!

• No-Fry Fried Ice Cream
• Sopaipillas
• Mexican Shredded Beef

If you’ve tried this chocoflan recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Chocoflan Recipe

Chocoflan recipe is part flan caramel custard, part chocolate cake. This twist on the classic dessert combines two favorite desserts in one!

Author:I Heart Eating

Prep Time: 1 hour 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 45 minutes

Servings:12 servings

Course: Dessert

Cuisine: Mexican

Keyword: dessert

Print Rate

4.8 from 5 votes

Ingredients

Chocolate Cake

• 1/2 cup cajeta or caramel sauce (plus extra for drizzling at the end)1/2 cup cajeta or caramel sauce (plus extra for drizzling at the end)
• 1 cup butter (at room temperature)1 cup butter (at room temperature)
• 1 cup granulated sugar1 cup granulated sugar
• 2 large eggs2 large eggs
• 1 teaspoon vanilla extract1 teaspoon vanilla extract
• 2 cups all-purpose flour2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda1 teaspoon baking soda
• 1/2 teaspoon kosher salt1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
• 1 cup Mexican Coca-Cola*1 cup Mexican Coca-Cola*
• 1/2 cup buttermilk (regular or low-fat)1/2 cup buttermilk (regular or low-fat)

Flan

• 4 ounces cream cheese (softened)4 ounces cream cheese (softened)
• 4 large eggs4 large eggs
• 12 ounce can evaporated milk (regular, low-fat, or fat-free)12 ounce can evaporated milk (regular, low-fat, or fat-free)
• 14 ounce can sweetened condensed milk (regular or fat-free)14 ounce can sweetened condensed milk (regular or fat-free)
• 1/2 teaspoon vanilla extract1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350 F. Grease and lightly flour a 10-15 cup bundt pan. I use a nonstick spray with flour in it like Baker's Joy. 
• Drizzle the bottom and sides of the bundt pan with the cajeta. Set aside.
• In a large bowl, beat butter and sugar together until well-combined.
• Beat in the eggs and vanilla until incorporated.
• Add flour, cocoa powder, baking soda, salt, and cinnamon. Stir until just incorporated.
• Stir in the coke and buttermilk until combined.
• Pour cake batter into prepared pan.
• To make the flan, add the cream cheese and eggs to a blender. Mix until smooth and well-combined.
• Blend in the evaporated milk, sweetened condensed milk, and vanilla until combined.
• Pour the flan mixture over the cake batter. Some of the flan may swirl into the cake batter, and that's ok.
• Cover the bundt pan tightly with aluminum foil.
• Place the bundt pan into a larger pan, and add 1 inch of hot (not boiling) water to make a water bath. 
• Bake for about 90 minutes, or until a knife comes out clean.
• Uncover, and let cake cool in the pan for 1 hour.
• Cake can be served warm or chilled for a few hours and served cold.
• Drizzle with additional cajeta just before serving, if desired. 

Video

Notes

*If you can't find Mexican Coca-Cola, substitute regular Coca-Cola.

**Nutrition values are estimates.

Nutrition Information

Serving: 1servingCalories: 506kcal (25%)Carbohydrates: 65g (22%)Protein: 11g (22%)Fat: 22g (34%)Saturated Fat: 13g (65%)Cholesterol: 140mg (47%)Sodium: 507mg (21%)Potassium: 225mg (6%)Fiber: 1g (4%)Sugar: 41g (46%)Vitamin A: 805IU (16%)Vitamin C: 0.7mg (1%)Calcium: 210mg (21%)Iron: 1.8mg (10%)

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Adapted from The Homesick Texan Cookbook.