Chocoflan Recipe

Chocoflan recipe is part flan caramel custard, part chocolate cake. This twist on the classic dessert combines two favorite desserts into delicious and authentic cake recipe!

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 flan de queso, which is like a combination of cheesecake and custard.

This chocoflan recipe takes that 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 chocoflan?

This cake is has two layers – a chocolate cake layer and a layer of cheesecake-like flan. It’s sometimes called an impossible cake because the flan layer sinks to the bottom of the cake as it bakes so that when it is inverted, the flan layer is on top of the chocolate cake layer.

Some versions call for chopped nuts, like pecans, as a garnish over the surface of the cake. Feel free to add that if you prefer.

Ingredient notes

• Cajeta: It’s important to use a thicker caramel, like cajeta, so that it doesn’t melt.
• Butter: I use salted butter. If using unsalted butter, increase the salt by 1/2 teaspoon.
• Kosher salt: Sea salt is a good substitute for kosher salt. If you are using table salt, use 1/4 teaspoon.
• Coca cola: I don’t recommend using diet cola in this cake.
• Buttermilk: If you don’t have buttermilk, you can make a buttermilk substitute.
• Cream cheese: I recommend using full-fat cream cheese.
• Evaporated milk: I recommend using regular evaporated milk.
• Sweetened condensed milk: I recommend using regular, but reduced-fat sweetened condensed milk will work.

How to make chocoflan

To make the chocolate cake

Step 1: Preheat oven to 350 F. Put the oven rack in the lower middle of the oven. Grease and lightly flour a 10-15 cup bundt pan. I use a nonstick cooking spray with flour in it like Baker’s Joy.

Step 2: Drizzle the bottom and sides of the bundt pan with the cajeta. Set aside.

Step 3: In a large bowl, use an electric hand mixer to beat butter and sugar together until well-combined.

Step 4: Beat in the eggs and vanilla until incorporated. Scrape down the sides as needed.

Step 5: Add flour, cocoa powder, baking soda, salt, and cinnamon. Whisk until just incorporated.

Step 6: Stir in the coke and buttermilk until combined.

Step 7: Pour cake batter into prepared bundt pan.

To make the flan

Step 8: Add the cream cheese and eggs to a blender. Mix until smooth and well-combined.

Step 9: Blend in the evaporated milk, sweetened condensed milk, and vanilla until combined.

Step 10: Pour the flan mixture over the chocolate cake batter. Some of the flan may swirl into the cake batter, and that’s ok.

Step 11: Cover the bundt pan tightly with aluminum foil. Place the bundt pan into a larger pan, like a roasting pan, and add 1-inch of hot water to make a water bath.

Step 12: Bake for about 90 minutes, or until a knife or inserted toothpick comes out clean.

Step 13: Uncover, and let cake cool in the pan on a wire rack for 1 hour. Cake can be served warm or chilled for a few hours and served cold.

Step 14: Invert onto a serving platter.

Step 15: Drizzle with additional cajeta just before serving, if desired.

Recipe FAQs

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.

Storage

The cake should be covered and stored in the refrigerator. It will keep for up to 4 days.

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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!

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