Chocoflan Recipe

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

Course Dessert

Cuisine Mexican

Prep Time 1 15

Cook Time 1 30

Total Time 2 45

Servings servings

Calories 506kcal

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.

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: If you can't find Mexican Coca-Cola, substitute regular 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.
Nutrition values are estimates.