Chocoflan Recipe: Chocolate Cake with Creamy Flan

Equipment

• Stand mixer (or a hand mixer)
• Blender
• Bundt pan (10–12 cup capacity recommended)
• Large roasting pan for a water bath
• Sheet of aluminum foil

Ingredients

For the chocolate cake

• 1 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt
• 1 stick (8 tbsp) butter, cubed and at room temperature
• 1 large egg
• 3/4 cup buttermilk
• 1/2 cup whole milk
• 1 tsp vanilla extract
• Cooking spray or a thin layer of butter for greasing the pan

For the flan

• 1 (13.5 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 4 oz cream cheese, room temperature
• 3 large eggs
• 1 1/2 tsp vanilla extract

For the garnish

• 1/2 cup cajeta or caramel sauce
• 1/4 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the dry cake ingredients: in the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix briefly on low speed to combine.
3. Add the cubed room-temperature butter to the dry ingredients and mix on low with the paddle attachment until the mixture looks like wet sand with evenly distributed butter pieces.
4. In a separate bowl, whisk the egg with the buttermilk, whole milk, and vanilla. With the mixer on low, slowly pour the wet mixture into the dry mixture. Scrape the sides of the bowl, then increase speed and beat on high for 1 minute until the batter is smooth and cohesive. Set the batter aside.
5. Make the flan: place the sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla in a blender. Blend on high for 30 seconds to create a smooth, lump-free custard. If you prefer, you can whisk well by hand, but blending ensures a silky texture.
6. Grease a bundt pan thoroughly with cooking spray or softened butter to prevent sticking. Pour the chocolate cake batter into the pan and spread it evenly.
7. Carefully and slowly pour the flan mixture over the chocolate batter. Pouring slowly helps the layers remain distinct; the custard will sink below the cake during baking and the layers will invert.
8. Spray a piece of aluminum foil with cooking spray and seal the bundt pan tightly with the foil to prevent water from entering during the water bath.
9. Place the covered bundt pan inside a larger roasting pan. Carefully pour about 1 inch of hot water into the roasting pan, creating a water bath. The water bath helps the flan cook gently and reduces the chance of cracking.
10. Bake in the preheated oven for 1 hour 45 minutes to 2 hours, or until a toothpick inserted into the cake portion comes out with a few moist crumbs (avoid hitting the custard center with the toothpick). The flan should be set but slightly wobbly in the very center.
11. Remove the bundt pan from the water bath and let it cool to room temperature for at least 1 hour. Cooling helps the custard firm up and makes unmolding easier.
12. Run a thin knife around the inner and outer edges of the pan. Place a serving plate over the pan and invert it gently to release the Chocoflan. If it resists, allow more cooling time and try again.
13. Drizzle the top with cajeta or caramel sauce and sprinkle with chopped pecans. Chill in the refrigerator for several hours if you prefer a firmer texture, or serve at room temperature.

Notes & Tips

• Pour the flan mixture slowly and evenly to minimize mixing between layers; the unique “impossible” effect happens while baking as the custard sinks below the cake.
• A water bath provides gentle, even heat that prevents the custard from curdling or cracking. Use hot (not boiling) water and handle carefully when transferring to and from the oven.
• Allow the cake to cool completely before flipping. If flipped while still warm, the flan or cake layer may break apart.
• Leftovers: store tightly covered in the refrigerator for up to 4 days.

Variations

For a different flavor profile, try substituting dulce de leche for the cajeta or stir a teaspoon of instant espresso powder into the chocolate batter for a subtle mocha note. You can also use toasted coconut or sliced almonds as an alternative garnish to pecans.