This is a unique dessert: half chocolate cake and half vanilla flan. Hence the name. It's a mix of flavors and textures, smooth and intense. Two very different batters miraculously manage to stay differentiated after being baked in the same pan. A magic trick. Flipping the pan over and revealing the two-toned cake is the moment everyone is waiting for.
I've been making chocoflan for years, decades really.
It's a vintage recipe that was popular back in the day and seems to have made a comeback—like all good recipes do. Just in time for 5 de Mayo, or just because. Any moment is a good excuse to make this dessert.
What is so unique about this cake?
- Two very different preparations are baked together and they don't mix! Not only that but the flan seeps to the bottom and becomes the top of this dessert. Baking mysteries have an explanation (different batter densities), but I like to think they are also magical.
- This cake is a contrast of flavor and texture. It's smooth, intense, soft and rustic at the same time.
- It's visually impressive and delicious. I've made it numerous times, and I never fail to marvel at how beautiful it looks. Your guests will also be amazed. And it tastes as good as it looks.
If you can't decide between chocolate cake and caramel flan, make chocoflan and have both!
Ingredient list
- Chocolate: use your favorite dark semisweet chocolate.
- Cocoa powder: always use unsweetened. In my experience, the dark ones are the best (this does not apply to the super dark, known as dark cocoa powder).
- White, granulated sugar.
- Whole milk.
- Vanilla extract.
- Unsalted butter.
- Eggs: fresh, large.
- All-purpose flour.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Flavor variations
- Coffee: to create a mocha flavor, add a teaspoon or two of espresso powder to the chocolate cake batter. You can also infuse the custard with a shot of strong coffee, replacing some of the milk.
- Spiced: incorporate spices like cinnamon, nutmeg or a pinch of chili powder into the chocolate cake to add warmth and a distinct Mexican touch.
- Orange: add orange zest to the chocolate cake batter and a tablespoon of orange liqueur or ½ teaspoon of orange extract to the flan mixture.
How to make chocoflan
I know it sounds like a bit laborious and complicated. But the instructions are clear and the result is stunning! Trust me that it's worth it.
Caramel is essential to the success of this dessert. The easiest way to make it is in a skillet and then pour it into the pan.
Smooth the chocolate layer as best as you can so the flan is poured on a leveled surface.
Pour the flan mixture slowly so it stays separated until it covers the chocolate.
Cover the pan with foil before baking. It will make it creamy and smooth.
This dessert is baked in a water bath, so place it in the pan in the oven before pouring hot water. It's easier and the chances of spilling are almost none.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Can you make chocoflan ahead of time? Yes, this dessert benefits from being refrigerated overnight and up to 3-4 days, which helps the layers set properly and the flavors meld. Just be sure to cover it with plastic wrap and store it in the refrigerator.
- Use a Bundt cake pan with a simple pattern. The shape allows for an even heat distribution, crucial for the cake and flan to cook properly. Don't use intricate patterns that make it harder to unmold.
Related recipes you might like:
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Chocoflan Recipe (Chocolate Flan Cake)
Ingredients
For the caramel:
- 1 cup of granulated sugar
- ¼ cup water
For the chocolate cake:
- 4.4 ounces semi-sweet chocolate, about ¾ cup chopped
- 5 ½ tablespoons butter
- 3 eggs
- ½ cup sugar
- ⅔ cup all-purpose flour
- 2 tablespoons cocoa powder
For the flan:
- 1 ¼ cups warm milk
- 4 eggs
- ½ cup white sugar
- 1 tablespoon vanilla extract
Instructions
For the caramel:
- In a medium saucepan, combine the sugar and water. Stir the mixture gently to make sure the sugar is fully moistened by the water.
- Place the saucepan over medium heat and let the sugar dissolve completely without stirring.
- Let the mixture cook without stirring. You can swirl the pan gently if you see it coloring unevenly. Watch the sugar closely as it begins to turn golden.
- Continue cooking until the sugar turns a deep amber color. This usually takes about 5 to 8 minutes after the sugar begins to color. It’s important to stay attentive because sugar can go from perfect caramel to burnt very quickly.
- Once the caramel has reached the desired color, immediately remove the saucepan from the heat. Carefully pour the hot caramel into the pan. Swirl the caramel around the bottom to coat evenly. Use kitchen towels and be cautious as the caramel and the container will be very hot.
- Allow the caramel to cool and harden in the mold before pouring the chocolate batter over it. This usually takes a few minutes.
For the chocolate cake batter:
- Preheat oven to 350°F (180°C).
- Melt the chocolate with the butter in the microwave or on a double boiler. Be careful not to scorch or burn it.
- Place the eggs and sugar in a large bowl and beat until the mixture thickens and is light in color, 2-3 minutes. You need an electric mixer for this.
- Add the melted chocolate and mix a little. Streaks will be visible.
- Gradually add the sifted flour and cocoa powder in two batches. Mix lightly each time, just until combined. The batter should be even in color. Use a spatula to finish folding and check that there are not pools of chocolate or flour in the bottom of the bowl.
- Pour batter carefully into the caramelized pan and smooth the top.
For the flan mixture:
- Put the eggs, sugar and vanilla in a large mixing bowl and stir with a wire whisk until well integrated. Don't beat; just stir.
- Gradually add the warm milk while stirring constantly with a wire whisk. Again, don't beat. The custard should be fully integrated.
- Slowly pour the mixture on the back of a spoon over the brownie batter. The spoon will act as a buffer, and the vanilla custard will land gently. The idea is not to mix the preparations.
Baking the chocolate flan cake:
- Place the cake pan in a larger ovenproof dish and add hot water up to 1 inch. Cover the cake pan with aluminum foil.
- Bake for about 1 hour, or until a smooth-bladed knife inserted into the cake comes out clean.
- Remove the foil and let it cool completely at room temperature on a wire rack. Refrigerate for at least 3 hours, covered with plastic wrap.
KKL says
This recipe was a failure in that the flan did not sink into the cake. In looking at other recipes i suspect it was because it called for all purpose flour rather than self rising flour ( or add baking soda/powder). This lack of leavening made the cake too dense and did not allow the flan to move through it during the cooking process. I am not a regular baker so my theory may be wrong but overall I do not recommend this recipe without some sort of change.
Paula Montenegro says
Hi! The flan mixture is not supposed to seep or sink into the cake, they're two distinct layers.
Jonathan says
family recipe ig uess gg
Tortoise says
Hi Paula,
What size is the bundt pan that you are using?
Cheers,
Tortoise
Paula Montenegro says
Hi Tortoise, it's a large 10-12 cup pan.