Chocoflan cake is two desserts in one. A creamy flan on top of a rich chocolate cake. It is a match made in heaven. The cake is a fudgy chocolate butter cake and the flan is a cream cheese flan (also called Flan Napolitano).
Oh chocoflan, you stole my heart! I knew we were meant to be the moment I laid eyes on you. We bonded quickly and it felt so natural being with you. The time we spent together was short but sweet.
Just when I thought it could never end, I looked down and you were gone. Be still my heart! Oh, but I won’t fret. I saved your love letter and I know how to find you. (um.. make you).
I have a gut feeling I will see you again.
I fell in love with this cake and you will too.
What is a Chocoflan cake?
A Chocoflan cake is a Mexican dessert that is a combination of a chocolate cake and a cream cheese flan. The two layers get baked at the same time…. in the same pan.
Chocoflan cake is also called an impossible cake but not because it is difficult to make. The title for “impossible cake” came about because the two layers perform a seemingly impossible stunt by switching places while the cake bakes. It is almost magical.
The cake is rich, chocolatey, fudgy, and decadent. The flan is creamy, smooth, and luscious. The Chocoflan cake comes out of the oven in perfectly defined layers then a delicious, gooey caramel sauce gets drizzled on top. When I say drizzle, I really mean you should pour a whole bunch of that yummy stuff on top.
It is out of this world delicious! You are going to lick up every crumb.
How do you make Chocoflan cake?
There are a few steps involved in making this Chocoflan cake but they are not difficult.
First, make the cake batter.
The chocolate cake in this recipe is a rich, fudgy, butter cake. The batter is thick and creamy (not thin and pourable like this Intense Chocolate Cake).
The cake is quite easy to make. First, add some boiling water to some unsweetened cocoa powder and set the mixture aside to cool down while you gather the rest of your ingredients.
You will need to cream the butter and sugar, then add the eggs and vanilla extract. Next, beat in the chocolate mixture and then stir in the dry ingredients.
Voilà! Chocolate cake batter! Done!
Now, you’re going to spread a bit of caramel sauce (or cajeta sauce if you really want this cake to be authentic), into the bottom of a large bundt pan.
Pour that chocolate cake batter right on top of the caramel sauce (or cajeta).
What is cajeta? Cajeta is delicious caramel sauce made with goats milk. It is nutty and malty and delicious. Very similar to regular caramel sauce and yet different. If you find some, try it, you might like it more than caramel sauce.
Next, make the cream cheese flan.
We used our recipe for Flan Napolitano in this Chocoflan recipe. It is the best cream cheese flan ever!
There are only six ingredients. All you have to do is blend them together. We used a blender but you can use a food processor or even stir it by hand.
Pour the flan mixture over the cake batter and cover the bundt pan with a piece of aluminum foil. It helps to spray the bottom of the aluminum foil with a bit of nonstick spray because the cake will come all the way to the top of the pan and could stick to the foil.
Make a water bath
Set the bundt pan in a larger pan and pour boiling water inside the larger pan. The flan layer of the Chocoflan cake will be creamier and smoother if you make a water bath.
Make sure you don’t get any water inside the Chocoflan. And be careful not to spill the hot water when you transfer it to the oven. If you’re worried about sloshing and spilling the water then you can put the two pans in the oven before you pour the water in the larger pan.
Bake the cake
This cake will take 70 to 80 minutes to bake. While it is baking, the two layers will slowly switch places. The chocolate cake will end up on the top and the cream cheese flan will sink to the bottom.
Serve the cake
After you let the cake cool down, place a serving plate on top of the bundt pan and then flip the pan and plate over so the cake is on top.
Lift the bund pan off of the cake and drizzle some caramel sauce or cajeta on top.
An important tip!
You will need to use a large 12-cup bundt pan for this cake. Even a 10-cup pan will be too small for this recipe. If you are not sure if your pan is the right size then you can fill it with water. Measure the water as you fill it. You need to fill it with 12 cups of water. It’s ok if the water goes to the very top. If it holds even a cup less then the cake will flow over the pan when it bakes.
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Watch our video and see how easy it is to make this chocoflan cake.
For the Cake: Make the custard: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
FOR THE CAKE:
FOR THE FLAN:
Serving Size: 1
Amount Per Serving: Calories: 429 Total Fat: 20g Cholesterol: 153mg Sodium: 353mg Carbohydrates: 56g Fiber: 1.5g Sugar: 28g Protein: 9g
For the Cake:
Make the custard:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.