I absolutely love this recipe because it blends the rich decadence of chocolate cake with the creamy, dreamy layers of flan—it’s like having two desserts in one! Plus, the magical way the flan and cake layers switch places during baking feels like a secret kitchen hack that never fails to impress my friends and family.
My real Chocoflan recipe blends layers of rich chocolate cake and creamy flan into an authentic dessert that I remember loving from my childhood. The cake is made with cocoa powder, unsalted butter, and granulated sugar, while the flan is made with sweetened condensed milk, evaporated milk, and eggs.
The combination of these ingredients creates a perfect harmony of flavors that melds into something I thought only my abuelita could make.
Ingredients
Sugar in its granular form is what most people think of when they picture sugar.
It’s a lovely white powder that tends to stay put unless you do something with it—like pour it over a bunch of egg whites and beat them into a meringue.
Granulated sugar is such a necessary kitchen and baking staple that when I moved to France almost two years ago, it was the one ingredient (other than maple syrup) that I brought with me.
For some reason, I expected powdered sugar and brown sugar to be different in France (they aren’t), and I stocked up on them, thinking they would come in handy.
While indeed they were used in plenty of cake and cookie recipes for the next year, I still had to turn to the honey jar or the sugar loaf my in-laws keep handy for making meringue for the next recipe that required that lovely, sweet, foamy substance.
Evaporated milk: Provides creaminess and smooth texture without the added sweetness.
Condensed Milk (sweetened): Adds sweetness and a flavorful base that is rich and creamy.
Eggs: Hold ingredients together while supplying a sumptuous taste.
Flour all-purpose: Supplies the structure and body of the cake layer.
Cocoa Powder, Unsweetened: Provides intense chocolate flavor and color.
Vanilla Extract: Intensifies the flavor with sweetness and warm aroma.
Wet Ingredients:
Butter: contributes tenderness and moisture, combining with air to produce a meltingly rich cake.
Buttermilk: Contributes sour flavor and works to make the cake crumb tender.
Ingredient Quantities
- 1 cup granulated sugar
- 1/4 cup water
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat, and have a Bundt pan ready that has been lightly greased for the baking that is about to take place.
2. In a small saucepan, combine 1 cup of granulated sugar and 1/4 cup of water in the pan, set over medium heat, and stir until the sugar dissolves. Allow the mixture to boil without stirring until it is a deep golden brown, then pour the caramel into the prepared Bundt pan, tilting it to coat the bottom evenly. Set aside.
3. Combine the following in a blender: evaporated milk, sweetened condensed milk, 3 large eggs, and 1 teaspoon vanilla extract. Blend until smooth. Set aside.
4. In a medium-sized bowl, combine 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon salt. Sift these ingredients together and set them aside.
5. In a big mixing bowl, mix together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until they’re light and fluffy. Blend in 2 large eggs, beating well after each egg, and add 1 teaspoon vanilla.
6. Add the dry ingredients to the butter mixture alternately with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Evenly pour the batter for the chocolate cake over the caramel in the Bundt pan that has been prepared.
8. Carefully pour the mixture from the blender onto the batter. It will sink somewhat, which is as it should be.
9. Seal the Bundt pan tightly with aluminum foil. Put the pan inside a larger roasting pan and fill the roasting pan with water hot enough so that it will not be jiggly when carried to the oven. Don’t hold back; pour in enough water so that there’s at least 1 inch of it in the bottom of the roasting pan, making a nice water bath for the Bundt pan.
10. Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and water bath, cool to room temperature, then refrigerate for at least 4 hours. To serve, invert the chocoflan onto a serving plate.
Equipment Needed
1. Oven
2. Bundt pan
3. Small saucepan
4. Spatula or wooden spoon
5. Blender
6. Medium-sized bowl
7. Sifter
8. Large mixing bowl
9. Electric mixer or whisk
10. Measuring cups and spoons
11. Aluminum foil
12. Large roasting pan
13. Toothpick or cake tester
14. Serving plate
FAQ
- Q: Can I use a different type of milk instead of evaporated milk?A: Evaporated milk is suggested for its creamy texture. However, if necessary, whole milk can be used, yielding slightly different results.
- Q: How do I prevent the flan from cracking?A: Do not overbake the flan, and be sure to use the water bath to cook the flan mixture gently, retaining the smooth texture of the custard.
- Q: Can I use a bundt pan for this recipe?A: Yes, chocoflan works well in a bundt pan. See that you don’t skip the greasing step—you want it to not stick, which is a good way to ensure the pan’s not the last bundt you’ll ever see. Who greased a bundt? That’s not a very exciting question, but it’s an important one if you’re the bundt in question.
- Q: How should I store leftovers?A: In the fridge, for up to 3 days, tightly covered. Chocoflan should not be stored in the open air; it has a skin-prone topping that practically ensures it will dry out if exposed to anything but an interior microwave-safe bowl, lidded or not.
- Q: Can I make chocoflan ahead of time?A: Yes, a day can be set aside for chocoflan preparation. This enables flavor mixing that yields an even tastier texture and taste.
- Q: What should I do if the caramel hardens too quickly?A: When producing caramel, one must work quickly; if the caramel hardens, gentle heating can help dissolve it.
- Q: Is there a substitute for buttermilk?A: In the absence of buttermilk, you can combine 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar to create a substitute.
Substitutions and Variations
1/2 cup granulated sugar
Substituting: 1/2 cup coconut sugar or 1/2 cup honey (adjust the liquids in your recipe accordingly).
1 (14 oz) can of sweetened condensed milk—Substitute with 1 (14 oz) can of coconut sweetened condensed milk for a dairy-free option.
1 teaspoon almond extract – Substitute with 1 teaspoon vanilla extract or 1 vanilla bean (seeds scraped).
1 cup all-purpose flour – Substitute with 1 cup of gluten-free all-purpose flour blend.
1/2 cup buttermilk – Substitute use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar (let sit for 5 minutes).
Pro Tips
1. Caramel Perfection: When making the caramel, watch it closely to ensure it doesn’t burn. As soon as it reaches a deep golden brown, remove it from the heat immediately. If it starts smoking, it might have burnt, and it will taste bitter.
2. Smooth Flan Mixture: For a smoother flan texture, strain the blended milk and egg mixture through a fine-mesh sieve before pouring it over the cake batter to remove any lumps or bubbles.
3. Bundt Pan Prep: Make sure to thoroughly grease the Bundt pan before adding the caramel. This will help prevent the cake from sticking and will make it easier to release once cooled.
4. Water Bath Tricks: Place a dish towel at the bottom of the roasting pan before placing the Bundt pan on it. This can help prevent the Bundt pan from moving around during baking and ensure even cooking.
5. Chill Time: After baking, allow the chocoflan to cool to room temperature before refrigerating. Letting it chill for at least 4 hours (or overnight) helps the flavors meld and makes it easier to remove from the pan without breaking.
Authentic Chocoflan Recipe
My favorite Authentic Chocoflan Recipe
Equipment Needed:
1. Oven
2. Bundt pan
3. Small saucepan
4. Spatula or wooden spoon
5. Blender
6. Medium-sized bowl
7. Sifter
8. Large mixing bowl
9. Electric mixer or whisk
10. Measuring cups and spoons
11. Aluminum foil
12. Large roasting pan
13. Toothpick or cake tester
14. Serving plate
Ingredients:
- 1 cup granulated sugar
- 1/4 cup water
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions:
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat, and have a Bundt pan ready that has been lightly greased for the baking that is about to take place.
2. In a small saucepan, combine 1 cup of granulated sugar and 1/4 cup of water in the pan, set over medium heat, and stir until the sugar dissolves. Allow the mixture to boil without stirring until it is a deep golden brown, then pour the caramel into the prepared Bundt pan, tilting it to coat the bottom evenly. Set aside.
3. Combine the following in a blender: evaporated milk, sweetened condensed milk, 3 large eggs, and 1 teaspoon vanilla extract. Blend until smooth. Set aside.
4. In a medium-sized bowl, combine 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon salt. Sift these ingredients together and set them aside.
5. In a big mixing bowl, mix together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until they’re light and fluffy. Blend in 2 large eggs, beating well after each egg, and add 1 teaspoon vanilla.
6. Add the dry ingredients to the butter mixture alternately with 1/2 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Evenly pour the batter for the chocolate cake over the caramel in the Bundt pan that has been prepared.
8. Carefully pour the mixture from the blender onto the batter. It will sink somewhat, which is as it should be.
9. Seal the Bundt pan tightly with aluminum foil. Put the pan inside a larger roasting pan and fill the roasting pan with water hot enough so that it will not be jiggly when carried to the oven. Don’t hold back; pour in enough water so that there’s at least 1 inch of it in the bottom of the roasting pan, making a nice water bath for the Bundt pan.
10. Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and water bath, cool to room temperature, then refrigerate for at least 4 hours. To serve, invert the chocoflan onto a serving plate.