I finally nailed a Chocoflan Recipe that slices clean and firm with a glossy flan crown and a wickedly rich chocolate cake base, so you’ll want to keep scrolling.

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I’m obsessed with this Chocoflan Recipe because it hits two camps at once: silky flan and fudgy chocolate cake. I love how the custard layer reads like velvet, and the cake brings a deep cocoa punch that fights for your fork.

And yes I’ll admit I get irrationally happy when sweetened condensed milk makes that custard shine. This Chocolate Flan Cake Easy vibe is messy in the best way, caramel slick, moist crumbs, slices that wobble but stay proud.

I make it when I want dessert that’s loud, not polite. Zero regrets.

I will fight anyone for seconds.

Ingredients

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Basically granulated sugar turns into that glossy caramel top you’ll scrape for seconds.
Sweetened condensed milk makes the flan super creamy and sweet, like dessert velvet.
Evaporated milk adds richness without watering it down, keeps texture silky.
Plus whole milk makes the flan a bit creamier if you want extra comfort.
Eggs bind everything, give that custardy set and a tender, slightly custardy bite.
Vanilla extract lends warm, familiar flavor; it ties the sweet parts together.
Pinch of salt wakes up sweetness, makes chocolate and caramel taste sharper.
Chocolate cake mix gives the cake layer chocolatey ease and consistent rise.
More eggs in the cake add structure and help it stay moist.
Vegetable oil keeps the cake tender and prevents it from drying out.
Water in the cake mix thins batter, keeps oven timing forgiving and steady.
Nonstick spray or oil saves you from a stuck cake disaster.
Trust me.

Ingredient Quantities

3/4 cup granulated sugar for the caramel (you’ll melt this down till golden)

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1/2 cup whole milk (optional, makes the flan a bit creamier)

4 large eggs, room temperature

1 teaspoon vanilla extract

pinch of salt

1 box (about 15.25 oz) chocolate cake mix

3 large eggs for the cake batter

1/2 cup vegetable oil for the cake batter

1 cup water for the cake batter

nonstick spray or extra oil to grease the pan

How to Make this

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1. Preheat oven to 350 F. Grease a 10 or 12 cup bundt pan or tube pan with nonstick spray or a little oil, make sure you get into the crevices.

2. Make the caramel: put 3/4 cup granulated sugar in a medium saucepan over medium heat. Stir gently until it melts and turns a deep golden brown, careful not to burn it. When it’s ready, quickly pour and tilt the prepared pan so the caramel coats the bottom evenly. Let it sit while you make the flan mix.

3. Whisk the flan: in a blender or large bowl combine 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1/2 cup whole milk if using, 4 large room temp eggs, 1 teaspoon vanilla extract and a pinch of salt. Blend or whisk until smooth and slightly frothy. Strain through a fine mesh if you want extra smoothness.

4. Pour the flan mixture gently over the caramel in the pan. Tap the pan lightly to release any air bubbles.

5. Make the cake batter: in a bowl mix the box of chocolate cake mix with 3 large eggs, 1/2 cup vegetable oil and 1 cup water. Beat until combined but don’t overmix, a few small lumps are fine.

6. Very carefully pour the cake batter over the flan layer. Pour slowly over the back of a spoon or down the side of the pan so it doesn’t break through the flan. It will look weird since the cake batter will float and move, that’s normal.

7. Cover the pan tightly with heavy duty foil to keep steam out, then place the pan inside a larger roasting pan. Pour hot tap water into the roasting pan to come about halfway up the sides of the bundt pan for a water bath. The water bath helps the flan cook evenly and stay creamy.

8. Bake at 350 F for about 50 to 60 minutes, or until a toothpick inserted into the cake portion comes out mostly clean and the flan is set but still slightly jiggly in the center. If the top browns too fast remove foil last 15 minutes.

9. Remove the pan from the water bath and let cool to room temperature for at least 1 hour, then refrigerate uncovered for at least 4 hours or overnight. Chilling is important so the flan firms and the caramel reabsorbs a bit.

10. To unmold, run a thin knife around the edges, place a large plate over the pan and invert quickly but carefully. Tap the pan to release. If caramel doesn’t pour right away let it sit a minute and it will. Slice and serve chilled.

Equipment Needed

1. 10 or 12-cup bundt or tube pan, greased well so caramel gets in the crevices
2. Medium heavy-bottomed saucepan for melting the sugar
3. Blender or large mixing bowl plus a whisk (your choice for the flan)
4. Fine-mesh strainer (optional but gives extra smooth flan)
5. Mixing bowl and hand mixer or sturdy whisk for the cake batter
6. Heatproof spatula or wooden spoon for stirring caramel and scraping bowls
7. Large roasting pan or baking dish for the water bath
8. Heavy-duty foil to cover the pan while baking
9. Thin knife and a large serving plate for unmolding and serving

FAQ

3/4 cup granulated sugar for the caramel (you'll melt this down till golden)

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1/2 cup whole milk (optional, makes the flan a bit creamier)

4 large eggs, room temperature

1 teaspoon vanilla extract

pinch of salt

1 box (about 15.25 oz) chocolate cake mix

3 large eggs for the cake batter

1/2 cup vegetable oil for the cake batter

1 cup water for the cake batter

nonstick spray or extra oil to grease the pan

10 or 12 cup Bundt pan or tube pan

large roasting pan for the water bath

whisk and mixing bowls

saucepan for the caramel or microwave safe bowl

aluminum foil

Preheat your oven to 350°F (175°C). Grease the Bundt or tube pan well with nonstick spray or oil. Make sure get into all the nooks so the flan will release.

Make the caramel: In a medium saucepan over medium heat, add the 3/4 cup sugar. Let it melt without stirring too much. You can gently swirl the pan every now and then. When it turns a deep golden amber, remove from heat and quickly pour into the bottom of the prepared pan, tilting to coat the bottom evenly. If the caramel hardens before you pour, warm the pan briefly to loosen it.

Prepare the flan layer: In a blender or bowl, combine the sweetened condensed milk, evaporated milk, optional whole milk, 4 eggs, vanilla, and a pinch of salt. Blend or whisk until smooth and slightly frothy. Pour this gently over the caramel in the pan.

Prepare the cake batter: In a separate bowl, whisk together the chocolate cake mix, 3 eggs, 1/2 cup vegetable oil, and 1 cup water until smooth. Don’t overmix, just get rid of the dry streaks.

Assemble: Slowly pour the cake batter over the back of a spoon onto the flan mixture. The batter will sink through and that’s okay. This is what makes the magic of chocoflan.

Water bath: Place the filled Bundt pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the Bundt. Cover the Bundt pan tightly with aluminum foil to keep steam out.

Bake: Carefully transfer to the oven and bake for 50 to 70 minutes. Baking time depends on your oven and the pan size. The center should be mostly set but might still jiggle slightly. A knife inserted near the center should come out mostly clean.

Cool and invert: Remove the Bundt pan from the water bath and let cool to room temperature on a rack. Then chill in the fridge for at least 4 hours, preferably overnight. To unmold, run a thin knife around the edges and invert onto a serving plate. The caramel will flow over the cake, creating that gorgeous glossy topping.

Serve: Slice with a sharp knife dipped in hot water for cleaner cuts. Serve chilled or at cool room temp. It tastes even better the next day.

If your caramel clumps or crystallizes, stop stirring and add a tiny splash of water, then heat gently to smooth it out. But don’t add too much or it won't set right.

Room temperature eggs help the flan set evenly. Cold eggs can make it crack or take longer.

Pour the cake batter slowly over the back of a spoon so it doesn't mix too much with the flan layer. But small mixing is ok, the layers usually swap places while baking.

If a little cake sticks to the pan, warm the bottom briefly with a torch or run hot water around the outside of the pan to loosen the caramel.

Chill well. Flan is fragile when warm, so give it time to firm up in fridge before flipping.

Q: Can I make this without a water bath? A: You really should not skip the water bath. It provides gentle, even heat that prevents the flan from cracking and keeps the texture silky. If you're in a rush, reduce oven temp and bake longer but results may be less smooth.

Q: My caramel hardened too fast and got lumpy. What now? A: If it hardens in the pan you can place the pan over low heat or pour a little hot water into the pan and swirl to dissolve the lumps, then discard the water and pour the flan. If caramel crystallized while cooking, start over with fresh sugar and avoid stirring aggressively.

Q: The flan layer cracked or looked curdled. Why? A: Overbaking or too-high heat causes cracking. Also, very cold eggs or aggressive blending can trap air. Use room temp eggs and bake in a water bath at steady temp. A little jiggle in the center is good.

Q: How do I know when it is done? A: The center should just slightly wobble, like gelatin. A knife inserted near center should come out mostly clean with a few moist crumbs. It will keep cooking gently as it cools.

Q: Can I use homemade chocolate cake batter instead of box mix? A: Yes, you can. Just use a standard chocolate cake recipe that yields a similar volume. Keep the batter not too thick so it can sink through the flan during baking.

Q: Can this be made ahead? A: Absolutely. In fact it's better the next day after chilling. Make it a day ahead, keep covered in fridge, then unmold and serve when ready.

The Most Delicious And Authentic Chocoflan Recipe Substitutions and Variations

Sweetened condensed milk: swap with 1 can evaporated milk plus 1 cup granulated sugar, simmered till thickened and cooled, or use 1 1/4 cups full fat coconut milk plus 1 cup sugar for a dairy-free twist.
Evaporated milk: use equal parts whole milk or half-and-half for a creamier flan, or for lower fat use unsweetened almond milk (texture will be a bit thinner).
Eggs for the flan: replace each egg with 3 tablespoons unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) for a vegetarian option, but note texture is slightly different.
Chocolate cake mix or vegetable oil: if you dont want a box mix make your own with 1 3/4 cups flour, 3/4 cup cocoa powder, 1 1/2 cups sugar, 1 1/2 tsp baking powder, 1 tsp baking soda, pinch salt; and swap 1/2 cup vegetable oil with 1/2 cup melted butter or 1/2 cup applesauce for less oil.

Pro Tips

1. Caramel first, hurry but don’t panic. Heat the sugar evenly and stop stirring once it starts melting, just swirl the pan gently. If you smell burning, dump it and start over, burned caramel tastes awful. Pour it while hot and tilt the pan so it coats the bottom, otherwise you’ll get weird dry spots.

2. Warm the eggs and cans to room temp before mixing. Cold eggs make the flan curdle and you’ll get a lumpy texture. If you forget, set the cans in warm water for 10 minutes and let eggs sit in warm tap water for a bit.

3. Pour the cake batter slowly over the flan using the back of a spoon or down the pan side. If you dump it straight in it will break through and mix with the flan. It looks odd when it floats, that’s normal, don’t over fiddle with it.

4. Don’t skip the water bath and don’t open the oven early. The steam keeps the flan silky. Use foil that seals well but not touching the top of the cake, and when removing from the oven let it cool fully before flipping. If the caramel sticks, warm the bottom briefly with a hair dryer or set the pan on a warm towel to help it release.

The Most Delicious And Authentic Chocoflan Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally nailed a Chocoflan Recipe that slices clean and firm with a glossy flan crown and a wickedly rich chocolate cake base, so you’ll want to keep scrolling.

Servings

servings

Calories

461

kcal

Equipment: 1. 10 or 12-cup bundt or tube pan, greased well so caramel gets in the crevices
2. Medium heavy-bottomed saucepan for melting the sugar
3. Blender or large mixing bowl plus a whisk (your choice for the flan)
4. Fine-mesh strainer (optional but gives extra smooth flan)
5. Mixing bowl and hand mixer or sturdy whisk for the cake batter
6. Heatproof spatula or wooden spoon for stirring caramel and scraping bowls
7. Large roasting pan or baking dish for the water bath
8. Heavy-duty foil to cover the pan while baking
9. Thin knife and a large serving plate for unmolding and serving

Ingredients

3/4 cup granulated sugar for the caramel (you'll melt this down till golden)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup whole milk (optional, makes the flan a bit creamier)
4 large eggs, room temperature
1 teaspoon vanilla extract
pinch of salt
1 box (about 15.25 oz) chocolate cake mix
3 large eggs for the cake batter
1/2 cup vegetable oil for the cake batter
1 cup water for the cake batter
nonstick spray or extra oil to grease the pan

Directions

Preheat oven to 350 F. Grease a 10 or 12 cup bundt pan or tube pan with nonstick spray or a little oil, make sure you get into the crevices.
Make the caramel: put 3/4 cup granulated sugar in a medium saucepan over medium heat. Stir gently until it melts and turns a deep golden brown, careful not to burn it. When it’s ready, quickly pour and tilt the prepared pan so the caramel coats the bottom evenly. Let it sit while you make the flan mix.
Whisk the flan: in a blender or large bowl combine 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1/2 cup whole milk if using, 4 large room temp eggs, 1 teaspoon vanilla extract and a pinch of salt. Blend or whisk until smooth and slightly frothy. Strain through a fine mesh if you want extra smoothness.
Pour the flan mixture gently over the caramel in the pan. Tap the pan lightly to release any air bubbles.
Make the cake batter: in a bowl mix the box of chocolate cake mix with 3 large eggs, 1/2 cup vegetable oil and 1 cup water. Beat until combined but don’t overmix, a few small lumps are fine.
Very carefully pour the cake batter over the flan layer. Pour slowly over the back of a spoon or down the side of the pan so it doesn’t break through the flan. It will look weird since the cake batter will float and move, that’s normal.
Cover the pan tightly with heavy duty foil to keep steam out, then place the pan inside a larger roasting pan. Pour hot tap water into the roasting pan to come about halfway up the sides of the bundt pan for a water bath. The water bath helps the flan cook evenly and stay creamy.
Bake at 350 F for about 50 to 60 minutes, or until a toothpick inserted into the cake portion comes out mostly clean and the flan is set but still slightly jiggly in the center. If the top browns too fast remove foil last 15 minutes.
Remove the pan from the water bath and let cool to room temperature for at least 1 hour, then refrigerate uncovered for at least 4 hours or overnight. Chilling is important so the flan firms and the caramel reabsorbs a bit.
To unmold, run a thin knife around the edges, place a large plate over the pan and invert quickly but carefully. Tap the pan to release. If caramel doesn’t pour right away let it sit a minute and it will. Slice and serve chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.