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Homemade chocolate flan cake slice with caramel sauce dripping over the layers on a white plate, shot from above on a white counter

Chocolate Flan Cake (Chocoflan)

A rich and creamy Chocolate Flan Cake (Chocoflan) with a silky custard base, moist chocolate cake layer, and buttery caramel sauce — a magical, “impossible” dessert that flips itself while baking!
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Course: Dessert
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 12 slices
Calories: 380kcal
Cost: $10–$12

Equipment

  • 1 12-cup bundt pan For baking the cake and flan together
  • 1 Blender To blend the flan mixture smoothly
  • 1 Mixing bowl set For dry and wet ingredients
  • 1 Measuring cup set Accurate measurements ensure even texture
  • 1 Large baking dish Used for the water bath
  • 1 Electric mixer or whisk To beat eggs and sugar
  • 1 Rubber spatula For scraping and folding batter
  • 1 Knife To loosen cake before flipping
  • 1 Oven thermometer Helps maintain correct baking temperature

Ingredients

Caramel

  • 1 cup Sugar For caramel

Flan

  • 4 large Eggs Room temperature
  • 14 oz Sweetened condensed milk Adds sweetness and creaminess
  • 12 oz Evaporated milk For smooth flan texture
  • 4 oz Cream cheese Softened
  • 1 teaspoon Vanilla extract Enhances flavor

Chocolate Cake

  • 1 cup All-purpose flour Sifted
  • ½ cup Cocoa powder Unsweetened
  • 1.5 teaspoon Baking powder Helps the cake rise
  • ¼ teaspoon Salt Balances flavor
  • ¾ cup Sugar For cake batter
  • 2 large Eggs For cake
  • ½ cup Vegetable oil Keeps cake moist
  • ¾ cup Whole milk For smooth batter

Instructions

  • Heat sugar in bundt pan until golden caramel forms.
  • Combine flan ingredients in blender until smooth.
  • Add flan mixture over caramel in bundt pan.
  • Whisk dry cake ingredients in bowl.
  • Beat eggs, sugar, oil, and vanilla.
  • Mix dry and wet ingredients with milk.
  • Pour cake batter over flan mixture.
  • Bake in water bath at 350°F (175°C) for 50–60 minutes.
  • Let cool completely before inverting.
  • Flip onto plate and reveal layers.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 380kcal | Carbohydrates: 48g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 210mg | Potassium: 270mg | Fiber: 2g | Sugar: 40g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2.5mg