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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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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

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

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

Method
 

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

Notes

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