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Chocoflan Cake Recipe

Chocoflan Recipe

Opposites do attract and in epic dessert fashion! Discover the charm of Chocoflan - a masterful union of fudgy chocolate cake and creamy vanilla custard.
Course Dessert
Cuisine American
Keyword Chocoflan
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 14
Calories 286kcal
Author Kathleen



  • 1/2 Cup Caramel Sauce or Topping
  • 1/2 Cup Plus 2 Tablespoons All-Purpose Flour
  • 1/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 4 Ounces Bittersweet Chocolate Chopped
  • 6 Tablespoons Unsalted Butter
  • 1/2 Cup Buttermilk
  • 1/2 Cup Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract


  • 2 14-Ounce Each Cans Sweetened Condensed Milk
  • 2 1/2 Cups Whole Milk
  • 6 Ounces Cream Cheese
  • 6 Large Eggs
  • 4 Large Egg Yolks
  • 1 Teaspoon Vanilla Extract


Make the Cake:

  •  Move oven rack to middle of the oven. Preheat oven to 350 degrees. Coat 12 Cup nonstick Bundt pan with butter.
  • Spread the caramel sauce in the bottom of Bundt pan. Place Bundt pan in a roasting pan and set aside.
  • In a medium mixing bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
  • Combine chocolate and butter in a large microwave-safe bowl and microwave at 50% power, stirring occasionally, until mixture is melted 2-3 minutes. Stir buttermilk, sugar, eggs, and vanilla in the melted chocolate mixture until smooth. Slowly add flour mixture, stirring until just combined. Pour cake batter into Bundt pan directly over caramel sauce.

Make the Flan:

  • In a large blender, add all the flan ingredients and process until smooth, about 30 seconds. Gently pour flan directly on top of cake batter in Bundt pan. Place Roasting pan (with the Bundt pan in it) in the preheated oven. Pour warm water into roasting pan until it measures halfway up the side of the Bundt pan. Bake until a toothpick inserted in the center of the cake comes out clean and an instant-read thermometer inserted into the flan reaches 180 degrees, about 75-90 minutes.
  • Remove the cake pan from the roasting pan and allow to cool on a wire rack for 2 hours, then refrigerate (still in the Bundt pan) for a minimum of 8 hours to set.
  • To unmold, set the bottom third of the Bundt pan in hot tap water for about 1 minute. Invert the cake onto a cake plate and slowly remove the pan, allowing caramel to drizzle over the cake. Serve.


Calories: 286kcal | Carbohydrates: 24g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 181mg | Sodium: 195mg | Potassium: 214mg | Fiber: 1g | Sugar: 13g | Vitamin A: 620IU | Calcium: 105mg | Iron: 1.7mg