Chocoflan (Mexican Flancocho) Recipe

Introduction

Chocoflan is a delightful combination of rich chocolate cake topped with creamy flan, creating a perfect balance of textures and flavors. This classic Mexican dessert is as impressive as it is delicious, perfect for special occasions or a sweet treat anytime.

Ingredients

• 1/2 cup (99g) granulated sugar
• 1/2 cup (113g) hot water*
• 1/2 teaspoon espresso powder
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) buttermilk
• 1 large egg, at room temperature
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1 cup (198g) granulated sugar
• 6 tablespoons (31g) black cocoa*
• 6 tablespoons (32g) Dutch-process cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• One 14-ounce can (397g) sweetened condensed milk
• 1 1/2 cups (340g) evaporated milk
• 5 large eggs, at room temperature
• 4 ounces (113g) cream cheese, softened
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 teaspoon King Arthur Pumpkin Pie Spice, optional
• 1/8 teaspoon table salt
• Dulce de leche, for drizzling

Instructions

1. Step 1: Preheat the oven to 350°F. Choose a 12-cup capacity Bundt pan with a simple design and generously spray it with nonstick spray. Place the pan inside a roasting pan.
2. Step 2: To make the caramel, place the sugar in a small, heavy-bottomed skillet and warm over medium heat. Stir frequently with a flexible spatula as the sugar clumps and melts into an amber caramel, about 7 to 10 minutes. Immediately pour the caramel into the bottom of the prepared Bundt pan and set aside.
3. Step 3: For the cake batter, combine the hot water and espresso powder in a liquid measuring cup or medium bowl. Stir to dissolve. Whisk in the oil, buttermilk, egg, and vanilla. Set aside.
4. Step 4: In a large bowl, sift together the flour, sugar, black cocoa, Dutch-process cocoa, baking powder, baking soda, and salt. Whisk to combine.
5. Step 5: Add the wet ingredients to the dry ingredients and whisk until fully incorporated. The batter will be thick. Spread the batter evenly over the caramel in the Bundt pan using a spatula.
6. Step 6: To make the flan, combine the sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla, pumpkin pie spice (if using), and salt in a food processor or blender. Blend until completely smooth, about 25 to 30 seconds.
7. Step 7: Using a ladle or large scoop, gently spoon the flan mixture on top of the cake batter. Do this carefully to keep the layers separate.
8. Step 8: Cover the Bundt pan loosely with aluminum foil and place it back inside the roasting pan. Pour hot water into the roasting pan to reach 2″ to 3″ up the sides of the Bundt pan.
9. Step 9: Bake for 1 hour, then remove the foil and bake an additional 40 to 50 minutes. The chocoflan is done when a toothpick inserted near the center comes out mostly clean, with some fudgy crumbs allowed.
10. Step 10: Remove the Bundt pan from the roasting pan and let the chocoflan cool completely on a rack, about 2 hours. Cover loosely with foil and chill in the refrigerator for at least 2 hours or overnight.
11. Step 11: About 1 hour before serving, remove from the refrigerator and let sit at room temperature for 30 to 45 minutes. Run an offset spatula or butter knife around the edges and center to loosen.
12. Step 12: Place the Bundt pan back in the roasting pan and add boiling water to reach 2″ to 3″ up the sides. Let sit for 20 to 25 minutes, then invert quickly and confidently onto a serving plate with a rimmed edge. Drizzle with dulce de leche if desired.

Tips & Variations

• Use simple Bundt pans to reduce sticking and ensure clean layering of cake and flan.
• Espresso powder enhances the chocolate flavor but can be omitted if preferred.
• Replace pumpkin pie spice with cinnamon for a different warm spice note.
• Allow the chocoflan to chill overnight for the best flavor and texture.

Storage

Store leftover chocoflan loosely covered with plastic wrap in the refrigerator for up to 3 days. Freezing is not recommended as it can change the texture of the flan. Reheat by letting it sit at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan to bake Chocoflan?

A 12-cup Bundt pan with a simple design is best to ensure the chocoflan cooks evenly and unmolds easily. Avoid pans with intricate designs, as the dessert may stick.

What if I don’t have espresso powder?

You can omit the espresso powder without significantly affecting the recipe, although it does enhance the chocolate flavor. Alternatively, use a teaspoon of instant coffee granules as a substitute.

Chocoflan (Mexican Flancocho) Recipe

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★★★★★

4.7 from 60 reviews

Chocoflan is a stunning Mexican dessert that combines a rich chocolate cake base with a silky, creamy flan layer on top, all covered with a luscious caramel glaze. This classic bundt pan treat uses a water bath baking method to ensure a moist cake and perfectly set flan. It’s an impressive yet approachable dessert that blends decadence with smooth textures, ideal for special occasions or a delightful ending to any meal.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Caramel

• 1/2 cup (99g) granulated sugar

Cake

• 1/2 cup (113g) water, hot
• 1/2 teaspoon espresso powder
• 1/2 cup (99g) vegetable oil
• 1/2 cup (113g) buttermilk
• 1 large egg, at room temperature
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1 cup (198g) granulated sugar
• 6 tablespoons (31g) black cocoa powder
• 6 tablespoons (32g) Dutch-process cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt

Flan

• One 14-ounce can (397g) sweetened condensed milk
• 1 1/2 cups (340g) evaporated milk
• 5 large eggs, at room temperature
• 4 ounces (113g) cream cheese, softened
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 teaspoon King Arthur Pumpkin Pie Spice (optional)
• 1/8 teaspoon table salt

To Serve

• Dulce de leche, for drizzling

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F. Select a 12-cup capacity bundt pan with a simple design. Generously spray the pan with nonstick spray and place it into a roasting pan.
2. Make caramel: In a small heavy-bottomed skillet over medium heat, warm 1/2 cup sugar. Stir frequently with a flexible spatula as it melts into an amber caramel over 7-10 minutes. Immediately pour the caramel into the bottom of the prepared bundt pan. Set aside.
3. Prepare wet cake ingredients: In a small bowl or liquid measuring cup, dissolve espresso powder in hot water. Add vegetable oil, buttermilk, egg, and vanilla; whisk to combine and set aside.
4. Mix dry cake ingredients: In a large bowl, sift together flour, sugar, black cocoa powder, Dutch-process cocoa, baking powder, baking soda, and salt. Whisk until evenly combined.
5. Combine cake batter: Pour wet ingredients into dry ingredients and whisk thoroughly to incorporate. The batter will be thick. Spread the batter evenly over the caramel in the bundt pan using a spatula.
6. Prepare flan mixture: In a food processor or high-speed blender, combine sweetened condensed milk, evaporated milk, eggs, softened cream cheese, vanilla extract, pumpkin pie spice (optional), and salt. Blend for 25-30 seconds until completely smooth.
7. Layer flan on cake: Using a ladle or large scoop, gently and slowly spoon the flan mixture over the cake batter to avoid mixing the layers.
8. Bake in water bath: Loosely cover the bundt pan with aluminum foil. Place it inside the roasting pan and pour hot water around the bundt pan until it reaches 2-3 inches up the sides.
9. Baking times: Bake for 1 hour covered, then remove foil and bake an additional 40-50 minutes until a toothpick inserted near the center comes out mostly clean, allowing some fudgy crumbs.
10. Cool and chill: Remove bundt pan from water bath. Cool completely on a wire rack for about 2 hours. Cover loosely with foil and refrigerate for at least 2 hours or overnight.
11. Warm before serving: Remove chilled chocoflan about 1 hour before serving and let sit at room temperature 30-45 minutes. Run an offset spatula or butter knife around edges and center to loosen.
12. Final warm water bath and serve: Place bundt pan back into roasting pan, add boiling water to 2-3 inches up sides, and let sit for 20-25 minutes to help release. Quickly invert onto a serving plate with a rimmed edge. Drizzle with dulce de leche if desired.
13. Storage: Store leftovers loosely covered with plastic wrap in the refrigerator up to 3 days. Freezing is not recommended.

Notes

• Use a bundt pan with a simple design to prevent sticking and make unmolding easier.
• Control heat carefully when making the caramel to avoid burning.
• Be gentle when layering the flan on top of the cake batter to maintain distinct layers.
• The water bath is crucial for even baking and to prevent cracking in the flan layer.
• Allow the chocoflan to chill fully for at least 2 hours to set properly.
• Warming the chocoflan slightly before serving improves flavor and texture.
• Leftovers keep well in the fridge but do not freeze as texture can be compromised.

Keywords: Chocoflan, Mexican dessert, bundt cake, caramel flan, chocolate cake, flan cake, layered dessert