Print

Chocoflan (Mexican Flancocho) Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/chocoflan-mexican-flancocho-recipe/