BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
Chocoflan is a striking dessert that brings two very different textures together in one beautifully layered Bundt cake.
A moist, tender chocolate cake forms one half of the dessert, while a smooth dulce de leche flan creates a rich, creamy contrast.
The chocolate batter gets its deep cocoa flavor from natural unsweetened cocoa powder, while buttermilk and coffee help create a soft, flavorful cake.
A touch of cinnamon adds gentle warmth, while vanilla rounds out both the cake and custard.
The flan is especially luxurious thanks to dulce de leche, evaporated milk, cream cheese, and eggs.
Once blended until silky smooth, it is carefully layered over the chocolate batter in the Bundt pan.
During baking, the two mixtures undergo the characteristic transformation that gives chocoflan its reputation as an “impossible” cake: the layers change positions as they bake.
A water bath helps the dessert bake gently, producing a delicate custard alongside the fully baked chocolate cake.
After cooling, the chocoflan is refrigerated for at least four hours, preferably overnight, allowing the layers to firm up for easier unmolding and clean slicing.
A final dusting of cocoa powder provides a simple finish. Served chilled or at room temperature, each slice offers creamy flan alongside tender chocolate cake, making this an impressive centerpiece for gatherings or special desserts.
Silky Caramel Chocoflan Cake
Ingredients
Equipment
Method
- Preheat the Oven: Position a rack in the center of the oven and preheat to 350°F. Bring the 2 quarts of water reserved for the initial water bath to a boil, then cover and keep it warm while preparing the batters.
- Blend the Flan Base: Add the dulce de leche, evaporated milk, room-temperature cream cheese, vanilla extract, and kosher salt to a blender. Blend on medium-high speed for about 30 seconds, or until the mixture is completely smooth.
- Add the Flan Eggs: Add the 5 room-temperature eggs to the blender and blend on medium-high for another 10–15 seconds, just until thoroughly incorporated.
- Combine the Cake Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, cinnamon, and kosher salt until evenly distributed.
- Prepare the Cake Batter: In another large bowl, whisk together the room-temperature buttermilk, coffee, melted and slightly cooled butter, egg, and vanilla extract. Gradually whisk in the dry ingredients until the batter is just combined. Avoid mixing beyond this point.
- Prepare the Bundt Pan: Generously coat a 10-cup Bundt pan with nonstick baking spray, making sure the pan is thoroughly covered.
- Add the Chocolate Batter: Immediately scrape the chocolate cake batter into the prepared Bundt pan using a rubber spatula. Smooth the surface evenly with an offset spatula.
- Layer the Flan: Slowly ladle the flan mixture over the chocolate cake batter. Pour carefully so the flan layer does not disturb the chocolate batter underneath.
- Set Up the Water Bath: Place the filled Bundt pan in the center of a large roasting pan. Cover the Bundt pan tightly with aluminum foil. Carefully pour the boiled water into the roasting pan until it reaches approximately halfway up the sides of the Bundt pan.
- Bake the Chocoflan: Bake at 350°F for 105–120 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Cool Completely: Carefully remove the Bundt pan from the water bath and remove the aluminum foil. Transfer the pan to a wire rack and allow the chocoflan to cool completely.
- Chill the Cake: Once completely cool, cover the top of the Bundt pan tightly with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, so the chilled layers can firm up before unmolding.
- Prepare the Unmolding Water Bath: Place the chilled Bundt pan in the center of the roasting pan. Bring the 2 quarts of water reserved for serving to a boil, then immediately pour it into the roasting pan until the water reaches halfway up the sides of the Bundt pan.
- Prepare the Kitchen Towel: Carefully dip the kitchen towel into the hot water. Wring it out over the sink or roasting pan, keeping it away from the Bundt pan, until the towel is damp but not dripping wet.
- Steam the Chocoflan: Cover the Bundt pan and roasting pan with the damp kitchen towel. Let the setup stand for 15 minutes to warm the pan and help loosen the chilled cake.
- Unmold the Chocoflan: Remove the towel and take the Bundt pan out of the water bath. Place a serving plate over the top of the Bundt pan, then carefully invert both together to release the chocoflan onto the plate.
- Finish with Cocoa: Immediately dust the unmolded chocoflan with the 1 tablespoon natural unsweetened cocoa powder.
- Serve and Store: Serve the chocoflan chilled or at room temperature. Keep leftovers tightly covered with plastic wrap or place slices in an airtight container and refrigerate for up to 3 days.
Notes
- Use room-temperature cream cheese and eggs for the flan so the mixture blends smoothly.
- Sift the cocoa powder if it contains lumps before adding it to the cake’s dry ingredients.
- Melt the butter ahead of time and allow it to cool slightly before combining it with the other wet ingredients.
- Pour the flan mixture slowly over the chocolate batter to avoid disturbing the layers.
- Keep the Bundt pan tightly covered with aluminum foil during baking to protect the chocoflan in the water bath.
- The water bath should reach halfway up the sides of the Bundt pan.
- Bake until a skewer inserted into the center comes out clean.
- Cool the chocoflan completely before covering and refrigerating.
- Chill for at least 4 hours, preferably overnight, before attempting to unmold.
- The warm-water steaming step helps loosen the chilled cake from the Bundt pan.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
Chef’s Secret
The most important trick for getting clean, attractive layers is to handle the flan batter gently once the chocolate cake batter is already in the Bundt pan.
Rather than pouring the flan quickly, use a ladle to distribute it slowly over the surface.
This minimizes disturbance to the chocolate batter and helps preserve the distinct layers that make chocoflan so distinctive.
The same care is useful when unmolding the chilled cake. After the 15-minute warm-water steaming step, invert the Bundt pan and serving plate together in one controlled motion.
If the pan is lifted too quickly before the cake has released, the delicate flan layer can be damaged.
Serving Suggestions
Serve chocoflan chilled or allow it to come to room temperature before slicing, depending on your preferred texture.
The finished cake already has a rich dulce de leche flan layer and a deep chocolate cake base, so a simple dusting of unsweetened cocoa powder is enough for an elegant presentation.
For a more decorative dessert, arrange the slices on individual plates and add a small amount of extra dulce de leche alongside each serving.
Fresh berries can provide a bright contrast to the rich cake, while a light coffee or tea makes a natural accompaniment.
Conclusion
This chocoflan brings together two contrasting desserts in one impressive Bundt cake: creamy dulce de leche flan and moist chocolate cake.
The water-bath baking method, extended chilling, and gentle unmolding create its characteristic layered appearance and smooth texture.
Finished with a delicate dusting of cocoa powder, it makes a memorable dessert for special occasions, family gatherings, or whenever a striking chocolate dessert is desired.
