Chocoflan

Name: Chocoflan
Prep time: 25 min
Total time: 4 h 40 min
Yield: 8 - 12 serving(s)
Ingredients: 1/2 c. (1 stick) plus 2 tbsp. unsalted butter, softened; 1/4 c. homemade or store-bought caramel sauce; 1 c. (215 g.) lightly packed dark brown sugar; 1 large egg, room temperature; 1 1/2 c. (180 g.) all-purpose flour; 1/4 c. unsweetened Dutch-processed cocoa powder; 1 tsp. baking powder; 3/4 tsp. baking soda; 1/2 tsp. kosher salt; 1/2 c. (120 ml.) brewed coffee or water, room temperature; 1/2 c. (120 ml.) buttermilk, room temperature; 5 large eggs; 1 (14-oz.) can sweetened condensed milk; 2 tsp. pure vanilla extract; 1 c. (235 ml.) whole milk or half-and-half

By Maria DoPublished: Nov 15, 2022

2 Ratings

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chocoflan with chocolate cake on the bottom and flan on top

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Chocoflan’s beautiful contrasting layers of chocolate cake and flan are totally mind-blowing. During the bake, the batters switch places, which can seem like magic. Here's the science: While baking, the cake batter aerates and takes shape before the flan has set, so it rises to the top of the pan. The craziest thing is the layers don’t mix at all during the transfer. The end result is a distinctly layered dessert with moist chocolate cake as the foundation, a creamy set flan on top, and a caramel drizzle to crown it all.

Tips for making chocoflan:

• Butter the pan generously. Bundt pans are notorious for sticking, so it’s worth the diligence upfront to grease every crevice of your pan with softened butter. Don’t use cooking spray because too much of it will slide down the walls of the pan while you're mixing the batters.

• Thinner caramels work best. I used Hershey’s caramel topping, but Smuckers, Torani, and Ghirardelli are other good options. Homemade works too, just avoid dulce de leche since it's too thick for this use.

• Fill the water bath in the oven. To avoid sloshing water and transferring a full (and heavy) roasting pan, pour water into the roasting pan when it’s already in the oven.

• Let cool completely before removing from pan. The flan still needs to set after it's removed from the oven, so don't remove it from the pan too early. Let cool completely to room temperature as instructed in the recipe, and if time permits, refrigerate overnight as well.

The equipment needed to make chocoflan is standard but worth listing since it does require several baking tools:

• Bundt pan (10- to 12-cup size)
• Brush
• Large roasting pan with high walls (minimum 1 1/2" tall)
• Wire rack

Made this and experienced the magic yourself? Let us know how it went in the comments below!

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Yields:: 8 - 12 serving(s)
Prep Time:: 25 mins
Total Time:: 4 hrs 40 mins

Ingredients

Cake

1/2 c.
(1 stick) plus 2 tbsp. unsalted butter, softened
1/4 c.
homemade or store-bought caramel sauce
1 c.
(215 g.) lightly packed dark brown sugar
1
large egg, room temperature
1 1/2 c.
(180 g.) all-purpose flour
1/4 c.
unsweetened Dutch-processed cocoa powder
1 tsp.
baking powder
3/4 tsp.
baking soda
1/2 tsp.
kosher salt
1/2 c.
(120 ml.) brewed coffee or water, room temperature
1/2 c.
(120 ml.) buttermilk, room temperature

Flan

5
large eggs
1
(14-oz.) can sweetened condensed milk
2 tsp.
pure vanilla extract
1 c.
(235 ml.) whole milk or half-and-half

Directions

Cake
1. Step 1Arrange a rack in middle of oven; preheat to 350º. Grease a 10- to 12-cup Bundt pan with 2 tablespoons butter, making sure to get all crevices. Pour caramel sauce in bottom of pan; set aside.
2. Step 2 In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a hand mixer), beat brown sugar and remaining 1/2 cup butter on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in egg until combined.
3. Step 3In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Add half of dry ingredients to egg mixture, beating until just combined. Pour in coffee and beat until incorporated. Add remaining dry ingredients and buttermilk and beat until just combined. Pour batter into prepared pan on top of caramel.
Flan
1. Step 1In a large bowl, whisk eggs, condensed milk, and vanilla until combined. Add milk and whisk until incorporated (some bubbles are okay). Slowly pour flan mixture over the back of a large spoon into Bundt pan (this reduces any disturbance to the cake batter).
2. Step 2Tightly cover pan with foil and place in a large roasting pan. Carefully transfer pans to oven, then pour in boiling water (about 3 cups) until it reaches halfway up the sides of Bundt pan. If you don’t have enough water because roasting pan is large, add more warm water from tap.
3. Step 3Bake chocoflan until a tester inserted into the center of cake comes out mostly clean, 60 to 70 minutes. (A few crumbs is okay as flan will set more while cooling.) Carefully transfer Bundt pan to a wire rack and uncover. Let cool 1 hour, then refrigerate at least 2 hours before serving (if refrigerating longer than 2 hours, cover pan with foil).
4. Step 4Loosen cake by placing Bundt pan in a large bowl of hot water. Place a platter upside down on cake pan, then flip to unmold cake. Spoon any remaining caramel from pan over top of cake.
5. Step 5Make Ahead: Chocoflan can be made 3 days ahead. Store in an airtight container and refrigerate.