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"Flan cake (chocoflan) with a rich chocolate base, creamy caramel flan topping, and glossy caramel drizzle."

Flan Cake (Chocoflan) Recipe | Mexican Dessert Cake Idea

"Flan cake, also known as chocoflan, is a decadent dessert with layers of rich chocolate cake, creamy flan, and caramel topping. A stunning Mexican dessert recipe perfect for holidays, birthdays, or family gatherings."
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours
Course Dessert
Cuisine Latin American, Mexican
Servings 12 slices
Calories 350 kcal

Equipment

  • Bundt pan or round cake pan
  • Large roasting pan (for water bath)
  • Saucepan for caramel
  • Mixing bowls
  • Whisk or electric mixer
  • Kitchen thermometer
  • Cooling rack

Ingredients
  

Caramel:

  • 1 cup granulated sugar

Chocolate Cake Layer:

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup sugar
  • 2 eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract

Flan Layer:

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 large eggs
  • 1 tsp vanilla extract

Instructions
 

  • Prepare Caramel: Melt sugar in a saucepan until golden amber. Pour into greased Bundt pan, swirling to coat bottom.
  • Make Cake Batter: Whisk flour, cocoa, baking powder, baking soda, salt, and sugar. Add eggs, milk, oil, and vanilla. Mix until smooth.
  • Make Flan Mixture: Blend condensed milk, evaporated milk, eggs, and vanilla until silky.
  • Layer in Pan: Pour cake batter into caramel-coated pan. Gently pour flan mixture over batter.
  • Bake in Water Bath: Place Bundt pan inside a larger roasting pan. Fill with hot water halfway up sides. Bake at 350°F (175°C) for 60–75 minutes until custard is set.
  • Cool & Chill: Remove from oven, cool completely, then chill at least 4 hours (overnight preferred).
  • Unmold & Serve: Invert onto serving plate to reveal caramel topping, flan layer, and cake base. Slice with a hot knife for clean cuts.

Notes

  • Variations: Try vanilla cake instead of chocolate, coconut flan for tropical flair, or mocha cake with coffee.
  • Mini Chocoflans: Bake in ramekins for individual servings.
  • Storage: Refrigerate up to 4 days; freeze slices for 2 months.
  • Serving: Best enjoyed chilled, paired with whipped cream, berries, or coffee.
  • Common Mistakes: Prevent flan curdling with a water bath, avoid cake sinking by measuring carefully, and watch caramel closely to prevent burning.
Keyword caramel custard cake, Chocoflan, flan cake, impossible cake, Mexican dessert