Chocoflan Cake is a celebrated classic cake here in South Texas. It’s a deeply rich chocolate cake topped with a thick layer of creamy vanilla scented flan custard. This cake would be an immediate hit on any table, don’t you think?
Chocoflan Cake is worth the effort
I can’t say that Chocoflan Cake is the easiest cake to make. So many ingredients! The good news is that none of the ingredients are hard to find. I usually have all of these ingredients in my kitchen everyday.
One of the curious details about Chocoflan Cake is that the top flan layer is poured into the pan last. The flan migrates to the bottom of the pan while baking. It will end up on the top of the cake once it is inverted and cooled. Not only is Chocoflan Cake delicious, it’s magical!
My cake took over 5 hours to cool completely in the pan. I suppose the cooling time depends on the weather or the temperature of the room. Your cake should take between 3-5 hours to cool, but I would not remove the cake from the pan before it has cooled at least 3 hours. Make sure you allow the cake to cool completely before you invert it onto a cake platter.
Sweet Caramel Topping
The drizzled caramel topping can be a Latin American style dulce de leche, cajeta or even a store bought caramel sauce that has been thinned with a little bit of milk. For my recipe, I used some leftover Butterscotch Sauce, which is easy to make and richly decadent too!
Lots of recipes insist that you usse a non-stick Bundt pan for Chocoflan Cake but I used a vintage pan and the recipe worked out fine! Of course, I greased the cake pan extremely well with unsalted butter before I added any of the ingredients.
Chocoflan Cake is a great party cake as it serves so many people. Plus the spectacular presentation always brings smiles to everyone’s face!Print
- Prep Time: 30 mintues
- Cook Time: 80 minutes
- Total Time: 26 minute
- Yield: 16 servings 1x
2 tbsp. unsalted butter (28g)
¼ cup butterscotch sauce, cajeta, thin dulce de leche, or caramel sauce (60ml)
1 ¾ cup all-purpose flour (225g)
½ cup cocoa (50g)
1 tsp. baking soda (6g)
½ tsp. baking powder (2g)
1 tsp. salt (4g)
10 tbsp. butter (5oz/142g) room temperature
1 cup sugar (200g)
1 egg yolk
1 1/3 cup buttermilk (320ml)
12 oz evaporated milk (355ml)
14 oz condensed milk (414ml)
6 oz cream cheese (170g), room temperature
3 large eggs
1 egg white
2 tsp. vanilla (10ml)
1/4 tsp. salt (1g)
Extra butterscotch sauce, cajeta, thin dulce de leche, or caramel for garnish
Heat your oven to 350°F (176°C). Grease a 12 cup (2.8lt) ring or Bundt cake mold with the 2 tbsp. (28g) unsalted butter (Non-stick pans should be well greased also.) Drizzle in the butterscotch or caramel sauce. Set the pan aside.
In a large bowl, combine the flour, cocoa, baking soda, baking powder and salt. Set aside.
In the bowl of a mixer, combine the butter, sugar, egg and egg yolk. Beat until well combined and fluffy, about 2 minutes. Add the egg and egg yolk and beat for another 30 seconds. Alternately add portions of the flour mixture and the buttermilk to the mixer and beat over slow speed until all the ingredients combined, about 2 minutes over medium speed. Pour into the prepared pan.
To make the flan, combine all of the remaining ingredients in a blender and blend until smooth. Pour the mixture into the prepared baking pan on top of the cake batter. Do not mix together. Flan mixture will automatically migrate to top of cake while baking.
Cover the filled cake pan with a sheet of heavy aluminum foil. Place cake pan inside of a roasting pan. Make a water bath for baking your chocoflan cake by placing the prepared cake pan in a larger roasting pan with 1” (2.5cm) of hot water. Place both pans in the preheated oven and bake for 80 minutes.
Remove the cake pan from the oven and allow to cool completely for at least 3-5 hours.
Carefully run a knife around the outer edges of the ring pan and around inner ring. Invert the cake onto a serving platter. Drizzle with the extra butterscotch sauce, cajeta, thin dulce de leche, or caramel sauce.