Can't decide whether to serve chocolate cake or flan for dessert? Enter homemade Chocoflan! Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing dessert.
Beyond looking and tasting spectacular, this Chocoflan cake does something truly marvelous during the baking process; the custardy flan and the cake batter trade places. It’s a mind-blowing effect that occurs during baking when the chocolate cake batter takes shape and rises to the top of the pan, before the custard has set. It’s true baking magic that produces a multilayered cake that tastes as good as it looks. With a Betty Crocker™ cake mix shortcut, this impressive dessert is surprisingly simple to make. Get ready to wow your friends and family with this show-stopping Chocoflan!
Just a few simple ingredients are needed for this easy Chocoflan recipe.
Cake Ingredients
Caramel Topping: This creates a sweet, gooey base layer that infuses the flan with caramel flavor as it bakes. It also gives added visual appeal when the Chocoflan is inverted.
Triple Chocolate Fudge Cake Mix: Provides the structure and chocolate flavor for the cake layer. Using a cake mix simplifies the recipe and ensures a moist, consistent result.
Water: Hydrates the cake mix, allowing the gluten to develop and creating the cake's structure.
Vegetable Oil: Adds moisture and richness to the cake.
Eggs: Binds the cake ingredients together, adds moisture, and contributes to the cake's structure and richness.
Flan Ingredients
Sweetened Condensed Milk: The key ingredient for the flan; providing sweetness, richness, and a creamy texture.
Milk: Dilutes the sweetened condensed milk to achieve the desired flan consistency. It also adds moisture.
Eggs: Provide structure and richness to the flan, helping it set properly during baking. They also contribute to the flan's smooth, custard-like texture.
Here are the basic steps for how to make this Chocoflan recipe. See the full recipe for complete instructions.
Spray your fluted tube cake pan with cooking spray. This is crucial for easy release of the Chocoflan after baking. Pour and spread 1/4 cup caramel topping in the bottom of the pan. Choose a thinner caramel topping for best results.
Prepare the cake batter as directed on the cake box. Pour batter over the caramel topping in the pan.
Make and slowly pour the flan mixture evenly over the cake batter. Don't worry that it mixes; the layers will separate during baking.
Cover the Chocoflan with foil while baking. This prevents the top from browning too quickly and helps retain moisture. The water bath ensures even baking and prevents the flan from curdling. Bake for the entire time; although the cake layer may be done earlier, the flan still needs the full bake time to set up.
Cool on cooling rack, uncovered, for 1 hour. Then refrigerate in the pan, uncovered, for 2 hours. This allows the flan to set completely.
Remove from the pan and spoon any remaining caramel over the top of the cake. Serve with additional caramel topping, if desired.
To properly store the Chocoflan, follow these tips.
Chocoflan must be stored in the refrigerator due to its custard-like flan layer. Store it loosely covered with plastic wrap or foil. Be careful that the covering doesn't touch the top of the cake, as it can stick and damage the caramel topping. An airtight container is a good alternative option. Store in the refrigerator for up to 4 days.
Heat oven to 350°F. Spray a 12-cup fluted tube cake pan with cooking spray.
Pour and spread caramel topping in bottom of pan.
In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
Place sweetened condensed milk, milk, and 4 eggs in blender container. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
Spray a piece of foil with cooking spray, and place sprayed side down over the top of the pan; cover tightly. Place cake pan in a large roasting pan; add 1 inch of hot water to the roasting pan.
Bake 1 hour 20 minutes to ensure cake and flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 3g | % Value Not Available |
| Polyunsaturated Fat | 4&½g | % Value Not Available |
| Omega-3 | ½g | % Value Not Available |
| Cholesterol | 90mg | 30% |
| Sodium | 300mg | 13% |
| Total Carbohydrate | 38g | 13% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 26g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 8% |
| Potassium | 200mg | 6% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
