Chocoflan (Flan Cake)
I’ve made this chocoflan recipe more times than I can count. Over the years, I’ve tested dozens of versions, refining the baking method, cake, and caramel until the layers bake with the texture I’m after. The biggest issue with this dessert is the cake part coming out dry. And I finally figured out how to prevent that from happening.
This version I present to you today delivers the best balance: a moist, tender chocolate cake, a smooth and creamy flan, and a caramel that comes out clean instead of sticking to the pan.
Growing up in Brazil, we called this pudim cake, and it was one of my favorite desserts, which is why I was so particular about getting it to be perfect.
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You may hear this dessert called by other names—magic cake being one of the most common. The “magic” happens in the oven. You pour the chocolate batter into the pan first, then spoon the flan on top. As it bakes, the layers naturally switch places: the chocolate settles into the base, the flan rises to the top, and when you flip the cake, the caramel flows over everything like a glaze. I even have a pumpkin version here on the blog for a seasonal twist.
Why you’ll love this recipe
What I like about this chocoflan is the way the textures work together. The cake stays moist, the flan is creamy, and the caramel doesn’t overpower either one.
The first version of this recipe relied on a water bath, but after a lot of testing and tweaking, I now bake it freestanding. This change simplifies the process and, more importantly, shortens the bake time so the cake doesn’t dry out.
It looks impressive, but it’s very doable if you follow the steps below.
Caramel
Start by greasing a bundt pan generously with shortening or butter. Set it aside. Then, prepare the caramel.
To prepare the caramel, melt granulated sugar in a heavy-bottom saucepan over medium heat, stirring constantly so it dissolves evenly without scorching. Once the sugar turns fluid and lightly amber, slowly add water off the heat—it will bubble vigorously before settling. Bring the mixture back to the stove and stir until the crystallized bits melt into a smooth, pourable syrup. Let the caramel cool slightly before pouring it into a well-greased, sugared bundt pan. I like to place the pan in the freezer or refrigerator while preparing the remaining components so the caramel can firm up and stay in place.
Chocolate Cake Layer
Preheat the oven to 350°F (180°C). To make the chocolate cake layer, sift the flour, cocoa powder, baking powder, and salt in a bowl and set it aside. In the bowl of a stand mixer or using an electric hand mixer, beat the butter until creamy before adding the granulated sugar and whipping until pale and fluffy.
Add the eggs one at a time and mix in the vanilla extract. Pour in the milk and mix gently until combined; then fold in the dry ingredients with a spatula until the batter is smooth and no streaks remain. Avoid overmixing here—keeping the batter tender is key for that ultra-moist texture chocoflan is known for. If you want a little cheat for this step, you can use chocolate cake mix.
Flan Layer
For the flan layer, strain the eggs through a fine-mesh sieve into a bowl to ensure a silky final texture. Whisk in the condensed milk and flour until completely smooth before adding the heavy cream and vanilla. The mixture should be thin and pourable, with no lumps. A gentle whisk avoids incorporating unnecessary air bubbles, which helps the flan bake with an ultra-smooth surface.
Assembly
To assemble the chocoflan, pour the cooled caramel evenly into the bottom of the prepared bundt pan. Spoon the chocolate cake batter into the center of the pan using a large spoon or cookie scoop, being careful not to smear the sides. This helps keep the flan layer clean and defined after unmolding. Slowly pour the flan mixture over the chocolate layer—the two will naturally swap places during baking, giving the dessert its signature look.
Baking
I used to bake this chocoflan in a water bath, but have since retested the recipe and it comes out way better without it! So, bake the chocoflan uncovered and without a water bath for 35 to 40 minutes in the 350°F preheated oven, or until the cake layer tests clean with a toothpick. The center should look slightly set but soft. Let the chocoflan cool to room temperature before covering the pan and refrigerating it for at least 6 hours, preferably overnight. This resting period allows the flan to firm up.
To Unmold
When ready to serve, warm the outside of the bundt pan by setting it briefly in a pan of hot water. This step melts the caramel just enough to help the chocoflan release cleanly. Jiggle the pan gently, place a serving plate over the top, and invert confidently to reveal the beautifully layered dessert.
I ended up sharing this chocoflan with my neighbors and a few friends, but only after enjoying a very generous slice myself and stopping myself from eating the whole thing.
For Thanksgiving, I actually made two cakes, and they were both gone in a couple of days. You can also use different shape bundt pans. Just make sure to grease each crevice very well, so the cake doesn’t stick.
Tips & Tricks
- Grease the bundt pan generously with butter or shortening, then coat lightly with sugar to ensure a clean release.
- Strain the eggs for the flan through a fine-mesh sieve to guarantee a smooth, silky texture.
- Spoon the chocolate batter carefully into the pan to avoid smearing it up the sides—this helps keep the flan layer clean and well-defined.
- Bake freestanding and avoid overbaking. A slightly soft center is expected and will firm up as the cake chills.
- Allow the chocoflan to chill for at least 6 hours, preferably overnight, before unmolding.
Frequently Asked Questions
Do I need to bake this in a water bath?
No. I originally tested this recipe using a water bath, but after multiple side-by-side tests, I now bake it freestanding. The flan still sets beautifully, the cake stays moist, and the overall texture is more balanced with a shorter bake time.
Why do the layers switch places while baking?
It comes down to density. The flan mixture is heavier than the cake batter, so as the cake bakes and expands, the flan naturally sinks while the cake rises—creating those distinct layers without any extra effort.
Can I make this ahead of time?
Yes—this dessert actually benefits from resting. I recommend refrigerating it for at least 6 hours, preferably overnight, before unmolding. It slices cleaner and the flavors fully settle.
Can I use a different pan instead of a bundt pan?
Yes, but the bake time will likely be longer. A bundt pan bakes more evenly thanks to the center tube. Using a full pan means the center takes longer to cook, so you’ll need to watch the bake time closely and make sure the pan is well greased.
Why is my flan not perfectly smooth?
The most common cause is unstrained eggs or over-whisking. Always strain the eggs and whisk gently to avoid incorporating air bubbles, which can affect the final texture. Don’t use a blender for the flan portion.
Can I use cake mix for the chocolate layer?
Yes. While I prefer the homemade version for flavor and texture, a chocolate cake mix works as a shortcut if you’re short on time.
Why did my cake come out dry? The most common reasons are overbaking or overmixing the cake batter. Baking it too long will dry out the cake. Mix just until the flour is incorporated to keep the cake soft.
Similar Recipes
If you loved this chocoflan, you’ll also enjoy a few of my other flan-inspired favorites. My Pumpkin Chocoflan adds a cozy seasonal twist, while my Flan Cupcakes are perfect for parties and gifting. And if you’re craving something simple and classic, my Easy Flan is smooth, silky, and always a crowd-pleaser.
If you give this chocoflan a try, I’d love to hear how it turned out. Leave a comment below or tag me on social media so I can see your version.
Chocoflan
Ingredients
Caramel
- 1 cup granulated sugar 200 grams
- 1/2 cup water room temperature (113 grams)
Chocolate Cake
- 1 1/2 cups all-purpose flour 191 grams
- 1/2 cup unsweetened cocoa powder 60 grams
- 3 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup unsalted butter room temperature (170 grams)
- 1 cup granulated sugar 200 grams
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk 113 grams
Flan
- 4 eggs
- 1/2 cup heavy cream 113 grams
- 1 condensed milk can 396 grams
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour 15 grams
Instructions
- Grease a 10 or 12 cup bundt pan generously with vegetable shortening or butter, then coat it with granulated sugar. Tap out the excess. Set it aside.
- Preheat the oven to 350°F (180°C), or use 325°F (160°C) if your oven is convection.
Caramel
- Place the granulated sugar in a small, heavy-bottom saucepan and set it over medium heat. Stir constantly with a heat-resistant spatula as the sugar begins to melt. Continue stirring until all the sugar has dissolved and the mixture becomes fluid and lightly amber in color, with no remaining granules.
- Remove the pan from the heat (or shut it off). Carefully and slowly pour the water into the melted sugar—it will bubble and steam vigorously, so keep your hands and face back. Once the bubbling settles, return the pan to the stove over medium heat and stir continuously until the hardened sugar dissolves back into the water and you have a thin, smooth caramel.
- Cook just until the crystallized sugar remelts. Remove from the heat and let it cool while you make the chocolate cake batter and the flan.
Chocolate Cake
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- With a mixer, beat the butter for one minute. Add the granulated sugar and continue beating until the mixture becomes light and fluffy, about 3 more minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Pour in the milk and mix just until combined. Add the sifted dry ingredients and fold them in with a spatula until the batter is smooth and no streaks of flour remain. Avoid over mixing so the cake stays tender.
- Set aside while you prepare the flan batter.
Flan
- Crack the eggs and pour them in a large bowl through a fine-mesh sieve to strain out any chalazae (the rope-like membrane part) or thicker bits. This ensures the flan stays perfectly smooth and prevents tiny cooked egg specks from appearing in the final texture.
- Add the condensed milk and flour to the strained eggs. Whisk to combine before adding the heavy cream and vanilla. This can ensure the flour won't be lumpy.
- Add the heavy cream, vanilla extract, and flour to the bowl. Whisk gently but thoroughly until the mixture is smooth and thin.
To assemble
- Pour the cooled caramel into the bottom of the prepared bundt pan.
- When pouring the chocolate cake batter into the bundt pan, use a cookie scoop or large spoon to transfer it gently and keep it centered. Try not to smear the batter up the sides of the pan—any chocolate smudges on the walls can keep the flan from coming out in an even, clean layer and may cause uneven lines when you unmold the chocoflan.
- Slowly pour the flan batter over the chocolate layer. As the cake bakes, the flan will sink and the chocolate cake will rise. This natural shift is what creates the classic “magic” separation of chocoflan.
- Bake the chocoflan uncovered, directly on the oven rack, for 35–40 minutes, or until a toothpick inserted into the cake portion comes out clean. The center should look slightly set but still soft.
- Let the cake cool to room temperature in the pan. Cover and refrigerate for at least 6 hours, or overnight, so the flan can fully firm up and the caramel can dissolve into a pourable sauce.
To unmold
- To unmold, fill a larger pan with hot water and set the bundt pan in it for 2–3 minutes to loosen the caramel. Place a serving plate on top of the bundt pan, then invert to release the chocoflan.
Storage
- Store it in the fridge, covered, for up to 4 days.
Notes
Baking the assembled chocoflan freestanding for 35–40 minutes keeps the flan silky while preventing the chocolate cake from over baking. I tried both methods while remaking this recipe and the freestanding method was much better. If you prefer, you can use a water bath. You’ll just have to bake for almost double the time. Unmolding Tip: Do not skip warming the pan briefly in hot water before flipping. This ensures the caramel is fluid enough to release the cake cleanly. Oven temperature: If using a regular conventional electric oven, use 350°F (180°C) to bake this cake. However, if your oven is gas, or convection, or runs really hot, use 325°F (160°C).
Hi! This tasted absolutely delicious. I used a 12 cup Bundt cake pan. Can I send you pictures so you can diagnose what I did wrong? My flan layer was thinner than yours and it looks like the flan was also around the outside.
What temperature do you cook the caramel too?
Hi! I used a Bundt pan and followed directions, but instead of the cake and flan flipping places, the flan grew up around the cake. The flavor is good but the layer of flan is so thin and the presentation isn’t attractive at all. Wondering what I could do differently to avoid this next time?
Do you by any chance have convection oven? If so, it could be the temperature of the oven was too high. You might want to try baking this cake at 325F next time. If it’s not convection, it might be that your oven runs hot. Do you have an oven thermometer? Next time, you can lower the temperature by 10 degrees. This happens when the oven temperature is too hot, which makes the flan set before it can fully drop to the bottom. Sorry this happened!! Let me know if you give it another try!
Just read the recipe. Flan mixture needs to be poured over caramelized sugar, then chocolate cake batter last.
If you notice, the cake inverts itself. You say do it the way it says, but it says to pour chocolate cake over the caramel, then the flan.
Camila,
Does the caramel need to be frozen before adding the cake batter?
Annie
It doesnt, the caramel will sink to the bottom.
Chocoflan originated in Mexico.
But just like many countries, flavors and recipes cross borders happily.
One of the last times I was in Puerto Vallarta I bought 2 pieces from a street vendor.
I should have bought the entire cake!
I plan to make it soon using a few recipes I have saved, yours included.
Made this as written, and it came out great! Used a roasting pan for the water bath. Had to cook it 1 hr and forty-minutes for the toothpick to come out clean, and had to boil the water on the stove to get the cake out. The cake was cooked through, held its shape including the Bundt pan ridges, and looked gorgeous! The flavor is fantastic!