Go Back
Print
Chocoflan on a plate with a slice cut out.

Chocoflan

This rich and creamy chocoflan combines silky homemade flan and a moist chocolate cake all in one impressive dessert. Perfect for holidays, birthdays, and special occasions, this make-ahead dessert is guaranteed to be a crowd favorite.

Course Dessert
Cuisine Mexican
Keyword chocoflan
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chill Time 8 hours
Total Time 9 hours 55 minutes
Servings 12
Author Carissa

Ingredients

For the Flan

  • 1 cup white sugar
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 6 eggs
  • 2 tsp vanilla extract
  • butter for greasing

For the Cake mix

  • 1/4 cup hot water
  • 3/4 cup water
  • 2 tbs Nescafe
  • 1/2 cup vegetable oil
  • 3 eggs
  • 13.25 oz boxed chocolate cake mix

Instructions

For the Caramel Sauce

  1. Preheat the oven to 400. Grease the inside of a bundt cake pan all over with a stick of butter and set aside.

  2. Pour the sugar into a pan and spread evenly. Heat over medium heat. After around 5 minutes the sugar will begin to melt. Slowly stir with a wooden spoon until all the sugar has melted.

  3. Carefully pour the caramel sauce into the bundt cake pan. Let the caramel harden for about 10 minutes.

For the Flan

  1. Put the sweetened condensed milk, evaporated milk, 6 eggs and vanilla extract in a blender and blend until smooth.

  2. Pour the mixture into the bundt pan. Cover the pan with foil. Place the cake pan inside of a larger roasting pan. Then transfer to the oven. Fill the roasting pan with water until it reaches about halfway up the cake pan. Bake for 35 min.

For the Chocolate Cake

  1. While the flan is baking, dissolve the Nescafe in 1/4 cup of hot water. Let cool. Then in a large bowl combine the cake mix, 3 eggs, vegetable oil, 3/4 cup of water and the Nescafe water. Whisk well until smooth.

  2. Lower the oven to 350. Remove the flan from the oven. Remove the foil. Carefully and slowly pour the cake batter into the cake pan. I like to do this with a large spoon. Make sure it is evenly spread.

  3. Cover with the foil and return the cake pan to the roasting pan with water and continue baking for 50 minutes or until a fork or toothpick comes out clean when inserted.

  4. Remove the bundt cake pan from the water bath and let cool to room temperature. Then transfer to the refrigerator to chill overnight.

  5. Take a large plate and place it face down on top of the cake pan. Flip it and let it sit for about a minute. Lift up the cake pan. Cut and serve the chocoflan.