The Most Delicious and Authentic Chocoflan Recipe (2024)

Inside: Find out how to make Chocoflan, which combines the creaminess of flan with the richness of chocolate cake for an all-in-one dessert that you will love. This method is different from the traditional method which results in a cleaner, creamier, and more firm dessert that you will love.

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The Most Delicious and Authentic Chocoflan Recipe (1)

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We love making and eating desserts in my house. Since moving to the United States, I have come to enjoy many different recipes that I never tried in Mexico. That said, I still love some of the classic Mexican desserts that I grew to love growing up in Mexico.

One of those recipes is what is known as chocoflan. As the name suggests, chocoflan is a fusion of chocolate cake and flan. The combination of these two classic desserts is absolutely delicious and always a hit when we make it. If you make it right, you will have a piece of flan and chocolate cake in every bite, which is so tasty!

The Most Delicious and Authentic Chocoflan Recipe (2)

Another name for this delicious Mexican dessert is “impossible cake”, but I can assure you that it is possible to make. The combination of a dense dessert like chocolate cake with a lighter, smooth dessert like flan is what gives it this name.

Although it might look a little bit difficult to make, if you follow the instructions in this recipe you can be certain that it will turn out perfectly every time.

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How Do You Make Chocoflan?

The traditional method for making chocoflanis as follows. You start by making the caramel sauce, which is a very important step in the process. You do this by adding a cup of sugar to a pan and cooking over medium heat until it melts completely. It should have a light to golden brown color. This goes in the bottom the bundt pan that you are using for the chocoflan.

Next, you blend a combination of milks and cream cheese for the flan section, and separately you prepare the chocolate cake batter. You then add them both together in the bundt pan and bake them together. When you use the traditional method, the chocolate portion and the flan portion will separate while they bake.

This, however, is where my method differs from the traditional. I used the traditional method for years, but to be honest I was never really satisfied with the final presentation. The reason is that the flan section always seemed to be darker in color than I would like because of the process of the chocolate cake separating from it. I learned a new method after a while, and it is the one that I still use today.

The new method is to cook the flan first in the bottom of the bundt pan until it is partially cooked (not completely firm though). Then, I add the chocolate cake batter on top of the flan and finish cooking them together. The reason that I like this method more is that the flan comes out cleaner, smoother, firmer, and more creamy!

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Finally, you will let it cool for sometime before releasing it from the bundt pan. The resulting chocoflan will have chocolate cake on the bottom and flan on the top. It really is a beautiful dessert and everyone will think that you spent hours baking it!

The Most Delicious and Authentic Chocoflan Recipe (5)

Chocoflan is perfect to serve at gatherings with friends and families because it can serve a crowd. Every time that I have made it, everyone has loved it and there hasn’t been much left at the end of the night.

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Make sure you try this recipe and let me know how it turns out in the comments below.

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Delicious Chocoflan Recipe

Find out how to make Chocoflan, which combines the creaminess of flan with the richness of chocolate cake for an all-in-one dessert that you will love.

Prep Time20 minutes mins

Cook Time1 hour hr 15 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 35 minutes mins

Course: Dessert

Cuisine: Mexican

Keyword: Chocoflan

Servings: 12 Slices

Calories: 418kcal

Author: Charbel Barker


For the Caramel

  • 1 cup sugar

For the Flan

  • 4 eggs
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1/2 can table cream
  • 4 oz cream cheese
  • 1 tsp vanilla extract

For the Chocolate Cake

  • 1 box chocolate cake mix
  • Ingredients indicated on box


For the Caramel

  • Add the sugar a non-stick pan over medium heat.

  • The caramel will start to form within about 5 minutes, but it is important to stir constantly to prevent lumps.

  • It is normal for it to start forming lumps at the beginning and then it will start to melt and once it has dissolved completely and has a golden brown color, it is done.

  • Pour the caramel into a pre-greased bundt pan and carefully move it from side to side so that the caramel covers the bottom portion of the bundt pan (as shown in image). Please use oven mitts for this part, because adding the hot caramel to the bundt pan will heat it up in a hurry and you don't want to get burned.

    The Most Delicious and Authentic Chocoflan Recipe (8)

  • Let cool for at least 10 minutes before adding the flan mixture.

For the Flan

  • Combine all of the ingredients in a blender and blend until smooth.

  • Add the flan mixture to the bundt pan where you already added the caramel.

  • Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375 degrees F or until the flan is partially but not completely firm.

  • Remove from the oven and remove the aluminum foil

For the Chocolate Cake

  • Prepare the batter according to the package instructions.

  • Pour the batter into the bundt pan on top of the partially cooked flan.

  • Bake at 375, uncovered, for an additional 40 minutes, or until a toothpick comes out clean.

  • Let cool for at least one hour in the refrigerator before removing as this will make it easier to remove the chocoflan from the bundt pan.

  • Remove from the bundt pan and enjoy your perfect chocoflan!


  • For the water bath, make sure that you are using hot water. Also make sure not to add too much so that it doesn't reach the top of the bundt pan. If the water enters the bundt pan, it could ruin the consistency of the flan.
  • For the traditional method, follow the same instructions for the caramel sauce, but instead of cooking the flan first, add the chocolate cake batter first, and then add the flan mixture and bake for about 1.5 hours using the water bath method.
  • Using the traditional method, some of the coloring from the cake will cause the flan to have a darker color. It still tastes amazing, but this method results in a cleaner flan.


Serving: 1Slice | Calories: 418kcal | Carbohydrates: 64g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 421mg | Potassium: 363mg | Sugar: 51g | Vitamin A: 365IU | Vitamin C: 1.4mg | Calcium: 242mg | Iron: 2mg

Tried this recipe?Mention @mylatinatable or tag #mylatinatable!

The Most Delicious and Authentic Chocoflan Recipe (9)

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The Most Delicious and Authentic Chocoflan Recipe (2024)


Why did my ChocoFlan fall apart? ›

Chocolate flan tastes best at room temperature. Be sure to let it cool completely before flipping it onto a serving plate, as it might fall apart when inverted. Drizzle the cake generously with extra cajeta caramel sauce for serving.

Is ChocoFlan supposed to be refrigerated? ›

Once the chocoflan is cool, you need to refrigerate it to set the flan even more. Tightly cover the top of the bundt pan in plastic wrap. Refrigerate for at least 4 hours, but preferably overnight. At this point, you can refrigerate the chocoflan for up to 3 days before turning out and serving.

Why does my ChocoFlan crack? ›

the exterior of the cake cooks quickly, forming a crust. as the inside of the cake cooks, it starts to rise and expand, causing the crust to crack. the first cause is using their incorrect cake pan. or cake size and over filling your cake pan. if a recipe calls for 3 cake pans, you'll need to use 3 cake pans.

How do you know when ChocoFlan is ready? ›

Place cake pan in large roasting pan; add 1 inch of hot water to 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).

How long to let flan cool before flipping? ›

Cool fully in the refrigerator at least 2 hours, preferably overnight. When ready to serve, run a paring knife or offset spatula along the edge to loosen the flan from the dish and flip over onto a rimmed plate to catch the caramel sauce.

Why is my cake burnt on top but not cooked inside? ›

It sounds like you had the oven set too high. Check to see what you're supposed to have the temperature set at and you might want to get a thermometer for the inside of your oven. Even the best ovens can be off temp sometimes but if you're aware that your oven runs hot, you can adjust it to avoid burning anything.

How long is ChocoFlan good for? ›

Because of its custard topping, Chocoflan only keeps well for 3-4 days in the refrigerator.

Does flan need to sit overnight? ›

Chill the flan: Carefully remove the cake pan from the water bath (use a kitchen towel) and let it cool for about 1 hour on the kitchen counter. Tightly cover the pan with plastic wrap, making sure it doesn't touch the top of the flan. Chill in the fridge for at least 6 hours or overnight.

What happens if you leave flan out overnight? ›

The Flan should not be left at room temperature for more than two hours due to the risk of bacterial growth.

Why is my flan rubbery? ›

Don't skip the water bath. The steady and steamy temperature is what makes flans silky and soft. Always bake at the suggested temperature; steaming the flans at a higher temperature will make them flat, bubbly with holes all over, or have a rubbery texture.

Why is my flan so jiggly? ›

and if your oven isn't calibrated correctly. it'll end up either under baked or over baked. a perfectly cooked flan should be firm around the edge. and still have a little bit of a jiggle to it in the center, it'll finish setting as it cools.

Why is my flan curdled? ›

(Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)

Do you flip flan right away? ›

Remove the foil and allow it to cool on the counter for 1 hour till it comes to room temperature. Refrigerate for 4-6 hours. Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle.

Should I cover flan while baking? ›

No, you do not cover the flan while baking. You will put it in a 1-inch water bath.

Where did ChocoFlan originate? ›

ChocoFlan Origin

While the classic Crème Caramel is a French dessert, the ChocoFlan is actually a Mexican dessert. Since the French had colonized Lebanon as part of the French Mandate for a couple decades in the early twentieth century, the French culture had a significant influence on the Lebanese society.

Why did my cake roll fall apart? ›

The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily. The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks. A crack in your roll can cause the swiss roll to fall apart.

Why did my chocolate cake break apart? ›

If the oven is too hot then the outside of the cake cooks quickly, pushing the centre inwards and upwards and creating cracks. If the cracks are deep then this increases the risk that the cake could break when it is removed from the pan.

Why did my flan break? ›

Here are our best tips for beautiful results every time: Water bath – cooking in a water bath as directed allows for even heat distribution. Don't over-bake – Overcooked flan can turn rubbery and will be more likely to crack. Remove it from the oven when it still has a slight jiggle in the center.

Why did my chocolate cake split? ›

The oven temperature is too high

If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.

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