If you are looking for a dessert that combines the richness of chocolate cake with the creamy smoothness of flan, you have to try this Chocolate Chocoflan with Caramel Sauce Recipe. This stunning two-layer dessert features a luscious caramel base topped with moist chocolate cake and a delicate flan layer that magically swaps places during baking, creating a beautiful, irresistible treat. It’s like having the best of both worlds in every bite, delivering a spectacular fusion of flavors and textures that will wow your friends and family.
Ingredients You’ll Need
This Chocolate Chocoflan with Caramel Sauce Recipe relies on simple pantry staples that come together effortlessly for maximum flavor and texture. Each ingredient plays a crucial role—caramel adds sweetness and a glossy finish, chocolate cake mix provides fudgy richness, and the flan ingredients bring a silky custard layer that elevates the whole dessert.
- Caramel sauce (1/2 cup): Use store-bought or homemade for a glossy, sweet base that caramelizes beautifully during baking.
- Chocolate cake mix (1 box): The base of the chocolate layer, this mix makes the recipe quick and reliable—just follow the box instructions for eggs, oil, and water.
- Sweetened condensed milk (1 can, 14 oz): Adds creamy sweetness to the flan layer, making it luxuriously smooth and dense.
- Evaporated milk (1 can, 12 oz): Lightens the flan mixture, giving it the perfect custard-like consistency.
- Large eggs (4): Bind everything together and provide structure for the flan to set.
- Vanilla extract (1 tablespoon): Enhances the flavor of the flan with warm, aromatic notes that complement the chocolate and caramel perfectly.
How to Make Chocolate Chocoflan with Caramel Sauce Recipe
Step 1: Prepare Your Pan and Caramel
Start by preheating your oven to 375°F (190°C). Grease a 12-cup bundt pan thoroughly so that the chocoflan will release easily later. Pour the caramel sauce into the bottom of the pan and gently tilt to coat evenly. This caramel layer will become the beautiful glossy top once baked and inverted.
Step 2: Mix the Chocolate Cake Batter
Prepare the chocolate cake batter according to the instructions on your cake mix box. This step couldn’t be simpler but is essential for a moist, rich chocolate layer that contrasts perfectly with the creamy flan. Carefully pour the prepared batter over the caramel layer in the bundt pan, trying not to disturb the caramel too much.
Step 3: Blend the Flan Ingredients
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is completely smooth. This silky flan mixture will create the creamy custard layer that magically sinks below the chocolate cake layer during baking.
Step 4: Create the Magic by Layering the Flan
Gently pour the flan mixture over the batter in the bundt pan. Don’t worry about how it looks; the layers will switch places while baking thanks to differences in density, resulting in that signature chocoflan effect.
Step 5: Bake in a Water Bath
Cover the bundt pan tightly with aluminum foil to prevent water from seeping in. Place the pan inside a larger baking dish and pour about 1 inch of hot water into the dish to create a water bath. This step ensures gentle, even cooking for the flan, preventing cracks and giving it the perfect silky texture. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
Step 6: Cool and Chill
Once baked, carefully remove the bundt pan from the water bath and let it cool to room temperature. Then transfer to the refrigerator and chill for at least 4 hours, ideally overnight. This allows the chocoflan to set fully and makes unmolding easier.
Step 7: Serve Your Masterpiece
When you’re ready to serve, run a knife gently around the edges to loosen the dessert. Invert it onto a large plate so that the caramel sauce glistens on top. If desired, drizzle extra caramel sauce over the chocoflan for added sweetness and shine.
How to Serve Chocolate Chocoflan with Caramel Sauce Recipe
Garnishes
For a finishing touch, sprinkle freshly whipped cream or a dusting of powdered sugar. Fresh berries like raspberries or strawberries can add a bright, tart contrast to the rich chocolate and caramel. If you love nuts, chopped toasted pecans or almonds provide a crunchy counterbalance that complements the silky flan perfectly.
Side Dishes
This Chocolate Chocoflan with Caramel Sauce Recipe is usually a showstopper on its own, but serving it with a scoop of vanilla ice cream or simple fresh fruit can enhance the experience. If you want something savory to balance the dessert, a light, fresh salad or a cup of espresso works beautifully alongside this rich treat.
Creative Ways to Present
Instead of one large bundt, try baking the chocoflan in individual ramekins for personal servings that look elegant and let everyone enjoy their own caramel-flavored indulgence. You could also layer the ingredients in a clear glass trifle dish for a stunning visual effect that shows off each layer before serving.
Make Ahead and Storage
Storing Leftovers
Once chilled, this dessert stays fresh in the refrigerator for about 3 to 4 days. Keep it tightly covered with plastic wrap or stored in an airtight container to preserve moisture and prevent absorption of other fridge odors. The flavors will actually deepen overnight, making leftovers just as good, if not better.
Freezing
If you want to freeze your chocoflan, wrap it tightly in plastic wrap and then in aluminum foil for protection. Freeze for up to 2 months. Thaw it overnight in the fridge before serving to retain its perfect texture. Be aware that freezing may slightly alter the flan’s smoothness.
Reheating
For the best texture and flavor, serve this Chocolate Chocoflan with Caramel Sauce Recipe chilled or at room temperature—reheating is generally not recommended. However, if you prefer a warmer dessert, you can microwave individual slices for about 15-20 seconds, but avoid overheating to prevent the flan from becoming rubbery.
FAQs
Can I make the caramel sauce from scratch?
Absolutely! Homemade caramel adds a deep, rich flavor and can be made easily by melting sugar until golden brown and then adding butter and cream. It’s a wonderful personal touch that enhances the dessert’s overall taste.
What kind of chocolate cake mix works best?
Any boxed chocolate cake mix will work fine, but choosing a fudgy or dark chocolate variety intensifies the chocolate flavor and pairs beautifully with the creamy flan.
Why does the cake and flan layer switch places during baking?
This is due to the difference in density between the chocolate cake batter and the flan mixture. The flan is denser, so it sinks to the bottom while baking, creating that characteristic layering effect when flipped.
Can I use a regular cake pan instead of a bundt pan?
A bundt pan is ideal because of its shape and size, but you can use a deep 9-inch round or tube pan. Just be sure it holds a similar volume and can fit inside a water bath for even cooking.
Is there a way to make this recipe gluten-free?
Yes! Use a gluten-free chocolate cake mix and be sure to double-check all other ingredients. The flan portion is naturally gluten-free, so adapting the cake part is the key.
Final Thoughts
This Chocolate Chocoflan with Caramel Sauce Recipe is one of those desserts that impresses every time with minimal effort. Whether you’re making it for a special occasion or just because you deserve a sweet treat, it’s the perfect balance of creamy, chocolatey, and caramel goodness. Give it a try—you might just find your new favorite dessert to share with everyone you love!
Print
Chocolate Chocoflan with Caramel Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
Chocoflan is a decadent Mexican dessert combining rich chocolate cake with a smooth, creamy flan layer, topped with luscious caramel sauce. This elegant treat bakes in a water bath to ensure a perfect texture where the layers magically swap during baking, resulting in a stunning two-layered dessert that’s perfect for special occasions or any time you crave a delightful chocolate and caramel combo.
Ingredients
Caramel Sauce
- 1/2 cup caramel sauce (store-bought or homemade)
Chocolate Cake Layer
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water – typically 3 eggs, 1/2 cup oil, 1 cup water)
Flan Layer
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Grease a 12-cup bundt pan thoroughly and pour the caramel sauce into the bottom, spreading it evenly.
- Make Cake Batter: Prepare the chocolate cake batter following the package instructions, usually including eggs, oil, and water. Pour the prepared batter evenly over the caramel layer in the bundt pan.
- Blend Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and homogenous.
- Assemble Layers: Gently pour the flan mixture over the chocolate cake batter in the bundt pan. Don’t worry about the layers mixing; they will switch places during baking.
- Prepare Water Bath: Cover the bundt pan tightly with aluminum foil. Place it inside a larger baking dish and pour about 1 inch of hot water around the bundt pan to create a water bath, which helps cook the flan evenly.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and Refrigerate: Carefully remove the bundt pan from the water bath and allow it to cool to room temperature. Refrigerate the chocoflan for at least 4 hours or overnight for best results.
- Serve: To serve, run a knife around the edges to loosen the dessert. Invert it onto a large serving plate and optionally drizzle with additional caramel sauce for extra sweetness.
Notes
- Ensure the bundt pan is tightly covered with foil to prevent water from seeping in during the water bath baking.
- Using a water bath is essential for achieving the creamy, custardy texture of the flan layer.
- Refrigeration time is key for the chocoflan to set properly and enhance flavors.
- For homemade caramel sauce, simply melt sugar until golden brown and carefully drizzle into the pan.
- You can use any brand of chocolate cake mix you prefer; adding a touch of espresso powder can intensify the chocolate flavor.
