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Chocolate Chocoflan with Caramel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 34 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the cake layer comes out clean.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/chocolate-chocoflan-with-caramel-sauce-recipe/