Monday, September 18, 2006


Matthew's ChocoFlan

This cake pretty much has it all. I mean, how can you go wrong with a layer of flan and then a layer of chocolate cake smothered in caramel? Heck no! ChocoFlan is a very popular cake for birthday parties in Mexico, so definitely make this for a special occasion. TIP: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan as it cooks. Once you take the cake out of the pan, the flan will be on top. Scrumptious!

INGREDIENTS (yields about 12 slices)

  • 1 box of your favorite Devils Food Cake Mix
  • 3 eggs, room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1 (8 oz) pkg cream cheese, softened
  • 1 teaspoon vanilla
  • 1 can caramel spread
  • Pecans

CAKE: Preheat oven to 375 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside.

FLAN: In a blender, mix eggs, condensed milk, evaporated milk, cream cheese and vanilla until smooth. Grease the Bundt pan very well; pour the chocolate cake batter and on top carefully spoon the flan batter. Don't worry if the surface of the chocolate mix gets disturbed a little bit. Cover with aluminum foil and cook in a water bath for 1 hour to 1 hour and 10 min at 375 F. Check the cake with a knife or bamboo skewer until it comes clean to make sure is cooked.

Remove cake and cool for 30 minutes to 1 hour and then flip it onto your serving dish. Refrigerate the cake overnight so that the flan sets.

TOPPING: Pour caramel spread on top and garnish with desired amounts of pecans and whipped cream. ChocoFlan


LE said...

Amazing! I had this at an El Salvadorean (I think) restaurant and decided it's the most delicious cake I've ever had. It seemed really complicated, so I am so excited to find this recipe.

How adaptable to cupcakes do you think it might be?

A. said...

Mind you if I say, it is not popular birthday cake in parties in Mexico. It is just like any other dessert. I lived there so I know.
it is pretty good.

Anonymous said...

I learned to make this recipe in a baking class in San Diego, CA . It's very good, particularly if you enjoy flan. Also, Mexico is very vast, and what is popular in some regions might not be popular in other regions. Although I have never had it in Mexico, I've been told it is popular in border areas of Mexico. I too have lived there. Regardless, good recipe.

B.C. said...

Have made a similar recipe. The difference is that the "Cajeta" or Mexican caramel (3/4 cup) is poured into the WELL Greased Bundt pan; followed by the cake batter poured on top of the cajeta. Thus the cajeta/caramel bakes along with the ChocoFlan cake. When cake is flipped the cajeta runs down the top & sides of the cake. Just remember to grease pan well or use cooking spray to insure it does not stick. Can alter recipe by using your favorite cake mix flavor if you don't like chocolate. Great for potlucks. Nobody can believe the flan is poured over the cake batter and ends up on top when flipped.

Anonymous said...

Great recipe! I made it at home about 2 weeks ago and my hubby loved it! Simply delicious. Today is another story.....I'm at my parents house having a carne asada and decided to make it. This time though, I forgot 2 important instructions, to put it in a "bano maria" and to cover it... big mistake! It looks like the flan is just going to be "swirled" in the chocolate cake...... I'm still waiting for it to finish baking.. we'll see how it tastes! LOL!!!!
Elsa- Texas

kaitsa said...


I made this last night and it was a total success!!! I am not a cook and I've never done something like this... Thank you!!!!

Emilie said...

for those of you who want a less rich and slightly less fattening cake, the cream cheese is optional. Down here in Mexico my friends and I use the exact same recipe but there's one more egg and no philly.

To the flan mixture we also add a bit of booze...brandy or kaluah work well...just a shot or two for that extra bit of flavor.

Anonymous said...

I live in McAllen Texas, right by Mexico and this is a real speciality for Mexico and the culture. This is a wonderful recipe and tastes just like the real thing from here in the WAY south. thanks, Kala

Cynthia said...

In case you are new to baking I just want to let you know you should never use a springform pan for this. I am learning the hard way. As I type my flan is leaking! I've put foil in hopes it will hold. Wish me luck.

Anonymous said...

Great Recipe! Made ChocoFlan for work party. Everyone absolutely loved it. Thank you.