Chocoflan

5 from 2 votes

If you love flan and chocolate cake, then you will become obsessed with this Mexican chocoflan aka impossible cake. This recipe consists of a moist chocolate cake, cajeta caramel sauce, and creamy flan baked to perfection in a bundt pan!

Prep Time15

Cook Time1 15

Refrigerate for4

Total Time5 30

Course: Dessert, Holidays

Cuisine: Mexican

Servings:

Calories: 322kcal

Author: Julie Maestre

Equipment

bundt pan
Large roasting pan for bain-marie

Ingredients

For The Caramel

1 cup cajeta or homemade caramel

For The Flan

1 12 oz can of evaporated milk
1 14 oz can of sweetened condensed milk
4 oz cream cheese softened at room temperature
4 eggs room temperature
1 tablespoon vanilla extract

For The Chocolate Cake

1 chocolate cake mix
3 eggs room temperature
½ cup vegetable oil
1 cup water

Instructions

Preheat your oven to 425 degrees F.
Pour the cajeta into a greased bundt pan and swirl the pan around.
To make the flan, add 4 eggs, cream cheese, vanilla extract, sweetened condensed milk, and evaporated milk to a blender and blend until smooth.
Pour the flan mixture into the bundt pan gently. Place the bundt pan in a large roasting pan and add 1-inch of water to the roasting pan. Bake uncovered for 20 minutes.
While the flan bakes, prepare the chocolate cake according to the package instructions.
Once the 20 minutes are up, take the flan out of the oven, pour the chocolate cake batter over the flan gently, and spread it evenly. Cover with aluminum foil, reduce the oven temperature to 350 degrees F and bake for 55 minutes.
Once the 55 minutes are up, take the bundt pan out of the oven and allow it to cool for 1-2 hours at room temperature. Then refrigerate it for a minimum of 4 hours.
Remove from the fridge and run a knife along the sides of the bundt pan and inside the edges to loosen up the cake. Place a plate upside down on the cake pan, turn the plate and pan over and serve immediately.

Nutrition