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- 1 cup sweetened condensed milk - 1 cup evaporated milk - 3 large eggs - 1 teaspoon vanilla extract - Pinch of salt

Chocoflan Recipe

Indulge in a delicious Chocoflan recipe that combines rich chocolate cake and creamy flan into one stunning dessert! This easy guide walks you through step-by-step, from caramel preparation to baking the perfect layers. Make nights special with this crowd-pleaser that’s sure to impress. Ready to dive into a baking adventure? Click through for all the ingredients and tips to create your exquisite Chocoflan today!
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Ingredients
  

For the Flan:

1 cup sweetened condensed milk

1 cup evaporated milk

3 large eggs

1 teaspoon vanilla extract

Pinch of salt

For the Chocolate Cake:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegetable oil

1 cup boiling water

1 teaspoon vanilla extract

For the Caramel:

1/2 cup granulated sugar

1/4 cup water

Instructions
 

Prepare the Caramel: In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Heat over medium heat, stirring until sugar is dissolved. Stop stirring and let it boil until it turns a deep amber color, about 5-7 minutes. Quickly pour the caramel into the bottom of a bundt pan, tilting the pan to cover the bottom evenly. Set aside to cool and harden.

    Make the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth. Set aside.

      Prepare the Cake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the vegetable oil, boiling water, and vanilla extract. Mix until well combined and smooth, being careful not to overmix.

        Layer the Mixture: Pour the flan mixture over the set caramel layer in the bundt pan. Next, gently pour the cake batter on top of the flan mixture. Do not mix; the flan will rise to the top as it bakes.

          Bake: Preheat your oven to 350°F (175°C). Place the bundt pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the bundt pan (this is called a water bath). Bake for about 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

            Cool and Unmold: Remove the bundt pan from the water bath and let it cool on a wire rack for about 30 minutes. Once cooled, refrigerate for at least 4 hours, or overnight for best results. To unmold, run a knife around the edges of the pan, place a serving plate on top of the bundt pan, and flip to release.

              Serve: Slice and serve chilled, drizzling any excess caramel from the bundt pan over the slices for extra sweetness.

                Prep Time: 30 minutes | Total Time: 6 hours (including cooling) | Servings: 10-12