Chocoflan (Flan Cake)
Chocoflan always gets attention—and for good reason. With its rich chocolate cake base, silky flan layer, and glossy caramel finish, this dessert looks impressive the moment it’s unmolded. It’s the kind of cake people stop talking mid-sentence to stare at.
I’m Brazilian, and growing up in Brazil we call this dessert pudim cake. It’s something I’ve been eating since I was a kid, often at birthdays, family gatherings, and celebrations. That familiarity is exactly why I wanted to get this recipe right—not just visually, but in texture and flavor too.
Over the years, while developing recipes for the blog and writing about Latin desserts, I’ve tested dozens of chocoflan variations. This dessert is also commonly called flan cake, and this version delivers the best balance: a moist, tender chocolate cake, a smooth and creamy flan, and a caramel that unmolds cleanly and drapes beautifully over the top. I even have a pumpkin version here on the blog for a seasonal twist.
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You may hear this dessert called by other names—magic cake being one of the most common. And there’s a reason for that. The magic happens in the oven. You pour the chocolate batter into the pan first, then spoon the flan on top. As it bakes, the layers naturally switch places: the chocolate settles into the base, the flan rises to the top, and when you flip the cake, the caramel flows over everything like a glaze.
It’s simple to make, deeply nostalgic for me, and always a showstopper—exactly the kind of dessert you bring to a celebration when you want something memorable without being complicated.
Why you’ll love this recipe
This chocoflan stands out for its contrast of textures. The chocolate cake bakes up soft and moist, the flan sets into a silky custard, and the caramel adds just enough sweetness to tie everything together without overpowering it.
Since first publishing this recipe, I’ve retested it multiple times and refined the method. Earlier versions relied on a water bath, but after extensive testing, I now bake it freestanding. This updated approach shortens the bake time, simplifies the process, and produces a better overall balance between the cake and flan layers—tender cake, fully set custard, and a clean unmold every time.
It’s visually impressive, deeply nostalgic, and surprisingly approachable, which makes it ideal for both special occasions and casual gatherings.
Caramel
Start by greasing a bundt pan generously with shortening or butter. Set it aside. Then, prepare the caramel.
To prepare the caramel, melt granulated sugar in a heavy-bottom saucepan over medium heat, stirring constantly so it dissolves evenly without scorching. Once the sugar turns fluid and lightly amber, slowly add water off the heat—it will bubble vigorously before settling. Bring the mixture back to the stove and stir until the crystallized bits melt into a smooth, pourable syrup. Let the caramel cool slightly before pouring it into a well-greased, sugared bundt pan. I like to place the pan in the freezer or refrigerator while preparing the remaining components so the caramel can firm up and stay in place.
Chocolate Cake Layer
Preheat the oven to 350°F (180°C). To make the chocolate cake layer, sift the flour, cocoa powder, baking powder, and salt in a bowl and set it aside. In the bowl of a stand mixer or using an electric hand mixer, beat the butter until creamy before adding the granulated sugar and whipping until pale and fluffy.
Add the eggs one at a time and mix in the vanilla extract. Pour in the milk and mix gently until combined; then fold in the dry ingredients with a spatula until the batter is smooth and no streaks remain. Avoid overmixing here—keeping the batter tender is key for that ultra-moist texture chocoflan is known for. If you want a little cheat for this step, you can use chocolate cake mix.
Flan Layer
For the flan layer, strain the eggs through a fine-mesh sieve into a bowl to ensure a silky final texture. Whisk in the condensed milk and flour until completely smooth before adding the heavy cream and vanilla. The mixture should be thin and pourable, with no lumps. A gentle whisk avoids incorporating unnecessary air bubbles, which helps the flan bake with an ultra-smooth surface.
Assembly
To assemble the chocoflan, pour the cooled caramel evenly into the bottom of the prepared bundt pan. Spoon the chocolate cake batter into the center of the pan using a large spoon or cookie scoop, being careful not to smear the sides. This helps keep the flan layer clean and defined after unmolding. Slowly pour the flan mixture over the chocolate layer—the two will naturally swap places during baking, giving the dessert its signature look.
Baking
I used to bake this chocoflan in a water bath, but have since retested the recipe and it comes out way better without it! So, bake the chocoflan uncovered and without a water bath for 35 to 40 minutes in the 350°F preheated oven, or until the cake layer tests clean with a toothpick. The center should look slightly set but soft. Let the chocoflan cool to room temperature before covering the pan and refrigerating it for at least 6 hours, preferably overnight. This resting period allows the flan to firm up.
To Unmold
When ready to serve, warm the outside of the bundt pan by setting it briefly in a pan of hot water. This step melts the caramel just enough to help the chocoflan release cleanly. Jiggle the pan gently, place a serving plate over the top, and invert confidently to reveal the beautifully layered dessert.
I ended up sharing this chocoflan with my neighbors and a few friends, but only after enjoying a very generous slice myself and stopping myself from eating the whole thing.
For Thanksgiving, I actually made two cakes, and they were both gone in a couple of days. You can also use different shape bundt pans. Just make sure to grease each crevice very well, so the cake doesn’t stick.
Tips & Tricks
- Grease the bundt pan generously with butter or shortening, then coat lightly with sugar to ensure a clean release.
- Strain the eggs for the flan through a fine-mesh sieve to guarantee a smooth, silky texture.
- Spoon the chocolate batter carefully into the pan to avoid smearing it up the sides—this helps keep the flan layer clean and well-defined.
- Bake freestanding and avoid overbaking. A slightly soft center is expected and will firm up as the cake chills.
- Allow the chocoflan to chill for at least 6 hours, preferably overnight, before unmolding for best texture and presentation.dryness.
Variations
- Add espresso powder to the chocolate cake for a mocha twist.
- Infuse the flan with orange zest or cinnamon for a warm, aromatic flavor.
- Swap the caramel for dulce de leche for an extra-rich, ultra-creamy finish.
Frequently Asked Questions
Do I need to bake this in a water bath?
No. I originally tested this recipe using a water bath, but after multiple side-by-side tests, I now bake it freestanding. The flan still sets beautifully, the cake stays moist, and the overall texture is more balanced with a shorter bake time.
Why do the layers switch places while baking?
It comes down to density. The flan mixture is heavier than the cake batter, so as the cake bakes and expands, the flan naturally sinks while the cake rises—creating those distinct layers without any extra effort.
Can I make this ahead of time?
Yes—this dessert actually benefits from resting. I recommend refrigerating it for at least 6 hours, preferably overnight, before unmolding. It slices cleaner and the flavors fully settle.
Can I use a different pan instead of a bundt pan?
Yes, but a bundt pan works best for even baking and clean release. If you use a different shape, make sure it’s well greased and that the volume is similar so the bake time stays consistent.
Why is my flan not perfectly smooth?
The most common cause is unstrained eggs or over-whisking. Always strain the eggs and whisk gently to avoid incorporating air bubbles, which can affect the final texture.
Can I use cake mix for the chocolate layer?
Yes. While I prefer the homemade version for flavor and texture, a chocolate cake mix works as a shortcut if you’re short on time.
Similar Recipes
If you loved this chocoflan, you’ll also enjoy a few of my other flan-inspired favorites. My Pumpkin Chocoflan adds a cozy seasonal twist, while my Flan Cupcakes are perfect for parties and gifting. And if you’re craving something simple and classic, my Easy Flan is smooth, silky, and always a crowd-pleaser.
If you give this chocoflan a try, I’d love to hear how it turned out. Leave a comment below or tag me on social media so I can see your version.
Chocoflan
Ingredients
Caramel
- 1 cup granulated sugar 200 grams
- 1/2 cup water room temperature (113 grams)
Chocolate Cake
- 1 1/2 cups all-purpose flour 191 grams
- 1/2 cup unsweetened cocoa powder 60 grams
- 3 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup unsalted butter room temperature (170 grams)
- 1 cup granulated sugar 200 grams
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk 113 grams
Flan
- 4 eggs
- 1/2 cup heavy cream 113 grams
- 1 condensed milk can 396 grams
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour 15 grams
Instructions
- Grease a 10 or 12 cup bundt pan generously with vegetable shortening or butter, then coat it with granulated sugar. Tap out the excess. Set it aside.
- Preheat the oven to 350°F (180°C).
Caramel
- Place the granulated sugar in a small, heavy-bottom saucepan and set it over medium heat. Stir constantly with a heat-resistant spatula as the sugar begins to melt. Continue stirring until all the sugar has dissolved and the mixture becomes fluid and lightly amber in color, with no remaining granules.
- Remove the pan from the heat (or shut it off). Carefully and slowly pour the water into the melted sugar—it will bubble and steam vigorously, so keep your hands and face back. Once the bubbling settles, return the pan to the stove over medium heat and stir continuously until the hardened sugar dissolves back into the water and you have a thin, smooth caramel.
- Cook just until the crystallized sugar remelts. Remove from the heat and let it cool while you make the chocolate cake batter and the flan.
Chocolate Cake
- Pre-heat oven to 350F.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- With a mixer, beat the butter for one minute. Add the granulated sugar and continue beating until the mixture becomes light and fluffy, about 3 more minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Pour in the milk and mix just until combined. Add the sifted dry ingredients and fold them in with a spatula until the batter is smooth and no streaks of flour remain. Avoid over mixing so the cake stays tender.
- Set aside while you prepare the flan batter.
Flan
- Crack the eggs and pour them in a large bowl through a fine-mesh sieve to strain out any chalazae (the rope-like membrane part) or thicker bits. This ensures the flan stays perfectly smooth and prevents tiny cooked egg specks from appearing in the final texture.
- Add the condensed milk and flour to the strained eggs. Whisk to combine before adding the heavy cream and vanilla. This can ensure the flour won't be lumpy.
- Add the heavy cream, vanilla extract, and flour to the bowl. Whisk gently but thoroughly until the mixture is smooth and thin.
To assemble
- Pour the cooled caramel into the bottom of the prepared bundt pan.
- When pouring the chocolate cake batter into the bundt pan, use a cookie scoop or large spoon to transfer it gently and keep it centered. Try not to smear the batter up the sides of the pan—any chocolate smudges on the walls can keep the flan from coming out in an even, clean layer and may cause uneven lines when you unmold the chocoflan.
- Slowly pour the flan batter over the chocolate layer. As the cake bakes, the flan will sink and the chocolate cake will rise. This natural shift is what creates the classic “magic” separation of chocoflan.
- Bake the chocoflan uncovered, directly on the oven rack, for 35–40 minutes, or until a toothpick inserted into the cake portion comes out clean. The center should look slightly set but still soft.
- Let the cake cool to room temperature in the pan. Cover and refrigerate for at least 6 hours, or overnight, so the flan can fully firm up and the caramel can dissolve into a pourable sauce.
To unmold
- To unmold, fill a larger pan with hot water and set the bundt pan in it for 2–3 minutes to loosen the caramel. Place a serving plate on top of the bundt pan, then invert to release the chocoflan.
Storage
- Store it in the fridge, covered, for up to 4 days.
Notes
Baking the assembled chocoflan freestanding for 35–40 minutes keeps the flan silky while preventing the chocolate cake from over baking. I tried both methods while remaking this recipe and the freestanding method was much better. If you prefer, you can use a water bath. You’ll just have to bake for almost double the time. Unmolding Tip: Do not skip warming the pan briefly in hot water before flipping. This ensures the caramel is fluid enough to release the cake cleanly.
Just read the recipe. Flan mixture needs to be poured over caramelized sugar, then chocolate cake batter last.
If you notice, the cake inverts itself. You say do it the way it says, but it says to pour chocolate cake over the caramel, then the flan.
Camila,
Does the caramel need to be frozen before adding the cake batter?
Annie
It doesnt, the caramel will sink to the bottom.
Chocoflan originated in Mexico.
But just like many countries, flavors and recipes cross borders happily.
One of the last times I was in Puerto Vallarta I bought 2 pieces from a street vendor.
I should have bought the entire cake!
I plan to make it soon using a few recipes I have saved, yours included.
Made this as written, and it came out great! Used a roasting pan for the water bath. Had to cook it 1 hr and forty-minutes for the toothpick to come out clean, and had to boil the water on the stove to get the cake out. The cake was cooked through, held its shape including the Bundt pan ridges, and looked gorgeous! The flavor is fantastic!