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chocoflan piece sliced from the side
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4.25 from 81 votes

Delicious Chocoflan Recipe

Find out how to make Chocoflan, which combines the creaminess of flan with the richness of chocolate cake for an all-in-one dessert that you will love. 
Prep Time20 mins
Cook Time1 hr 15 mins
Cooling Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocoflan
Servings: 12 Slices
Calories: 418kcal


For the Caramel

  • 1 cup sugar

For the Flan

  • 4 eggs
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1/2 can table cream
  • 4 oz cream cheese
  • 1 tsp vanilla extract

For the Chocolate Cake

  • 1 box chocolate cake mix
  • Ingredients indicated on box


For the Caramel

  • Add the sugar a non-stick pan over medium heat.  
  • The caramel will start to form within about 5 minutes, but it is important to stir constantly to prevent lumps. 
  • It is normal for it to start forming lumps at the beginning and then it will start to melt and once it has dissolved completely and has a golden brown color, it is done. 
  • Pour the caramel into a pre-greased bundt pan and carefully move it from side to side so that the caramel covers the bottom portion of the bundt pan (as shown in image). Please use oven mitts for this part, because adding the hot caramel to the bundt pan will heat it up in a hurry and you don't want to get burned. 
    chocoflan caramel in the bottom
  • Let cool for at least 10 minutes before adding the flan mixture. 

For the Flan

  • Combine all of the ingredients in a blender and blend until smooth. 
  • Add the flan mixture to the bundt pan where you already added the caramel. 
  • Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375 degrees F or until the flan is partially but not completely firm. 
  • Remove from the oven and remove the aluminum foil

For the Chocolate Cake

  • Prepare the batter according to the package instructions. 
  • Pour the batter into the bundt pan on top of the partially cooked flan. 
  • Bake at 375, uncovered, for an additional 40 minutes, or until a toothpick comes out clean. 
  • Let cool for at least one hour in the refrigerator before removing as this will make it easier to remove the chocoflan from the bundt pan. 
  • Remove from the bundt pan and enjoy your perfect chocoflan!


  • For the water bath, make sure that you are using hot water. Also make sure not to add too much so that it doesn't reach the top of the bundt pan. If the water enters the bundt pan, it could ruin the consistency of the flan. 
  • For the traditional method, follow the same instructions for the caramel sauce, but instead of cooking the flan first, add the chocolate cake batter first, and then add the flan mixture and bake for about 1.5 hours using the water bath method. 
  • Using the traditional method, some of the coloring from the cake will cause the flan to have a darker color. It still tastes amazing, but this method results in a cleaner flan. 


Serving: 1Slice | Calories: 418kcal | Carbohydrates: 64g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 421mg | Potassium: 363mg | Sugar: 51g | Vitamin A: 365IU | Vitamin C: 1.4mg | Calcium: 242mg | Iron: 2mg
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