Ingredients

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened

1/4 cup homemade or store-bought caramel sauce

1 cup (215 g) lightly packed dark brown sugar

1 large egg, room temperature

1 1/2 cups (180 g) all-purpose flour

1/4 cup unsweetened Dutch-processed cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (120 ml) brewed coffee or water, room temperature

1/2 cup (120 ml) buttermilk, room temperature

5 large eggs

1 (14-oz) can sweetened condensed milk

2 teaspoons pure vanilla extract

1 cup (235 ml) whole milk or half-and-half

Instructions

Step 1: Arrange a rack in the middle of your oven and preheat to 350ºF (175ºC). Grease a 10- to 12-cup Bundt pan thoroughly with 2 tablespoons of softened butter, making sure to reach all crevices. Pour the caramel sauce into the bottom of the pan and set aside.

Step 2: In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat the dark brown sugar and remaining 1/2 cup butter on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the single egg and beat until well combined.

Step 3: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add half of this dry mixture to the egg and butter mixture, beating just until combined. Pour in the brewed coffee and beat until incorporated. Add the remaining dry ingredients along with the buttermilk, beating until just combined.

Step 4: Pour the chocolate cake batter into the prepared Bundt pan over the caramel layer.

Step 5: For the flan, whisk the 5 large eggs, sweetened condensed milk, and vanilla extract together in a large bowl until combined. Add the whole milk or half-and-half and whisk until incorporated. Some bubbles are fine.

Step 6: Slowly pour the flan mixture over the back of a large spoon onto the cake batter in the Bundt pan. This technique helps prevent disturbing the cake layer.

Step 7: Cover the pan tightly with foil and place it inside a large roasting pan. Carefully transfer both pans to the oven and pour boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan. Add warm tap water as needed to maintain the water level.

Step 8: Bake the chocoflan for 60 to 70 minutes, or until a tester inserted into the cake comes out mostly clean (a few crumbs are okay as the flan will set as it cools). Remove the Bundt pan from the roasting pan, uncover, and let cool on a wire rack for 1 hour. Then refrigerate for at least 2 hours before serving. If chilling longer than 2 hours, cover the pan with foil.

Step 9: To unmold, loosen the cake by placing the Bundt pan upside down in a large bowl of hot water for a few seconds. Place a serving platter upside down over the pan and carefully flip to release the chocoflan. Spoon any remaining caramel sauce from the pan over the top before serving.

Tips & Variations

Use brewed coffee instead of water for a deeper chocolate flavor in the cake layer.

To enhance the caramel, make your own sauce by gently melting sugar and adding a splash of cream.

For a lighter flan, substitute half-and-half with whole milk or use reduced-fat milk.

If small bubbles form in the flan mixture, gently tap the bowl on the counter to release them before pouring into the pan.

Make sure the eggs are at room temperature to create a smoother batter and flan texture.

FAQs

Can I make chocoflan ahead of time?

Yes, chocoflan can be prepared up to 3 days in advance. Keep it refrigerated in an airtight container until ready to serve.

Why is the flan separated from the cake after baking?

The flan and cake naturally separate during baking because flan is denser and more custardy, while the cake is lighter and airy. When unmolded, the layers swap places thanks to the caramel sauce at the bottom.