Cinco de Mayo Chocoflan

Cinco de Mayo has come and gone, which means I consumed copious amounts of guacamole and also whipped up a classic Mexican dessert known as the chocoflan.

The chocoflan is a chocolate cake with a caramel flan baked on top and glazed with dulce de leche.  It’s super cool to make because you fill a bundt pan first with the cake batter then flan on top, and while baking the layers switch!  The flan goes to the bottom of the pan, therefore on top of the cake when you flip it over.


Truly magic.

The cake is quite simple to make, only the baking step is a “process”, but it is well worth is for the rich combination of chocolate and sweet, sweet flan.



  • Bundt pan (I got mine at Canadian Tire)
  • Roasting pan
  • Aluminum foil

Cake Ingredients

  • 10 tablespoons softened butter
  • 1 cup sugar
  • 1 egg
  • 1 3/4 cups flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cups buttermilk

Flan Ingredients

  • 1 (12oz) can evaporated milk
  • 1 3/4 cups sweetened condensed milk
  • 4 ounces cream cheese, softened
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1/4 cup dulce de leche
This was excellent dulce de leche


Preheat oven to 350F. Coat the bundt pan with softened butter and pour the dulce de leche in an even layer on the bottom of the pan. Set aside.


Beat the butter and sugar until light and fluffy and add egg.  Beat until thoroughly combined and scrape down bowl. In a medium bowl, sift or whisk together your flour, baking powder, baking soda and cocoa powder.


Beat in 1/3 of the dry ingredients and mix until combined.  Beat in half the buttermilk and mix until combined.  Repeat with remaining ingredients, concluding with the remaining flour.

For the flan, put all ingredients (minus dulce de leche as it is in the pan) into a blender and blend for 30 seconds until smooth.

Scrape chocolate batter into the prepared bundt pan and smooth with a spatula.


Gently pour the flan ingredients on top.

Fill the roasting pan with 1 inch of hot water and place the filled bundt pan in the water.  Cover the bundt pan with aluminum foil and bake at 350F for 1.5-2 hours, until the top of the cake is firm and a toothpick comes out clean.  Remove from roasting pan and let cool for 1 hour.

Oven ready

Once cool, put a plate on top of the pan, flip, jiggle and the cake should slide out.  If not, gently run a knife around the edge of the cake to allow it to pop out more easily.



Recipe adapted from Food Network Mexican Made Easy


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