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Photo of chocoflan bundt cake on a white plate.
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Get the Recipe: Chocoflan Recipe

Prep: 20 minutes
Cook: 35 minutes
Bake Time: 1 hour 45 minutes
Total: 2 hours 40 minutes
Servings: 1 (10-inch) bundt cake
Author: Michelle Lopez
This chocoflan recipe makes a bundt cake made of two distinct layers: dulce de leche flan and moist buttermilk chocolate cake. The recipe also uses a unique technique of filling the bundt pan. During the baking process, the two layers swap places!
(4.91 stars) 30 reviews

Ingredients

Assembly

  • 2 quarts water

For The Flan

  • 1 (13-ounce) can dulce de leche
  • 1 (12-ounce) can evaporated milk
  • 4 ounces (113 grams) cream cheese, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 5 large eggs, at room temperature

For The Chocolate Cake

  • 1 ⅓ cups (5.65 ounces or 160 grams) all-purpose flour
  • 1 cup (7 ounces or 200 grams) granulated sugar
  • ½ cup (1.75 ounces or 50 grams) natural unsweetened cocoa powder, sifted if necessary
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup (4 ounces or 113 grams) buttermilk, at room temperature
  • ½ cup (4 ounces or 113 grams) coffee, at room temperature
  • 6 Tablespoons (3 ounces or 85 grams) unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

For Serving

  • 2 quarts water
  • 1 Tablespoon natural unsweetened cocoa powder

Equipment

  • a blender
  • a 10-cup bundt pan
  • nonstick baking spray
  • a ladle
  • a large roasting pan
  • aluminum foil
  • a kitchen towel

Instructions
 

  • Prep the oven. Position a rack in the center of the oven and preheat the oven to 350°F. Bring the water for assembly to boil and cover to keep warm while you prep the flan and chocolate cake.
  • Make the flan. In the blender pitcher, combine the dulce de leche, evaporated milk, cream cheese, vanilla, and salt for the flan. Blend on medium-high until smooth, about 30 seconds. Add the eggs for the flan and blend on medium-high until combined, another 10 to 15 seconds.
  • Mix the dry ingredients for the chocolate cake. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt.
  • Whisk the wet ingredients, then mix in the dry ingredients. In a large bowl, whisk together the buttermilk, coffee, butter, egg, and vanilla for the chocolate cake. Gradually whisk in the dry ingredients until just combined.
  • Prep and fill the bundt pan. Generously spray a 10-cup capacity bundt pan with nonstick baking spray.
    Immediately use a rubber spatula to scrape the chocolate cake batter into the prepared bundt pan. Use an offset spatula to smooth its top.
    Slowly ladle the flan batter over the chocolate batter, being careful not to disturb the batter.
    Set the filled bundt pan in the middle of a large roasting pan and tightly cover its top with aluminum foil. Pour the boiled water into the roasting pan until water reaches halfway up the sides of the bundt pan.
  • Bake the chocoflan. Bake for 105 to 120 minutes, or until a skewer inserted into the center of the cake comes out clean.
  • Cool the chocoflan. Remove the chocoflan from the water bath, uncover its top, and cool completely on a wire rack.
  • Chill the chocoflan. Once the chocoflan has cooled completely, tightly cover its top with plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
  • Steam the chocoflan to unmold it. Set the bunt pan with the chocoflan in the middle of the roasting pan. Bring the water for serving to boil and immediately pour into the roasting pan until water reaches halfway up the sides of the bundt pan.
    Dip the kitchen towel in the hot water (careful—it will be hot!). Wring it out over the sink or roasting pan (avoiding the bundt pan with the chocoflan) until it's damp but not wet. Cover the chocoflan and roasting pan with the kitchen towel and let sit for 15 minutes.
    After 15 minutes, uncover the pans. Remove the bundt pan from the water bath. Place a serving plate over the bundt pan. Flip the bundt pan and plate upside down to turn the chocoflan out of the bundt pan. 
    Garnish immediately with the remaining cocoa powder.
  • Serve and store. Serve chilled, or at room temperature. The chocoflan can be stored in the refrigerator, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days.

Notes

  • You will need to bake the bundt pan in a water bath. To make a water bath, set the bundt pan in a roasting pan. Pour enough water into the roasting pan until water reaches halfway up the sides of the bundt pan. My roasting pan needed about 2 quarts of water. You may need more or less, depending on both your bundt pan and roasting pan.
  • When prepping ingredients for the chocolate cake batter, I melt the butter first. That way, it has time to cool while I prep the rest of the ingredients. Doing so ensures your butter isn’t too hot and won’t scramble the egg in the cake batter!
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