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Authentic Mexican Chocoflan

Mexican Chocoflan Recipe

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3/4 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 4 oz cream cheese, softened
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk, at room temperature
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

  1. Make the caramel by melting the sugar in a saucepan over medium heat without stirring until deep amber. Pour into a 10-cup Bundt pan and tilt to coat.
  2. Blend the flan ingredients (4 eggs, both milks, 1 tablespoon vanilla, cream cheese) until smooth. Let rest.
  3. Whisk dry cake ingredients in one bowl. Whisk buttermilk, oil, 1 egg, and 1 teaspoon vanilla in another. Combine until just mixed.
  4. Preheat the oven to 350°F (175°C). Pour the cake batter over the hardened caramel, then slowly pour the flan mixture over the back of a spoon on top.
  5. Set the pan in a larger roasting pan, surround with boiling water halfway up the sides, and bake 70-75 minutes until a toothpick in the cake comes out clean and the flan jiggles softly.
  6. Cool in the pan 1 hour, then refrigerate at least 4 hours. Run a knife around the edge, invert onto a plate, lift off the pan, and slice.

Notes

The chocoflan needs a solid chill after baking to set the flan. Overnight is ideal. For the neatest slices, unmold it straight from the fridge and serve right away. Any bits of caramel that stick to the pan can be spooned over the top.