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 the oven and preheat to 350ºF. Grease a 10- to 12-cup Bundt pan with 2 tablespoons of butter, making sure to cover all crevices. Pour the caramel sauce into the bottom of the pan and set aside.

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

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

Step 4: Add the remaining dry ingredients and buttermilk to the batter and beat until just combined. Pour the chocolate cake batter gently over the caramel in the prepared Bundt pan.

Step 5: In a large bowl, whisk together the 5 eggs, sweetened condensed milk, and vanilla extract until smooth. Add the whole milk or half-and-half and whisk until combined. To avoid disturbing the cake batter, slowly pour the flan mixture over the back of a large spoon onto the cake batter in the pan.

Step 6: Tightly cover the Bundt pan with foil. Place it in a large roasting pan and carefully transfer both to the oven. Pour boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan. Add more warm water if necessary.

Step 7: Bake for 60 to 70 minutes or until a tester inserted in the cake comes out mostly clean (a few crumbs are okay). Remove the Bundt pan from the water bath and uncover. Let cool for 1 hour, then refrigerate for at least 2 hours before serving. If refrigerating longer than 2 hours, cover with foil.

Step 8: To unmold, loosen the cake by placing the Bundt pan in a large bowl of hot water for a few seconds. Place a serving platter upside down on top of the pan and flip carefully. Spoon any remaining caramel from the pan over the top of the chocoflan before serving.

Tips & Variations

Use strong brewed coffee for a deeper chocolate flavor or substitute with water for a milder taste.

Homemade caramel sauce adds a richer flavor, but store-bought caramel works well for convenience.

To speed up cooling, place the chocoflan in the refrigerator for several hours or overnight.

Try adding a pinch of cinnamon to the flan mixture for a warm, spicy note.

FAQs

Can I make chocoflan ahead of time?

Yes, chocoflan can be made up to 3 days ahead. Keep it refrigerated in an airtight container and serve chilled or at room temperature.

How do I prevent the flan and cake layers from mixing?

Pour the flan mixture slowly over the back of a large spoon onto the cake batter. This helps the flan layer settle gently without mixing into the cake layer below.