Chocoflan Recipe: Creamy Chocolate-Custard Cake Guide

Cake Layer

• 1 box chocolate cake mix
• 3 eggs
• 1 stick melted butter
• 1 cup milk

Flan Layer

• 5 eggs
• 1 12 oz can evaporated milk
• 1 14 oz can sweetened condensed milk

Topping Layer

• 1 12 oz can dulce de leche (use about half the can) or another caramel sauce
• 1/4 cup milk

• Preheat the oven to 350°F (175°C) and grease a Bundt pan.
• In a bowl, mix the chocolate cake mix, 3 eggs, melted butter, and 1 cup milk until smooth.
• In a blender, combine the 5 eggs with the evaporated milk and sweetened condensed milk. Blend until well combined.
• Pour the cake batter into the bottom of the prepared Bundt pan and spread it evenly.
• Carefully pour the blended flan mixture over the cake batter in the pan.
• Cover the Bundt pan with foil. Place it inside a 9×13-inch glass baking dish or a large roasting pan. Pour hot water into the outer pan until it reaches about 1 inch up the sides of the Bundt pan to create a water bath.
• Bake for 1 hour. Remove the Bundt pan from the oven and the water bath. Let it cool at room temperature for about 1 hour, then refrigerate for at least 5 hours (preferably 6) to set completely.
• When ready to serve, place a large serving plate over the Bundt pan and gently invert to release the cake.
• Mix about 1/2 can of dulce de leche with 1/4 cup milk until combined. Warm in the microwave in 20-second increments, stirring between intervals, until smooth.
• Drizzle the caramel sauce in a zig-zag pattern over the cake for a fancy finish. Serve chilled. Refrigerate leftovers.