In this instructable I will show you how to make chocoflan. This homemade chocoflan cake recipe is really easy to make, and tastes amazing. And it definitely looks cool! Remember if I can do it you can do it! Let's get baking!

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Follow the easy steps or watch the video tutorial or do both! :)

Step 1: Ingredients/Tools

You can print this recipe here.

Ingredients:

Chocolate cake

Caramel Topping or sauce (about 1/4 cup, doesn't need to be exact)
1 box of chocolate cake mix (or use homemade recipe)
3 eggs
1/2 cup of vegetable oil (118mL)

Flan

4 large eggs, room temp
1 can 14oz sweetened condensed milk (396g)
1 can 12oz evaporated milk (354mL)

Tools:

fluted bundt cake pan
blender
spatula
whisk
roasting pan
foil

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Step 2: Cake Batter Prep

First let's preheat the oven to 350 F or 176 C. Now let's take 3 eggs and combine them with the oil, then whisk them together really well, then add in the water and whisk that in.

Step 3: Add Cake Mix

Now let's add in our cake mix and whisk it until well combined. Note, you can use whatever chocolate cake mix you want, or make a homemade chocolate cake batter too. You can use mine if you like:

https://www.instructables.com/id/Easy-Moist-Chocolate-Cake/

Step 4: Caramel and Cake Batter

Next we take a bundt cake pan, I am using a fluted one, and add in about a fourth cup of caramel sauce/topping. It doesn't have to be exact. Or you can make a homemade simple caramel on the stove top with some sugar and a bit of water. Make sure to coat the pan with butter, shortening, or kitchen spray, first. Then add in the chocolate cake batter on top of the caramel.

Step 5: Make the Flan

Now let's make the Flan batter. Add in 4 room temp eggs, the evaporated milk, and the sweetened condensed milk into a blender and blend it on medium high for about 30 to 40 seconds, just until well blended.

Step 6: Pour, Cover, Bake, Cool

Now let's pour the flan batter on top of the chocolate cake batter. This is where the magic happens. When it bakes the flan actually winds up settling at the bottom! Even though we poured it on top. Pretty neat! Okay so cover the pan with aluminum foil, then place it in a roasting pan. Add in some hot water, just enough to make it about 1 inch deep. Bake at 350 F (176 C) for 60 to 80 minutes. Start with 60 minutes and then check it with a toothpick, if it comes out clean it is ready to go. After 60 minutes, you can leave the foil off for the rest of the baking time if it needs it. This one had the foil on for 60 minutes, then baked an additional 20 minutes before it was done. Now let the cake cool to room temp, about 1 hour, before placing it in the fridge for at least 4 hours. I like to leave it in over night, before serving.

Step 7: Serve It Up!

Now let's take our Chocoflan out of the fridge, place our place or pedestal upside down on top, then flip both of them over together. Voila! An awesome chocoflan cake! Slice into that baby and serve it up! Drizzle more caramel over the top too if you like.