Chocoflan (Chocolate Cake with Vanilla Flan)
Why this recipe works
- Distinct layers: The chocolate batter and flan set into separate layers, giving each slice both soft cake and smooth custard.
- Gentle custard setting: Baking in a water bath helps the flan cook evenly and stay creamy rather than rubbery.
- Better after chilling: A long chill firms the flan, improves slicing and gives the caramel time to loosen around the dessert.
Get the most out of this recipe
Timing notes
- Chill thoroughly: The dessert needs to be fully cold before unmoulding; overnight chilling gives the cleanest slices.
- Serve cold: Serve straight from the fridge or let it stand briefly at room temperature before slicing; do not reheat.
Common mistakes
- Do not overcook the caramel: Take the caramel to deep amber, then pour it immediately into the tin. If it darkens too far, it can taste bitter.
- Avoid disturbing the layers: Spoon the chocolate batter gently over the flan so the layers can settle properly as they bake.
- Do not unmould too soon: Unmoulding before the flan is fully firm can cause the custard to slump or break.
Texture tips
- Blend the flan until smooth: Blending the eggs and milks creates an even custard mixture with a smoother finished texture.
- Mix the cake batter briefly: Once the flour and cocoa are added, whisk only until smooth to keep the cake layer tender.
Ingredient notes
- Use good baking chocolate: Dark baking chocolate gives the cake layer a deeper flavour that balances the sweetness of the flan and caramel.
- Cool the melted chocolate mixture briefly: Letting the butter and chocolate cool slightly before adding the eggs helps keep the batter smooth.
Equipment you'll need
Ingredients
Caramel
Flan
Chocolate cake
Instructions
- Heat the oven to 160°C (320°F). Put a kettle on to boil, and set a 23 cm cake tin inside a deep roasting pan.
- Make the caramel: put the caster sugar and water in a saucepan over medium heat and swirl gently until the sugar dissolves. Cook without stirring for 8 to 10 minutes until deep amber, then immediately pour into the cake tin and tilt to coat the base evenly.
- Make the flan: blend the eggs, sweetened condensed milk, evaporated milk and vanilla extract until smooth and lightly frothy. Pour the flan mixture over the caramel in the tin.
- Make the cake batter: melt the unsalted butter and dark baking chocolate together, then cool for 2 minutes. Whisk in the caster sugar, then whisk in the eggs until glossy.
- Sift in the plain flour, cocoa powder, baking powder and fine sea salt, then whisk just until smooth. Spoon the chocolate batter gently over the flan, aiming for an even layer without disturbing the flan too much.
- Carefully pour boiling water into the roasting pan to come halfway up the sides of the cake tin. Bake for 70 to 85 minutes until the cake springs back lightly and the flan is set with a slight wobble in the centre.
- Lift the tin out of the water bath and cool on a rack for 45 minutes. Chill for at least 3 hours, or until fully cold and firm.
- To unmould, run a thin knife around the edge, then place a serving plate on top and invert in one confident motion. Leave it for 1 minute so the caramel can flow, then lift off the tin.
Recipe notes
Tips
- For the cleanest slices, chill overnight and cut with a knife warmed under hot water, wiping between cuts.
- When making the caramel, stop at a deep amber colour; if it goes too dark it will taste bitter.
- Food safety: this dessert contains eggs. Serve fully set and keep chilled, and avoid serving to vulnerable groups if you cannot confirm the eggs are pasteurised.
Substitutions
- Replace Vanilla extract with vanilla-bean-paste for a more pronounced vanilla flavour.
- Replace Dark baking chocolate with unsweetened-chocolate for a less sweet cake layer.
Storage
- Refrigerate up to 4 days
- Keep covered in the fridge. For best texture, serve chilled or let stand at room temperature for 10 minutes before slicing; do not reheat.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 10 servings
- Total time: 5h 20min (50min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerGot ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Syllabub with Lemon and White Wine
Whipped syllabub with lemon and white wine
Vegan Chocolate Avocado Mousse
Vegan chocolate mousse blended with avocado, cocoa and maple syrup
Sericaia (Alentejo Baked Egg Pudding)
Baked egg pudding with cinnamon and a light custardy texture
Rødgrød med Fløde (Nordic Berry Pudding with Cream)
Chilled Nordic berry pudding served with cold double cream
Air Fryer Baked Apples
Air fryer baked apples filled with cinnamon, brown sugar and butter.
Gajar ka Halwa (Carrot Halwa with Milk and Ghee)
Carrot halwa cooked in milk with ghee, cardamom and nuts
Tarta de Santiago (Spanish Almond Cake)
Spanish almond cake dusted with icing sugar
Cherry Clafoutis (French Baked Custard Dessert)
Cherry clafoutis baked in a lightly sweet custard batter
Île Flottante (Floating Island Meringue with Vanilla Custard)
Poached meringue floating on vanilla custard with caramel
Mousse al Cioccolato Fondente (Dark Chocolate Mousse)
Chilled dark chocolate mousse folded with cream and egg whites
Zimtsterne (German Cinnamon Star Biscuits with Almonds)
Almond and cinnamon star biscuits topped with sweet meringue glaze
Homemade Vanilla Bean Ice Cream
Custard-based vanilla bean ice cream with a smooth, rich texture
Classic Fudgy Brownies
Fudgy brownies with dark chocolate, cocoa and vanilla
Belgian Chocolate Brownie Torte
Dense chocolate brownie torte with a crisp top
Chocolate Yule Log (Rolled Chocolate Sponge Cake)
Rolled chocolate sponge with chocolate cream and ganache
Bûche de Noël (Yule Log Cake) with Chocolate Buttercream
Chocolate sponge roll filled and coated with chocolate buttercream
Sernik Królewski (Royal Polish Cheesecake)
Polish cheesecake with quark filling and cocoa pastry
Air Fryer Chocolate Brownie Bites
Fudgy air fryer brownie bites with cocoa and dark chocolate.
You might also like
Chicharrón en Salsa Verde (Pork Rinds in Green Chilli Sauce)
Pork rinds softened in tangy tomatillo and green chilli sauce
Tinto de Verano (Red Wine Spritzer)
Red wine spritzer with lemonade, lemon and ice
Crispy Roast Pork Belly (Cantonese Siu Yuk)
Roast pork belly with tender meat and crisp, puffed crackling
Pannbiff (Swedish Beef Patties with Cream Gravy)
Swedish beef patties with cream gravy and lingonberries
Rajma Chawal (Kidney Bean Curry with Basmati Rice)
Kidney bean curry served with steamed basmati rice
Flan Napolitano (Mexican Baked Custard with Caramel)
Mexican baked custard with caramel sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
