Name: Magic Flan Cake (Chocoflan)
Prep time: 30 min
Cook time: PT-490236H1M43S
Total time: 5 h
Cuisine: Mexican
Ingredients: 200 g (about 1 cup) granulated sugar (for caramel); 4 large eggs (for flan); 1 ½ teaspoon vanilla extract (for flan); 1 can (14 oz / 395 g) sweetened condensed milk (for flan); 350 ml heavy whipping cream (for flan); 170 ml milk (for flan); ½ cup vegetable oil (for cake); 200 g (≈ 1 cup) granulated sugar (for cake); 1 teaspoon vanilla extract (for cake); 2 eggs (for cake); 36 g (about ½ cup minus 2 tbsp) unsweetened cocoa powder (for cake); 125 g (≈ 1 cup) plain flour (for cake); 1 tablespoon baking powder (for cake); ½ cup milk (for cake)

A stunning two-in-one dessert, Magic Flan Cake—also known as Chocoflan—brings together two beloved classics: a rich, moist chocolate cake and a silky, creamy flan, all crowned with golden caramel. What makes it magical is the way the layers switch places as it bakes—defying expectations and creating an impressive final reveal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramel:

200 g (about 1 cup) granulated sugar

For the flan:

4 large eggs

1 ½ teaspoon vanilla extract

1 can (about 14 oz / 395 g) sweetened condensed milk

350 ml heavy whipping cream

170 ml milk

For the chocolate cake batter:

½ cup vegetable oil

200 g (≈ 1 cup) granulated sugar

1 teaspoon vanilla extract

2 eggs

36 g (about ½ cup minus 2 tbsp) unsweetened cocoa powder

125 g (≈ 1 cup) plain flour

1 tablespoon baking powder

½ cup milk

Directions

Preheat the oven to 350 °F (175 °C). I grease a bundt pan generously to ensure an easy release later.

Make the caramel: I melt the sugar in a saucepan over medium heat, stirring occasionally until it becomes a smooth, amber-colored sauce. After removing it from the heat, I pour it into the bundt pan and let it cool until hardened.

Prepare the flan mixture: I beat the eggs with vanilla, then whisk in the sweetened condensed milk, heavy cream, and milk until smooth. I set this aside.

Make the cake batter: I sift the flour, cocoa powder, and baking powder. In another bowl, I beat together the sugar and oil for a few minutes, then add the vanilla and eggs one at a time. I gradually add the dry ingredients, folding in the milk last to get a smooth batter.

I pour the flan mixture over the cooled caramel in the bundt pan, then gently add the chocolate batter on top, trying to keep the layers distinct.

Then I place the bundt pan into a larger oven-safe dish and pour hot water into the outer dish until it reaches halfway up the sides (a water bath).

I bake it for 1 hour to 1 hour 30 minutes, until a toothpick in the cake comes out clean.

After baking, I leave the pan in the water bath for 10 more minutes, then move it to a wire rack to cool completely.

I refrigerate the cake for at least 4 hours or overnight for best results.

To serve, I briefly dip the bottom of the bundt pan in hot water to loosen it, then invert it onto a serving plate to reveal the flan on top and caramel dripping down.

Servings and timing

Servings: 16

Prep Time: 30 minutes

Cook Time: 60–90 minutes

Cooling/Chill Time: At least 4 hours (preferably overnight)

Total Time: Around 5 hours

Calories: Approximately 380 kcal per serving

Variations

I like to experiment with the cake layer by using different flavors. A coffee or mocha cake base adds a new dimension, and sometimes I add a pinch of cinnamon or chili powder for a Mexican-inspired twist. For the flan, I’ve tried infusing the milk with citrus zest or swapping the vanilla for almond extract for something different. I can even make a coconut flan by replacing some of the milk with coconut milk.

Storage/Reheating

I store leftovers in the refrigerator, covered tightly, for up to 5 days. Since this dessert is best served cold, I don’t usually reheat it. But if I want to slightly warm it up, I microwave individual slices for 10–15 seconds—just enough to soften the caramel slightly.

FAQs

What makes the layers switch in the oven?

Because the flan mixture is heavier than the cake batter, it sinks to the bottom while the lighter chocolate cake rises during baking. It’s a natural separation that creates the magic of this dessert.

Can I make this without a bundt pan?

I prefer a bundt pan for its shape and presentation, but I’ve also made it in a deep round or rectangular pan. Just make sure it holds enough volume and is oven-safe for the water bath.

Why is my flan layer too soft or runny?

It likely didn’t bake long enough or didn’t chill properly. I always make sure a toothpick comes out clean and give it several hours in the fridge—preferably overnight—for the flan to firm up.

Can I use a cake mix instead of homemade batter?

Yes, I’ve used a boxed chocolate cake mix when in a hurry. I just follow the same layering and baking method, and it still works beautifully.

Do I need to use a water bath?

Absolutely. The water bath ensures even, gentle heat so the flan cooks without curdling or cracking. I don’t skip this step—it’s key to the texture.

Conclusion

Magic Flan Cake is one of those desserts that never fails to impress, both in looks and taste. I love how the rich, fudgy cake contrasts with the creamy flan, all tied together with luscious caramel. It’s a perfect make-ahead dessert that’s ideal for special occasions—or any time I want to wow a crowd. Once I flipped it out of the pan and saw those perfect layers, I knew it was going to become a favorite in my kitchen.

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