Description

Magic Flan Cake, also known as Chocoflan, is a two-layered dessert that magically flips layers as it bakes. It combines a rich chocolate cake with a silky vanilla flan and a luscious caramel topping for an unforgettable, visually striking treat.

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)

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Instructions

Preheat oven to 350°F (175°C) and generously grease a bundt pan.
Melt 200 g sugar in a saucepan over medium heat, stirring until it forms an amber caramel. Pour into the bundt pan and let it harden.
In a bowl, beat 4 eggs with 1 ½ tsp vanilla extract. Whisk in sweetened condensed milk, heavy cream, and 170 ml milk until smooth. Set aside.
Sift cocoa powder, flour, and baking powder together. In a separate bowl, beat oil and sugar until combined, then mix in vanilla and eggs one at a time.
Gradually fold the dry ingredients into the wet, then stir in ½ cup milk to form a smooth batter.
Pour the flan mixture over the hardened caramel in the bundt pan.
Gently spoon the chocolate cake batter over the flan mixture, trying to keep the layers separate.
Place the bundt pan in a larger oven-safe dish and pour hot water into the outer dish until halfway up the sides to create a water bath.
Bake for 60–90 minutes, or until a toothpick inserted into the cake comes out clean.
Leave the cake in the water bath for 10 minutes after baking, then transfer to a wire rack to cool completely.
Refrigerate for at least 4 hours or overnight.
To serve, briefly dip the bundt pan bottom in hot water to loosen, then invert onto a serving plate to reveal the flan and caramel topping.

Notes

Make sure the bundt pan is well greased for easy release.

Chilling overnight yields the best texture and layer separation.

You can infuse the flan with citrus zest or swap vanilla for almond extract.

Try a coffee or mocha cake variation, or add cinnamon or chili powder for a twist.

Store leftovers covered in the fridge for up to 5 days.

Prep Time: 30 minutes
Cook Time: 60–90 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 38 g
Sodium: 120 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 90 mg