This is one of those desserts that grabs you by the taste buds and screams “I AM AWESOME!!”. It is absolutely gorgeous, way easier than it looks and tastes beyond incredible. Sometimes baked goods go past the sum of their parts. This is one of those times. There’s rich chocolate cake, creamy light flan and decadent Mexican caramel. All together it is a show stopping, taste explosion that you will fall in love with upon first bite. Actually, I loved it as soon as it came out of the pan all dripping with golden sweet caramel. It’s also a magical cake. The layers invert as it’s cooking – I don’t know how, probably something to do with how dense each one is – but it’s really cool to see happen. Truly remarkable.
The caramel in this dessert is a specific kind of Mexican caramel called cajeta. I’d never heard of it before, but had no trouble finding it at my local grocery store. It is the devil. By that, I mean it’s superbly good. Thick and creamy and just delicious. It’s really not fair to even compare with any other caramel topping. So, get this if you can find it!
You pour the caramel into the bottom of a greased bundt pan.
Then, you make a devils food cake batter (from a box!) and pour the batter on top of the caramel.
Blend up your flan ingredients and pour (carefully) over the chocolate cake batter.
I say carefully because your bundt pan will be very, very full. To the brim full.
Cover tightly with foil. Super tightly. I used several pieces of foil. And place bundt pan in a large roasting pan. Then, fill roasting pan with hot water to a depth of 2 inches. This was a lot more water than I thought. I’m glad I measured.
Super slowly, put your pan in the oven and cook for two hours. Yes, it’s a long time – but it is so worth it. I promise. Allow to cool slightly then remove the foil. First thing you’ll notice is that the cake is now on top instead of the flan on top (and that it looks a little strange from cooking right up against the foil). Second thing (if you’re me) that some of the cake spilled into the hole in your bundt pan. Not to worry! Taste that part!
Invert the pan onto a serving platter, give it a little shake and (deep breath) remove the bundt pan. I was actually nervous during this step. Felt like I was meeting a boyfriend’s parents or something. It was a little exhilarating.
The payoff, rich caramel cascading down perfectly formed flan and puddling around sweet-scented chocolate cake. Oh. Baby.
Be still my heart. That is one gorgeous dessert.
It tastes even better than it looks. Perfectly balanced, not too sweet, delicate textures and just delicious. Forgive the sub-par pic of the interior. I was so stinkin excited to eat this, I almost forgot to even take one. We also had guests over for dinner, so I was serving and just trying to get one halfway decent shot before we could all dig in. I’m including it anyway because I wanted you all to see the layers.
Chocoflan
from Food.com
1 (18 ounce) box chocolate devil’s food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 (11 ounce) jar cajeta caramel topping or 1 (11 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs
Directions:
Heat oven to 350ºF.
Spray a large 12-cup Bundt pan with nonstick coating.
Soften the cajeta in the jar in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta.
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well.
Pour the flan mixture very slowly over the cake batter.
Spray aluminum foil with non-stick spray (like Pam);.
cover the pan TIGHTLY with aluminum foil.(Covering tightly is very important.)
Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The cajeta will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.
Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
Bakerlady 
Your guests must have really enjoyed dessert…very decadent looking.
We all did! It actually was a lot lighter than it looks. Not too heavy and perfectly sweet.
quick question, will this still work if i use flan and cake mix from a box??
I baked this recipe a few years ago by myself and I agree it was delicious. Instead of caramel topping I used melted sugar with a little butter in it because my recipe was like that. But I guess it might be an alternative if you can`t buy that specific topping.
Have a nice Sunday and thank you for all those delicious (foto)-bites!
this looks delicious..i just made mine today..but for reason some flan stuck to the pan and i had to leave it like that..can you plz suggest why? i will follow your recipe next time…and also just cooling 15 min will really do? and can i invert the pan on the plate immediately after that 15 mins? i followed foodnetwor.com recipe the one by marcella…the cake is delicious i wasnt just happy with some flan sticking in my pan:(
I’m so sorry your flan stuck to your pan. I didn’t have any trouble with that with this recipe. The two things I can think of for a reason are. Not enough grease on your pan or the cooling time. Actually, the cooling time of 15 minutes is exactly right. If you leave it in the pan longer than that, you’ll have difficulty removing it. There’s something that happens after the initial cooling period – cakes will basically suction themselves to your pan.
thanks a lot…..next time i will follow your instruction and will unmould the chocoflan after 15 mins..hope it will work out fine..thanks
I love love love your site and make a lot of your stuff – this chocoflan has haunted me since your first posted it and I have been dreaming about making it for months despite of the many obstacles (couldn’t find the recommended Carmel, no boxed mix had to make from scratch, not enough people around to eat it, blah blah) and when I did find a chance to make it I was too hasty and the ingredients commingled too much – ugh – I paid the price for that but I am not defeated! I will try this again soon and will share the picture/results!
Can’t wait to see the finished results. I understand baking obstacles. So frustrating! It will all be worth it when you have a glorious piece of perfectly layered deliciousness!
Can’t wait to try this. Looks yummy and beautiful!
Thanks for sharing.
Isn’t it gorgeous! And it it absolutely dee-licious! Enjoy!
Just took it out of the pan and when I inverted it onto the plate there wasn’t any Carmel! Followed recipe exactly; except you said to add 11/2 cups of water as directed on cake mix but cake mix said 1 cup so I followed box directions! Has this ever happened to you? Serving at a dinner party tomorrow; hope it tastes ok!
Hope it tasted ok. I have not had that happen to me. Are you saying there was no caramel layer at all? Or none dripping down?
caramel was in the middle and I even made sure I bought the cajeta. Was disappointed that it wasn’t on the top and glazed it!
That is so odd. 😦 I’m sorry. That must have been a total bummer when you popped it out of the pan.
HOW MUCH WOULD YOU CHARGE FOR A CHOCFLAN, I HAVE MADE THEM IN THE PAST AND NOW IM GETTING ASKED TO SELL THEM JUST DONT KNOW WHAT TO CHARGE I DONT WANT TO OVER CHARGE BUT I ALSO DONT WANT TO LOSE MONEY IF I DO DECIDE TO SELL THEM.
It would depend what your ingredients cost you and how much you think your time is worth. Start by calculating your ingredients plus the time it takes to make.