chocolate flan cake recipeThis cake is part delicious dessert and part science experiment. I was watching the Food Network one morning and I watched Marcela Valladolid make this cake, she called it Chocoflan, and it amazed me. You pour this cake into a pan – caramel sauce, cake batter, flan mixture. But when it bakes, the cake ends up on the bottom and the flan rises to the top. They don’t combine, they switch places.


I have no idea how it works. I sort of forgot about this cake until I was flipping through this month’s Cook’s Country magazine and there is was again. I put the magazine down, walked into the kitchen and made it. Magic. Pure magic.

I also love this cake because it needs to be made a day before you want to serve it. I love anything that you can make ahead of time. I also love it because it makes a gorgeous presentation. I love black and white. It is so pretty on a plate. And it tastes great. Everybody wins.

chocolate flan cake recipeCake:

1/2 cup caramel sauce (store bought is just fine)
1/2 cup plus 2 Tablespoons Gold Medal all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4-ounces bittersweet chocolate, chopped
6 Tablespoons butter, melted
1/2 cup buttermilk
1/2 cup sugar
2 eggs
1 teaspoon vanilla

2 (14-ounce) cans sweetened condensed milk
2 1/2 cups whole milk
6 ounces cream cheese, room temperature
6 eggs
4  egg yolks
1 teaspoon vanilla

chocolate flan cake recipeSpray a 12-cup Bundt cake pan with cooking spray. In a small bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

chocolate flan cake recipeAdd butter and chocolate to a microwave safe bowl. Microwave for 2 minutes at 50% power, or until melted.

chocolate flan cake recipeAdd buttermilk, sugar, eggs, and vanilla to the chocolate. Whisk until combined.

Stir in the flour mixture until just combined. Pretend that this picture is of flour, not buttermilk.

chocolate flan cake recipePour the caramel sauce into the bottom of the pan.

chocolate flan cake recipeSpread the batter over the caramel layer.

chocolate flan cake recipeBlend sweetened condensed milk, milk, cream cheese, eggs, yolks, and vanilla for 1 minute.

chocolate flan cake recipePour flan over cake batter. Place the cake pan in a roasting pan.

chocolate flan cake recipePour boiling water halfway up the sides of the cake pan.

chocolate flan cake recipeBake for 75 to 90 minutes, a toothpick will come out clean, or you can take an internal temp, it should register 180 degrees.

chocolate flan cake recipeTransfer the cake to a wire rack. Let come to room temperature, transfer to fridge and chill for at least 8 hours. To unmold, dip the bottom of the cake pan in hot water for one minute. Place cake plate over cake pan and flip over. The cake will release and the caramel will drip down the sides.

chocolate flan cake recipeThis post is sponsored by Gold Medal Flour, but all opinions are mine.

Chocolate Flan Cake


  • 1/2 cup caramel sauce
  • 1/2 cup plus 2 Tablespoons Gold Medal all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4-ounces bittersweet chocolate, chopped
  • 6 Tablespoons butter, melted
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Flan:
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 1/2 cups whole milk
  • 6 ounces cream cheese, room temperature
  • 6 eggs
  • 4 egg yolks
  • 1 teaspoon vanilla


  1. Preheat the oven to 350°. Spray a 12-cup Bundt cake with baking spray with flour. Pour caramel sauce into the bottom of cake pan.
  2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. Place chocolate and butter in a microwave safe bowl, heat until melted, 2 minutes at 50% power. Whisk buttermilk, sugar, eggs, and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel.
  3. Add sweetened condensed milk. milk, cream cheese, eggs, egg yolk, and vanilla to a blender, Blend for one minute, or until very smooth. Slowly pour over cake batter.
  4. Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 75 to 90 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours.
  5. To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.

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45 Responses to Chocolate Flan Cake

  1. It looks perfectly perfect! I would love to serve this up!

  2. This is so pretty, yet so cool too! It’s like the chocolate cake is like a sponge floating in water 😛

  3. Whoa, man….science. This is so neat!

  4. Oh my – I’ve never made a flan before but you’re totally inspiring me to give it a try! I think I just found my Christmas dessert! :)

  5. Lucía says:

    Such an original flan! It looks wonderful, thanks for sharing :)

  6. This looks and sounds DEVINE!!! 😀

  7. Denise says:

    Oh, this reminds me of a Portuguese dessert that Lenny’s cousins mother in-law makes. Part cake part flan. They would never use chocolate, but I would. I love this recipe already – cannot wait to make it!!!

  8. Oh my goodness! What an incredibly gorgeous cake. I’m loving all those tiny holes in the flan layer!

  9. Hi Bree,

    Thanks for the recipe, I was looking out for it for a long time! I hope you don’t mind that I shared it with my readers :)

  10. mariam says:

    Hey! Love love love the idea of this cake but was wondering does the top (or base rather) have to be made with chocolate cake? Or can I change flavours? Thank you!

  11. mariam says:

    also, do I have to use a bundt tin? Or can a normal cake tin be okay??
    thank you!

    • bakedbree says:

      I think so. This recipe uses a lot of science, so I would not change it. I have only ever seen it made in a bundt pan.

  12. Melanie says:

    When should you flip the cake out of the mold? Right before serving or can it be removed several hours before serving? I would like to make it for a party so wanted to know the timing and specifics for presentation.

  13. Conetha says:

    I love this recipe. I’ve made it twice now and both times my guests loved it! I love that you can make it the night before which frees you up to focus on the food on the day of. I love your recipes and your blog. It’s definitely one of the first place I start looking when I need inspiration for gatherings. Thanks Bree!

  14. Shelia says:

    Do you have a version of the flan cake that is not chocolate. My daughter cannot eat chocolate but I would love to try this!

  15. Alison says:

    How is it that you put the chocolate in between the flan and the caramel but when you take it out and flip it, it is the caramel and the flan on top and not the chocolate?

  16. Luca says:

    Dear Bree,
    i was surfing on web, looking for some cake recipes, and i found your nice blog!
    I’m from Italy, and i’m not very used into cups/tablespoons/teaspoons quantity… so, don’t you have the same recipe with grams quantity?
    Thank you very much!

    • bakedbree says:

      I do not convert my recipes, but it is easy to do using an online converter. It is how I do it when I am using a recipe in grams.

  17. Karen says:

    Oh my, oh my, I HAVE TO MAKE THIS. Every year I make individual flan for Thanksgiving. But this cake look magical! Thank you so much for sharing.

  18. A little old lady named Rosalinda used to make this recipe for my family when I was in high school – we never figured out what it was called (she didn’t speak any English) and we never got her recipe. Thanks for sharing this! I’m trying it tonight!

  19. Yesmin says:

    just to clarify. when you’re cooling down the cake for 10 hours (2 hrs to room temp on the wire rack and 8 hrs in the fridge) it’s still in the cake pan correct? you don’t unmold it till 10 hours after baking and then i assume serve immediately?

  20. Tammie says:

    This is so intriguing! It looks really yummy. I probably won’t make it myself, because my husband doesn’t like flan – or even cake all that much – but it sure does look great!

  21. Sivan says:

    I’ve made this recipe on two different occasions, and it’s absolutely delicious! Referring to it as a “showstopper” is right on point.

  22. Sindy says:

    Hello, great recipe. I will be trying it in a few days.
    For the Carmel sauce do you think it would be okay if I made the sauce from scratch? You know with just caramelizing the sugar?

  23. Anna says:

    I made this yesterday it was absolutely perfect!!! So moist & delicious! Didn’t buy the caramel sauce, made it from scratch (Martha Stewart’s recipe) & it also worked pretty well!
    Thanks for sharing XO

  24. Erin says:

    I had someone ask me to make a chocolate and flan cake and found your recipe because you didn’t suggest a box cake mix. I was incredibly skeptical about this idea in general, not just your recipe. I made your sea salt caramel sauce as well. As with everyone else that has mad a comment, I was in awe of the transformation! My guests were saying it was the best flan they ever had. I served it with more caramel sauce and mascerated strawberries. It was amazing! I let the cake sit in the pan, out of the water bath for two hours at room temp, and then for only 5 hours in the fridge, and it turned out of the pan perfectly!

    I assume it will hold up out of the pan in the fridge just fine. Or do you think it should stay molded in the pan even after completely cooled until ready to serve?

  25. Oshuna says:

    I just made this chocolate flan cake last night for a work potluck today! Turned out perfectly! However, I think I need a bigger blender, it wouldn’t all fit in mine so had to pour some out in to a bowl, blend the rest and then whisk it together! The bus driver and the other people on the bus were all complimenting me on the cake!

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