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Prepare to Be Amazed by This Creamy, Magical Chocoflan Cake

Half chocolate cake, half flan. That’s the best way to describe this  dulce de leche–filled dessert. All three parts of this chocoflan cake are placed in a bundt pan in a specific order: dulce de leche, cake batter, then the flan mixture. As it all bakes together, the flan mixture sinks to the bottom, the chocolate cake batter rises to the very top and the dulce de leche rises to the center. It’s pretty mind boggling!

Mind-Boggling Chocoflan Cake

Perfectly creamy chocolfan cake

Creamy, decadent chocoflan cake with dulce de lech A slice of decadent chocoflan cake
And, yes, this chocoflan cake is as delicious as it looks. I can’t wait for you to dig in. Let’s get started!

Chocoflan cake recipe

Makes about 12-16 servings

Chocolate cake ingredients

  • 1½ sticks (12 tablespoons) butter
  • 1½ cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup cocoa powder
  • 1 teaspoon instant coffee granules
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ⅔ cup plain Greek yogurt at room temperature

Flan ingredients

Topping ingredients

  • ⅓ cup dulce de leche
  • 1-2 tablespoons milk

Additional ingredients

  • Butter for greasing the pan
  • ⅓ cup dulce de leche for the bottom of the pan

Preparing the bundt pan

Step 1:

Preheat the oven to 350 F. You’ll need a 12 cup–capacity (10″) bundt pan and another pan that can carry 1 inch of water (like a roasting pan), which the bundt will sit in. We’ll be baking this in a water bath.  

Dulce de Leche in a Bundt Pan

Take your time buttering the pan, making sure to grease within the little crevices.

Step 2:

Warm the dulce de leche in a small bowl until it’s easy to spread. Spoon and smooth it into the bottom of the pan. Set aside for now.

Preparing the chocolate cake batter

Step 1:

Melt butter in a microwave using the defrost mode in 30-second bursts. Let cool and set aside.

Step 2:

Crumbly Cake Batter

Place all dry ingredients, except coffee granules, in the bowl of a stand mixer and whisk together. Using the paddle attachment, beat dry ingredients with the cooled butter until it’s fluffy.

Step 3:

In a bowl, whisk together eggs, yogurt, vanilla and coffee granules until smooth. Pour into the butter mixture and beat on medium high speed until combined. This batter is thick!

Chocolate cake batter in a bundt pan

Spoon and evenly spread batter into the bundt.

Preparing the flan mixture

Step 1:

Place all ingredients in a blender or food processor. Blend or process until completely smooth. There should be no visible lumps from the cream cheese.

Flan Mixture in a Bundt Pan

Step 2

Pour mixture into the bundt using a ladle. I find it’s much more effective this way than just pouring it right in.

Baking the chocoflan cake

Cooked Chocoflan Cake

If you haven’t done so already, place bundt pan inside the roasting pan. Place the pans in the oven, then pour an inch of hot water into the roasting pan.

Bake for 70-80 minutes. Check it after 60 minutes and insert a skewer, toothpick or fork as a tester. The tester should pull out free of chocolate batter. Just remember, there will be sticky dulce de leche on the cake tester but no chocolate.

Lift the bundt from the water bath and let cool completely on a wire rack. Once it’s completely cooled, cover the bundt with foil and let the cake chill for 4-5 hours in the  fridge before inverting it onto a platter and serving.

Serving your chocoflan cake

Once it’s completely chilled, invert it onto a plate. Place 1/3 cup dulce de leche in a bowl and warm in the microwave. Add 1-2 tablespoons of milk to thin it out into a pouring consistency. Pour over the entire bundt before serving. 

Creamy, decadent chocoflan cake with dulce de lech



Does the cake float up to the top? After inverting the pan, wouldn’t the cake be on the top of the dessert and not on the bottom? It looks like the flan part should be on the bottom after inverting.


Yes. That is how it is explained in the introduction.


So, you use dulce de leche as an ingredient in your recipe, but there are no instructions for making it here. Can we use any recipe we like or is there one you recommend for obtaining a particularly thick spreadable result? Recipes I have used previously make something more of a sauce consistency.


What temperature do we bake in??

Lisa Rollins

The very first step says preheat to 350.


We made this cake and got many rave reviews DESPITE the fact that the dulce de leche didn’t travel to the middle–well half of it did. I made it again with a thicker, homemade dulce de leche and it didn’t travel at all . It still tasted great and had some major “wow” factor, but the top part was kind of lumpy, irregular with huge pools of dulce de leche on top (a tragedy, I know) instead of the blissful bumps of flan pictured in your photo. Any ideas?


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