How to Make the Best Chocoflan | Super Easy Recipe | Chocolate Flan Cake

Have you ever had Chocoflan or Chocolate Flan Cake? This is basically a half chocolate and half flan cake that has caramel sauce dripping from the top (you can also add extra caramel once it is inverted). It may sound a bit more complicated than it really is, we will be using boxed cake mix for the chocolate part and for the flan part we will be using sweetened condensed milk, eggs and evaporated milk (but we will get into that once we are at that step) but what I am trying to say is that this cake isn't all that hard to make, just follow my steps and tips and you should have the perfect Chocolate Flan Cake. So if you want to learn to make your own Chocolate Flan cake, follow along with my steps or watch the video that I've linked below. Let's go!

• Hamilton Beach Hand Mixer
• Cuisinart Oven Mitts
• Ninja Blender
• Coconut Oil Cooking Spray
• Misc. Kitchen Utensils

For the Chocolate Cake

• Cooking Spray
• 1/2 cup caramel sauce
• 1 (15.25 oz) box of Betty Crocker Super Moist Milk Chocolate Cake Mix
• 1 1/4 cup water
• 1/3 cup Vegetable Oil
• 3 Eggs

For the Flan

• 4 oz cream cheese, softened
• 4 eggs, at room temperature
• 1 (14 ounce) can Sweetened Condensed Milk
• 1 (12 ounce) can Evaporated Milk
• 1 teaspoon of vanilla
• Weight Converter (if you need help converting the measurements)

Pre heat oven to 350 degrees F. Coat 12-cup bundt pan with non-stick cooking spray. Add caramel sauce to the bottom of bundt pan and evenly spread it out on the bottom of the bundt pan.

Prepare cake mix according to package directions using the water, oil and eggs. I add my eggs, cake mix, oil, and water to a large bowl and used an electric mixer to blend the ingredients and I scraped the sides of the bowl with a rubber spatula and then mixed it again until everything was well combined.

Pour chocolate mixture slowly and evenly over caramel topping.

Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender (I started by adding all the ingredients to a bowl and tried using the electric mixture but that didn't work because the cream cheese wasn't mixing into the mixture, so I added everything to my blender and since it is a bit smaller, I did this step in batches).

Blend mixture until blended and there isn't any chunks left.

Slowly pour flan over cake batter. Coat piece of foil with non-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan.

Pour hot water into roasting pan to a depth of 2 inches. Bake 1 and a half hours or until toothpick in center still has a few moist crumbs. Pull out of oven and allow flan to stay in roasting pan with the hot water for 15 minutes.

After 15 minutes remove foil and allow to completely cool. Once cake is cooled completely, invert onto serving plate.

Add extra caramel to the top if you desire!

If you want to watch the video tutorial for extra tips =)