Name: The Sweetest Twist: Magic Melt Chocoflan
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 14 ounces sweetened condensed milk; 12 ounces evaporated milk; 4 ounces cream cheese, softened; 3 large eggs; 4 teaspoons vanilla extract (Mexican if possible); 10 tablespoons unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1¾ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 tablespoon ground cinnamon; 1 teaspoon baking powder; ¾ teaspoon baking soda; 1¼ cups buttermilk; 2 tablespoons softened butter (for greasing); ¼ cup cajeta (caramel sauce)

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Why You’ll Love This Recipe

Chocoflan is a stunning dessert that combines two beloved treats—moist chocolate cake and silky flan—into one elegant dish. The magical “impossible” effect where the layers switch during baking always amazes, making it a fun recipe to impress guests. The cajeta caramel topping adds a rich, sweet finish, perfect for celebrations or a special treat.

ingredients

14 ounces sweetened condensed milk
12 ounces evaporated milk
4 ounces cream cheese, softened
3 large eggs
4 teaspoons vanilla extract (Mexican if possible)
10 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
1¼ cups buttermilk
2 tablespoons softened butter (for greasing)
¼ cup cajeta (caramel sauce)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Preheat oven to 350°F (175°C). Grease the pan with softened butter and evenly pour in the cajeta.
For the flan, blend sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract until smooth. Set aside.
For the cake, cream together butter and sugar until fluffy. Beat in the egg.
In a separate bowl, sift together flour, cocoa powder, cinnamon, baking powder, and baking soda.
Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until well combined.
Pour the chocolate cake batter over the cajeta layer in the prepared pan.
Carefully pour the flan mixture over the cake batter (it will sink to the bottom during baking).
Place the pan in a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath.
Bake for 1 hour to 1 hour 15 minutes, or until the flan is set and the cake is fully cooked.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before inverting onto a serving plate.

Servings and timing

Yield: 12 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 40 minutes

Variations

Use regular vanilla extract if Mexican vanilla is unavailable.
Substitute cajeta with traditional caramel sauce if desired.
Add a pinch of chili powder or espresso powder to the cake batter for a subtle twist.
Serve with whipped cream or fresh berries for extra indulgence.

storage/reheating

Storage: Keep refrigerated and covered for up to 4 days.
Reheating: Best served chilled. If desired, let sit at room temperature before serving, but avoid microwaving to preserve texture.

FAQs

What causes the layers to switch during baking?

The difference in density between the flan and cake batters causes the flan to sink and the cake to rise, creating the “impossible” layering effect.

Can I use a different type of caramel?

Yes, traditional caramel or dulce de leche can be used if cajeta is unavailable.

Is this recipe suitable for vegetarians?

Yes, this recipe contains no meat products.

Can I make this without cream cheese?

Cream cheese adds creaminess to the flan but you can omit it for a lighter texture.

How do I know when the cake is done?

Insert a toothpick into the cake layer; it should come out mostly clean, with some moist crumbs from the flan.

Can I prepare this dessert in advance?

Yes, it tastes best after chilling overnight.

What pan size should I use?

A 9-inch round or square baking pan works well.

Can I make this gluten-free?

Substitute the flour with a gluten-free all-purpose blend.

Can I make mini portions?

Yes, use individual ramekins and adjust baking time accordingly.

How do I serve this dessert?

Invert onto a serving plate so the caramel and flan layer is on top. Serve chilled.

Conclusion

Magic Melt Chocoflan is a beautifully layered dessert that brings the best of chocolate cake and creamy flan together in one impressive dish. Its unique baking process creates an unforgettable presentation and irresistible flavor combination. Perfect for celebrations or special occasions, this Mexican classic is sure to delight anyone lucky enough to try it.