Chocoflan (Magic Flan Cake)
Ingredients
For the caramel:
1 cup (200 g) sugar
2 tbsp water
For the flan layer:
1 can (14 oz / 395 g) sweetened condensed milk
1 can (12 oz / 354 ml) evaporated milk
4 eggs
1 tsp vanilla extract
For the cake layer:
1 cup (130 g) all-purpose flour
1/2 cup (100 g) sugar
1/4 cup (60 ml) milk
1/4 cup (60 ml) vegetable oil or melted butter
1 tsp baking powder
1 tsp vanilla extract
2 large eggs
Instructions
1. Prepare the caramel:
In a saucepan, combine sugar and water.
Heat over medium heat until it melts and turns golden brown.
Immediately pour it into a Bundt pan, tilting to coat the bottom evenly.
Set aside to harden.
2. Make the flan:
In a blender, combine condensed milk, evaporated milk, eggs, and vanilla.
Blend until smooth and creamy.
Set aside.
3. Make the cake:
In a bowl, beat eggs and sugar until light.
Add milk, oil (or butter), and vanilla; mix well.
Sift in flour and baking powder; fold gently until combined.
4. Assemble:
Pour the cake batter over the hardened caramel in the Bundt pan.
Gently pour the flan mixture on top. (They will swap layers during baking — that’s the magic!)
5. Bake:
Cover the pan with foil.
Place it in a larger baking tray filled halfway with hot water (bain-marie).
Bake at 350°F (175°C) for 60–75 minutes, or until a toothpick inserted comes out clean.
6. Cool and serve:
Let it cool to room temperature, then refrigerate for at least 4 hours (or overnight).
To serve, loosen edges and invert onto a plate so the caramel is on top.
Optional:
Add a layer of dulce de leche (caramel spread) between the flan and cake for extra richness — like the version in your photo!
