ChocoFlan is a Mexican twist on a classic Puerto Rican dessert, flan! Made with a layer of chocolate cake topped with a layer of flan and caramel, it's a guaranteed show stopper dessert no matter the event.
Make the caramel. Pour the sugar into a pot and melt over medium low heat, shaking the pan occasionally to prevent any sugar from burning. Once melted, carefully pour the caramel into your bundt pan and move the pan around the get an even layer at the bottom. Set aside to cool.
Prep the bundt pan. Preheat the oven to 350 degrees F / 176 degrees C. Grease the walls of the bundt pan with butter once it's cooled completely. Gently set the bundt pan into a baking dish filled halfway with hot water to create a water bath.
Make the chocolate cake. In a mixing bowl, make the cake according to the directions on the box. Gently pour the batter over the caramel sauce.
Make the flan. In a blender combine all ingredients for the flan and blend until smooth and creamy. Slowly ladle the flan into the bundt pan over the cake batter and cover loosely with aluminum foil. Carefully transfer the baking dish and bundt pan into the oven. Bake for 60-90 minuts or until a toothpick comes out clean from the center of the cake.
Cool the chocoflan. Remove the bundt pan from the water bath and set aside to cool completely (this will take several hours).
Serve. Once it has cooled completely, carefully loosen the sides of the cake with a butter knife. Grab a platter and place it over the bundt pan. Carefully flip the chocoflan onto the platter, allowing any caramel to drizzle over the top. Slice, serve, and enjoy!