Growing up in the Philippines, we ate Leche Flan Cake all the time. Filipino Leche Flan Cake is a rectangular sponge cake with a thin layer of flan on top of it. It was a special treat and one that we kids loved. There was a canteen at my Lolo’s (grandpa’s) office that sold it for less than a dollar a serving.
I had never heard of “Chocoflan” Cake until I came to the United States. It’s apparently a Mexican favorite and is just like Filipino Leche Flan Cake only made with chocolate cake and with a much thicker layer of flan. It’s also baked in a bundt pan instead of a rectangular cake pan.
A friend of mine gave me her recipe for Chocoflan Cake years ago. I don’t know where she got it. Over the years, I’ve changed the recipe up a bit to make it my own. The original recipe called for a whole 8-oz. box of cream cheese. I found that that much cream cheese really wasn’t necessary. It also used whole milk in the flan but I like the richness imparted by evaporated milk much better. Then I thought, “what if I add some dulce de leche as a surprise layer in the dessert?” That turned out to be a great idea and my kids definitely thought so, too.
I have to warn you, whenever I make this cake, the dulce de leche layer never ends up in the same place! Sometimes it ends up right at the top of the cake, sometimes it sits in the center between the flan and the cake, sometimes it’s thicker on one side than on the other, sometimes it’s all pooled on one side with nothing on the other! I have tried numerous times to make it end up consistently at the top of the cake to no avail. I finally gave up. Who cares? The point is, the cake is absolutely delicious! You’ve really got to try this recipe. It’s worth every rich, yummy, calorie-laden bite!
- 1 can dulce de leche (storebought or homemade)
- 1 box devil’s food cake mix
- 4 ozs. (½ box) cream cheese, softened
- 1 14-oz. can condensed milk
- 1 12-oz. can evaporated milk
- 1 tsp. vanilla extract
- 5 eggs
- Prepare a water bath by placing a roasting pan half full of water into oven.
- Turn oven on to 350ºF to preheat.
- Spray a 12 to 15-cup bundt pan with cooking spray.
- Empty dulce de leche into a small glass bowl and heat in microwave for a minute to soften and make it pourable.
- Pour dulce de leche into bottom of bundt pan.
- In a medium bowl, prepare flan by mixing together cream cheese, condensed milk, evaporated milk, vanilla, and eggs until well blended.
- In another bowl, prepare chocolate cake mix according to package directions.
- Pour chocolate cake batter over dulce de leche in bundt pan.
- Carefully pour flan mixture over chocolate cake.
- Spray a piece of foil with cooking spray and cover bundt pan tightly.
- Place pan in water bath in oven.
- Bake for 1 hour. Do not uncover during baking.
- Remove from water bath and allow to cool to room temperature; then place in refrigerator to chill for at least 4 hours or overnight.
- Invert cake onto a large serving platter.
- If desired, stir a little milk into some dulce de leche to thin it to a pouring consistency and drizzle over cake right before serving (or you can use purchased cajeta sauce).
NOTE: Chocoflan Cake is best prepared the day before and refrigerated overnight.