Mini Chocoflan


Mini Chocoflan

Mini Chocoflan


  • 10 tbsp of butter
  • 1 cup sugar
  • 1 egg.
  • 1 3/4 cups of all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cups buttermilk
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 4 oz cream cheese at room temperature
  • 3 eggs
  • 1 tbsp vanilla extract


  1. Preheat oven to 350F.
  2. For the chocolate cake batter, mix 10 tbsp of butter and 1 cup sugar until light and fluffy. Then in goes 1 egg. Finally, the dry ingredients gets incorporated, which consists of 1 3/4 cups of all-purpose flour, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/3 cup cocoa powder. In between adding the dry ingredients, 1 1/4 cups buttermilk gets blended in the mixture. This completes the chocolate cake batter.
  3. For the flan, combine 1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, 4 oz cream cheese at room temperature, 3 eggs, and 1 tbsp vanilla extract.
  4. Butter a mini Bundt pan, then add the cake batter until each is half-way full.
  5. Then pour the flan mixture over the cake batter. Top with remaining cake batter.
  6. Place the mini Bundt pan over a roasting pan filled with water and baked this for 1 hour, until the surface of the cake is firm to the touch.
  7. The cake has to cool completely at room temperature (about 1 hour) before it can be inverted. Just jiggle the pan a bit and it should pop out easily.
  8. The small pocket on top of each cake is meant for the caramel sauce, which you can buy or make from scratch at home.

Photo credit and recipe adapted from: The Food Addicts / CC BY-NC-SA

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