Ultimate Pastry, Savory & Craft Beverage Ingredients

Strawberry Chocflan Cake by Thao Williams

Posted on 19 June 2020

Recipe contributed by Thao Williams of In Good Flavor

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  • 1 1/2 cup all-purpose flour
  • 1 3/4 cup granulated sugar
  • 1/2 cup dark cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup half & half or light cream
  • 1/2 cup neutral-tasting oil
  • 1/3 cup hot water or boiling water
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons honey or agave syrup for
  • 1/4 cup sprinkles


  • 3 ounces cream cheese, room temperature
  • 4 large eggs, room temperature
  • 2 tablespoons Amoretti® Wild Strawberry Artisan
  • 1/4 or more teaspoon of red gel food coloring
  • 1 (14 ounces) can sweetened condensed milk
  • 1 cup half and half or light cream



Preheat oven to 350° F.

Boil a large pot of water for a water bath. Keep hot.


  1. Add cream cheese to a medium mixing bowl. Beat with an electric mixer until smooth. 
  2. Add eggs. Beat for 30 seconds.
  3. Add Amoretti Wild Strawberry Artisan and food coloring. Blend. Keep in mind the color will not be as intense once baked. Use more food coloring, if desired.
  4. Gradually add sweetened condensed milk and half & half (start at low and gradually increase to medium). Blend well. Set aside. 



  1. Generously coat a 12-capacity bundt pan with butter. Dust with flour. Tap off excess. Set aside. 
  2. In a small bowl, add flour, salt, baking soda, baking powder, and cocoa powder. Blend. Set aside.
  3. Beat eggs on medium speed in a large mixing bowl until smooth and pale.
  4. Gradually add sugar. Beat for 1 minute.
  5. Add oil, vanilla extract. Beat for 1 minute.
  6. Add half & half. Blend well.
  7. With the beater on low and slowly increase speed to medium, gradually add dry ingredients until just blended.
  8. Remove 1/3 cup of water from the hot water bath. Add to batter. Blend until well incorporated.
  9. Pour flan into the bundt pan.
  10. Pour cake batter evenly around the pan. Shake gently to smooth out. Do not stir. 
  11.  Butter or grease the dull side of a large sheet of aluminum foil. Cover cake tightly, buttered side down, while doming to prevent contact with the cake once baked.
  12. Place bundt pan into a large roasting pan. Place on center rack in oven.
  13. Pour enough water to come almost half way up bundt pan.
  14. Bake for 1 hour 20 minutes or 1 hour 30 minutes or until a toothpick comes out with a few dry crumbs attached.
  15. Remove cake from water bath. Place on a cooling rack. Allow to cool uncovered for 1 hour. Cover and refrigerate at least 2 hours, preferably overnight.
  16. To unold, place bundt pan in a large pan filled with 1-inch of hot water. Let rest for one minute. Remove. Place a serving platter over the bundt pan. Invert. Give one firm vertical shake to release the cake from the pan. Slide off bundt pan.



To a small section of the cake, brush the bottom 1/2-inch with honey.

  1. Pick up sprinkles using the tip of an index finger. If sprinkles don’t stick, rub a trace amount of honey to fingertip.
  2. Dab sprinkles onto the honey brushed areas of cake. 
  3. Continue applying honey and sprinkles to the entire cake rim.

Store refrigerated. Makes 10 servings.

Products used in this recipe


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