Pon De Flan

A fusion of Choco Flan and Trini Ponche de Crème

Created: December 5, 2025

Author: @surenz2

Pon De Flan with chocolate cake, creamy flan, caramel, and wafer topping

Pon De Flan

This holiday mashup combines chocolate Bundt cake with a creamy flan flavored like Trinidadian ponche de crème.

Prep
20 mins

Cook
1 hour

Cooling Time
2 hours

Total
3 hrs 20 mins

Equipment

Ingredients

Chocolate Cake Layer

Ponche de Crème Flan

Garnish

Directions

Prep

  1. Take out eggs, butter, and buttermilk 2 hours beforehand to bring to room temp.
  2. Wash sifter, blender, bundt pan, and mixer.
  3. When ingredients are room temp, preheat oven to 350°F (175°C).
  4. Coat bundt pan with butter and place it in a large roasting pan (for water bath).
  5. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl.
  6. In a very small bowl mix together the cinnamon, nutmeg, clove, and cardamom.
  7. Zest half a lime into another small bowl.

Make the chocolate cake batter

  1. Add the butter and sugar to a large bowl and using an electric hand mixer or stand mixer, beat until light and fluffy.
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  2. Beat in ONE egg to the wet ingredients.
  3. Beat 1/3 of the flour mixture into the egg mixture.
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  4. Beat 1/2 of the buttermilk into the bowl.
  5. Repeat, ending with the flour mixture. Blend until well incorporated and set aside.

Ponche de Crème Flan

  1. In a blender, combine the evaporated milk, condensed milk, cream cheese, 3 eggs, spices, vanilla, lemon zest, and bitters.
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  2. Blend on high for 30 seconds.
  3. Taste and add more bitters if needed.

Bake

  1. Scoop the cake batter into the bundt pan. Spread evenly with a spatula.
  2. Slowly pour the flan mixture over the cake batter.
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  3. Cover with foil.
  4. Using the blender, add about 1-inch of hot water to the roasting pan.
  5. Bake ~1 hour. Your oven may be longer or shorter. Test cake by inserting with a toothpick and seeing if it comes out clean.
  6. When cake is done, remove from the water bath and remove the foil. Cool completely to room temperature, about 2 hours.

Unmold

  1. Place a large cutting board over the Bundt pan, grasp tightly together, jiggle a little and flip over.
  2. Garnish with a generous drizzle of caramel to taste and chopped Tunnocks Caramel. Serve!

Nutrition facts

I have absolutely no idea! Please feel free to hit me up if you calculate this 😆

Notes

  • If refrigerating, do not put it back in the bundt pan. Leave it on the cutting board and place a mixing bowl over it to place in the fridge.
  • Lazy tip: if youre NOT refrigerating it and taking this to secondary location, transport it in the pan and demold once there to ensure cake integrity during trip.
  • Adapted from: https://www.foodnetwork.com/recipes/marcela-valladolid/chocoflan-recipe-1949457/

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