Chocoflan

Chocoflan, also known as “Impossible Cake” (Pastel Imposible), is a stunning Mexican dessert that combines rich chocolate cake with creamy flan in one perfect bite. During baking, the layers magically switch places, creating a beautiful and delicious contrast of flavors and textures. This dessert is perfect for special occasions, celebrations, or whenever you want to impress your guests with a visually striking yet easy-to-make treat.

Why You’ll Love This Recipe

• Two Desserts in One: A moist chocolate cake and silky flan in a single dessert.
• Magic Baking Effect: The layers flip on their own as they bake, creating a beautiful presentation.
• Rich and Creamy: The combination of chocolate and caramelized flan is irresistible.
• Make-Ahead Friendly: Chocoflan tastes even better after chilling, making it a great dessert for planning ahead.
• Perfect for Celebrations: A show-stopping treat for birthdays, holidays, or dinner parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Caramel:

• ½ cup (100g) granulated sugar

For the Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 ounces cream cheese (optional, for extra creaminess)
• 3 large eggs
• 1 teaspoon vanilla extract

For the Chocolate Cake:

• 1 cup (125g) all-purpose flour
• ½ cup (100g) granulated sugar
• ⅓ cup (30g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• ½ cup (120ml) whole milk
• ⅓ cup (80ml) vegetable oil
• ½ teaspoon vanilla extract
• ½ cup (120ml) hot coffee or hot water

For Garnish (Optional):

• Whipped cream
• Chocolate shavings
• Caramel sauce

Directions

1. Prepare the Caramel

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan over medium heat, melt the granulated sugar until it turns into a golden caramel.
3. Quickly pour the caramel into a greased Bundt pan, tilting it to coat the bottom evenly. Set aside.

2. Make the Flan

1. In a blender, combine sweetened condensed milk, evaporated milk, cream cheese (if using), eggs, and vanilla extract.
2. Blend until smooth and set aside.

3. Prepare the Chocolate Cake Batter

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
2. Add the egg, milk, vegetable oil, and vanilla extract, mixing until combined.
3. Slowly pour in the hot coffee or water and mix until smooth.

4. Assemble the Chocoflan

1. Pour the chocolate cake batter over the caramel in the Bundt pan.
2. Gently pour the flan mixture over the chocolate batter. (The layers will switch during baking.)
3. Cover the Bundt pan with aluminum foil.

5. Bake in a Water Bath

1. Place the Bundt pan in a larger baking dish and fill the outer dish with hot water until it reaches about halfway up the Bundt pan.
2. Bake for 50-60 minutes, or until a toothpick inserted into the chocolate cake comes out clean.

6. Cool and Invert

1. Remove from the oven and let it cool in the pan for 1 hour.
2. Refrigerate for at least 4 hours (preferably overnight) for the best texture.
3. Run a knife around the edges and carefully invert onto a serving plate.

7. Serve

1. Garnish with whipped cream, chocolate shavings, or caramel sauce if desired.
2. Slice and enjoy!

Servings and Timing

• Servings: 10-12
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Cooling Time: 4 hours
• Total Time: 5 hours 20 minutes

Variations

• Dulce de Leche Chocoflan: Replace caramel with a layer of dulce de leche for an extra indulgent twist.
• Mocha Chocoflan: Use espresso instead of coffee for a deeper chocolate flavor.
• Coconut Chocoflan: Add shredded coconut to the flan for a tropical touch.
• Spiced Chocolate: Mix in a pinch of cinnamon or cayenne pepper for a Mexican hot chocolate vibe.
• Nutty Topping: Sprinkle toasted almonds or pecans over the finished cake.

Storage and Reheating

• Refrigeration: Store covered in the fridge for up to 5 days.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Serve chilled or let it sit at room temperature for 15 minutes before serving.

FAQs

Why do the layers switch while baking?

The flan is heavier than the chocolate cake batter, so it naturally sinks to the bottom while baking, creating the signature flip effect.

Do I have to use a water bath?

Yes, a water bath (bain-marie) helps the flan cook gently and prevents it from curdling.

Can I use a box cake mix instead of homemade cake batter?

Yes! A chocolate cake mix can be used for convenience.

What if my caramel hardens too fast?

If the caramel solidifies before adding the cake batter, warm the Bundt pan slightly to soften it.

Can I make this ahead of time?

Yes! Chocoflan is best when made a day in advance and chilled overnight.

Why is my chocoflan sticking to the pan?

Make sure to grease the pan well and let the cake chill thoroughly before inverting. Running a knife around the edges helps release it.

Can I use a different cake flavor?

Yes! Try vanilla, red velvet, or even spice cake for a unique twist.

What if my flan is too soft?

Ensure the flan is fully set before removing it from the oven. It should jiggle slightly but not be too loose.

Can I make this without cream cheese?

Yes! Cream cheese adds richness, but you can omit it for a lighter texture.

What’s the best way to serve chocoflan?

Serve chilled with a drizzle of caramel sauce and a dollop of whipped cream.

Conclusion

Chocoflan is a magical dessert that combines rich chocolate cake and creamy flan in one stunning dish. With its caramel topping and delicate texture, it’s a guaranteed crowd-pleaser. Whether for a family gathering, holiday, or special occasion, this “impossible cake” is both delicious and visually impressive. Try it today and enjoy the perfect balance of chocolate and custard!

Print