Rich Chocolate Cake + Creamy Flan + Golden Caramel Glaze
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 6 hours
Yield: 10–12 servings
Difficulty: Intermediate
✨ Why You’ll Love Chocoflan
Known as “Impossible Cake,” this Mexican-inspired dessert is a beautiful fusion of two classics: moist chocolate cake and silky vanilla flan. It gets its name because the layers magically flip during baking—flan on top, chocolate cake on the bottom, all finished with a glossy caramel glaze.
Perfect For:
Dinner parties and special occasions
Make-ahead desserts
Wow-factor presentation with minimal effort
Ingredients
For the Caramel
Ingredient Quantity
Granulated sugar ½ cup (100g)
Water 2 tablespoons
For the Chocolate Cake
Ingredient Quantity
Granulated sugar ¾ cup (150g)
All-purpose flour 1 cup (125g)
Cocoa powder ½ cup (50g)
Baking powder 1 tsp
Baking soda ½ tsp
Salt ¼ tsp
Egg 1 large
Whole milk ½ cup (120ml)
Vegetable oil ¼ cup (60ml)
Vanilla extract ½ tsp
Hot water ½ cup (120ml)
For the Flan
Ingredient Quantity
Sweetened condensed milk 1 can (397g)
Evaporated milk 1 can (354ml)
Eggs 4 large
Vanilla extract 1 tsp
Instructions
Step 1: Make the Caramel
In a small saucepan over medium heat, combine sugar and water.
Heat without stirring, swirling occasionally until the mixture turns a deep golden amber, about 5–7 minutes.
Immediately pour into a greased Bundt pan, tilting the pan to coat the bottom evenly.
Set aside to cool and harden.
⚠️ Be careful—melted sugar is very hot and can burn quickly.
Step 2: Make the Chocolate Cake Batter
In a large bowl, whisk together:
sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, oil, and vanilla extract. Stir until smooth.
Slowly pour in hot water, stirring gently—batter will thin out (this is normal).
Set aside.
Step 3: Prepare the Flan Mixture
In a blender or mixing bowl, combine:
Sweetened condensed milk
Evaporated milk
Eggs
Vanilla extract
Blend or whisk until completely smooth (about 30 seconds in blender).
Step 4: Assemble the Chocoflan
Pour the chocolate batter over the cooled caramel in the Bundt pan. Smooth with a spatula if needed.
Gently pour the flan mixture over the chocolate batter.
It will seem like it’s mixing, but trust the process—layers will separate during baking.
Step 5: Bake in a Water Bath
Cover the Bundt pan tightly with aluminum foil.
Place the Bundt pan into a large roasting pan.
Fill the roasting pan with hot water halfway up the sides of the Bundt pan.
Carefully place in preheated oven at 350°F (175°C).
Bake for 1 hour 15 minutes, or until a toothpick inserted into the cake layer comes out clean.
Step 6: Cool and Chill
Remove from the water bath and let cool to room temperature.
Refrigerate for at least 4 hours, or overnight.
Don’t skip the chilling—it helps set the flan and enhances flavor!
Step 7: Unmold and Serve
Run a thin knife around the edges of the Bundt pan.
Place a large plate or serving platter over the pan and invert.
Gently lift the pan—the caramel will flow over the flan like a glaze.
Expert Tips
Prevent Cracks in Flan: Always bake in a water bath and cover with foil.
Use Room Temp Ingredients: Helps with even mixing and baking.
Don’t Overbake: The flan should still have a slight jiggle.
Chill Overnight: For clean slices and best flavor.
Variations & Additions
Add a Flavor Boost: Stir cinnamon, orange zest, or espresso powder into the chocolate batter.
Switch the Cake: Use a vanilla, coffee, or red velvet cake instead.
Make it Dairy-Free: Use plant-based condensed and evaporated milk and dairy-free cake ingredients.
Toppings: Add whipped cream, fresh berries, or a dusting of cocoa powder.
️ Serving Suggestions
With fresh strawberries or raspberries
Topped with a dollop of whipped cream
Alongside a cup of hot coffee or espresso
Chocoflan is a rich dessert, so light accompaniments balance it perfectly.
Storage & Make-Ahead Tips
Method Storage Duration Notes
Refrigerator Up to 5 days Cover tightly with plastic wrap
Freezer Not recommended Flan texture may change when thawed
Make-Ahead 1–2 days ahead Ideal—flavors develop beautifully
❓ FAQ
Q: Will the flan and cake layers mix?
Nope! The flan is heavier and will sink through the cake batter while baking, causing the layers to naturally invert.
Q: Can I use store-bought caramel?
Yes, but homemade caramel sets firmer and gives better flavor.
Q: My flan cracked. What happened?
Likely overbaking or oven too hot. Always use a water bath and keep it covered tightly.
✨ Final Thoughts
Chocoflan is more than a dessert—it’s an experience. With its moist chocolate cake, creamy flan, and luscious caramel, each bite is a moment of joy. Whether you’re baking it for a celebration or just to treat yourself, it’s guaranteed to impress.
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Chocoflan—the dessert that defies gravity and expectations.
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