Chocoflan Recipe

Why You’ll Love This Recipe

Chocoflan, often called “Impossible Cake,” is a stunning dessert that layers rich chocolate cake with creamy vanilla flan, topped with a silky caramel sauce. What makes it truly magical is how the layers switch places during baking—flan rises to the top while the chocolate cake settles on the bottom. This decadent dessert is both a visual showstopper and a delightful blend of textures and flavors.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramel:
granulated sugar

For the flan:
sweetened condensed milk
evaporated milk
eggs
vanilla extract

For the chocolate cake:
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
unsalted butter
granulated sugar
eggs
vanilla extract
buttermilk

directions

Preheat oven to 350°F (175°C). Grease a Bundt pan and coat it lightly with cooking spray.

In a small saucepan over medium heat, melt the granulated sugar until golden and liquid to make the caramel. Quickly pour into the bottom of the Bundt pan, swirling to coat evenly. Set aside.

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Set aside.

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.

Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Pour the chocolate cake batter into the prepared Bundt pan over the caramel.

Gently pour the flan mixture over the cake batter. It will sink but reverse during baking.

Cover the pan with foil and place it in a larger baking dish. Fill the outer dish with about 1 inch of hot water to create a water bath.

Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the cake layer comes out clean.

Remove from the water bath and let cool completely. Refrigerate for at least 4 hours or overnight.

To serve, carefully invert onto a large plate. The flan should be on top, with the caramel dripping over.

Servings and timing

This recipe serves 12-14 people.
Preparation time: 30 minutes
Baking time: 60-75 minutes
Cooling and chilling time: 4-8 hours
Total time: 5-9 hours

Variations

Add a touch of espresso powder to the chocolate batter for depth.
Use flavored extracts like almond or coconut in the flan.
Top with fresh berries or whipped cream before serving.
Replace buttermilk with sour cream for a denser chocolate layer.

storage/reheating

Store Chocoflan covered in the refrigerator for up to 5 days.
This dessert is best served chilled and does not require reheating.
For longer storage, freeze in slices with parchment paper between them for up to 1 month.

FAQs

Why is it called “Impossible Cake”?
Because the layers magically switch during baking, it seems impossible—but it works perfectly every time.

Can I make Chocoflan without a Bundt pan?
Yes, but a Bundt pan helps with presentation. A deep round or rectangular pan will also work.

Why does the flan rise to the top?
The densities of the mixtures cause them to switch places during baking—flan is heavier, so it settles while baking.

Can I use a cake mix?
Yes, a chocolate cake mix can simplify the process, though homemade offers the best flavor.

Do I need the water bath?
Yes, the water bath ensures gentle, even cooking and prevents the flan from cracking.

How long should I chill before serving?
At least 4 hours, but overnight is best for clean slicing and full flavor.

Conclusion

Chocoflan is a rich, elegant dessert that combines the best of two worlds—chocolate cake and flan—in one magical creation. Whether you’re hosting a dinner party or celebrating a special occasion, this “Impossible Cake” is sure to impress with its striking layers and luscious taste.

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