Magical Chocoflan Cake

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Magical Chocoflan Cake – The Ultimate Flan-Topped Chocolate Delight

A decadent dessert that flips expectations – literally. Moist chocolate cake, creamy flan, and golden caramel glaze in one stunning treat.

If you’ve never tried chocoflan, you’re in for a magical baking experience. Also known as “Impossible Cake” or “Pastel Imposible,” this dessert defies logic by baking in layers that switch places during cooking. It starts with a rich, cocoa-infused cake batter and a velvety flan mixture poured on top—but when it comes out of the oven, the flan has floated to the top and the cake settled at the bottom. The result? A showstopping dessert with the perfect contrast of flavors and textures.

Whether you’re celebrating a special occasion or simply want to impress your family, this chocoflan recipe is an absolute winner.

Ingredients

For the Caramel

  • ½ cup (100g) granulated sugar
  • 2 tablespoons water

For the Chocolate Cake

  • ¾ cup (150g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup (120ml) whole milk
  • ¼ cup (60ml) vegetable oil
  • ½ teaspoon vanilla extract
  • ½ cup (120ml) hot water

For the Flan

  • 1 can (397g) sweetened condensed milk
  • 1 can (354ml) evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Caramel

In a small saucepan, combine sugar and water. Heat over medium heat without stirring—just swirl the pan occasionally until the sugar turns a deep golden color (about 5–7 minutes). Immediately pour the caramel into a greased 10- or 12-cup Bundt pan, swirling it to evenly coat the bottom. Set aside to cool and harden.

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. Mix until smooth. Gradually stir in the hot water—your batter will be thin, and that’s perfect. Set aside.

3. Prepare the Flan Mixture

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until completely smooth, about 30 seconds.

4. Assemble and Bake

Preheat your oven to 350°F (175°C). Pour the chocolate cake batter into the Bundt pan over the hardened caramel. Gently pour the flan mixture on top. Don’t worry—they will swap places in the oven.

Cover the Bundt pan tightly with aluminum foil. Place it in a large roasting pan and add hot water until it reaches halfway up the sides (a water bath is key to a silky flan).

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

5. Chill and Unmold

Remove the Bundt pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

To unmold, run a knife around the edges, place a serving plate over the pan, and carefully invert. The caramel will cascade beautifully over the flan.

Expert Tips for Perfect Chocoflan

  • Don’t Skip the Water Bath: It prevents the flan from cracking and ensures even baking.
  • Cover with Foil: This stops the flan from overbrowning.
  • Use Room Temp Ingredients: This helps both batters blend more evenly.
  • Plan Ahead: Chocoflan is best after a full night in the fridge—flavor and texture improve dramatically.

Variations and Customizations

  • Dairy-Free Option: Use plant-based milk and dairy-free alternatives for the condensed and evaporated milk.
  • Flavor Boosts: Add instant coffee or cinnamon to the chocolate batter. Orange zest also adds a bright twist.
  • Change the Base: Try vanilla or red velvet cake for a fresh take.
  • Top It Off: Garnish with whipped cream, fresh berries, or even a sprinkle of sea salt.

Serving Suggestions

This indulgent dessert pairs beautifully with light, fresh accompaniments:

  • A handful of mixed berries for contrast
  • A spoonful of whipped cream
  • A strong cup of coffee or a mild black tea

Storage and Make-Ahead Tips

  • Storage: Keep covered in the fridge for up to 5 days.
  • Reheating: Best enjoyed cold, but warm slices gently in the microwave for 10–15 seconds if preferred.
  • Make Ahead: Chill overnight for optimal results—perfect for stress-free entertaining.

Chocoflan is more than just a dessert—it’s an experience. From the rich aroma while baking to the big reveal when you flip the pan, this cake never fails to delight. Give it a try, and get ready for applause around the table.

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