Magical Chocoflan

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Magical Chocoflan – The Impossible Cake That Always Delivers!

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 4 hours or overnight
Total Time: 5 hours 35 minutes
Servings: 12 slices

Why You’ll Love This Recipe

Chocoflan is more than a dessert—it’s a culinary illusion! With a layer of rich, moist chocolate cake and a silky vanilla flan, this treat magically flips during baking, leaving everyone asking, “How did you do that?” Finished with a golden caramel glaze, every bite is smooth, sweet, and unforgettable. Whether it’s a holiday table centerpiece or a weekend treat, this dessert is guaranteed to wow.

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. Make the Caramel

  • In a small saucepan over medium heat, combine sugar and water.
  • Cook without stirring until the mixture turns a deep amber color. Swirl the pan gently if needed.
  • Immediately pour the caramel into a greased 10-cup Bundt pan, tilting to coat the bottom evenly. Set aside to cool.

2. Prepare 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 add the hot water and whisk until the batter is well combined. It will be thin—this is normal!

3. Pour the Layers

  • Gently pour the chocolate cake batter over the hardened caramel in the Bundt pan.
  • In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
  • Slowly pour the flan mixture over the cake batter. The layers will separate during baking—this is the magic of chocoflan!

4. Bake in a Water Bath

  • Cover the Bundt pan tightly with aluminum foil.
  • Place it inside a larger roasting pan filled with 1 inch of hot water.
  • Bake in a preheated oven at 175°C (350°F) for 70 minutes, or until a toothpick inserted comes out clean.

5. Cool and Unmold

  • Remove from the oven and let the chocoflan cool completely at room temperature.
  • Refrigerate for at least 4 hours (overnight is best).
  • To unmold, gently run a knife around the edges, then invert onto a large serving plate. The caramel will drizzle over beautifully.

 Tips for Success

  • Don’t stir the caramel while it’s cooking. Stirring can cause it to crystallize.
  • Pour the flan mixture slowly over the back of a spoon to help it float on top of the cake batter.
  • Use room temperature ingredients for a smoother flan texture.
  • Always bake in a water bath to keep the flan tender and prevent cracking.

 Storage

  • Store leftovers covered in the refrigerator for up to 5 days.
  • You can also freeze individual slices for up to 1 month. Wrap tightly and thaw in the fridge overnight.

 Serving Ideas

Serve chilled with a dollop of whipped cream or a drizzle of extra caramel sauce. For special occasions, garnish with fresh berries or chocolate curls for a beautiful presentation.

Final Thoughts

Chocoflan is a dessert that looks like it came from a bakery but is simple enough to make at home. The contrast of textures and the surprising layer switch make it a true crowd-pleaser. Once you try it, you’ll understand why it’s called “the impossible cake.”

 

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