Chocoflan Cake Recipe

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Chocoflan Cake Recipe

The Perfect Dessert for Any Occasion

A rich, moist chocolate cake topped with creamy, silky flan and finished with a glossy caramel glaze — this Chocoflan Cake (also known as “Impossible Cake”) is pure magic. The best part? During baking, the layers switch places, creating a stunning two-toned dessert that’s as beautiful as it is delicious.

This elegant treat is ideal for birthdays, family gatherings, or any time you want to impress your guests with something extraordinary yet surprisingly easy to make.

Why You’ll Love This Recipe

  • Two desserts in one: A moist chocolate cake and creamy flan combined.
  • Visually stunning: The layers flip during baking for a magical presentation.
  • Perfect make-ahead dessert: Tastes even better after a night in the fridge.
  • Beginner-friendly: Simple steps with professional-looking results.

Ingredients

For the Caramel

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

For the Chocolate Cake

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

For the Flan

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

Instructions

Step 1: Prepare the Caramel

  1. In a small saucepan, combine sugar and water.
  2. Heat over medium heat without stirring. Swirl the pan occasionally until the sugar melts and turns a deep amber color — about 5 to 7 minutes.
  3. Immediately pour the caramel into the bottom of a greased Bundt pan, tilting the pan to coat evenly.
  4. Set aside to cool and harden while preparing the cake and flan layers.

Step 2: Make the Chocolate Cake Batter

  1. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  2. Add the egg, milk, oil, and vanilla extract. Mix until smooth and thick.
  3. Gradually pour in the hot water, stirring until the batter is well combined. The batter will be thin — that’s normal. Set aside.

Step 3: Prepare the Flan Mixture

  1. In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
  2. Blend until smooth (about 30 seconds). You can also whisk by hand if preferred.

Step 4: Assemble and Bake

  1. Preheat oven to 350°F (175°C).
  2. Pour the chocolate cake batter over the cooled caramel in the Bundt pan.
  3. Gently pour the flan mixture over the cake batter. The layers will separate during baking, so don’t worry if they mix slightly.
  4. Cover the Bundt pan tightly with aluminum foil.
  5. Place it inside a large roasting pan and fill the roasting pan halfway with hot water (this creates a water bath).
  6. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the cake layer comes out clean.

Step 5: Cool and Chill

  1. Carefully remove the Bundt pan from the water bath and allow it to cool completely at room temperature.
  2. Once cooled, refrigerate for at least 4 hours, or overnight for best results.

Step 6: Unmold and Serve

  1. Run a thin knife around the edges of the pan to loosen the cake.
  2. Place a large serving plate on top of the Bundt pan and invert it quickly but carefully.
  3. Gently lift the pan — your beautiful chocoflan will be revealed, with caramel cascading over the top.

Expert Tips for Success

  • Prevent cracks: Always bake the cake in a water bath and keep it covered with foil.
  • Cool completely: Avoid refrigerating a warm cake — this prevents condensation.
  • Use room-temperature ingredients: This helps the batter and flan blend more evenly.
  • Plan ahead: The flavor and texture improve after resting overnight in the fridge.

Customization Ideas

  • Dairy-Free Version: Use dairy-free condensed and evaporated milk alternatives, and replace whole milk with any plant-based milk.
  • Flavor Boost: Add 1 teaspoon of instant coffee, a pinch of cinnamon, or orange zest to the chocolate cake batter.
  • Alternate Cake Base: Try vanilla or red velvet cake for a fun twist.
  • Garnish Options: Serve with whipped cream, berries, or a sprinkle of flaky sea salt for contrast.

Serving Suggestions

Chocoflan is rich and indulgent, so pair it with something light and refreshing:

  • Fresh berries (strawberries, raspberries, or blueberries)
  • A dollop of whipped cream
  • Hot coffee or black tea to balance the sweetness

Storage and Make-Ahead Tips

  • Storage: Cover with plastic wrap or foil and refrigerate for up to 5 days.
  • Reheating: Best enjoyed chilled, but you can microwave individual slices for 10–15 seconds if you prefer it warm.
  • Make-Ahead: Perfect for preparing a day before your event — the flavors deepen beautifully overnight.

Final Thoughts

The Chocoflan Cake isn’t just a dessert — it’s an experience. The contrast between the tender chocolate cake, the silky flan, and the glossy caramel topping makes every bite unforgettable. Whether you serve it for a special celebration or a cozy family meal, this recipe is guaranteed to impress.

So, gather your ingredients and let the magic unfold — once you try it, you’ll understand why this dessert is called “Impossible Cake.”

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