Chocoflan Cake

by

Chocoflan Cake – The Magical “Impossible” Dessert That Always Impresses

If you’ve never made chocoflan before, prepare to be amazed! This dessert, often called the “Impossible Cake”, is a stunning combination of two classic favorites: a rich, fudgy chocolate cake and a smooth, creamy caramel flan. What makes it so magical is that the layers actually switch places while baking, leaving you with a perfect caramel-topped flan resting over a moist chocolate cake — no complicated steps required!

Whether you’re hosting a family gathering, celebrating a birthday, or simply craving something indulgent, this chocoflan cake is guaranteed to impress everyone at the table.

Why You’ll Love This Recipe

  • Two desserts in one: Silky caramel flan meets moist chocolate cake in one irresistible bite.
  • Beautiful presentation: The self-separating layers create a showstopping dessert with minimal effort.
  • Beginner-friendly: Simple ingredients, easy method, and foolproof results.
  • Make-ahead perfection: It tastes even better the next day after chilling overnight.

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, at room temperature
  • 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

Step-by-Step Instructions

1. Prepare the Caramel

  1. In a small saucepan, combine sugar and water.
  2. Heat over medium heat, without stirring, until the sugar melts and turns a rich golden amber color (about 5–7 minutes).
  3. Immediately pour the caramel into the bottom of a greased Bundt pan.
  4. Swirl the pan gently to coat the bottom evenly. Set aside to cool and harden while preparing the batters.

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 the batter is smooth and thick.
  3. Gradually pour in the hot water while stirring. The batter will thin out — this is normal.
  4. Set aside while you make the flan mixture.

3. Prepare the Flan Mixture

  1. In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
  2. Blend for 20–30 seconds, or until completely smooth.
    Alternatively, whisk by hand until well combined.

4. Assemble the Chocoflan

  1. Preheat your oven to 350°F (175°C).
  2. Pour the chocolate cake batter evenly over the hardened caramel in the Bundt pan.
  3. Slowly and carefully pour the flan mixture on top of the cake batter.
    Don’t worry if they appear to mix — during baking, the layers will reverse beautifully.
  4. Cover the Bundt pan tightly with aluminum foil.

5. Bake the Cake

  1. Place the Bundt pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan.
  2. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the cake layer comes out clean.
  3. Remove the Bundt pan from the water bath and let it cool completely at room temperature.
  4. For best results, refrigerate for at least 4 hours or overnight before unmolding.

6. Unmold and Serve

  1. Once fully chilled, run a thin knife around the edges of the Bundt pan to loosen the cake.
  2. Place a large serving plate over the pan and invert it quickly but gently.
  3. Lift the pan to reveal your perfectly layered chocoflan.
    The caramel will flow beautifully over the top as a glossy glaze.

Expert Tips for Perfect Chocoflan

  • Prevent Cracks in the Flan: Always bake using a water bath and cover the pan with foil.
  • Room Temperature Ingredients: Helps the mixtures combine smoothly for even baking.
  • Patience Pays Off: Allowing the cake to rest overnight enhances the flavor and texture.
  • Cool Before Chilling: Avoid condensation by letting the cake reach room temperature first.

Variations and Flavor Ideas

  • Mocha Twist: Add 1 teaspoon of instant coffee to the chocolate batter for deeper flavor.
  • Cinnamon Chocolate: Stir ½ teaspoon ground cinnamon into the cake batter.
  • Citrus Note: Mix in 1 teaspoon orange zest to brighten the taste.
  • Dairy-Free Option: Use dairy-free condensed and evaporated milk, and replace whole milk with almond or oat milk.
  • Different Cake Base: Try a vanilla or red velvet base for a creative twist.

Serving Suggestions

Chocoflan is rich, creamy, and delightfully sweet — best enjoyed in small slices.

  • Top with whipped cream and fresh berries for color and balance.
  • Dust with cocoa powder or drizzle with extra caramel for an elegant finish.
  • Pair with hot coffee, espresso, or black tea for the perfect indulgent moment.

Storage and Make-Ahead Tips

  • Refrigerate: Cover tightly with plastic wrap or foil and store in the refrigerator for up to 5 days.
  • Make Ahead: Prepare the day before — the flavor deepens as it chills overnight.
  • Serving Temperature: Chocoflan tastes best cold, but if preferred warm, microwave slices for 10–15 seconds.

Final Thoughts

This Chocoflan Cake is pure dessert magic — a perfect balance of textures and flavors that never fails to impress. Whether you’re baking for a celebration or treating your loved ones, every slice is rich, creamy, and unforgettable.

So gather your ingredients, preheat your oven, and experience the wonder of chocoflan right in your kitchen.

 

Leave a Comment