Chocoflan Cake

by

Chocoflan Cake

A Stunning Chocolate Cake with Creamy Flan and Caramel Glaze

Chocoflan is often called “the impossible cake” because of its magical transformation in the oven—the chocolate cake and flan layers swap places as they bake, creating a beautiful two-layer dessert with a glossy caramel topping. Despite its impressive appearance, this dessert is surprisingly simple to prepare, making it a perfect choice for celebrations, family gatherings, holidays, or any time you want something rich, silky, and unforgettable.

This recipe combines a moist, tender chocolate cake with a smooth and creamy vanilla flan, all sitting atop a layer of golden caramel that becomes a natural glaze once the cake is inverted. Every bite offers a balance of deep chocolate flavor, velvety custard, and sweet caramel, giving this classic dessert its well-deserved reputation.

Why This Recipe Works

  • The water bath ensures the flan cooks gently for a perfectly smooth texture.
  • A light, moist chocolate batter rises as it bakes, naturally switching places with the flan layer.
  • Refrigerating the cake allows the flavors to settle and makes unmolding effortless.

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

How to Make Chocoflan

1. Prepare the Caramel

  1. Add the sugar and water to a small saucepan.
  2. Cook over medium heat without stirring. Allow the mixture to bubble, swirling the pan gently from time to time.
  3. Continue cooking until it turns a deep golden-amber color, about 5–7 minutes.
  4. Immediately pour the caramel into a well-greased Bundt pan and tilt the pan to coat the bottom evenly.
  5. Set aside to cool and harden.

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.
  3. Slowly pour in the hot water, stirring until fully combined. The batter will be thin, which is exactly right.
  4. Set aside.

3. Make the Flan Mixture

  1. Add the sweetened condensed milk, evaporated milk, eggs, and vanilla to a blender.
  2. Blend for about 30 seconds, or whisk by hand until smooth.

4. Assemble the Cake

  1. Preheat the oven to 350°F (175°C).
  2. Pour the chocolate cake batter over the caramel in the Bundt pan.
  3. Slowly pour the flan mixture over the cake batter. The layers may appear to mix, but they will naturally separate during baking.
  4. Cover the Bundt pan tightly with foil.
  5. Place the Bundt pan inside a large roasting pan.
  6. Pour hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan.
  7. Bake for 1 hour 15 minutes, or until the chocolate cake layer tests clean with a toothpick.

5. Cool and Unmold

  1. Remove the Bundt pan from the water bath and let the cake cool to room temperature.
  2. Refrigerate for at least 4 hours, preferably overnight.
  3. To unmold, run a thin knife around the edges of the pan.
  4. Place a serving plate over the Bundt pan and carefully invert.
  5. Lift the pan away to reveal the caramel-glazed chocoflan.

Expert Tips

  • Use the water bath: This guarantees a silky flan with no cracks.
  • Keep ingredients at room temperature: Helps both layers combine smoothly.
  • Chill before unmolding: Cold chocoflan holds its shape beautifully and slices cleanly.
  • Avoid rushing: Overnight chilling always gives the best texture and flavor.

Variations and Customizations

  • Dairy-free option: Use dairy-free condensed and evaporated milk, and replace the milk in the cake with plant-based milk.
  • Flavor boosters: Add 1 teaspoon of instant coffee or a pinch of cinnamon to the chocolate batter.
  • Citrus twist: Add orange zest to the chocolate layer for brightness.
  • Different cake bases: Substitute vanilla or red velvet cake batter for a completely different look and flavor.
  • Garnish ideas: Fresh berries, whipped cream, or a small sprinkle of sea salt enhance the caramel beautifully.

Serving Suggestions

Chocoflan is rich and creamy, so lighter pairings work very well:

  • Fresh berries such as strawberries, raspberries, or blueberries
  • A light whipped cream topping
  • Hot coffee, black tea, or herbal tea to balance the sweetness

Storage and Make-Ahead Instructions

  • Refrigeration: Store tightly covered for up to 5 days.
  • Reheating: Chocoflan is best cold, but you may warm a slice for 10–15 seconds if you prefer.
  • Make-ahead: Prepare the entire dessert a day in advance. The flavors improve as it chills.

Leave a Comment