A stunning, two-in-one dessert, Chocoflan—also known as Impossible Cake—features a rich, moist chocolate cake topped with silky vanilla flan and a luscious caramel glaze. Despite being layered in reverse before baking, the cake and flan magically switch places in the oven, creating a mesmerizing effect that makes this dessert truly unique.

Why You’ll Love This Recipe

Two Desserts in One – Combines chocolate cake and creamy flan in a single bite.
Magical Layer Flip – Layers switch places during baking, making for an impressive presentation.
Creamy, Moist, and Decadent – The flan is smooth and delicate, while the cake is rich and chocolatey.
Perfect for Special Occasions – A show-stopping dessert that will wow guests at any gathering.
Make-Ahead Friendly – Chilling overnight enhances the flavors and texture.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Caramel:

½ cup granulated sugar
2 tablespoons water

For the Chocolate Cake Layer:

½ cup unsalted butter, melted
¾ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk

For the Flan Layer:

1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
3 eggs
1 teaspoon vanilla extract

For Garnish:

Fresh strawberries, halved
Caramel sauce for drizzling (optional)

Directions

1. Prepare the Caramel

In a small saucepan, heat sugar and water over medium heat until it turns a golden brown caramel.
Quickly pour the caramel into a greased bundt pan, tilting to coat the bottom evenly. Let it harden while preparing the batter.

2. Make the Chocolate Cake Batter

In a mixing bowl, whisk together melted butter and sugar until combined.
Add the egg and vanilla extract, mixing well.
Sift in the flour, cocoa powder, baking soda, baking powder, and salt.
Stir in the buttermilk until smooth.
Pour the batter over the hardened caramel in the bundt pan.

3. Make the Flan Mixture

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
Slowly pour the flan mixture over the chocolate cake batter in the bundt pan.

4. Bake Using a Water Bath

Cover the bundt pan tightly with foil.
Place the bundt pan in a larger baking dish and fill the outer dish with hot water halfway up the pan (this ensures gentle, even baking).
Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted into the flan comes out clean.

5. Cool & Unmold

Let the cake cool at room temperature for 1 hour.
Refrigerate for at least 4 hours (preferably overnight) to set completely.
Run a knife around the edges, then invert onto a plate to release the cake. The caramel will flow over the top, creating a glossy glaze.

6. Garnish & Serve

Decorate with fresh strawberries and drizzle with caramel sauce if desired.
Slice and enjoy the magic of Chocoflan!

Servings and Timing

Servings: 10
Prep Time: 20 minutes
Cooking Time: 1 hour
Chilling Time: 4 hours
Total Time: 5 hours 20 minutes
Calories per Serving: 450 kcal

Variations

Chocolate Lovers’ Twist – Use dark cocoa powder for an extra rich chocolate cake.
Coffee-Infused – Add 1 teaspoon of espresso powder to the chocolate batter for deeper flavor.
Spiced Chocoflan – Mix ½ teaspoon cinnamon into the cake batter for a hint of warmth.
Coconut Flan – Replace evaporated milk with coconut milk for a tropical twist.
Nutty Caramel – Sprinkle chopped pecans into the caramel before adding the batter.

Storage & Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Make-Ahead Tip: Chocoflan tastes even better the next day, so making it a day in advance is recommended.

FAQs

1. Why do the layers switch during baking?

The flan is denser than the cake batter, so as it bakes, the chocolate cake rises while the flan settles to the bottom, creating the signature layered effect.

2. Can I use a different pan instead of a bundt pan?

Yes! A round cake pan or loaf pan works, but a bundt pan helps with even baking and a beautiful presentation.

3. Can I skip the water bath?

No, the water bath is essential for baking the flan gently, preventing cracks and ensuring a smooth texture.

4. Can I use a cake mix instead of homemade chocolate cake?

Yes! A store-bought chocolate cake mix can be used to save time.

5. How do I prevent the caramel from hardening too fast?

Work quickly and pour the caramel into the pan immediately after it reaches a golden brown color.

6. My flan is too soft—what went wrong?

It may need more chilling time. Refrigerate overnight for best results.

7. Can I make this dairy-free?

Use coconut condensed milk and coconut evaporated milk, and substitute vegan butter and plant-based milk for the chocolate cake.

8. Can I use regular milk instead of evaporated milk?

Evaporated milk provides a richer texture, but whole milk can be used if necessary.

9. Can I add toppings?

Absolutely! Try whipped cream, toasted coconut, or a sprinkle of cocoa powder.

10. What’s the best way to slice Chocoflan?

Use a sharp knife dipped in warm water for clean slices.

Conclusion

Chocoflan is the ultimate show-stopping dessert, blending rich chocolate cake, silky flan, and glossy caramel into one magical bite. Whether for birthdays, holidays, or special gatherings, this impressive yet simple recipe will be a guaranteed crowd-pleaser. Try it today and experience the magic of Impossible Cake!

Chocoflan (Impossible Cake)

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Author: Mari
Total Time: 5 hours 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

A stunning dessert featuring a rich, moist chocolate cake topped with silky vanilla flan and a luscious caramel glaze. Despite being layered in reverse before baking, the layers magically switch places in the oven, creating a mesmerizing two-in-one treat!

Instructions

Prepare the Caramel
- In a small saucepan, heat sugar and water over medium heat.
- Stir until it turns golden brown and caramelized.
- Quickly pour into a greased bundt pan, tilting to coat the bottom.
- Let set.
Make the Chocolate Cake Batter
- In a bowl, whisk together melted butter and sugar.
- Add egg and vanilla extract, mixing well.
- Sift in flour, cocoa powder, baking soda, baking powder, and salt.
- Stir in buttermilk until smooth.
- Pour the batter over the hardened caramel in the bundt pan.
Make the Flan Mixture
- Blend sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
- Slowly pour over the chocolate batter.
Bake Using a Water Bath
- Cover the bundt pan with foil.
- Place the bundt pan in a larger baking dish.
- Fill the outer dish with hot water halfway up the pan.
- Bake at 350°F (175°C) for 50-60 minutes, or until set.
Cool & Unmold
- Let the cake cool for 1 hour at room temperature.
- Refrigerate for at least 4 hours (or overnight).
- Run a knife around the edges and carefully invert onto a plate.
Garnish & Serve
- Decorate with fresh strawberries.
- Drizzle with caramel sauce, if desired.
- Slice and enjoy the magic!

Notes

Best Served Chilled: Letting it set overnight enhances the flavors and texture.
Extra Flavor: Add a pinch of cinnamon or espresso powder to the chocolate cake for depth.
Storage: Keeps well in the fridge for up to 3 days.

Prep Time: 20 minutes
chill time: 4 hours
Cook Time: 1 hour
Category: Dessert
Method: Baking, Water Bath
Cuisine: Mexican