Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocoflan (Impossible Cake)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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!


Ingredients

Scale

For the Caramel:

  • 1/2 cup granulated sugar
  • 2 tablespoons water

For the Chocolate Cake Layer:

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 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)

Instructions

  1. 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.
  2. 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.
  3. Make the Flan Mixture

    • Blend sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
    • Slowly pour over the chocolate batter.
  4. 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.
  5. 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.
  6. 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