Chocoflan, affectionately nicknamed “Impossible Cake,” is a stunning Mexican dessert that brings together two beloved sweets: rich chocolate cake and silky flan. Its unique layered effect, where the flan floats above the cake despite being poured in last, creates both a visual and textural masterpiece.
This dessert is popular for celebrations, potlucks, and family gatherings. The magic lies in the transformation during baking—and its contrast of creamy caramel flan with moist, fudgy cake is absolutely irresistible.
Ingredients
For the Caramel:
-
½ cup granulated sugar (or use ¾ cup store-bought cajeta or dulce de leche)
For the Chocolate Cake Layer:
-
1 cup all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 tsp baking soda
-
¼ tsp salt
-
1 cup granulated sugar
-
½ cup buttermilk (or ½ cup milk + ½ tbsp vinegar, rest 5 mins)
-
½ cup vegetable oil
-
1 tsp vanilla extract
-
1 large egg
-
½ cup hot water or coffee (enhances chocolate flavor)
For the Flan Layer:
-
1 can (14 oz) sweetened condensed milk
-
1 can (12 oz) evaporated milk
-
4 large eggs
-
1 tsp vanilla extract
Optional Toppings:
-
Fresh berries
-
Whipped cream
-
Chocolate shavings
-
Extra caramel drizzleStep-by-Step Cooking Instructions
1. Preheat and Prep:
-
Preheat oven to 350°F (175°C).
-
Lightly grease a 12-cup Bundt pan or large round baking pan.
-
Pour caramel (melted sugar or cajeta) into the base of the pan.
2. Make the Cake Batter:
-
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
-
In another bowl, whisk sugar, buttermilk, oil, vanilla, and egg.
-
Gradually add the dry ingredients, then stir in the hot water or coffee until smooth.
-
Pour batter over the caramel in the pan.
3. Blend the Flan:
-
In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla.
-
Blend until smooth (about 30 seconds).
-
Gently pour the flan mixture over the cake batter — it will sink and switch places during baking.
4. Bake in a Water Bath:
-
Cover the pan with foil.
-
Place it in a larger roasting pan, then pour hot water halfway up the sides (bain-marie).
-
Bake for 55–70 minutes, or until a toothpick comes out clean from the cake layer.
5. Cool and Flip:
-
Remove from the water bath and cool to room temperature.
-
Refrigerate for at least 4 hours (overnight is best).
-
To unmold: run a knife around the edge and invert onto a plate.
Pro Tips and Cooking Techniques
-
Use room-temperature eggs for a smoother flan texture.
-
Don’t overmix the cake batter; this keeps the crumb tender.
-
Use coffee instead of water to deepen the chocolate flavor.
-
Refrigeration is key—this sets the flan and makes unmolding easier.
-
A nonstick Bundt pan helps ensure clean release.
Variations and Customizations
-
Vegetarian: Already vegetarian-friendly.
-
Gluten-Free: Use a 1:1 gluten-free flour substitute.
-
Low-Carb: Swap cake layer with almond flour chocolate cake.
-
Spiced: Add cinnamon or cayenne to the cake for a Mexican twist.
-
Fusion: Try matcha-flavored flan or a red velvet cake base.
Serving Suggestions
-
Slice with a warm knife for clean edges.
-
Garnish with fresh fruit or a drizzle of chocolate or caramel sauce.
-
Serve with coffee, café de olla, or a sweet dessert wine.
-
Pairs beautifully with a side of whipped cream or vanilla ice cream.
Nutritional Information (Approximate per serving)
-
Calories: 420
-
Protein: 9g
-
Carbs: 50g
-
Fat: 20g
-
Sugar: 38g
-
Fiber: 2g
-
Note: Values may vary based on exact ingredients and portions.
Frequently Asked Questions (FAQs)
Q: Why does the flan layer rise above the cake?
A: The layers naturally switch due to the density of the flan and the baking process—it’s part of the “impossible” magic!
Q: Can I use boxed cake mix?
A: Yes, a boxed chocolate cake works, but homemade adds richer flavor.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4–5 days.
Q: Can I freeze chocoflan?
A: Yes, but it’s best enjoyed fresh. If freezing, wrap tightly and thaw in the fridge overnight.
Q: Can I make this without a Bundt pan?
A: Yes, a round or square deep pan works too—just adjust baking time as needed.Closing Thoughts
Chocoflan is not only a feast for the tastebuds but also a kitchen marvel that impresses every time. Whether you’re making it for a holiday, birthday, or just because, this dessert is sure to wow. Don’t be intimidated by its layers—once you make it, you’ll see just how fun and rewarding it is.
Try it out, share your chocoflan creations with friends or online, and don’t hesitate to drop any questions below.
