Chocoflan

Get ready to meet the ultimate dessert mashup: Chocoflan, aka “Impossible Cake.” And trust me—this dreamy combo of rich chocolate cake and silky, caramel-topped flan is anything but impossible to fall in love with. With its beautiful layered look and melt-in-your-mouth texture, it’s a total showstopper that feels fancy but is surprisingly easy to make. Whether you’re hosting a dinner party or just treating yourself (as you should!), this one is a must-try.

What’s really fun (and kind of magical) is that the layers actually switch places as it bakes—the flan starts on top, but ends up perfectly settled underneath the cake. Add a drizzle of caramel, and it’s a slice of pure happiness.

Why You’ll Love Chocoflan

This dessert isn’t just beautiful—it’s a full-on flavor experience. Here’s why it’s a keeper:

Two Desserts in One: It’s the best of both worlds—rich, moist chocolate cake and creamy, vanilla flan.

Visually Stunning: That layered look is so impressive, you’d think it came from a bakery.

Surprisingly Easy: Even though it looks fancy, the steps are straightforward and totally beginner-friendly.

Make-Ahead Friendly: In fact, it’s even better when made a day ahead, giving the flavors time to settle and the flan to set perfectly.

Crowd-Pleasing: Everyone loves this dessert—it’s indulgent, satisfying, and just a little unexpected in the best way.

Ingredients in Chocoflan

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Each part of this layered dessert plays a delicious role—here’s the breakdown:

Cajeta or Caramel Sauce

Poured into the pan first, this gives the flan its gorgeous top and sticky-sweet finish once flipped.

Chocolate Cake Batter

Rich, moist, and the perfect complement to the cool creaminess of the flan layer. You can use a homemade batter or your favorite box mix if you’re short on time.

Flan Mixture

Made from eggs, sweetened condensed milk, evaporated milk, and vanilla. It bakes into a smooth, custardy dream.

Baking Pan + Water Bath

A Bundt pan is traditional, and a water bath ensures the flan cooks gently and evenly without cracking.

Instructions

Let’s create this magical layered beauty:

Prep Your Pan

Grease a Bundt pan generously and drizzle the caramel or cajeta in the bottom.

Make the Cake Batter

Prepare your chocolate cake batter and pour it gently over the caramel layer in the pan.

Blend the Flan

In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla until smooth. Gently pour it over the cake batter. (Yes, it will look like it’s going to mix—but trust the process!)

Bake in a Water Bath

Place your filled Bundt pan in a larger roasting pan. Pour hot water around it until it reaches halfway up the sides of the Bundt pan. Bake at 350°F for about 1 hour, or until a toothpick inserted into the cake layer comes out clean.

Cool and Chill

Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours—or overnight for best results.

Flip and Serve

Run a knife along the edges, then carefully invert onto a serving plate. The caramel will beautifully coat the top. Slice and serve chilled!

Nutrition Facts

Servings: 12
Calories per serving: [To be added]

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: ~5.5 hours

How to Serve Chocoflan

This dessert is rich, so serve it chilled and sliced into neat wedges. Here are a few ways to dress it up:

Extra Caramel Drizzle: Warm a little more cajeta or caramel and pour over each slice.

With Fresh Berries: Add a few raspberries or strawberries for a fresh pop.

A Dollop of Whipped Cream: Light, fluffy whipped cream adds a nice contrast to the rich cake and flan.

With a Sprinkle of Sea Salt: Just a pinch can balance out the sweetness beautifully.

Additional Tips

Use Room Temp Ingredients: This helps the batters combine and cook more evenly.

Don’t Skip the Water Bath: It’s the key to a silky flan texture.

Cool Completely Before Flipping: Flipping too early can cause the flan to fall apart. Be patient—it’s worth the wait!

Use a Box Mix in a Pinch: No judgment here—boxed cake works just fine when you’re short on time.

Make Ahead: This dessert is ideal for making a day in advance. The texture and flavor are even better after chilling overnight.

FAQ Section

Q1: Why is it called “Impossible Cake”?
A1: Because the layers magically switch during baking—the flan ends up on the bottom when you pour it in, but rises to the top while it bakes!

Q2: Can I make this without a Bundt pan?
A2: Yes! You can use a deep round or rectangular baking dish, just make sure it holds enough volume and fits into your water bath setup.

Q3: What if I don’t have cajeta?
A3: You can use any caramel sauce or even make a quick one from sugar and water on the stovetop.

Q4: Can I use other cake flavors?
A4: Sure! Chocolate is classic, but spice cake or even vanilla would be delicious too.

Q5: How long does Chocoflan last?
A5: Store covered in the fridge for up to 5 days. The texture stays creamy and delicious!

Conclusion

Chocoflan is the kind of dessert that makes jaws drop and taste buds dance. It’s got drama, it’s got flavor, and it’s got that little touch of magic when the layers flip in the oven. Whether you’re serving it at a family celebration or just craving something extra special, this “Impossible Cake” delivers every time. So go ahead—bake a little magic.

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