Chocoflan

Chocoflan, also known as “impossible cake” or pastel imposible, is a stunning two-layer dessert that combines rich chocolate cake and creamy vanilla flan. Baked together in one pan, the layers magically switch places in the oven, resulting in a beautiful and decadent treat that’s perfect for celebrations or anytime you want to wow your guests.

Why You’ll Love This Recipe

Chocoflan is a showstopper, both in appearance and flavor. It’s a combination of two beloved desserts—chocolate cake and silky flan—made even more irresistible with a drizzle of caramel. Despite looking fancy, it’s actually quite simple to make with pantry staples. The best part? It can be made ahead and gets better as it chills.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramel layer:

• Store-bought caramel sauce or cajeta (goat milk caramel)
• Butter (for greasing the pan)

For the chocolate cake layer:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Granulated sugar
• Vegetable oil
• Egg
• Buttermilk or milk with vinegar/lemon juice
• Vanilla extract
• Hot water or coffee (to enhance chocolate flavor)

For the flan layer:

• Sweetened condensed milk
• Evaporated milk
• Large eggs
• Vanilla extract

Directions

this recipe

1. Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter, then pour caramel or cajeta into the bottom.
2. Make the chocolate cake batter: In a bowl, whisk dry ingredients (flour, cocoa, baking soda, salt, sugar). In another bowl, whisk oil, egg, buttermilk, and vanilla. Combine with dry ingredients, then slowly stir in hot water or coffee.
3. Make the flan mixture: In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
4. Assemble: Pour the chocolate cake batter into the pan over the caramel. Carefully pour the flan mixture on top (it will sink below the cake—this is normal).
5. Bake in a water bath: Place the Bundt pan in a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the Bundt pan.
6. Bake for 50–60 minutes, or until a toothpick inserted into the cake layer comes out clean.
7. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
8. Invert to serve: Run a knife around the edges of the pan, then carefully invert the chocoflan onto a serving plate. Spoon any remaining caramel over the top.

Servings and timing

Makes 10–12 servings
Prep time: 25 minutes
Bake time: 60 minutes
Chill time: 4+ hours
Total time: approximately 6 hours (including chilling)

Variations

• Spiced Chocoflan: Add cinnamon, chili powder, or espresso powder to the cake for a Mexican chocolate twist.
• Boxed Cake Shortcut: Use a boxed chocolate cake mix to save time—just follow box instructions and layer as directed.
• Individual Chocoflans: Make in mini Bundt pans or ramekins for single-serve desserts.
• Nutty Caramel Topping: Add chopped pecans or walnuts to the caramel for added texture.
• Coconut Flan: Replace evaporated milk with coconut milk for a tropical spin.

storage/reheating

Store chocoflan in the refrigerator, covered, for up to 5 days. It tastes best when served chilled or at cool room temperature. Freezing is not recommended, as the flan layer may separate or become watery when thawed. No reheating necessary—just slice and enjoy.

FAQs

Why is it called “impossible cake”?

Because the flan and cake layers switch places during baking, defying expectations—hence the nickname pastel imposible.

Will the layers really flip?

Yes! The flan sinks through the cake batter during baking, creating a distinct, beautiful two-layer effect.

Can I use a boxed cake mix?

Definitely. A chocolate cake mix makes this recipe even easier—just prepare the batter as directed.

Do I need a water bath?

Yes, the water bath ensures the flan bakes gently and doesn’t curdle or crack.

What kind of caramel should I use?

Cajeta (goat milk caramel) is traditional, but regular caramel sauce or dulce de leche works just as well.

Can I make it ahead of time?

Absolutely. It’s best made a day in advance to allow the layers to fully set and flavors to develop.

What if the cake sticks to the pan?

Grease your Bundt pan really well, especially the crevices. Let the cake fully chill before inverting to help it release.

Is it served warm or cold?

Chocoflan is typically served chilled or at room temperature—not warm.

Can I make it without a Bundt pan?

Yes, but the presentation won’t be quite the same. A deep round or square baking dish will work.

Can I use different cake flavors?

Sure—vanilla, red velvet, or even spiced cake can be used, but chocolate offers the best contrast with flan.

Conclusion

Chocoflan is a dessert that looks as magical as it tastes. With creamy vanilla flan, rich chocolate cake, and a caramel crown, every bite is a perfect balance of flavor and texture. It’s surprisingly simple to make, yet guaranteed to impress—making it a must-have for special occasions or just because.

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