Chocoflan: The Impossible Cake

Chocoflan, often referred to as “The Impossible Cake,” is a delightful Mexican dessert that combines rich chocolate cake with creamy flan, topped with a luscious caramel sauce. Its name stems from the seemingly magical way the layers invert during baking, creating a stunning two-layered treat that’s sure to impress.

Why You’ll Love This Recipe

This dessert offers a harmonious blend of textures and flavors: the deep, moist chocolate cake perfectly complements the smooth, velvety flan. The caramel topping adds an extra layer of sweetness, making each bite a decadent experience. Not only is it visually striking, but it’s also a conversation starter due to its unique baking process.

this Recipe

Ingredients

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

For the caramel layer:

• Caramel sauce or dulce de leche

For the chocolate cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Buttermilk
• Vegetable oil
• Eggs
• Vanilla extract

For the flan:

• Evaporated milk
• Sweetened condensed milk
• Cream cheese
• Eggs
• Vanilla extract
• Salt

Directions

1. Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with non-stick spray or butter. Drizzle caramel sauce or dulce de leche into the bottom of the pan, ensuring an even coating.​Food Network+11David Lebovitz+11Hummingbird High+11
2. Make the Chocolate Cake Batter: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Pour the batter over the caramel layer in the Bundt pan.​David Lebovitz
3. Prepare the Flan Mixture: In a blender, combine evaporated milk, sweetened condensed milk, cream cheese, eggs, vanilla extract, and salt. Blend until smooth. Gently pour the flan mixture over the chocolate cake batter in the Bundt pan.​Reddit+21Food Network+21David Lebovitz+21
4. Bake in a Water Bath: Cover the Bundt pan tightly with aluminum foil. Place it inside a larger roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the Bundt pan. Carefully transfer to the oven and bake for approximately 1 hour. Remove the foil and continue baking for another 40 to 50 minutes, or until a toothpick inserted into the cake comes out mostly clean.​
5. Cool and Unmold: Once baked, remove the Bundt pan from the water bath and let it cool completely on a wire rack. After cooling, refrigerate the chocoflan for at least 2 hours or overnight. Before serving, run a knife around the edges of the pan to loosen the cake. Place the bottom third of the Bundt pan in a large bowl of hot water for 1 minute to help release the caramel. Invert onto a serving platter and carefully lift off the pan.​McCormick+2The Chopping Block+2King Arthur Baking+2

Servings and Timing

• Servings: 12​Immaculate Bites+1The Chopping Block+1
• Preparation Time: 30 minutes​Food Network+1Mariyum+1
• Cooking Time: 1 hour 40 minutes​goodnes.com+1David Lebovitz+1
• Cooling and Chilling Time: At least 4 hours (including refrigeration)​BettyCrocker.com

Variations

• Flavor Twists: Incorporate citrus zest, such as orange or lime, into the flan mixture for a refreshing twist.​
• Nutty Addition: Fold chopped nuts like pecans or walnuts into the chocolate cake batter for added texture and flavor.​Mariyum
• Different Caramel Bases: Experiment with cajeta (a goat’s milk caramel) instead of traditional caramel sauce for a unique taste.​Anita’s Circadian

Storage and Reheating

• Storage: Store the chocoflan in an airtight container in the refrigerator for up to 3 days.​Reddit+3King Arthur Baking+3ThermoWorks+3
• Reheating: Chocoflan is typically enjoyed chilled or at room temperature. If you prefer it slightly warm, gently heat individual slices in the microwave for 10-15 seconds.​

FAQs

What is chocoflan?

Chocoflan is a Mexican dessert that combines chocolate cake and flan in a single dish. During baking, the layers invert, resulting in flan on top of the chocolate cake when unmolded.

Why is it called “The Impossible Cake”?

It’s dubbed “The Impossible Cake” because of the way the layers reverse during baking, which seems almost magical or impossible.

Can I make chocoflan without a Bundt pan?

Yes, you can use a round cake pan with high sides, but ensure it’s well-greased and consider lining the bottom with parchment paper for easier unmolding.

How does the layer inversion happen during baking?

The inversion occurs because the cake batter is less dense than the flan mixture. As they bake, the cake rises while the flan sinks, resulting in the layers switching places.

Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel or dulce de leche works well for the caramel layer.

Is it necessary to bake chocoflan in a water bath?

Yes, the water bath ensures even cooking and prevents the flan from curdling or cracking.

Can I prepare chocoflan in advance?

Yes, chocoflan can be made a day ahead and stored in the refrigerator until ready to serve.

Why did my chocoflan stick to the pan?

Ensure the pan is generously greased, and after chilling, place the bottom of the pan in hot water for a minute to help release the caramel before unmolding.

Can I freeze chocoflan?

It’s not recommended to freeze chocoflan, as the texture of the flan may change upon thawing.

How do I know when chocoflan is done baking?

The chocoflan is done when a toothpick inserted into the cake comes out mostly clean, with only a few moist crumbs attached.

Conclusion

Chocoflan is a show-stopping dessert that marries the rich flavors of chocolate cake with the creamy delight of flan, all topped with a sweet caramel glaze. Its unique baking process and irresistible taste make it a favorite for special occasions and gatherings. Give this recipe a try, and enjoy the magic of The Impossible Cake!

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