Chocoflan

Chocoflan, famously known as the “Impossible Cake,” is a stunning Mexican dessert that defies logic with its magical two-layer transformation. Baked in a single pan, this dessert begins with a base of rich chocolate cake batter and a top layer of silky flan custard. But once it’s out of the oven and inverted, the layers switch places, creating a beautiful presentation and an exquisite contrast in texture and flavor. What makes this dessert even more captivating is the sweet caramel layer that drapes over the top, adding a glossy finish and a deep, rich flavor.

This dessert is more than just a feast for the eyes. It’s a culinary experience that brings together the bold, indulgent qualities of a moist chocolate cake and the creamy lightness of a classic flan. The flan layer is smooth and delicately flavored with vanilla, while the chocolate cake is dense, soft, and deeply cocoa-forward. The subtle tang from the yogurt and the sweetness from the sugars create a balanced profile that keeps you coming back for more. Whether you’re making it for a holiday, a birthday, or just to impress your guests, Chocoflan is guaranteed to be a showstopper.

Why You’ll Love This Recipe

It’s a Showstopper

Chocoflan’s unique two-layer appearance makes it visually impressive, perfect for special occasions or dinner parties.

Bold Flavor Contrast

Combining the rich, deep flavor of chocolate cake with the creamy, sweet vanilla flan gives a satisfying contrast in every bite.

Magical Layer Flip

The layers switch places while baking, which adds an element of surprise and fun for both the baker and the guests.

Easy to Make Ahead

This dessert tastes even better the next day, making it ideal for prepping in advance.

A Complete Dessert Experience

From the caramel drizzle to the soft cake and silky flan, it offers multiple textures and tastes in one slice.

this …

Ingredients

For the caramel layer:

• Granulated sugar

For the flan layer:

• Eggs
• Cream cheese
• Condensed milk
• Evaporated milk
• Vanilla extract
• Salt

For the chocolate cake layer:

• Cocoa powder
• Hot water
• Flavourless oil (vegetable recommended)
• Plain yoghurt
• Eggs
• Self-raising flour
• Granulated sugar
• Brown sugar

Variations

Coffee-Infused Chocoflan

Add a teaspoon of instant coffee to the chocolate cake batter to deepen the flavor profile.

Coconut Flan

Swap out the evaporated milk with coconut milk and sprinkle shredded coconut on top before serving.

Spiced Chocolate Cake

Add cinnamon or cayenne pepper to the cake batter for a Mexican hot chocolate twist.

Dulce de Leche Caramel

Replace the caramel layer with a layer of dulce de leche for a richer, creamier taste.

Mini Chocoflans

Use individual ramekins or a muffin tin to create personal-sized servings for parties or gatherings.

How to Make the Recipe

Step 1: Make the Caramel

In a dry saucepan over medium heat, melt the granulated sugar until golden and smooth. Immediately pour it into the bottom of your cake mold or bundt pan, tilting to evenly coat the bottom.

Step 2: Prepare the Flan

In a blender, combine eggs, cream cheese, condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth and set aside.

Step 3: Prepare the Chocolate Cake Batter

Mix cocoa powder and hot water in a bowl until smooth. Add oil, yoghurt, and eggs, stirring until combined. In another bowl, whisk together the self-raising flour, granulated sugar, and brown sugar. Add the dry ingredients to the wet and mix until just incorporated.

Step 4: Layer the Batters

Pour the chocolate cake batter evenly over the caramel in the pan. Gently pour the flan mixture over the cake batter using the back of a spoon to prevent mixing.

Step 5: Bake the Chocoflan

Place the cake mold in a larger baking dish and fill it halfway with hot water (water bath). Cover with foil and bake in a preheated oven at 180°C (350°F) for about 1 hour or until a toothpick comes out clean.

Step 6: Cool and Invert

Allow the cake to cool completely in the pan, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

Tips for Making the Recipe

• Use a water bath to ensure the flan cooks gently and stays silky.
• Let the cake cool completely before inverting to avoid breaking.
• Don’t overmix the batters; mix just until ingredients are combined.
• Use a bundt pan for the most dramatic presentation.
• Lightly grease the pan before pouring in the caramel to help with release.

How to Serve

Chocoflan is best served chilled with a drizzle of extra caramel or a dollop of whipped cream. For an added crunch, garnish with crushed nuts or chocolate shavings. Serve it after a hearty meal or during festive celebrations when you want a dramatic finish.

Make Ahead and Storage

Storing Leftovers

Keep leftover chocoflan covered in the refrigerator for up to 4 days. The flavors continue to develop over time, making it even more delicious.

Freezing

Chocoflan can be frozen, but the texture of the flan may change slightly. Wrap tightly in plastic wrap and store in an airtight container for up to 1 month.

Reheating

It’s best served cold, but if preferred warm, heat individual slices in the microwave for 10–15 seconds. Avoid overheating to maintain the flan’s texture.

FAQs

What is chocoflan?

Chocoflan is a Mexican dessert featuring layers of chocolate cake and vanilla flan that switch places during baking.

Do I need a bundt pan?

A bundt pan is recommended for shape and presentation, but a round cake pan also works.

Why do the layers switch during baking?

The flan mixture is heavier than the cake batter, so it sinks to the bottom during baking, pushing the cake up.

Can I make chocoflan without a water bath?

A water bath is essential for even flan texture. Skipping it may result in curdled flan.

Can I use boxed cake mix?

Yes, you can substitute the chocolate cake layer with boxed mix for convenience.

Can I use low-fat milk?

Whole milk or full-fat dairy ensures the creamiest flan. Low-fat options may alter the texture.

How long does it take to set?

Chocoflan should be refrigerated for at least 4 hours or overnight for best results.

Why is my flan lumpy?

Overcooking or skipping the water bath can lead to a lumpy flan. Blend ingredients well and bake gently.

Can I use a different caramel?

Yes, dulce de leche or store-bought caramel sauce works if homemade caramel isn’t available.

Can I add nuts or fruit?

Yes, toasted pecans or sliced bananas can be layered between or on top for extra flavor.

Conclusion

Chocoflan is more than just a dessert—it’s an experience. With its magical layer flip, rich chocolate cake, silky flan, and glossy caramel topping, it’s no wonder this cake is called “impossible.” Whether you’re impressing dinner guests or treating yourself, this dessert delivers on both flavor and wow-factor. Try it once, and it just might become a tradition in your kitchen.

Print