Name: Chocoflan (Impossible Cake)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 1/2 cup granulated sugar (for caramel); 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 4 large eggs; 1 teaspoon vanilla extract (for flan)

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A magical layered dessert that combines rich, moist chocolate cake on the bottom and silky caramel flan on top, all finished with a drizzle of golden caramel sauce. Known as impossible cake because the layers switch during baking, chocoflan is a stunning and indulgent treat perfect for any special occasion.

Why You’ll Love This Recipe

Chocoflan offers a delightful contrast of flavors and textures in every bite — deep chocolate cake, creamy vanilla flan, and sweet caramel. The recipe is easier than it looks, and the dramatic layered result never fails to impress. Whether for a festive gathering or simply to indulge at home, this dessert is sure to become a favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the caramel:
1/2 cup granulated sugar

For the chocolate cake layer:
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk

For the flan layer:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly.
In a small saucepan over medium heat, melt the granulated sugar until golden and caramelized. Quickly pour the caramel into the bundt pan and swirl to coat the bottom evenly. Let it set.
For the cake layer, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the butter and sugar until fluffy. Add the egg and vanilla, mixing well. Gradually mix in the dry ingredients, alternating with buttermilk, until just combined.
Spread the chocolate batter evenly over the caramel in the pan.
Blend the flan ingredients until smooth. Slowly pour the flan mixture over the cake batter (during baking, the layers will switch).
Place the bundt pan in a larger baking dish filled with 1 inch of hot water. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
Cool the cake completely at room temperature, then refrigerate for at least 2 hours. Invert onto a serving plate before slicing.

Servings and timing

This recipe yields 12 servings.
Prep time: 25 minutes
Cooking time: 60 minutes
Total time: 1 hour 25 minutes
Calories: approximately 450 kcal per serving

Variations

Add a teaspoon of instant coffee to the chocolate batter for mocha flavor.
Use orange zest in the flan for a citrus note.
Top with fresh berries or whipped cream before serving for added elegance.
Substitute cajeta (Mexican caramel) for the homemade caramel for authentic flavor.

Storage/reheating

Store chocoflan covered in the refrigerator for up to 3 days.
Serve chilled or bring to room temperature before serving. This dessert is not suited for reheating.

FAQs

Why is it called impossible cake?

The layers magically switch during baking, with the flan rising to the top and the cake settling on the bottom.

Do I need a water bath?

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

Can I use a different pan?

A bundt pan works best for the visual effect, but a deep round cake pan can also be used.

How do I know when the cake is done?

A toothpick inserted into the cake portion should come out clean, and the flan should be set but slightly jiggly.

Can I make chocoflan ahead of time?

Yes, it’s even better after chilling overnight.

Can I use boxed cake mix?

Yes, a chocolate cake mix can be used for convenience, following the package instructions.

What is the best way to invert the cake?

Run a knife around the edges, place a plate over the pan, and invert quickly but carefully.

Is chocoflan very sweet?

It is rich and sweet, but the balance of chocolate and flan keeps it from being overpowering.

Can I freeze chocoflan?

Freezing is not recommended as the texture of the flan may change upon thawing.

How do I prevent cracks in the flan?

Ensure gentle baking with a water bath and avoid overbaking.

Conclusion

Chocoflan (impossible cake) is a spectacular dessert that brings together the best of two worlds — moist chocolate cake and smooth, creamy flan with caramel. With its striking layers and luscious flavor, it’s a showstopping sweet perfect for celebrations or sharing with loved ones. Enjoy every rich and creamy slice.

Chocoflan (Impossible Cake)

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Author: Mia
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A magical layered dessert combining rich, moist chocolate cake on the bottom and silky caramel flan on top, all finished with a drizzle of golden caramel sauce — a stunning and indulgent treat for any occasion.

Instructions

Preheat oven to 350°F (175°C). Grease a bundt pan.
In a small saucepan over medium heat, melt the sugar until golden and caramelized. Quickly pour into the bundt pan and swirl to coat the bottom evenly.
For the cake, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla. Gradually mix in dry ingredients, alternating with buttermilk. Spread batter over caramel in pan.
Blend flan ingredients until smooth. Slowly pour flan mixture over cake batter (layers will switch during baking).
Place bundt pan in a larger dish filled with 1 inch of hot water. Bake for 50-60 minutes until a toothpick in the cake comes out clean.
Cool completely, then invert onto a plate. Chill before serving.