When you can’t decide between a rich chocolate cake or a silky flan, why not have both? This Chocoflan Cake recipe gives you the best of both worlds in a single, show stopping dessert. Often called the “impossible cake,” this sweet treat creates its own layers while baking dense, moist chocolate cake on the bottom and ultra creamy flan on top, all drenched in golden caramel
As a chef, I’ve baked hundreds of cakes, and this one continues to surprise people with its magic every time. It’s not just delicious it’s dramatic, making it perfect for celebrations, dinner parties, or just when you want to impress your guests without much effort.
Why You’ll Love This Chocoflan Cake
- Two desserts in one: Flan + chocolate cake = ultimate indulgence.
- Visually stunning: The reversed layers create an eye catching presentation.
- Surprisingly simple: Looks fancy, but it’s made with basic pantry ingredients.
- Moist and rich: Every bite is a blend of deep cocoa and creamy flan.
Ingredients You’ll Need
| Component | Ingredients |
|---|---|
| Caramel | ½ cup granulated sugar, 2 tbsp water |
| Chocolate Cake | ¾ cup sugar 1 cup all purpose flour ½ cup cocoa powder 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 egg ½ cup milk ¼ cup vegetable oil ½ tsp vanilla ½ cup hot water |
| Flan | 1 can sweetened condensed milk 1 can evaporated milk 4 large eggs 1 tsp vanilla |
Step by Step to Make Chocoflan Cake
1: Prepare the Caramel
- In a saucepan over medium heat, combine ½ cup sugar and 2 tablespoons water.
- Stir gently until the sugar dissolves, then stop stirring and let it simmer until it turns golden amber in color.
- Quickly pour the hot caramel into a well greased Bundt pan, tilting to coat the bottom evenly. Set aside to cool and harden slightly.
2: Make the Chocolate Cake Batter
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the egg, milk, oil, and vanilla extract until well combined.
- Slowly pour the wet ingredients into the dry and stir until just combined.
- Gently add the hot water and whisk until the batter is smooth. It will be thin that’s normal!
3: Blend the Flan Mixture
- In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
- Blend until smooth and creamy, then set aside.
4: Layer the Cake
- Pour the chocolate cake batter evenly over the hardened caramel in the Bundt pan.
- Gently pour the flan mixture on top of the cake batter. Don’t worry it will float to the bottom as it bakes and reverse itself!
5: Bake in a Water Bath
- Cover the Bundt pan tightly with foil.
- Place the Bundt pan in a larger roasting dish filled with 1 inch of hot water (this is the water bath).
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick inserted comes out clean.
6: Cool and Unmold
- Remove the pan from the water bath and let it cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours (or overnight) before inverting onto a serving plate.
- Tap gently to release and lift off the pan watch the layers reveal like magic!
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