Chocoflan also known as “impossible cake” or “pastel imposible” is rich, creamy, and absolutely irresistible! It’s made with silky homemade flan, moist chocolate cake, and a rich homemade caramel sauce. It truly is one of the most impressive desserts you can make at home!
If you’ve never had chocoflan before, you’re in for a real treat. Every slice has two layers. One is a creamy flan and the other is a rich chocolate cake. The combination of textures and flavors is mindblowingly yummy!
Unlike traditional “Impossible Cake” recipes that rely on the layers switching places while baking, I partially bake the flan before adding the cake batter. This helps create cleaner, more distinct layers and produces a beautiful finished dessert every time.
This cake is perfect for birthdays and gatherings!
Why You’ll Love This Chocoflan Recipe
- Rich chocolate cake and creamy flan in every bite
- Beautiful, distinct layers
- Made with simple ingredients
- Perfect for holidays and celebrations
- Great make-ahead dessert
- Easy to follow step-by-step instructions
Ingredients For Chocoflan
For the Flan
- White sugar
- Sweetened condensed milk
- Evaporated milk
- Eggs
- Vanilla extract
For the Chocolate Cake
- Chocolate cake mix
- Eggs
- Vegetable oil
- Water
- Nescafe instant coffee
- Hot water
Additional
- Butter for greasing the pan
How to Make Chocoflan
Prepare the Caramel
Preheat the oven to 400°F.
Thoroughly grease a bundt pan with butter and set aside.
Add the sugar to a skillet or saucepan and spread it into an even layer. Heat over medium heat. After several minutes the sugar will begin to melt. Slowly stir with a wooden spoon until all of the sugar has melted and turned into a smooth caramel.
Carefully pour the hot caramel into the prepared bundt pan. Tilt the pan if needed to distribute the caramel evenly across the bottom.
Be very careful when working with the caramel. Melted sugar gets extremely hot and can cause serious burns.
Allow the caramel to harden for about 10 minutes.
Make the Flan Mixture
Add the sweetened condensed milk, evaporated milk, eggs, and vanilla extract to a blender.
Blend until completely smooth.
Pour the flan mixture into the prepared bundt pan.
Cover the pan tightly with aluminum foil.
Place the bundt pan inside a large roasting pan. Transfer it to the oven and carefully add water to the roasting pan until it reaches about halfway up the sides of the bundt pan.
Bake for 35 minutes.
Prepare the Chocolate Cake Batter
While the flan is baking, dissolve the Nescafe in the hot water and allow it to cool.
In a large bowl combine the chocolate cake mix, eggs, vegetable oil, water, and dissolved coffee.
Whisk until smooth.
Add the Cake Layer
Reduce the oven temperature to 350°F.
Carefully remove the flan from the oven and remove the foil.
The flan should be partially set around the edges but still noticeably jiggly in the center.
Slowly spoon the cake batter over the flan. I like to use a large spoon to gently distribute the batter without disturbing the flan layer.
Spread the batter evenly.
Cover the pan again with foil and return it to the water bath.
Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
Cool and Refrigerate
Remove the bundt pan from the water bath and allow it to cool completely at room temperature.
Transfer it to the refrigerator and chill overnight.
Unmold and Serve
Place a large serving plate upside down over the bundt pan.
Carefully flip everything over and allow it to sit for about one minute.
Lift off the pan and let the caramel sauce run down the sides.
Slice and serve.
Frequently Asked Questions
What is chocoflan?
Chocoflan is a popular Mexican dessert combining flan and chocolate cake. It’s often called “Impossible Cake” because some versions are made by pouring both batters into the pan at the same time.
Is this an Impossible Cake recipe?
This recipe uses a different technique. Instead of relying on the cake and flan layers to switch places while baking, the flan is partially baked before the cake batter is added. This helps create cleaner layers.
Do I have to refrigerate chocoflan?
Yes. Because it contains eggs and dairy, chocoflan should be stored covered in the refrigerator.
How long does chocoflan last?
Store covered in the refrigerator for up to 4 days.
Can I make chocoflan ahead of time?
Absolutely. In fact, chocoflan is best when made a day ahead because it needs time to chill completely before unmolding and serving.
Why do I need a water bath?
The water bath helps the flan bake gently and evenly, creating a smooth and creamy texture.
Tips For The Best Chocoflan
- Be very careful when handling the caramel, as melted sugar becomes extremely hot.
- Thoroughly grease the bundt pan to prevent sticking.
- Allow the caramel to harden before adding the flan mixture.
- Use a large spoon to gently add the cake batter over the flan.
- Don’t skip the water bath.
- Chill overnight for the cleanest slices.
- Let the chocoflan sit upside down for about a minute before removing the pan.
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Chocoflan
This rich and creamy chocoflan combines silky homemade flan and a moist chocolate cake all in one impressive dessert. Perfect for holidays, birthdays, and special occasions, this make-ahead dessert is guaranteed to be a crowd favorite.
Ingredients
For the Flan
- 1 cup white sugar
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 6 eggs
- 2 tsp vanilla extract
- butter for greasing
For the Cake mix
- 1/4 cup hot water
- 3/4 cup water
- 2 tbs Nescafe
- 1/2 cup vegetable oil
- 3 eggs
- 13.25 oz boxed chocolate cake mix
Instructions
For the Caramel Sauce
-
Preheat the oven to 400. Grease the inside of a bundt cake pan all over with a stick of butter and set aside.
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Pour the sugar into a pan and spread evenly. Heat over medium heat. After around 5 minutes the sugar will begin to melt. Slowly stir with a wooden spoon until all the sugar has melted.
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Carefully pour the caramel sauce into the bundt cake pan. Let the caramel harden for about 10 minutes.
For the Flan
-
Put the sweetened condensed milk, evaporated milk, 6 eggs and vanilla extract in a blender and blend until smooth.
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Pour the mixture into the bundt pan. Cover the pan with foil. Place the cake pan inside of a larger roasting pan. Then transfer to the oven. Fill the roasting pan with water until it reaches about halfway up the cake pan. Bake for 35 min.
For the Chocolate Cake
-
While the flan is baking, dissolve the Nescafe in 1/4 cup of hot water. Let cool. Then in a large bowl combine the cake mix, 3 eggs, vegetable oil, 3/4 cup of water and the Nescafe water. Whisk well until smooth.
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Lower the oven to 350. Remove the flan from the oven. Remove the foil. Carefully and slowly pour the cake batter into the cake pan. I like to do this with a large spoon. Make sure it is evenly spread.
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Cover with the foil and return the cake pan to the roasting pan with water and continue baking for 50 minutes or until a fork or toothpick comes out clean when inserted.
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Remove the bundt cake pan from the water bath and let cool to room temperature. Then transfer to the refrigerator to chill overnight.
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Take a large plate and place it face down on top of the cake pan. Flip it and let it sit for about a minute. Lift up the cake pan. Cut and serve the chocoflan.