Chocoflan Recipe
If there’s one dessert that blows dinner guests away every time, it’s Chocoflan. Often called “Impossible Cake,” this showstopper manages to bake two distinct layers—rich, fudgy chocolate cake and silky classic flan—all in a single pan. The magic is that they swap places in the oven, leaving you with a beautiful layered Bundt that’s drenched in gooey caramel. From birthdays and holidays to casual get-togethers, Chocoflan is a true celebration of Mexican baking, and ridiculously fun to make. If you’re looking to impress, this is the recipe you need!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how just a few pantry ingredients create the signature taste, texture, and color of Chocoflan. Each plays a key role, from caramelized notes to melt-in-your-mouth layers, and even those boxed cake mix shortcuts have a purpose here!
- Cajeta or Caramel Sauce: Adds a glossy, rich caramel base that seeps into both layers for extra indulgence.
- Chocolate Cake Mix: Makes the chocolate layer simple and reliable, with decadently fudgy results.
- Eggs (for cake and flan): Bind the ingredients and help both the cake and flan set up perfectly.
- Vegetable Oil: Keeps your cake layer moist and tender—even after chilling.
- Water: Essential for the cake mix’s structure and crumb.
- Evaporated Milk: Gives the flan a creamy, smooth body that balances the sweet cake.
- Sweetened Condensed Milk: Sweetens the flan and creates that luscious, decadent texture everyone craves.
- Vanilla Extract: Rounds out the flan flavor and adds dreamy aroma.
- Non-Stick Cooking Spray: Makes sure every gorgeous ridge of your Bundt releases without fuss.
- Hot Water: The key to gentle, even baking—this water bath keeps your Chocoflan perfectly creamy.
How to Make Chocoflan
Step 1: Prep the Bundt Pan
Start by preheating your oven to 375°F. Grab a sturdy 12-cup Bundt pan and generously mist it with non-stick spray. Be especially thorough in every nook—this ensures your Chocoflan will unmold without sticking and show off its stunning shape.
Step 2: Add the Caramel Layer
Pour the cajeta or caramel sauce into the bottom of your prepared pan. Let it pool and swirl a bit; this will become the luscious, glossy topping when you invert your Chocoflan. It’s so simple, but it transforms every bite!
Step 3: Prepare and Pour the Chocolate Cake Batter
Mix up the chocolate cake batter following the instructions on the box (usually blending with eggs, water, and oil). Once smooth, gently pour it over the caramel in the Bundt pan. Don’t worry if it’s thick—gravity and magic will take care of the layering later.
Step 4: Blend the Flan Mixture
In a blender, combine the evaporated milk, sweetened condensed milk, eggs, and a tablespoon of vanilla extract. Whiz until completely smooth—this ensures a creamy, silky flan texture. For best results, use room temperature ingredients so the flan cooks nice and evenly.
Step 5: Pour Flan Over Cake Batter
Now comes the fun part: slowly and carefully pour the blended flan mixture over the cake batter in the pan. The flan will sink—don’t panic! During baking, the layers naturally reverse thanks to density and a little kitchen alchemy.
Step 6: Bake in a Water Bath
Place your filled Bundt pan into a large roasting pan. Pour hot water into the outer pan until it comes about halfway up the sides of the Bundt. Cover the top loosely with foil to keep the top from browning too quickly. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick in the cake comes out clean.
Step 7: Cool, Chill, and Unmold
Once done, carefully remove the pan from the oven (watch for steam!) and let it rest in the water bath for about an hour. Once cooled, transfer to the fridge for at least 4 hours or overnight—this chilling step helps the Chocoflan set and unmold cleanly. To serve, run a thin knife around the edges and invert onto a large plate. Voila! That gorgeous caramel reveal is always a crowd-pleaser.
How to Serve Chocoflan
Garnishes
Jazz up your Chocoflan with a light shower of chopped pecans or walnuts, colorful berries, or a sprinkle of grated chocolate for contrast. Even a dollop of whipped cream or a drizzle of extra cajeta takes it over the top. Let your creativity shine and play with flavors and textures—every finishing touch makes each slice a feast for the eyes and taste buds.
Side Dishes
Chocoflan is rich and satisfying all on its own, but it pairs beautifully with simple sides: a scoop of vanilla ice cream, some fresh tropical fruit like mango or pineapple, or even just a mug of strong coffee. These pairings help balance the sweetness and accentuate the creamy-caramel notes within the dessert.
Creative Ways to Present
Turn your Chocoflan into the centerpiece! Slice into wedges and arrange artfully on a platter, or serve individual portions in glass bowls for a more elegant spin. A drizzle of warm cajeta just before serving adds dramatic flair. For celebrations, stick in some sparkler candles for a truly unforgettable presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Chocoflan keeps like a dream. Cover the Bundt pan tightly with plastic wrap or transfer slices to a sealed container; they’ll stay fresh and luscious in the fridge for up to 4 days. The texture and flavor actually improve after a day or two, making it a brilliant dessert to prep in advance.
Freezing
Yes, you can freeze Chocoflan! Wrap individual slices or the entire unmolded cake tightly in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge before serving; the flan may be slightly softer, but it’s still absolutely delicious.
Reheating
Chocoflan is best served chilled, but if you prefer it warmed, gently heat slices in the microwave for just 10–15 seconds. Take care not to overheat, or the flan layer could separate. For the lushest texture, let it sit at room temperature for 10–15 minutes before serving.
FAQs
Why did my layers switch during baking?
It’s one of the most delightful quirks of Chocoflan! The denser flan mixture sinks while baking, naturally swapping places with the chocolate cake batter. This is exactly what’s supposed to happen and why it’s often dubbed “Impossible Cake.”
What’s the best way to unmold Chocoflan without breaking it?
Chill it thoroughly—at least 4 hours or overnight—then run a thin knife around all edges and carefully invert onto a large plate. If it’s stubborn, dipping the pan in warm water for 30 seconds can loosen the caramel seal.
Can I make Chocoflan without a Bundt pan?
Absolutely! Any deep cake pan or even a large loaf pan works; just ensure it’s well greased and that your water bath fills halfway up the sides of your chosen vessel for even cooking.
How do I keep my flan layer smooth and lump-free?
Blend the flan ingredients until completely smooth and use room temperature eggs and dairy for the best set. After baking, that chill time is essential for the perfect, creamy texture.
Is it possible to make Chocoflan ahead of time?
Yes—making it a day before serving is not only possible, it’s encouraged! Chocoflan’s texture improves after chilling and the flavors meld even more deliciously overnight.
Final Thoughts
If you’re searching for a dessert that never fails to draw oohs and aahs, you have to try Chocoflan. It’s dramatic, comforting, and just plain fun—each bite is a taste of Mexico’s sweetest magic. I can’t wait for you to whip this up and share it with your favorite people. Happy baking!
Print
Chocoflan Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Chocoflan, also known as the impossible cake, is a delightful Mexican dessert that combines the richness of chocolate cake with the creaminess of flan. This decadent treat features layers of moist chocolate cake and creamy flan, topped with a caramel drizzle.
Ingredients
Cajeta or Caramel Sauce:
1/2 cup
Chocolate Cake Mix:
1 box (15.25 oz) plus ingredients listed on the box (typically 3 eggs, 1/2 cup vegetable oil, and 1 1/4 cups water)
Flan Mixture:
1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, 4 large eggs, 1 tablespoon vanilla extract
Others:
Non-stick cooking spray, hot water for water bath
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Prepare the Pan: Spray a 12-cup Bundt pan with non-stick cooking spray and pour the cajeta or caramel sauce into the bottom of the pan.
- Make the Cake Batter: Prepare the chocolate cake batter according to the package instructions and pour it over the caramel in the pan.
- Prepare the Flan Mixture: In a blender, combine evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth.
- Assemble: Slowly pour the flan mixture over the cake batter in the pan.
- Create a Water Bath: Place the Bundt pan in a larger roasting pan, pour hot water into the outer pan to create a water bath.
- Bake: Cover with foil and bake for 1 hour to 1 hour and 10 minutes. Allow to cool in the water bath.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Invert onto a plate before serving.
Notes
- The layers will naturally switch during baking, so don’t worry about the flan ending up on the bottom before baking.
- Use room temperature ingredients for the flan for even setting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
