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!
Expert Tips for the Perfect Chocoflan
- Grease generously: Make sure your Bundt pan is very well greased with butter or spray to prevent sticking especially with the caramel layer.
- Don’t skip the water bath: It helps cook the flan gently, avoiding cracks or curdling. Use hot water and make sure it’s at least 1 inch deep.
- Pour gently: When layering the flan over the cake batter, pour slowly over the back of a spoon to avoid mixing the layers.
- Chill thoroughly: For the best texture and clean slices, let the cake chill for at least 4 hours or overnight before unmolding.
Serving Suggestions
This stunning dessert needs very little adornment, but if you want to take it to the next level, try serving it with:
- A drizzle of warm chocolate ganache for double chocolate lovers
- Fresh raspberries or sliced strawberries for a tart contrast
- Whipped cream or a scoop of vanilla bean ice cream
- A sprinkle of sea salt flakes on top of the caramel for a sweet salty balance
Storage and Make Ahead Tips
- Refrigerator: Store leftover chocoflan covered in the fridge for up to 4 days. The texture stays creamy and delicious.
- Make ahead: This dessert is actually best made a day ahead so the flan can fully set and the flavors meld.
- Freezing: Not recommended, as the flan layer may separate or become rubbery once thawed.
Twist Ideas to Customize Your Chocoflan
- Use different cake flavors: Try a vanilla cake, red velvet, or even a cinnamon spice base instead of chocolate.
- Spice it up: Add ½ teaspoon of cinnamon or instant coffee to the cake batter for extra depth.
- Add coconut: Stir shredded coconut into the flan mix for a tropical twist.
- Infuse citrus: Use orange zest in the cake batter to complement the caramel and flan beautifully.
Common Chocoflan Baking Mistakes to Avoid
- Unmolding too early: Always cool fully and chill before attempting to flip the cake out of the pan.
- Caramel hardens too fast: Pour quickly into the pan and swirl right away. If it hardens unevenly, just reheat gently and try again.
- Eggy flan texture: Blend flan mixture just until smooth overblending adds air and may affect the texture.
“The first time I made Chocoflan, I was skeptical it would flip properly. But when I unmolded it and saw the perfect layers silky flan, moist cake, and that golden caramel I was hooked. Now it’s my go to for birthdays and holidays!”
Want More Recipes Like This?
If you loved this stunning Chocoflan, be sure to explore our other unique dessert combinations. Try the Best Vanilla Custard Cake or indulge in our Creamy Caramel Flan if you’re flan obsessed!
FAQs About Chocoflan Cake
Why does the cake layer end up on top after baking?
It’s baking science magic! The flan is denser than the chocolate batter, so during baking, the layers naturally switch places. The result? Flan ends up at the bottom of the pan, which becomes the top when flipped.
Can I use a different pan if I don’t have a Bundt pan?
Yes, you can use a deep 9-inch round cake pan or loaf pan, but make sure it’s large enough to hold all layers and withstand a water bath. The classic ring shape of a Bundt does help the flan bake evenly though.
How do I know when my Chocoflan is fully baked?
The flan will feel set but slightly jiggly in the center, and a toothpick inserted into the cake part should come out clean. This usually takes 50-60 minutes.
Can I make Chocoflan without caramel?
Caramel is a signature part of chocoflan, but if you want to reduce sweetness or skip it, you can omit the caramel and simply grease the pan well. However, the visual appeal and flavor will change.
How should I store leftovers?
Wrap your Chocoflan tightly with plastic wrap or transfer to an airtight container. It stays good for 3-4 days in the fridge. Serve chilled or bring to room temperature before slicing.
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