Chocoflan Cake (Impossible Cake)

📝 Description:

Chocoflan Cake, also called “Impossible Cake,” features a luscious layer of moist chocolate cake topped with a silky, creamy flan. When baked, the layers magically invert, creating a stunning two-in-one dessert with rich chocolate and smooth custard. It’s a classic Mexican treat loved worldwide for its flavor and texture contrast.

🌍 Origin:

Originating from Mexico, chocoflan blends the traditional flan custard with a moist chocolate cake base. It’s sometimes called “Impossible Cake” because the layers swap positions during baking, creating an elegant, surprising presentation.

🧾 Ingredients Quantity:

For the Caramel:

Granulated sugar – 1 cup (200g)
Water – ⅓ cup (80ml)

For the Chocolate Cake:

All-purpose flour – 1 cup (125g)
Unsweetened cocoa powder – ½ cup (50g)
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Granulated sugar – 1 ½ cups (300g)
Eggs – 2 large
Whole milk – 1 cup (240ml)
Vegetable oil – ½ cup (120ml)
Vanilla extract – 2 tsp
Boiling water – ½ cup (120ml)

For the Flan:

Sweetened condensed milk – 1 can (14 oz / 397g)
Evaporated milk – 1 can (12 oz / 354ml)
Whole milk – ½ cup (120ml)
Large eggs – 5
Vanilla extract – 1 tbsp

🍽️ Instructions:

1. Prepare Caramel:

In a saucepan over medium heat, melt sugar with water without stirring until golden amber. Quickly pour caramel into the bottom of a 9-inch Bundt pan or flan pan, tilting to coat evenly. Set aside.

2. Make Chocolate Cake Batter:

Preheat oven to 350°F (175°C). In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

In a separate bowl, beat eggs, milk, oil, and vanilla. Gradually add dry ingredients to wet, mixing until smooth. Stir in boiling water carefully (batter will be thin).

3. Prepare Flan Mixture:

In a blender or bowl, combine sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla until smooth.

4. Assemble Cake:

Pour chocolate cake batter over the caramel in the pan. Then carefully pour flan mixture over the cake batter — the liquids will separate during baking.

5. Bake in Water Bath:

Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan.

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until flan is set and cake is cooked (test with toothpick).

6. Cool & Chill:

Remove from oven and water bath. Let cool completely. Refrigerate for at least 4 hours or overnight.

7. Unmold & Serve:

Run a knife around the edges. Invert onto a serving plate carefully. The caramel will flow over the cake.

✔️ Tips for Success:

Be patient with the caramel — don’t stir and watch carefully to avoid burning.
Use a water bath to ensure gentle, even cooking for flan.
Cool and chill thoroughly for clean slicing.
Use good quality cocoa for rich chocolate flavor.

⭐ Serving Recommendations:

Serve chilled with whipped cream or fresh berries.
Sprinkle with toasted coconut or chocolate shavings.
Great for special occasions and impressing guests.

🥗 Nutrition (Per slice – 12 slices):

Calories: ~370 kcal
Fat: 15g
Saturated Fat: 7g
Carbohydrates: 53g
Sugars: 42g
Protein: 6g
Sodium: 180mg

Would you like a mini chocoflan cupcakes recipe, a dairy-free or lower sugar version, or a blog-style post with photos and tips for Whaltisapp?