Homemade Chocoflan (Pastel Imposible)

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Description
Chocoflan is a stunning Mexican dessert with a layer of rich chocolate cake topped by silky, golden flan and a caramel drizzle. Baked in a single pan, the layers magically swap places in the oven — hence the nickname “Impossible Cake.” Sweet, smooth, and unforgettable!

Origin
Mexico – A modern fusion dessert popularized in the late 20th century, blending classic flan (from Spanish culinary roots) with moist chocolate cake and caramel for a magical and indulgent treat.

Ingredients Quantity (for a 10-cup Bundt pan)

For the caramel:

  • ½ cup sugar (or ½ cup store-bought Cajeta or Dulce de Leche)

For the flan:

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the chocolate cake:

  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • ½ cup buttermilk (or milk + ½ tsp vinegar)
  • ½ teaspoon vanilla extract

Ingredients Optional

  • 1 tablespoon instant coffee (intensifies chocolate)
  • ½ teaspoon cinnamon (for a Mexican twist)
  • 2 tablespoons dark rum or Kahlúa (adds depth to flan)
  • Chopped nuts or chocolate chips in the cake layer
  • Cajeta or whipped cream for garnish

Instruction

  1. Preheat oven to 350°F (175°C).
  2. Prepare the caramel: Melt the sugar in a small pan over low heat until golden brown. Quickly pour into the bottom of a greased Bundt pan. Let it set. (If using store-bought Cajeta, just spread it on the bottom.)
  3. Make the flan mixture: Blend sweetened condensed milk, evaporated milk, eggs, vanilla, and a pinch of salt until smooth. Set aside.
  4. Make the cake batter: In one bowl, sift together flour, cocoa, baking soda, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in the egg, then add vanilla. Mix in dry ingredients alternately with buttermilk.
  5. Assemble: Pour the chocolate batter over the caramel in the pan. Gently pour the flan mixture over the cake batter (it will sink – that’s the magic).
  6. Bake in a water bath: Place the Bundt pan inside a larger baking dish. Fill the outer dish with hot water halfway up the sides of the Bundt. Cover tightly with foil.
  7. Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted into the cake comes out clean.
  8. Cool: Let it cool completely (at least 1 hour), then refrigerate for 4+ hours or overnight.
  9. Unmold: Carefully run a knife around the edge. Place a serving plate on top and flip — the flan will now be on top, and the caramel will drip beautifully down.

Tips for Success
Use room temperature ingredients for smooth blending.
Grease your Bundt pan really well to prevent sticking.
Don’t skip the water bath — it helps the flan stay creamy.
Let it chill thoroughly before unmolding to hold its shape.
Reheat caramel sauce or add extra Cajeta for serving.

Recommendation
Top with whipped cream, berries, or chopped pecans for an elegant finish.
Serve chilled with coffee or espresso for a rich dessert experience.
Perfect for holidays, birthdays, or whenever you want to impress guests.

Nutrition (Per slice, 1 of 12)
Calories: 320–400 kcal
Protein: 7–9g
Carbohydrates: 45–55g
Fat: 15–20g
Sugar: 35–45g
Cholesterol: 80–100mg
Sodium: 180–250mg

Want a dulce de leche, mocha, or spicy Mexican chocolate version next? I’ve got those too!

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