Introduction
Chocoflan, also known as the Impossible Cake, is a stunning dessert that magically flips layers while baking. It combines a rich, moist chocolate cake with a silky vanilla flan, all topped with golden caramel. Despite how impressive it looks, this dessert is surprisingly easy to make and perfect for celebrations, holidays, or whenever you want a true “wow” dessert.
Ingredients
For the Caramel
- ¾ cup granulated sugar
For the Chocolate Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water or hot coffee
For the Flan
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (12 oz / 354 ml) evaporated milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 oz (115 g) cream cheese, softened (optional, for extra creaminess)
Instructions
1. Prepare the Caramel
- In a saucepan over medium heat, melt the sugar until it turns amber in color.
- Carefully pour the caramel into the bottom of a greased bundt or round cake pan. Set aside.
2. Make the Chocolate Cake Batter
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the egg, milk, oil, and vanilla. Mix until smooth.
- Slowly stir in the hot water or coffee until fully combined. Set aside.
3. Prepare the Flan Mixture
- In a blender, combine condensed milk, evaporated milk, eggs, vanilla, and cream cheese.
- Blend until completely smooth.
4. Assemble the Cake
- Pour the chocolate cake batter gently over the caramel layer.
- Slowly pour the flan mixture over the chocolate batter. Do not mix.
5. Bake
- Cover the pan tightly with foil.
- Place the pan in a larger baking dish and add hot water halfway up the sides (water bath).
- Bake at 350°F (175°C) for 60–70 minutes, or until set.
6. Cool and Unmold
- Remove from the oven and let cool completely.
- Refrigerate for at least 4 hours or overnight.
- Run a knife around the edges, invert onto a plate, and let the caramel flow over the cake.
FAQ
Why is it called Impossible Cake?
Because during baking, the flan and cake layers magically switch places.
Can I make it ahead of time?
Yes! Chocoflan tastes even better the next day.
What pan works best?
A bundt pan gives the best presentation, but a deep round pan also works.
Can I skip the cream cheese?
Yes, but it adds extra richness and smooth texture to the flan.
How should I store leftovers?
Store covered in the refrigerator for up to 4 days.
Final Thoughts
Chocoflan is the perfect combination of creamy, chocolatey, and caramel goodness. It’s a show-stopping dessert that looks bakery-level but is totally achievable at home. If you love desserts that surprise and impress, this Impossible Cake deserves a spot in your recipe collection. 🍮🍫✨
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Chocoflan Recipe (Impossible Cake)
Ingredients
Ingredients
For the Caramel
-
- ¾ cup granulated sugar
For the Chocolate Cake
-
- 1 cup all-purpose flour
-
- ½ cup unsweetened cocoa powder
-
- 1 cup granulated sugar
-
- 1 teaspoon baking powder
-
- ½ teaspoon baking soda
-
- ¼ teaspoon salt
-
- 1 large egg
-
- ½ cup milk
-
- ½ cup vegetable oil
-
- 1 teaspoon vanilla extract
-
- ½ cup hot water or hot coffee
For the Flan
-
- 1 can (14 oz / 397 g) sweetened condensed milk
-
- 1 can (12 oz / 354 ml) evaporated milk
-
- 3 large eggs
-
- 1 tablespoon vanilla extract
-
- 4 oz (115 g) cream cheese, softened (optional, for extra creaminess)
Instructions
Instructions
1. Prepare the Caramel
- In a saucepan over medium heat, melt the sugar until it turns amber in color.
- Carefully pour the caramel into the bottom of a greased bundt or round cake pan. Set aside.
2. Make the Chocolate Cake Batter
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the egg, milk, oil, and vanilla. Mix until smooth.
- Slowly stir in the hot water or coffee until fully combined. Set aside.
3. Prepare the Flan Mixture
- In a blender, combine condensed milk, evaporated milk, eggs, vanilla, and cream cheese.
- Blend until completely smooth.
4. Assemble the Cake
- Pour the chocolate cake batter gently over the caramel layer.
- Slowly pour the flan mixture over the chocolate batter. Do not mix.
5. Bake
- Cover the pan tightly with foil.
- Place the pan in a larger baking dish and add hot water halfway up the sides (water bath).
- Bake at 350°F (175°C) for 60–70 minutes, or until set.
6. Cool and Unmold
- Remove from the oven and let cool completely.
- Refrigerate for at least 4 hours or overnight.
- Run a knife around the edges, invert onto a plate, and let the caramel flow over the cake.
