Chocoflan Recipe
If you’ve never experienced the magic of Chocoflan, you’re in for an unforgettable treat! This Mexican dessert is a showstopper: a rich, moist chocolate cake topped with silky, creamy flan, all crowned with a shimmering drizzle of homemade caramel. The best part? The layers “magically” swap places as the dessert bakes, making everyone who slices into it do a double take. Whether you’re looking to impress guests or indulge your own sweet tooth, Chocoflan is a celebration of textures and flavors in every bite.
Ingredients You’ll Need
You don’t need fancy ingredients to create Chocoflan, just a handful of kitchen staples that come together to create something truly extraordinary. Each ingredient brings its own special touch, whether it’s richness, moisture, or that irresistible caramel finish.
- Granulated sugar (for caramel): Melts into a golden, glossy caramel that becomes the show-stopping top of your Chocoflan.
- All-purpose flour: The sturdy base that gives the chocolate cake layer its tender crumb.
- Unsweetened cocoa powder: Deepens the chocolate flavor for a dark, decadent cake layer.
- Baking soda: Helps the cake rise to the perfect fluffy height.
- Salt: Enhances all the other flavors and balances the sweetness.
- Unsalted butter, softened: Adds richness and keeps the cake moist and tender.
- Granulated sugar (for cake): Sweetens the chocolate layer without overpowering the flan.
- Large egg: Binds the cake together and gives it structure.
- Buttermilk: Provides tang and moisture, making the chocolate cake extra soft.
- Vanilla extract: Adds warmth and aroma to both the cake and flan layers.
- Sweetened condensed milk: The heart of the flan, lending it sweetness and silky texture.
- Evaporated milk: Balances the flan’s richness and creates a custardy consistency.
- Large eggs (for flan): Essential for setting the flan and giving it its signature jiggle.
How to Make Chocoflan
Step 1: Prep Your Bundt Pan
Start off by preheating your oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or non-stick spray, making sure to get into every nook and cranny. This step is crucial—Chocoflan is famous for its dramatic unmolding moment, and the last thing you want is for your masterpiece to stick in the pan!
Step 2: Create the Caramel
Place ½ cup of granulated sugar in a small saucepan over medium heat. Stir constantly as the sugar melts and turns into a deep golden caramel. Once it’s ready, immediately pour the caramel into the bottom of your prepared bundt pan, tilting to coat the bottom evenly. Let it cool and harden while you prepare the rest.
Step 3: Whip Up the Chocolate Cake Layer
Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. In a separate bowl, beat the softened butter and sugar until light and fluffy, then add the egg, vanilla, and buttermilk. Mix well, then gradually add in the dry ingredients. Stir just until combined—overmixing can make the cake tough. Pour this rich chocolate batter right over the hardened caramel in your bundt pan.
Step 4: Blend the Flan Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until completely smooth and creamy. Carefully pour the flan mixture over the chocolate batter. Don’t worry if it looks like it’s mixing together; the magic happens in the oven as the layers separate!
Step 5: Bake in a Water Bath
Cover the pan tightly with foil. Place it inside a large roasting pan and fill the roasting pan with about 1 inch of hot water, creating a gentle water bath. This helps the flan cook evenly and stay silky. Very carefully place this setup in the oven and bake for 60 to 70 minutes, until a toothpick inserted into the cake comes out clean.
Step 6: Chill and Unmold
Remove your Chocoflan from the oven and let it cool completely in the pan. Once cooled, refrigerate it for at least 4 hours (overnight is even better!). To unmold, run a knife around the edges, then invert it onto a large plate. The caramel will cascade beautifully over the top, making your dessert utterly irresistible.
How to Serve Chocoflan
Garnishes
Chocoflan is gorgeous on its own, but a few finishing touches can make it even more eye-catching. Try sprinkling a handful of fresh berries, a dusting of cocoa powder, or some whipped cream on top. For a special occasion, a drizzle of chocolate sauce or a scattering of chocolate curls adds an extra touch of indulgence.
Side Dishes
While Chocoflan is rich enough to stand solo, it pairs beautifully with fresh fruit, especially tart berries or orange slices to cut through the sweetness. A scoop of vanilla ice cream or a spoonful of lightly sweetened crema can also help balance its decadent flavors.
Creative Ways to Present
For a whimsical spin, serve individual slices on colorful plates with a little pool of extra caramel. Or, if you’re feeling fancy, cut the Chocoflan into cubes and serve them in mini dessert glasses with layers of whipped cream and fresh fruit. However you plate it, this dessert always steals the show!
Make Ahead and Storage
Storing Leftovers
Leftover Chocoflan keeps beautifully in the fridge. Simply cover the pan or transfer slices to an airtight container. It will stay moist and delicious for up to 4 days, and the flavors only get better as they meld.
Freezing
If you want to make Chocoflan ahead of time, you can freeze it! Once fully chilled and unmolded, wrap the cake well in plastic wrap and then foil. Freeze for up to 2 months. To serve, let it thaw overnight in the refrigerator for best texture.
Reheating
Chocoflan is best served chilled or at room temperature, but if you prefer it slightly warm, you can microwave individual slices for 10-15 seconds. Just be careful not to overheat, as the flan layer can become rubbery if warmed too much.
FAQs
Why did my layers switch places during baking?
That’s the magic of Chocoflan! The flan mixture is lighter than the chocolate cake batter, so as it bakes, the layers flip—giving you the classic look and texture everyone loves.
Can I use a different pan if I don’t have a bundt pan?
While a bundt pan is traditional and gives that beautiful shape, you can use a large round or square baking dish. Just make sure it’s deep enough to hold all the layers and adjust the baking time as needed.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup of milk. Let it sit for 5 minutes, and it’s ready to use in your Chocoflan cake batter.
How do I prevent my Chocoflan from sticking to the pan?
Be generous with the butter or non-stick spray when greasing your pan, and don’t forget to get into every groove. Letting the dessert cool completely before unmolding also helps ensure a clean release.
Can I make Chocoflan gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. Check that your cocoa powder and other ingredients are certified gluten-free, and you’re good to go.
Final Thoughts
If you love desserts that are as impressive as they are delicious, you simply have to try making Chocoflan. It’s a sweet adventure with a magical payoff, and I promise your friends and family will be talking about it long after the last slice disappears!
Print
Chocoflan Recipe
- Total Time: 1 hour 35 minutes (plus at least 4 hours chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Chocoflan, also known as Impossible Cake, is a delightful Mexican dessert featuring a luscious layer of caramel-topped flan sitting atop rich chocolate cake. The magic of this recipe lies in the layers switching places during baking, producing a beautifully elegant dessert with creamy texture and decadent chocolate flavor.
Ingredients
For the Caramel
- ½ cup granulated sugar
For the Chocolate Cake Layer
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Flan Layer
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-cup bundt pan with butter or non-stick spray to ensure easy release later.
- Make the Caramel: In a medium saucepan over medium heat, melt ½ cup granulated sugar while stirring constantly until it turns a golden caramel color. Quickly pour the caramel into the bottom of the prepared bundt pan, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
- Prepare the Chocolate Cake Batter: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, beat the softened butter with ¾ cup sugar until light and fluffy. Add the egg, vanilla extract, and buttermilk to the butter mixture and mix until smooth. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Pour the chocolate cake batter evenly over the set caramel in the bundt pan.
- Prepare the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and homogenous. Slowly pour the flan mixture over the chocolate batter in the bundt pan. Though it may look mixed, the layers will separate during baking.
- Set up Water Bath and Bake: Cover the bundt pan tightly with aluminum foil. Place it inside a larger roasting pan and pour about 1 inch of hot water into the roasting pan to create a water bath. Carefully transfer the setup to the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and Chill: Remove the bundt pan from the oven and allow it to cool completely at room temperature. After cooling, refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the dessert set properly.
- Unmold and Serve: To unmold the chocoflan, run a thin knife around the edges of the pan to loosen. Invert the bundt pan onto a large serving plate. The caramel will drizzle over the flan beautifully. Slice and enjoy!
Notes
- This dessert is famously called “Impossible Cake” because the layers cleverly switch places during baking.
- Ensure the bundt pan is very well greased to achieve a clean release after baking.
- Use a water bath to gently cook the flan layer and prevent cracking.
- Refrigerate the chocoflan overnight for best texture and flavor.
- Use room temperature ingredients to ensure even mixing and texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 105mg
