Chocoflan

If you’ve never had Chocoflan, prepare to have your dessert world rocked. This Mexican classic is the ultimate dessert mashup—a rich, fudgy chocolate cake on the bottom and creamy, dreamy flan on top, all sitting in a pool of golden caramel. It’s also affectionately known as “Impossible Cake” (Pastel Imposible) because of the magical way the layers switch places while baking. You pour the chocolate cake batter in first, then the flan mixture on top—and when you flip it after baking, the flan is on top. It’s dessert magic!

Chocoflan is a perfect showstopper for birthdays, potlucks, holidays, or anytime you want to impress your guests (or yourself!). I make this whenever I need a dessert that’s decadent and comforting, but also looks way more complicated than it actually is. It’s always a hit. The best part? It uses pantry staples and comes together with just a little patience and a lot of love.

Why You’ll Love This Recipe

• Two Desserts in One – Chocolate cake and flan? Yes, please. It’s the best of both worlds.
• Magical Layer Flip – The way the layers reverse while baking makes it fun and impressive.
• Crowd-Pleaser – Rich, creamy, chocolaty, and sweet—there’s something in this dessert for everyone.
• Make-Ahead Friendly – It’s even better the next day, so you can make it ahead for parties or gatherings.
• Simple Ingredients – You probably already have most of the ingredients on hand.
• Visually Stunning – That glossy caramel, creamy flan, and dark chocolate cake look straight out of a bakery case.

Ingredients You’ll Need

Here’s what goes into this magic-layered dessert:

For the caramel layer:

• Store-bought caramel or cajeta (goat’s milk caramel) – Cajeta is traditional, but any good-quality caramel sauce works here. This is poured into the base of the pan to form that luscious top layer after flipping.

For the chocolate cake:

• All-purpose flour – The base of your chocolate cake.
• Cocoa powder – Use unsweetened cocoa powder for that deep chocolate flavor.
• Baking soda – Helps the cake rise.
• Salt – Balances out the sweetness.
• Sugar – Sweetens the cake layer.
• Egg – Binds the batter.
• Buttermilk – Adds moisture and a subtle tang.
• Vegetable oil – Keeps the cake soft and tender.
• Vanilla extract – Rounds out the flavors.

For the flan:

• Sweetened condensed milk – Essential for that dense, sweet flan texture.
• Evaporated milk – Balances the condensed milk and adds creaminess.
• Eggs – The backbone of any custard or flan.
• Vanilla extract – Adds flavor to the flan layer.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep your pan

Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or nonstick spray. Pour about ½ cup of caramel sauce or cajeta into the bottom of the pan, spreading it evenly. This will become the glossy top once the cake is flipped out.

Step 2: Make the chocolate cake batter

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar. In another bowl, whisk the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined—don’t overmix! The batter will be thick. Carefully pour or spoon the cake batter over the caramel layer in the Bundt pan and gently smooth the top.

Step 3: Blend the flan mixture

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Slowly pour the flan mixture over the back of a spoon held just above the cake batter in the Bundt pan. This helps prevent mixing the two layers.

Don’t worry if it seems weird—this is where the magic happens. The flan will sink during baking and switch places with the chocolate cake.

Step 4: Bake in a water bath

Place the filled Bundt pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the Bundt pan. This water bath helps the flan cook gently and evenly.

Bake for 60–75 minutes, or until a toothpick inserted into the cake (not the flan) comes out mostly clean. The flan should be set and slightly jiggly, like Jell-O, but not liquidy.

Step 5: Cool and chill

Remove the Bundt pan from the water bath and let it cool to room temperature. Then cover with foil and refrigerate for at least 4 hours, preferably overnight. This chilling time helps the flan fully set and makes it easier to unmold.

Step 6: Unmold and serve

To unmold, place the Bundt pan in a shallow dish of hot water for about 1 minute to loosen the caramel. Place your serving plate over the top and flip carefully. Give it a little jiggle and a gentle tap if needed. Slowly lift off the pan—and admire your beautiful chocoflan masterpiece!

Slice and serve as-is, or with a dollop of whipped cream and a sprinkle of cinnamon for extra flair.

Helpful Tips

Use Room-Temperature Ingredients

Let your eggs and buttermilk come to room temperature before mixing. This helps everything combine more smoothly and bake more evenly.

Avoid Overmixing

For a tender chocolate cake layer, mix just until combined. Overmixing can make the cake tough.

Be Gentle with the Layers

When adding the flan mixture, pour slowly over the back of a spoon. This keeps the layers clean, even if they do switch places in the oven.

Don’t Skip the Water Bath

It’s essential for that silky-smooth flan texture. Without it, the flan can curdle or bake unevenly.

Let It Chill

Chocoflan really shines after a good chill in the fridge. It sets properly and slices beautifully.

Store Leftovers Like a Pro

Cover any leftovers tightly and store in the refrigerator for up to 4–5 days. The flavor gets even better as it sits!

Frequently Asked Questions (FAQs)

Can I use a boxed cake mix instead of homemade?

Yes! You can absolutely use a chocolate boxed cake mix to save time. Just prepare about half the mix and pour it into the Bundt pan as directed above.

Can I use whole milk instead of buttermilk?

If you don’t have buttermilk, you can make a quick substitute: mix ½ cup whole milk with 1½ teaspoons vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I freeze chocoflan?

Technically, yes—but I don’t recommend it. Freezing can change the texture of the flan. It’s best enjoyed fresh or chilled from the fridge within a few days.

What can I use if I don’t have a Bundt pan?

A large round cake pan or deep casserole dish can work in a pinch. Just make sure it holds at least 10 cups and adjust baking time slightly, checking for doneness.

Why did my flan layer mix with the cake?

It’s important to pour the flan gently and not stir the layers. They will swap places while baking, but the slow pour helps them stay distinct until then.

This Chocoflan is one of those special-occasion desserts that always gets rave reviews—and yet it’s easy enough to make just because you feel like treating yourself. I make it a few times a year, and it never fails to impress. Plus, it’s just fun to watch the “impossible” layer swap happen!

Give it a try and let me know how it turns out. I’d love to hear how you served it—fancy with fruit or straight-up with a spoon. Either way, you’re in for a seriously decadent treat.