Description
A rich and creamy Chocoflan (Impossible Cake) recipe with luscious flan, moist chocolate cake, and sweet caramel sauce. Easy to make, perfect for celebrations, and magically layered.
Ingredients
For the Caramel Layer
- ½ cup caramel sauce (or cajeta)
- Butter or non-stick spray for greasing
For the Chocolate Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 large egg
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- ½ cup hot water or brewed coffee
For the Flan Layer
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese (optional, for extra creaminess)
Instructions
- Preheat and Prepare the Pan
Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan with butter or spray, then pour caramel sauce into the bottom. - Make the Chocolate Cake Layer
Mix flour, cocoa powder, sugar, salt, and baking soda in a bowl. In a separate bowl, whisk oil, egg, buttermilk, and vanilla. Combine wet and dry, then stir in hot water or coffee until smooth. - Blend the Flan Layer
Blend sweetened condensed milk, evaporated milk, eggs, vanilla, and cream cheese (if using) until completely smooth. - Assemble the Cake
Pour the chocolate batter over the caramel in the Bundt pan. Gently pour the flan mixture over the cake batter. - Bake in Water Bath
Cover the pan with foil. Set the Bundt inside a larger pan filled with hot water halfway up the sides. Bake for 50–60 minutes. - Cool and Chill
Remove from oven and cool to room temp. Refrigerate for at least 4 hours, preferably overnight. - Unmold and Serve
Run a knife around the edges, invert onto a serving plate, and drizzle with any remaining caramel.
Notes
- Grease the Bundt pan generously to avoid sticking.
- Use brewed coffee instead of water to intensify chocolate flavor.
- For cleaner slices, refrigerate overnight before unmolding.
- Cajeta gives it an authentic Mexican flavor.
- Add crushed nuts or coconut flakes on top for texture.