There’s something irresistible about Chocoflan – the way a rich, velvety chocolate cake layer melds perfectly with creamy, caramel-drenched flan. Known as el pastel imposible (the impossible cake) in Mexico, this magical dessert makes a jaw-dropping appearance, with its layers miraculously switching places as it bakes.
While Chocoflan might look like a complex pastry chef’s creation, it’s surprisingly straightforward, and the end result feels like a little act of kitchen wizardry – right in your own oven.
Each bite of this dessert is a dreamy blend of contrasting flavors and textures: the deep, bittersweet richness of chocolate alongside the silky, delicate sweetness of flan, all topped off with a drizzle of warm caramel.
And for the ultimate finishing touch? A dollop of whipped cream and a handful of fresh berries like raspberries or strawberries add brightness and balance to every forkful.
Right now, Chocoflan is making a comeback in kitchens everywhere, driven by the appeal of its two-in-one magic and its show-stopping look. Not to mention, it’s perfect for fall and winter gatherings, where everyone’s craving cozy, indulgent desserts. This is the kind of treat you’ll want to savor slowly, alongside a warm coffee – or even better, a sweet drink like the Coffee Loophole.
Try it out, and don’t forget to share your twist on this classic! I’d love to hear how your Chocoflan turns out, especially if you make it your own with a unique topping or flavor addition.
Why I Love This Recipe (And You Will Too)
- Unbelievably easy for a “wow” dessert: The layering trick makes it look fancy without the fuss – anyone can make this look bakery-worthy.
- Perfect for family gatherings or special dinners: The mix of flan and chocolate hits all the right nostalgic notes, especially during the holidays.
- Customizable with toppings: I’ve tried it with berries, chocolate shavings, and even a sprinkle of sea salt caramel – it’s all good!
- Great for chocolate and dessert lovers alike: Chocoflan satisfies both camps with its rich layers and flavors.
- A little indulgence that’s worth every bite: Sometimes, dessert should just be dessert, and this one is perfect for a well-deserved treat.
Chocoflan Recipe
Equipment
- 9-inch bundt pan
- Non-stick pot or pan
- large mixing bowls
- Whisk
- Blender (optional)
- Roasting pan with high sides
- Refrigerator
Ingredients
For the caramel layer:
- 200 g granulated sugar
- For the flan layer:
- 4 eggs
- 120 g cream cheese
- 380 g condensed milk
- 360 ml evaporated milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the chocolate cake layer:
- 50 g cocoa powder
- 100 ml hot water
- 100 ml any flavourless oil I used vegetable
- 100 g plain yoghurt
- 3 eggs
- 175 g self-raising flour
- 125 g granulated sugar
- 125 g brown sugar
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch bundt pan.
- Caramel Layer: Melt sugar in a non-stick pot over medium heat, stirring until it becomes a deep amber color. Pour into bundt pan to set.
- Flan Layer: Blend eggs, cream cheese, condensed milk, evaporated milk, vanilla, and salt until smooth. Sieve the mixture and pour over the caramel layer in the bundt pan.
- First Bake: Cover the pan with foil, place in a roasting pan with boiling water halfway up the sides, and bake for 45 minutes.
- Cake Layer: Mix cocoa powder with hot water, then add oil, yogurt, and eggs. In a separate bowl, mix flour and sugars, then combine with the wet ingredients until smooth.
- Second Bake: Pour cake batter over the flan, re-cover with foil, and bake for 1 hour 20 minutes to 1 hour 30 minutes, removing foil after 1 hour.
- Cool and Chill: Let the chocoflan cool slightly, then refrigerate for at least 3 hours (overnight is best).
- Remove from pan, slice, and enjoy!
- This decadent, layered dessert is sure to impress with its stunning presentation and rich flavors!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 420 kcal |
| Cholesterol | 115 g |
| Sodium | 180 g |
| Fat | 19 g |
| Protein | 7 g |
| Fibre | 2 g |
Tips That’ll Ease Your Job!
- Stir sugar constantly over medium-low heat for an even caramel layer; pour into the bundt pan immediately to coat the bottom evenly.
- Sieve the flan mixture before pouring to remove air bubbles and ensure a smooth texture.
- Bloom the cocoa powder in hot water to intensify the chocolate flavor, and avoid overmixing the batter for a moist cake.
- Use a water bath to prevent curdling and ensure even baking; cover with foil, removing it after the first hour.
- Chill the chocolate for at least 3 hours (or overnight) before unmolding for clean layers.
- Run a knife around the pan edges before inverting for easy release.
- For extra flavor, try adding espresso powder to the cake layer or a hint of citrus zest to the flan.
