Chocoflan

If you’re looking for a dessert that combines the best of both worlds—rich, fudgy cake and smooth, creamy flan—Chocoflan is the answer. This Mexican classic is also known as “The Impossible Cake” because of the way it magically forms two distinct layers during baking. The cake batter, made with cocoa powder and brewed coffee for depth, creates a rich, moist base, while the silky flan on top offers a luscious contrast. Once baked, the flan gently rises to the top, and the cake sinks to the bottom, resulting in a stunning two-layer dessert that is both visually appealing and delicious.

Chocoflan is perfect for celebrations, holiday gatherings, or whenever you’re craving something indulgent yet different from the usual cake. It’s a showstopper that will leave everyone asking for the recipe, and it’s surprisingly simple to prepare. Just make sure to give it time to cool and chill for the best texture. Once you take a bite, you’ll understand why this dessert is so beloved.

Why You’ll Love This Recipe

1. Two Desserts in One – Enjoy the richness of cake and the creaminess of flan, all in one bite.
2. Magical Transformation – The cake and flan layers naturally switch places while baking, creating a stunning presentation.
3. Flavor Depth – Coffee and dark brown sugar bring an added complexity to the cake.
4. Versatile for Any Occasion – Perfect for birthdays, holidays, or just a special treat.
5. Easy to Make – Despite its fancy look, this recipe is surprisingly simple with common ingredients.

Ingredients

Cake

• Unsalted butter
• Homemade or store-bought caramel sauce
• Dark brown sugar
• Large egg
• All-purpose flour
• Unsweetened Dutch-processed cocoa powder
• Baking powder
• Baking soda
• Kosher salt
• Brewed coffee or water
• Buttermilk

Flan

• Large eggs
• Sweetened condensed milk
• Pure vanilla extract
• Whole milk or half-and-half

Variations

• Add a Splash of Liqueur: A splash of coffee liqueur or vanilla liqueur in the flan mixture will give it an extra flavor boost.
• Chocolate Lovers Delight: Use dark chocolate instead of cocoa powder in the cake layer for a deeper chocolate flavor.
• Cinnamon Touch: Add 1/2 teaspoon of cinnamon to the cake batter for a subtle, warm spice flavor.
• Caramelized Topping: Top the Chocoflan with extra caramel sauce or crushed praline for an added crunch and sweetness.
• Dairy-Free Version: Use dairy-free substitutes like almond milk and dairy-free butter if you need a dairy-free option.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan, or use a non-stick spray with flour. Place the caramel sauce at the bottom of the pan, spreading it evenly.

Step 2

In a large bowl, cream together the softened butter and dark brown sugar until fluffy. Add the egg and beat until fully incorporated.

Step 3

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add this dry mixture to the butter and sugar mixture, alternating with the brewed coffee (or water) and buttermilk. Mix until smooth.

Step 4

Pour the cake batter into the prepared pan, on top of the caramel layer. Set the pan aside while you prepare the flan.

Step 5

In a blender or large mixing bowl, combine the eggs, sweetened condensed milk, vanilla extract, and whole milk (or half-and-half). Blend until smooth and well combined.

Step 6

Gently pour the flan mixture over the back of a spoon or a spatula onto the cake batter. Be careful not to disturb the cake layer.

Step 7

Place the cake pan in a large roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan (this is called a water bath). This helps the Chocoflan cook evenly.

Step 8

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the flan is set.

Step 9

Allow the Chocoflan to cool in the pan for about 15 minutes. Then, refrigerate it for at least 3 hours, or overnight, to fully set and chill.

Step 10

To serve, carefully run a knife around the edges of the cake pan. Place a large plate over the pan and invert it to release the cake. Slice and serve chilled.

Tips for Making the Recipe

• Don’t Rush the Cooling: Let the Chocoflan cool in the pan before refrigerating. This allows the layers to set properly.
• Use a Water Bath: The water bath ensures even cooking and prevents the flan from cracking.
• Be Gentle When Adding the Flan: Pour the flan mixture slowly and gently to avoid mixing the layers.
• Use Room Temperature Ingredients: For best results, make sure the eggs, butter, and milk are at room temperature before mixing.
• Refrigerate Well: Chilling the Chocoflan is key to getting the best texture. Don’t skip this step!

How to Serve

Chocoflan is best served chilled. Once you invert it, you’ll notice the beautiful caramel glaze on top, making it a perfect centerpiece for any dessert table. You can serve it on its own or with a dollop of whipped cream or fresh fruit on the side. It pairs wonderfully with a cup of coffee or a glass of dessert wine.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocoflan in an airtight container in the refrigerator for up to 4 days. It will keep its flavor and texture beautifully when chilled.

Freezing

While it’s best enjoyed fresh, Chocoflan can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge before serving.

Reheating

Chocoflan is typically served cold, but if you prefer it warm, gently reheat individual slices in the microwave for about 20-30 seconds.

FAQs

1. Can I make Chocoflan without the coffee?

Yes, you can substitute the coffee with water or milk if you prefer a milder flavor.

2. What can I use if I don’t have buttermilk?

You can use regular milk with a tablespoon of lemon juice or vinegar as a buttermilk substitute.

3. Can I make this without a water bath?

While a water bath helps ensure the flan layer cooks evenly, it can be baked without it. Just be sure to check for doneness and adjust baking time as needed.

4. Can I use a different kind of caramel sauce?

Yes, homemade or store-bought caramel sauce both work well. Just ensure it is thick enough to stay at the bottom of the pan.

5. Can I make this in advance?

Yes, Chocoflan can be made a day ahead and kept refrigerated for the best flavor and texture.

6. Can I substitute the sweetened condensed milk?

There is no great substitute for sweetened condensed milk, as it adds both sweetness and richness, but you can experiment with evaporated milk and sugar if necessary.

7. How do I know when the Chocoflan is done?

A toothpick inserted into the cake part should come out clean, and the flan should be set and firm to the touch.

8. Can I add more chocolate to the cake?

For a richer chocolate flavor, you can add chocolate chips or melted chocolate to the cake batter.

9. Can I use a different size pan?

Yes, you can use a larger or smaller pan, but you will need to adjust the baking time accordingly.

10. How do I invert the Chocoflan without making a mess?

Run a knife around the edge of the cake pan, then carefully place a large plate over it and flip it over gently. Tap the bottom to release.

Conclusion

Chocoflan is the perfect dessert for anyone who loves chocolate and flan. With its stunning two-layer effect, deep chocolate flavor, and creamy custard, it’s a dessert that impresses at first sight and keeps everyone coming back for more. Whether you’re serving it at a special occasion or as an everyday treat, this dessert is sure to be a favorite in your home. Try it once, and it may just become your go-to dessert for all celebrations!

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