Description
Chocoflan — also known as “Impossible Cake” — is a stunning, two-layer dessert that magically separates while baking! Rich chocolate cake is topped with creamy vanilla flan and finished with a drizzle of caramel. Moist, decadent, and irresistible, it’s the perfect showstopper for holidays, parties, or family gatherings.
Ingredients
For the Cake:
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½ cup (1 stick) + 2 tablespoons unsalted butter, softened
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¼ cup caramel sauce (homemade or store-bought)
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1 cup (215 g) dark brown sugar, lightly packed
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1 large egg, room temperature
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1½ cups (180 g) all-purpose flour
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¼ cup unsweetened Dutch-processed cocoa powder
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1 teaspoon baking powder
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¾ teaspoon baking soda
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½ teaspoon kosher salt
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½ cup (120 ml) brewed coffee or water, room temperature
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½ cup (120 ml) buttermilk, room temperature
For the Flan:
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5 large eggs
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1 (14 oz) can sweetened condensed milk
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1 cup (235 ml) whole milk or half-and-half
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2 teaspoons pure vanilla extract
Instructions
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Preheat oven:
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Preheat to 350°F (175°C). Grease a 10-cup Bundt pan well and drizzle caramel sauce evenly into the bottom.
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Make the cake batter:
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In a large bowl, cream together butter and brown sugar until light and fluffy.
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Add the egg and mix until well combined.
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In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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Alternately mix in the dry ingredients, coffee, and buttermilk until the batter is smooth.
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Pour batter into pan:
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Spread the cake batter evenly over the caramel in the Bundt pan.
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Make the flan:
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In a blender or mixing bowl, combine eggs, sweetened condensed milk, whole milk (or half-and-half), and vanilla. Blend until smooth.
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Gently pour the flan mixture over the cake batter (it will switch layers while baking!).
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Bake in a water bath:
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Place the Bundt pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan.
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Bake for 60–75 minutes, or until a toothpick inserted into the chocolate cake comes out clean.
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Cool and invert:
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Remove from water bath and cool at room temperature for 1 hour, then refrigerate for at least 4 hours (preferably overnight).
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To serve, loosen the edges with a knife and carefully invert onto a serving plate.
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Notes
Coffee intensifies the chocolate flavor but can be replaced with water if preferred.
For a clean slice, wipe the knife between cuts.
This cake can be made a day ahead and gets better as it chills!
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Keywords: Chocoflan, Impossible Cake, Flan Cake, Mexican Desserts, Chocolate Flan Cake