Chocoflan, often called “Impossible Cake,” is a stunning and delicious Mexican dessert that combines two favorites: rich chocolate cake and creamy flan. Baked together in the same pan, the layers magically switch places in the oven, creating a beautiful two-layer dessert with caramel sauce dripping down the sides. It’s a showstopper that’s easier to make than it looks.

Why You’ll Love This Recipe

Chocoflan is a dessert lover’s dream. The combination of moist chocolate cake, silky flan, and sweet caramel makes for an unforgettable bite. It’s perfect for special occasions, holidays, or anytime you want to impress without too much effort. The magical flip at the end gives you a bakery-worthy presentation straight from your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the caramel:

Store-bought or homemade caramel sauce (or cajeta)

For the chocolate cake layer:

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Eggs
Milk
Vegetable oil
Vanilla extract
Hot water or brewed coffee (for richness)

For the flan layer:

Sweetened condensed milk
Evaporated milk
Eggs
Vanilla extract
Cream cheese (optional, for a thicker, richer flan)

directions

Preheat oven to 350°F (175°C).
Grease a 10-cup Bundt pan and pour caramel sauce into the bottom, tilting to coat evenly.
Make the cake batter: In a bowl, mix the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt). In another bowl, beat sugar, eggs, milk, oil, and vanilla. Combine with dry ingredients, then add hot water or coffee. Mix until smooth.
Pour the chocolate cake batter over the caramel in the Bundt pan.
Make the flan: Blend sweetened condensed milk, evaporated milk, eggs, vanilla, and cream cheese (if using) until smooth.
Slowly pour the flan mixture over the chocolate batter. (It will sink to the bottom and swap layers as it bakes.)
Cover the pan tightly with foil and place it in a larger baking dish. Fill the outer dish with 1 inch of hot water to create a water bath.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the cake comes out clean.
Remove from oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges and invert onto a plate. Drizzle with more caramel if desired.

Servings and timing

Serves 12
Prep time: 30 minutes
Cook time: 1 hour
Chill time: 4 hours or overnight
Total time: About 6 hours (including chilling)

Variations

Use boxed chocolate cake mix to save time.
Add cinnamon or chili powder to the chocolate batter for a Mexican twist.
Swap caramel for cajeta (goat milk caramel) for a more traditional flavor.
Top with whipped cream and fruit like strawberries or bananas.
Make individual chocoflans using ramekins or mini Bundt pans.

storage/reheating

Store chocoflan covered in the refrigerator for up to 5 days. Serve chilled or at room temperature. It does not need reheating, but you can microwave individual slices for a few seconds if you prefer it warm.

FAQs

Why is it called “impossible cake”?

Because the layers magically switch places during baking, making it look like a baking trick.

Do I need a water bath?

Yes, it helps the flan cook gently and evenly without cracking or curdling.

Can I make this without a Bundt pan?

You can use a deep round or square baking dish, but a Bundt pan gives it the signature look.

Why did my layers mix together?

Pour the flan mixture slowly over the cake batter, and don’t skip the water bath — both help keep the layers distinct.

Can I use dulce de leche instead of caramel?

Yes, just warm it slightly to make it pourable.

How long does it need to chill?

At least 4 hours, but overnight is best for the cleanest slices and best texture.

Is the cream cheese necessary?

No, but it makes the flan thicker and richer — it’s a great optional add-in.

Can I freeze chocoflan?

It’s not recommended. The texture of the flan may change after thawing.

Can I make it ahead of time?

Yes, it’s best made the day before serving.

What can I use instead of hot water or coffee in the cake batter?

Hot milk works too, but coffee enhances the chocolate flavor beautifully.

Conclusion

Chocoflan is the ultimate dessert fusion — rich chocolate cake, silky flan, and sweet caramel all in one unforgettable bite. It’s as fun to make as it is to eat, with a beautiful presentation that’s perfect for impressing guests or treating yourself. Once you try it, it’s bound to become a favorite in your recipe collection.

Chocoflan