Description

Chocoflan, also known as “Pastel Imposible” (Impossible Cake), is a rich, show-stopping dessert with a layer of moist chocolate cake on the bottom and creamy flan on top—though the layers switch places while baking! Finished with a drizzle of caramel, it’s a beautiful and delicious treat perfect for special occasions or when you want to impress.

Ingredients

For the caramel:

1/2 cup store-bought caramel sauce or dulce de leche (or make your own with sugar and water)

For the flan:

1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
4 large eggs
1 teaspoon vanilla extract

For the chocolate cake:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan well and pour caramel sauce evenly over the bottom.
Make the flan mixture:
In a blender, combine evaporated milk, sweetened condensed milk, eggs, and vanilla. Blend until smooth. Set aside.
Make the cake batter:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Beat in the egg, then mix in buttermilk and vanilla. Add the dry ingredients and mix until just combined.
Assemble:
Pour the cake batter evenly into the prepared bundt pan over the caramel.
Slowly pour the flan mixture over the back of a spoon directly onto the cake batter (this helps it stay separate). Don’t worry—it will sink to the bottom during baking.
Bake:
Cover the pan tightly with foil. Place the bundt pan into a larger baking dish and add about 1 inch of hot water around the base for a water bath.
Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean.

Cool and invert:
Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
When ready to serve, run a knife around the edges and carefully invert the cake onto a plate. The flan will now be on top, with caramel dripping down the sides.

Notes

Be generous when greasing the bundt pan to ensure a clean release.
Make-ahead friendly! Best served chilled.
For extra flair, top with whipped cream, berries, or chocolate shavings.