Chocoflan Cake Recipe – The Perfect Chocolate and Flan Dessert

Why You’ll Love This Recipe

Chocoflan Cake, often called the “impossible cake,” is a striking dessert that combines two beloved classics into one unforgettable treat. A rich chocolate cake layer and a silky vanilla flan magically switch places during baking, creating a beautiful, layered dessert without complicated techniques. This recipe is ideal for celebrations, family gatherings, or whenever you want to serve something that looks impressive yet feels comforting and familiar.

What I appreciate most about this dessert is how forgiving it is. Even if the layers look uneven before baking, the oven does all the work. When I first made this cake, I was skeptical about the layers flipping perfectly, but the result was flawless and incredibly satisfying. The contrast between the moist chocolate cake and the creamy flan creates a balanced sweetness that appeals to a wide range of tastes. It is a dessert that consistently earns compliments and requests for seconds.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate cake mix forms the base of this recipe, providing a moist and rich chocolate layer that supports the flan beautifully.

Eggs are essential for both the cake and flan layers, giving structure and stability during baking.

Vegetable oil adds moisture to the chocolate cake, ensuring a soft and tender crumb.

Milk helps blend the cake batter smoothly and contributes to a balanced texture.

Sugar sweetens the flan layer and helps achieve its classic custard consistency.

Sweetened condensed milk gives the flan its signature richness and creamy sweetness.

Evaporated milk balances the sweetness and adds body to the flan mixture.

Vanilla extract enhances the flavor of the flan, adding warmth and depth.

Cream cheese is optional but adds extra creaminess and a subtle tang to the flan layer.

Caramel sauce lines the pan, creating a glossy topping once the cake is inverted.

Directions

Begin by preheating your oven to 175°C (350°F). Generously coat a bundt pan with caramel sauce, ensuring the bottom is fully covered. Set aside.

Prepare the chocolate cake batter according to package instructions using eggs, oil, and milk. Mix until smooth and pour the batter gently over the caramel layer in the pan.

In a blender, combine eggs, sugar, sweetened condensed milk, evaporated milk, vanilla extract, and cream cheese if using. Blend until completely smooth. Slowly pour the flan mixture over the cake batter. Do not stir, as the layers will separate naturally during baking.

Place the bundt pan inside a larger baking dish and carefully add hot water to create a water bath. The water should reach halfway up the sides of the bundt pan. Bake for about 60 minutes, or until the center is set.

Remove from the oven and allow the cake to cool completely. Refrigerate for at least four hours before unmolding. To serve, invert onto a serving plate and let the caramel drizzle over the top.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.

Servings and timing

This recipe serves approximately 10 to 12 people. Preparation time is about 20 minutes, baking time is around 60 minutes, and chilling time is at least 4 hours, making the total time roughly 5½ hours.

Storage/reheating

Chocoflan Cake should be stored in the refrigerator, covered, for up to four days. This dessert is best served chilled and does not require reheating. If desired, allow slices to sit at room temperature for a few minutes before serving.

Variations and Customizations

Chocoflan is a versatile dessert that can be adjusted to suit different preferences. You can use a homemade chocolate cake batter instead of a boxed mix for a more personalized touch. For a deeper flavor, add a small amount of espresso powder to the chocolate batter.

If you enjoy citrus notes, a hint of orange zest in the flan layer adds a refreshing twist. You can also substitute vanilla extract with almond extract for a slightly nutty aroma.

For a lighter version, reduced-fat dairy products can be used, though the texture may be slightly less rich. When I tested this recipe with low-fat evaporated milk, the flan still set beautifully while feeling a bit lighter on the palate.

Nutrition and Dietary Info

Chocoflan Cake is an indulgent dessert that combines carbohydrates, fats, and proteins. While it is rich, smaller portions provide a satisfying treat. Ingredient substitutions can help tailor it to specific dietary needs.

Expert Tips & Customizations

Water Bath Success
Ensure the water bath reaches halfway up the pan for even cooking.

Clean Unmolding
Run a knife gently around the edges before inverting the cake.

Smooth Flan Texture
Blending thoroughly prevents lumps in the custard layer.

Make-Ahead Friendly
This dessert improves in texture and flavor after chilling overnight.

FAQs

Why is it called an impossible cake?

The layers appear to switch places during baking, creating a surprising result.

Can I make this without a bundt pan?

Yes, but a bundt pan offers the best presentation and even cooking.

Do the layers really flip on their own?

Yes, the densities cause the flan to sink while baking.

Can I freeze Chocoflan Cake?

Freezing is not recommended as it affects the flan texture.

How do I know when it is done baking?

The center should be set and a toothpick should come out mostly clean.

Can I make it ahead of time?

Yes, it is best made a day in advance.

Is cream cheese required?

No, but it adds extra creaminess.

Can I use homemade caramel?

Yes, homemade caramel works well.

Why did my flan turn grainy?

Overbaking or high heat can cause this issue.

Can I add chocolate chips?

Yes, but add them to the cake layer only.

Conclusion

Chocoflan Cake is a show-stopping dessert that combines the richness of chocolate cake with the smooth elegance of flan. Despite its impressive appearance, it is surprisingly simple to prepare, making it a reliable choice for special occasions and everyday celebrations alike.

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