Chocoflan Recipe (with Video)

Chocoflan Recipe: Chocoflan, often nicknamed “The Impossible Cake,” is a unique Mexican dessert that combines two delicious layers: a creamy flan on top of a rich chocolate cake. What makes chocoflan so fascinating is the way its layers mysteriously flip during baking. Despite its impressive appearance, this dessert is surprisingly simple to make at home!

In this guide, I’ll walk you through every step to create a perfectly layered chocoflan that will wow your family and friends.

Ingredients List

To get started, gather all the ingredients. You’ll need three separate sets for the caramel, flan, and chocolate cake layers.

Ingredients for the Caramel Layer:

• 1 cup granulated sugar
• 2 tablespoons water

Ingredients for the Flan Layer:

• 4 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 tablespoon vanilla extract

Ingredients for the Chocolate Cake Layer:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil
• ½ cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup boiling water

Optional: You can also use a boxed chocolate cake mix for convenience.

Kitchen Equipment You’ll Need

Before you begin, make sure you have the following tools and equipment:

• 10-inch Bundt pan or fluted cake pan
• Large mixing bowls
• Whisk and spatula
• Saucepan (for caramel)
• Blender (optional for the flan)
• Baking sheet with high sides (for the water bath)
• Aluminum foil

Preparing the Caramel Layer

The caramel base adds a rich, sweet flavor and helps prevent the cake from sticking to the pan.

1. In a small saucepan, add 1 cup of sugar and 2 tablespoons of water.
2. Heat over medium-low, stirring occasionally until the sugar dissolves and turns into a golden caramel (about 8-10 minutes).
3. Quickly pour the caramel into the Bundt pan, tilting to coat the bottom evenly.

Tip: Be careful—caramel hardens fast and can burn easily!

Making the Flan Mixture

The flan layer is silky smooth with a hint of vanilla.

1. In a blender or mixing bowl, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract.
2. Blend or whisk until fully incorporated.
3. Strain the mixture through a fine-mesh sieve to remove any egg solids and ensure a smooth texture.

Tip: To avoid air bubbles, mix the ingredients gently without over-whisking.

Preparing the Chocolate Cake Batter

The chocolate cake should be moist and rich to complement the creamy flan.

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add the vegetable oil, milk, eggs, and vanilla. Mix until smooth.
3. Gradually stir in the boiling water. The batter will be thin, which is normal.

Shortcut: If using a boxed cake mix, follow the package instructions.

Assembling the Layers

Now comes the fun part—assembling the dessert!

1. Pour the flan mixture over the caramel layer in the Bundt pan.
2. Carefully pour the chocolate cake batter on top of the flan.
3. Cover the pan tightly with aluminum foil.

Magic: During baking, the layers will switch places, with the flan rising to the top and the cake settling at the bottom.

Setting Up the Bain-Marie (Water Bath)

A water bath helps the flan bake evenly and prevents cracks.

1. Place the Bundt pan inside a large baking sheet or roasting pan.
2. Fill the roasting pan with hot water until it reaches halfway up the sides of the Bundt pan.

Tip: Be careful not to splash water into the batter.

Baking Time and Temperature

1. Preheat your oven to 350°F (175°C).
2. Bake the chocoflan for 1 hour to 1 hour and 15 minutes.
3. Check for doneness by inserting a toothpick into the cake layer—it should come out clean.

Tip: Avoid opening the oven frequently, as this can disrupt the baking process.

Cooling and Resting the Chocoflan

Once the chocoflan is out of the oven, patience is key to getting that perfect texture.

1. Remove the Bundt pan from the water bath and let it cool on a wire rack for about an hour.
2. After cooling at room temperature, transfer the pan to the refrigerator and let it chill for at least 4 hours—overnight is even better.

Why is this step important? Resting allows the flan to fully set and makes unmolding much easier. Skipping this can cause the layers to collapse or separate.

Unmolding the Chocoflan

This can be the most nerve-wracking step, but with a little care, you’ll succeed without a hitch!

1. Run a knife around the edges of the Bundt pan to loosen the chocoflan.
2. Place a large serving plate on top of the Bundt pan and carefully invert the pan.
3. Gently lift the pan to reveal the dessert. The caramel should flow down and cover the flan beautifully.

Troubleshooting: If the caramel sticks to the pan, you can gently warm the pan’s bottom by placing it in a shallow bowl of warm water for a few minutes.

Serving Suggestions

Chocoflan is a showstopper on its own, but adding a few extras can take it to the next level.

• Toppings: Whipped cream, chocolate drizzle, or caramel sauce
• Garnishes: Fresh berries, mint leaves, or crushed nuts
• Pairings: Serve with coffee, espresso, or a glass of cold milk for the perfect dessert experience.

For special occasions, you can even sprinkle some edible gold flakes for that wow factor!

Storage Instructions

Chocoflan stores well, which makes it a great dessert to prepare in advance.

• In the refrigerator: Store leftovers in an airtight container or cover tightly with plastic wrap. It will stay fresh for up to 5 days.
• In the freezer: You can freeze chocoflan for up to 3 months. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Avoid reheating chocoflan in the microwave, as it may cause the flan to lose its creamy texture.

Common Mistakes and How to Avoid Them

Here are some potential pitfalls and tips to ensure your chocoflan comes out perfect every time.

1. Caramel hardening too quickly: Work fast when pouring the caramel, as it sets rapidly once removed from heat.
2. Air bubbles in the flan: Strain the flan mixture to remove air bubbles, which can affect texture.
3. Cracked flan: Always use a water bath to maintain gentle, even heat during baking.
4. Layers not inverting: Ensure you follow the correct order—caramel, flan, and then cake batter.

By being mindful of these common issues, you’ll achieve a dessert that’s both beautiful and delicious!

Healthier Variations of Chocoflan

Looking for a lighter version of chocoflan? Try these adjustments:

1. Reduced sugar: Use sugar alternatives like erythritol or stevia for the flan and caramel.
2. Low-fat: Swap full-fat condensed and evaporated milk for their low-fat versions.
3. Gluten-free: Use a gluten-free flour blend for the chocolate cake layer.

These changes won’t compromise too much on flavor and still allow you to enjoy a guilt-free dessert.

FAQs about Chocoflan Recipe

What is chocoflan?

Chocoflan, also known as the “impossible cake,” is a unique dessert combining chocolate cake and flan into one dish. During baking, the layers invert, creating a striking visual with creamy flan atop a moist chocolate base.

How do you prevent chocoflan from sticking to the pan?

To ensure your chocoflan releases easily from the pan, generously grease your bundt pan with butter or non-stick spray. Additionally, lining the bottom with parchment paper can help prevent sticking.

Can I make chocoflan ahead of time?

Yes, chocoflan is an excellent dessert to prepare in advance. It needs to chill in the refrigerator for at least a few hours, making it perfect for preparing a day ahead.

Why did my layers not invert during baking?

Layer inversion in chocoflan depends on the densities of the flan and the cake batter. Ensure your flan mixture is slightly denser by carefully following the recipe measurements. Also, pouring the flan gently over the cake batter can help achieve the desired inversion.

Is chocoflan suitable for vegetarians?

Chocoflan is typically vegetarian-friendly as it does not contain meat products. However, it does include eggs and dairy, so it is not suitable for vegans.

How long can you store chocoflan in the refrigerator?

Chocoflan can be stored in the refrigerator for up to 5 days. Make sure it is covered tightly with plastic wrap or in an airtight container to maintain its freshness and prevent it from absorbing other food odors.

Can chocoflan be frozen?

Yes, you can freeze chocoflan. Wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Conclusion

Congratulations—you’ve just learned how to make a stunning chocoflan! This dessert is perfect for any celebration or simply when you want to treat yourself. The magic of the layers flipping during baking never fails to impress, and the combination of rich chocolate and creamy flan is irresistible.

So, what are you waiting for? Grab your ingredients, follow these steps, and experience the magic of chocoflan for yourself!