Chocoflan Recipe
Chocoflan, also known as “Impossible Cake,” is a stunning dessert that combines rich chocolate cake with creamy caramel flan. Its layered look and irresistible taste make it a show-stopper for any celebration, especially during the holidays. The best part? It’s easier to make than it looks!
Here’s a step-by-step recipe to create this magical dessert that will leave everyone asking for seconds.
Ingredients
For the Caramel Layer:
- 1 cup granulated sugar (for homemade caramel) or store-bought caramel sauce
For the Flan Layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
For the Chocolate Cake Layer:
- 1 box chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
For Assembly:
- 1 cup hot water (for the water bath)
- Bundt pan
- Non-stick cooking spray
Step-by-Step Instructions
Step 1: Prepare the Bundt Pan
- Preheat your oven to 350°F (175°C).
- Spray the Bundt pan generously with non-stick cooking spray.
- If using homemade caramel, melt the sugar in a pan over medium heat until it turns golden brown. Quickly pour it into the Bundt pan, swirling to coat the bottom evenly. If using store-bought caramel, pour a thin layer into the pan.
Step 2: Make the Flan Mixture
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
- Pour the flan mixture over the caramel layer in the Bundt pan.
Step 3: Prepare the Chocolate Cake Batter
- Follow the instructions on your boxed chocolate cake mix to prepare the batter.
- Carefully pour the cake batter over the flan mixture in the Bundt pan. Don’t worry if it mixes a bit—the layers will separate during baking.
Step 4: Bake the Chocoflan
- Place the Bundt pan inside a larger baking dish. Add about 1 inch of hot water to the larger dish to create a water bath.
- Bake for 1 hour or until a toothpick inserted into the cake layer comes out clean.
Step 5: Cool and Invert
- Remove the Bundt pan from the water bath and let it cool at room temperature for about 1 hour.
- Refrigerate the chocoflan for at least 4 hours (overnight is best) to fully set.
- When ready to serve, run a knife along the edges of the pan to loosen the dessert. Place a serving plate on top of the pan, then carefully flip it over to release the chocoflan.
Tips for the Perfect Chocoflan
- Water Bath is Key: This helps the flan cook gently and prevents cracking.
- Patience Pays Off: Letting the chocoflan chill properly ensures it holds its shape when inverted.
- Customize Your Toppings: Garnish with whipped cream, fresh berries, or a drizzle of chocolate sauce for extra flair.
Why It’s Called “Impossible Cake”
The magic of chocoflan lies in its baking process. Despite starting with the flan layer on the bottom and the cake layer on top, they magically switch places as they bake, creating a perfectly layered dessert.
Serving Suggestions
Chocoflan is perfect for:
- Holiday gatherings
- Birthday celebrations
- A sweet surprise for your family
Pair it with a cup of coffee or tea, and watch everyone fall in love with this delicious dessert.
Make It Your Own
Want to get creative? Try these variations:
- Use a different cake flavor, like vanilla or red velvet, for a unique twist.
- Add a splash of espresso to the chocolate cake batter for a mocha flavor.
- Top with crushed nuts or shredded coconut for extra texture.
Now you’re ready to make chocoflan and impress everyone with this delightful treat. Happy baking!
Would you like a printable version of this recipe or more tips? Let me know!
