If you are on the hunt for a dessert that expertly combines decadence and surprise, this Chocoflan Recipe is an absolute showstopper. Imagine a luscious layer of creamy flan sitting atop a rich chocolate cake, all finished with a golden caramel glaze that adds just the right touch of sweetness and texture. The magic lies in how these layers effortlessly switch during baking, creating a delightful fusion of flavors and textures that will impress anyone lucky enough to have a slice. This recipe is a beloved classic that never fails to bring smiles and is a perfect centerpiece for any gathering or special occasion.
Ingredients You’ll Need
Each ingredient in this Chocoflan Recipe plays an essential role in creating a beautiful balance of flavors and textures—simple yet essential for that perfect bite. From the caramel’s sweetness to the moist chocolate cake and the silky flan, every component is crafted to delight.
- Granulated Sugar (1/2 cup): This sugar forms the caramel base, providing a rich amber color and that irresistible bittersweet finish.
- Chocolate Cake Mix (1 box): Convenient yet delicious, it brings moistness and chocolatey goodness to the cake layer; use the eggs, oil, and water specified on the box for best results.
- Sweetened Condensed Milk (14 oz can): Adds creamy sweetness essential to the flan’s custard texture.
- Evaporated Milk (12 oz can): Provides a smooth, velvety consistency to the flan layer without excess sweetness.
- Large Eggs (4): These help set the flan and give structure to the custard for that perfect silky feel.
- Vanilla Extract (1 teaspoon): Adds depth and warmth to the flan, making each bite aromatic and comforting.
How to Make Chocoflan Recipe
Step 1: Prepare the Caramel Layer
Begin by preheating your oven to 350°F (175°C) and greasing a 12-cup Bundt pan thoroughly. In a small saucepan over medium heat, melt the granulated sugar without stirring—just gently swirl the pan until you achieve a rich golden caramel. Immediately pour this liquid caramel into the Bundt pan, tilting it to coat the bottom evenly. This caramel foundation is what makes the Chocoflan Recipe visually stunning and irresistibly sweet.
Step 2: Make the Chocolate Cake Batter
Next, prepare your chocolate cake batter according to the package directions. It’s important to get this right because the cake provides the dense, chocolatey layer that perfectly contrasts the creamy flan. Set the batter aside, and get ready to blend the flan mixture.
Step 3: Blend the Flan Ingredients
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth and well incorporated. This silky custard mixture is what gives the flan its signature creamy texture. No fuss here—just blend and set aside.
Step 4: Assemble the Layers
Pour the chocolate cake batter over the set caramel layer in the Bundt pan. Then, slowly and carefully pour the flan mixture over the cake batter. It may look like the layers are mixing, but don’t worry—they will separate beautifully as they bake into those classic Chocoflan Recipe layers.
Step 5: Bake in a Water Bath
Cover your Bundt pan tightly with foil to prevent water from seeping inside. Place it inside a larger roasting pan and add about one inch of hot water to create a water bath. This gentle baking method ensures the flan cooks evenly without cracking, while the cake remains moist. Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
Step 6: Cool and Chill
Once baked, carefully remove the Bundt pan from the water bath and let it cool at room temperature for about one hour. Then place it in the refrigerator for at least four hours or preferably overnight. This chilling step lets the layers set perfectly for that clean, impressive slice.
Step 7: Invert and Serve
To serve your Chocoflan Recipe, run a knife around the edges of the pan to loosen it, then invert the cake onto a large plate. Tap gently to release it, revealing a beautifully caramel-glazed top and those stunning, distinct layers that will have everyone asking for seconds.
How to Serve Chocoflan Recipe
Garnishes
The caramel topping is already a delight, but you can take your Chocoflan Recipe to the next level with some garnishes. Try a drizzle of chocolate sauce, a sprinkle of chopped toasted nuts like pecans or almonds, or even fresh berries for a burst of color and freshness. These touches add texture and visual appeal, making every slice irresistible.
Side Dishes
While Chocoflan stands out on its own, pairing it with a dollop of whipped cream or a scoop of vanilla ice cream makes for a truly indulgent dessert experience. A cup of strong coffee or a spiced Mexican hot chocolate also complements the flavors of the Chocoflan Recipe beautifully.
Creative Ways to Present
For a fun twist, serve individual mini Chocoflan portions in ramekins, creating delightful personal desserts. You could also layer slices on a dessert platter alongside fresh tropical fruits like mango or pineapple, elevating your presentation and balancing the dessert’s richness with juicy brightness.
Make Ahead and Storage
Storing Leftovers
Leftover Chocoflan Recipe should be refrigerated, covered tightly with plastic wrap or stored in an airtight container. This keeps it fresh and flavorful for up to 4 days—perfect for enjoying a sweet treat later in the week.
Freezing
You can freeze Chocoflan slices wrapped individually in plastic wrap and then placed in a freezer bag. While freezing may slightly alter the texture of the flan, it’s a great option if you want to keep it longer, up to 1 month. Thaw overnight in the fridge before serving.
Reheating
Since flan is best served chilled, reheating isn’t typically necessary. However, if you prefer it warm, you can microwave a slice for 10 to 15 seconds, just enough to take the chill off without melting the layers. Avoid overheating to maintain the perfect structure.
FAQs
Why do the layers of the Chocoflan Recipe switch during baking?
The layering swap happens because the flan mixture is denser than the chocolate cake batter. As the cake bakes, the heavier flan sinks to the bottom, and the cake rises above it, creating that signature “impossible” layering effect.
Can I make Chocoflan without a Bundt pan?
Absolutely! You can use a round cake pan or even individual ramekins. Just make sure to adjust baking times as smaller pans will bake faster, and a Bundt pan gives that traditional decorative shape.
Is this Chocoflan Recipe suitable for beginners?
Yes! While it might sound fancy, this recipe is surprisingly simple and forgiving. Following the steps carefully, especially the water bath and assembling the layers gently, will give you excellent results even on your first try.
Can I use homemade chocolate cake instead of mix?
Definitely. If you prefer a homemade chocolate cake, use your favorite recipe as long as it has a similar consistency. The key is a moist, reliable cake batter that holds up well with the flan.
Why is the water bath important for this recipe?
The water bath provides gentle, even heat that prevents the flan from curdling or cracking, resulting in a silky, smooth texture. It also helps keep the cake moist. Skipping this step can result in uneven baking and texture issues.
Final Thoughts
There’s something truly special about the Chocoflan Recipe that brings warmth and joy to any table. It’s that perfect marriage of caramel, custard, and chocolate cake that feels both indulgent and comforting at the same time. Whether you’re making it for a family celebration, a holiday gathering, or just because, try this recipe soon—you’ll be amazed at how effortlessly it becomes a new favorite dessert everyone raves about.
Print
Chocoflan Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Chocoflan, also known as impossible cake, is a delightful Mexican dessert featuring a rich caramel layer topped with moist chocolate cake and a smooth, creamy flan. The magic of this recipe lies in its layered baking technique using a water bath, which allows the layers to perfectly invert during baking, creating a stunning dessert that combines the best of chocolate cake and flan in one.
Ingredients
Caramel Layer
- 1/2 cup granulated sugar
Chocolate Cake Layer
- 1 box chocolate cake mix (plus eggs, oil, and water as listed on box)
Flan Layer
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare caramel: Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt pan well with butter or nonstick spray. In a small saucepan over medium heat, melt the sugar until golden and caramelized, swirling occasionally but without stirring. Immediately pour the caramel into the bottom of the Bundt pan and tilt to coat evenly. Let it set and harden.
- Prepare chocolate cake batter: Prepare the chocolate cake batter following the package directions. Set this batter aside.
- Make flan mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is completely smooth.
- Assemble layers: Pour the chocolate cake batter evenly over the set caramel layer in the Bundt pan. Then slowly pour the flan mixture over the chocolate cake batter. The mixture may seem to blend but will separate during baking.
- Set up water bath and bake: Cover the pan tightly with aluminum foil. Place it inside a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath, which will gently cook the flan and cake layers together and prevent cracking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the chocolate cake comes out clean. Carefully remove the Bundt pan from the water bath and allow it to cool at room temperature for 1 hour.
- Chill and serve: Refrigerate the cake for at least 4 hours or overnight to allow the layers to set firmly. When ready to serve, run a knife around the edges of the pan and invert the cake onto a large serving plate. Gently tap the pan to loosen and release the cake.
Notes
- The layers may look reversed before baking, but they naturally switch as the flan sinks to the bottom during baking.
- For extra richness and flavor, drizzle chocolate sauce over the cake or sprinkle with chopped nuts before serving.
- Using a water bath is crucial to avoid cracking in the flan and to promote even cooking.
- Allow sufficient chilling time to ensure clean slices and perfect texture before serving.
