Name: Chocoflan Recipe
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 4 h 20 min
Cuisine: Mexican
Ingredients: 1/2 cup (99g) granulated sugar; 1/2 cup (113g) water, hot; 1/2 teaspoon espresso powder; 1/2 cup (99g) vegetable oil; 1/2 cup (113g) buttermilk; 1 large egg, at room temperature; 1 1/2 teaspoons King Arthur Pure Vanilla Extract; 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour; 1 cup (198g) granulated sugar; 6 tablespoons (31g) black cocoa powder; 6 tablespoons (32g) Dutch-process cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; One 14-ounce can (397g) sweetened condensed milk; 1 1/2 cups (340g) evaporated milk; 5 large eggs, at room temperature; 4 ounces (113g) cream cheese, softened; 2 teaspoons King Arthur Pure Vanilla Extract; 1 teaspoon King Arthur Pumpkin Pie Spice, optional; 1/8 teaspoon table salt; Dulce de leche, for drizzling

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Introduction

Chocoflan is a stunning dessert that combines rich chocolate cake with creamy flan, topped with caramel for an irresistible finish. Also known as the “impossible cake,” its layers magically switch places during baking. This elegant treat is perfect for special occasions or any time you want to impress with minimal fuss.

The image shows a slice of two-layer cake on a white plate with a brown rim, set on a white marbled surface. The bottom layer is thick and dark black, with a rough texture like rich chocolate cake. The top layer is creamy and light beige, smooth like cheesecake, with a lightly browned top. The top of the cake slice has a drizzle of caramel sauce, golden brown and shiny, running down the sides in thick lines. A silver fork lies next to the cake slice on the plate. In the background, there are more slices of the same cake, also on white plates, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (99g) granulated sugar
1/2 cup (113g) hot water

1/2 teaspoon espresso powder
1/2 cup (99g) vegetable oil

1/2 cup (113g) buttermilk
1 large egg, at room temperature

1 1/2 teaspoons King Arthur Pure Vanilla Extract
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1 cup (198g) granulated sugar

6 tablespoons (31g) black cocoa powder
6 tablespoons (32g) Dutch-process cocoa
1 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon table salt
One 14-ounce can (397g) sweetened condensed milk

1 1/2 cups (340g) evaporated milk
5 large eggs, at room temperature
4 ounces (113g) cream cheese, softened

2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon King Arthur Pumpkin Pie Spice (optional)
1/8 teaspoon table salt

Dulce de leche, for drizzling

Instructions

Step 1: Preheat your oven to 350°F. Select a 12-cup Bundt pan with a simple design to prevent sticking. Generously spray it with nonstick spray and set the pan inside a larger roasting pan.
Step 2: Make the caramel by heating the 1/2 cup sugar in a small, heavy-bottomed skillet over medium heat. Stir frequently as it melts into amber caramel, about 7 to 10 minutes. Immediately pour caramel into the bottom of the prepared Bundt pan and set aside.

Step 3: Prepare the cake batter: In a 4-cup liquid measuring cup or medium bowl, dissolve the espresso powder in hot water. Whisk in vegetable oil, buttermilk, egg, and vanilla extract. Set aside.
Step 4: In a large bowl, sift together flour, sugar, black cocoa, Dutch-process cocoa, baking powder, baking soda, and salt. Whisk to combine.
Step 5: Add the wet ingredients to the dry ingredients and whisk until fully incorporated. The batter will be thick. Pour it evenly over the caramel in the Bundt pan and spread gently with a spatula.

Step 6: Make the flan: In a food processor or high-speed blender, combine sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla, pumpkin pie spice (if using), and salt. Blend until perfectly smooth, about 25 to 30 seconds.
Step 7: Carefully spoon the flan mixture over the cake batter, working gently to keep the layers separate.
Step 8: Cover the Bundt pan loosely with aluminum foil and place the roasting pan in the oven. Pour hot water into the roasting pan until it reaches 2″ to 3″ up the sides of the Bundt pan to create a water bath.

Step 9: Bake for 1 hour, then remove the foil and bake uncovered for 40 to 50 minutes more. The chocoflan is done when a toothpick inserted near the center comes out mostly clean with a few fudgy crumbs.
Step 10: Remove the Bundt pan from the water bath and cool completely on a rack, about 2 hours. Cover loosely with foil and refrigerate for at least 2 hours or overnight.
Step 11: About an hour before serving, let the chocoflan come to room temperature for 30 to 45 minutes. Run a knife around the edges and center to loosen it.

Step 12: Place the Bundt pan back in the roasting pan and add boiling water to reach 2″ to 3″ up the sides. Let it sit for 20 to 25 minutes to warm gently before inverting onto a rimmed serving plate. Drizzle with dulce de leche if desired.

Tips & Variations

Spraying the Bundt pan well and using a simple pan design help prevent sticking and make unmolding easier.
Using both black cocoa and Dutch-process cocoa deepens the chocolate flavor beautifully.

Espresso powder enhances the chocolate without adding a coffee taste.
You can add pumpkin pie spice for a subtle warm twist, or omit it for a classic flavor.

Storage

Store leftover chocoflan loosely covered with plastic wrap in the refrigerator for up to 3 days. For best texture and flavor, avoid freezing. To serve, allow to come to room temperature and enjoy chilled or slightly warmed.

How to Serve

The image shows a bundt cake on a white plate placed on a white marbled surface. The cake has two visible layers: a top caramel-colored layer with a shiny, slightly sticky texture, and a bottom dark brown, almost black layer with a crumbly, moist texture. The cake's surface is uneven with darker spots, giving it a rich, baked appearance. In the background, there are two white plates stacked with two silver forks resting on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is this called the “impossible cake”?

It’s called “impossible” because during baking, the layers magically switch places: the flan, which is heavier, sinks to the bottom and becomes the base, while the chocolate cake rises on top.

Can I make this without a Bundt pan?

A Bundt pan works best for its capacity and shape, but you can use a similarly sized tube pan. Just make sure it’s sturdy and not too intricate, which could cause sticking.