Chocoflan (Impossible Cake) – Chocolate Cake Meets Caramel Flan
A rich, double-layered dessert where fudgy chocolate cake and silky caramel flan bake together in one pan, then magically invert for a stunning presentation.
- Prep20 min
- Cook1h
- Total1h 20m
- DifficultyMedium
- Servings10
Chocoflan, known to many as the impossible cake, is a clever dessert that brings together two worlds: a moist, deep chocolate cake and a silky, creamy flan. As it bakes, the layers swap places entirely, so when you turn it out, the glossy caramel sauce cascades over the chocolate base.
Despite its showstopping looks, the whole thing comes together in a single pan with a water bath. The result is a dessert that is as impressive to serve as it is delicious to eat — perfect for birthdays, holidays, or any special gathering.
Ingredients
Servings
Caramel
Chocolate cake
Flan
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- In a medium saucepan over medium heat, melt the 1 cup of granulated sugar, stirring occasionally, until it turns into a deep amber caramel, 8–10 minutes. Immediately pour the caramel into the bottom of a 9-inch round cake pan (or similar baking pan), tilting to coat evenly. Set aside to cool and harden.
- In a large bowl, whisk together the flour, 1 cup of sugar, cocoa powder, baking soda, baking powder, and salt. Add the milk, oil, and 1 egg, and whisk until a smooth batter forms. Pour the chocolate cake batter over the hardened caramel layer in the pan.
- In a blender, combine the evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract. Blend until smooth. Gently pour the flan mixture over the cake batter — it will float on top.
- Cover the pan tightly with foil. Place the pan inside a larger roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the cake pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the water bath and let it cool completely to room temperature. Then refrigerate for at least 4 hours, or overnight. To serve, run a knife around the edge of the pan, place a large serving plate on top, and carefully invert the chocoflan onto the plate so the caramel layer is on top. Store leftovers covered in the refrigerator for up to 3 days.
💡 Tips
- For a clean invert, ensure the pan is completely cool before refrigerating.
- Use a high-sided roasting pan for the water bath so the foil doesn't touch the water.
- The flan layer will be very runny before baking – that's normal.
Inspired by a recipe from Tasty