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The Best Chocoflan

This rich and decadent Chocoflan, often called Impossible Cake, is a showstopper dessert that magically separates into two layers while baking. This Chocoflan features a moist chocolate cake topped with creamy vanilla flan and a rich caramel. It looks impressive, but Chocoflan is easier to make than you think!


Ingredients


Caramel

  • 1 cup sugar


Chocolate Cake

  • 3 large eggs, room temperature

  • 1 box Chocolate Cake Mix

  • 1 tbsp coffee powder

  • ½ cup vegetable oil

  • 1 cup milk, room temperature

  • ⅛ tsp salt

  • 1 tsp vanilla extract


Flan

  • 4 large eggs, room temperature

  • 1 can (14 oz) sweetened condensed milk

  • 1 can (12 oz) evaporated milk

  • 2 tsp vanilla extract


Method


Step 1: Prep the Oven

Preheat your oven to 350°F (180°C).


Step 2: Make the Caramel

  1. Add the sugar to a saucepan and heat on medium, stirring occasionally, until it melts into a golden caramel.

  2. Carefully pour the caramel into a 12-cup bundt pan, till the bottom is evenly coated. Set it aside to cool and harden.


Step 3: Make the Chocolate Cake

  1. In a large bowl, beat the eggs with a hand mixer on medium speed for 1 minute.

  2. Add the oil, milk, and vanilla. Mix until well combined.

  3. Add the cake mix, coffee powder, and salt. Start on the stir setting, then increase to medium speed and beat for 1–2 minutes until smooth.

  4. Grease the bundt pan with butter (over the caramel) and pour in the cake batter, spreading it evenly.


Step 4: Make the Flan

  1. In a separate bowl, beat the eggs on medium speed for 1–2 minutes until well blended.

  2. Add the condensed milk, evaporated milk, and vanilla. Mix gently on the stir setting, do not incorporate too much air.


Step 5: Bake in a Water Bath

  1. Place the bundt pan in a large roasting pan lined with a kitchen towel (to prevent sliding).

  2. Hold a fine sieve over the cake batter and slowly pour the flan mixture through it. This helps remove any lumps and air bubbles.

  3. Cover the bundt pan tightly with foil.

  4. Place the roasting pan with the chocoflan in the preheated oven.

  5. Pour hot water into the roasting pan until it reaches halfway up the sides of the bundt pan.

  6. Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until a toothpick inserted in the cake layer comes out clean.


Step 6: Cool & Set

  1. Remove the bundt pan from the water bath and place on a wire rack. Cool completely.

  2. Refrigerate for at least 4–5 hours or, ideally, overnight.


Step 7: Unmold the Chocoflan

  1. Dip the bottom of the bundt pan into hot water for 10–15 seconds.

  2. Run a knife or offset spatula around the edge and the tube to loosen.

  3. Place a rimmed serving plate or cake stand on top, then invert quickly and tap gently to release.

  4. Lift the pan to reveal the stunning two-layer Chocoflan!


Serving

Slice into the “impossible cake” and enjoy the perfect combination of silky flan, moist chocolate cake, and caramel topping.


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