A Spicy Perspective

Chocoflan Impossible Cake

Have you always wanted to try Impossible Cake, but never had the nerve? This easy Chocoflan recipe is a winner!

BEST Chocoflan Impossible Cake Recipe #ASpicyPerspective
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Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce! A Mexican caramel sauce made with goat milk.

This amazing Chocoflan Impossible Cake will make you do a double-take.

It is a beautiful double layered cake covered with Cajeta caramel sauce. It is like no other cake I have ever made or enjoyed.

Mexican Chocoflan Impossible Cake Recipe #ASpicyPerspective

Chocoflan defies the culinary logic by inverting its layers during the baking process.

The pan goes into the oven layered with caramel, then chocolate cake, then flan. Then later comes out of the oven with the flan and chocolate layers reversed. It goes into the oven one way and comes out another.

How To: Chocoflan Impossible Cake Recipe #ASpicyPerspective

Is it magic or miracle?

One bite of Chocoflan Impossible Cake will leave you believing in the Impossible!

Making Chocoflan Impossible Cake Recipe #ASpicyPerspective

Chocoflan Impossible Cake has the look of a cake you slaved over all day.

Contrary to appearances, it is surprisingly fun and easy to make. However, there are specific steps you must attend to, in order to achieve the desired magic, but there is nothing too hard about that.

How to Make Chocoflan Impossible Cake Recipe #ASpicyPerspective

Chocoflan Impossible Cake Baking Tips

The first time I made this marvelous cake I just assumed that I had the standard sized Bundt cake pan.

Yet I soon discovered mine was a bit smaller than needed, and had to borrow the correct size pan. (Thanks Mom!)

Tips - Chocoflan Impossible Cake Recipe #ASpicyPerspective

Easy Chocoflan Impossible Cake Recipe #ASpicyPerspective

This recipe requires a minimum 12-cup capacity pan. The cake also came out of the pan much better when I buttered it, instead of spraying with baking spray.

Butter is better!

Simple Chocoflan Impossible Cake Recipe #ASpicyPerspective

It is the attention to little details that can boost a recipe from good to amazing.

In Chocoflan Impossible Cake there are really no hidden tricks. If you follow the directions you will “Nail it!” every time.

Chocoflan Impossible Cake Recipe #ASpicyPerspective

This Chocoflan Impossible Cake is such a perfect combination of textures and flavors.

The moist cake, silky flan, and creamy caramel are not your every day cake, but you will want it to be.

It is impossibly addicting, impossibly easy, and very possibly your new favorite dessert!

The Best Chocoflan Impossible Cake Recipe #ASpicyPerspective

April Scharpf

BEST Chocoflan Impossible Cake Recipe #ASpicyPerspective
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5 from 19 votes
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Chocoflan Impossible Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!
Servings: 12 slices

Ingredients

For the Flan Layer:

For the Chocolate Cake Layer:

For the Pan:

  • 2 tablespoons softened butter for greasing
  • 1/4 cup cajeta (caramel sauce)

Instructions

  • You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer. 
  • Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
  • Boil about 2 quarts of water for the Bain Marie.
  • For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.
  • For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds. 
  • Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter. 
  • Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.) 
  • Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
  • Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired. 

Notes

Cajeta is easy to find in most grocery stores. Check the Mexican food section or Mexican market. You can also find it online. If you can't find it you may substitute Dulce de Leche or another type of caramel sauce.

Nutrition

Serving: 1slice, Calories: 453kcal, Carbohydrates: 58g, Protein: 10g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 112mg, Sodium: 267mg, Potassium: 371mg, Fiber: 1g, Sugar: 39g, Vitamin A: 685IU, Vitamin C: 1.4mg, Calcium: 247mg, Iron: 1.6mg
Course: Dessert
Cuisine: Mexican
Author: Sommer Collier

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45 comments on “Chocoflan Impossible Cake”

  1. I made this last night for the first time,super delicious!My flan was a bit to soft not sure if I blended for to long.When I tilted my cake some did stay stuck on the bundt pan:(Still tasty

  2. I saw this recipe, and thought, very impressive! Well, I was jumping for joy when i turned the pan upside down, and this beautiful cake came out! I was making it for my neighbor, and she loved it!!!

  3. The 1st time I made it, it was perfection. The 2nd time it bombed! All the flan mixture seeped out of the pan. I am using an angel cake pan cause I couldn’t find a bundt pan big enough. I can’t figure out what went wrong! Any thoughts?

    • Hi Heather,

      I’m so sorry that happened. So if you had success the first time, you have to consider what variables were different the second time you made it. (Baking can be fussy like that.) Did you try to bake it on a very humid day? Were you using old baking soda or baking powder? Is there any chance your oven needs to be calibrated? Any of these things could have caused the issue.

      • That’s exactly why it’s seeped out and made a mess because an angel food cake pan comes apart and it’s basically only for angel food cake, I have a friend that did the same thing

  4. This cake is pretty easy and delicious, I made it for my husband for his birthday because it’s his favorite. However 1 thing I would add to this as a side note is, if you are hand mixing the flan ingredients with a wire whisk add the cream cheese to the bowl and slowly add in the liquid while mixing. This will ensure the flan mix is smooth and you wont have trouble mixing in small clumps of cream cheese. You can also toss it all into a blender if you don’t have a hand mixer.

  5. This is bomb 💯 

  6. Can I make this with box cake instead of doing from scratch?

  7. Can i make this in a regular cake pan? I dont have a bundt pan :/

  8. Pingback: 1st Half of March 2020 – The Tall and Short of It

  9. I plan to make this this coming weekend. I purchased a large pan. Just wondering, if I have a good choc. cake recipe and a good flan recipe, can I use those, or do I need to follow this recipe so the cakes “swap” sides of the pan? Thank you.

  10. What in the world type of baking pan is wide enough and high enough to hold 2 quarts of water?  

  11. 5 stars, I am addicted! Thank you for the trouble of figuring out the perfect preparation. This is by far the best I have made I have made it twice now and realize the bake time varies a little depending on the day for whatever reasons. The first took 5 minutes longer to cook. I would start checking it at 1 hour 20 minutes. The first attempt was 1 hour 35 the second was set by 1 hour 25 minutes. I was never a huge chocolate cake or flan person but the combo is absolutely amazing and now I make it for all gatherings. It is addicting for sure.

  12. First time making a flan cake, I followed directions, it came out perfect.

    • This cake was amazing, I made it for my uncles wedding. He is a total daddy’s boy and loves chocolate if you know what I mean. It’s not like uncle Leo to say no to daddy’s chocolate and jiggly flan. Fantastic recipe! I look for forward to a new meat surprise.

      Texas daddys for life

  13. Came out perfectly follow the directions!

  14. This cake takes almost 2 hours to bake. The first time I made it it took it out at the hour mark and it was not baked at all. The next time I made sure to add more water to the bottom tray and it still took 2 full hours.

  15. Pingback: Chocoflan Impossible Cake | Awesome Foods – Recipes Food

  16. I have eaten this in Honduras and was hoping to find a good recipe!  I can’t wait to make it myself!

  17. Oh my goodness, I’m drooling! This cake looks absolutely spectacular! I have a 12 cup Bundt pan, so I’m gonna have to try it!

  18. Oh. My. Goodness. This may just be my new favorite!!!

  19. This is definitely a cake everyone needs to make!!

  20. So creative and such a cool recipe, awesome job!

  21. So we’ve made this a few times and we are in love. It has such a unique flavor and is so addicting. 

    • This is better than the previous recipe I got. You were correct with using butter to line the pan.
      I have to cut back on the cinnamon next time. Somehow it was a bit overpowering for a chocolate cake.
      Will definitely make this again. Thanks!!!

  22. Buttermilk not easy to find here in Thailand. What can I replace with?

  23. Any idea if a 1:1 gluten free flour blend would work in this?

  24. Chocoflan impossible cake. I had been hoping for a reason to make this cake and today was the day. My grandson and I got up early and made this cake for after we ate his gourmet dinner. The cake was a big hit with everyone, his Mom, Aunt and Uncle. It was so delicious, everyone wanted to take a second piece home for later! We took your tips to heart, which is why we were so successful. We saw the cake come thtough the flan while cooling. Real cool! FYI, I am 72 and don’t get around very well and my wonderful grandson is my first grandchild and was born on my birthday 31 years ago! I am so lucky!

  25. Am I the only one who thought it was chocolate cake with a slice of an apple on top?! I’m glad it was flan and not an apple though, much better! LMAO This is a great recipes though and it looks like it’ll satisfy a chocolate addict like myself

  26. The best 2-for-1 deal in town!

  27. Hi, Such great ideas. I am always trying to make something new for my baby lunch item. This time I found your list useful. I am going to add this to my baby lunch item. Hope, so my baby also loves it. Thanks for the sharing this yummy recipe tips.

  28. Recipe is perfect. Made a beautiful dessert for anniversary. Thank you for sharing such a great dessert!

  29. Something does not sound right here. You are pouring the caramel sauce first into the bundt pan followed by the cake batter and finally the flan.

    Looking at the attached photos it is obvious that the flan mixture preceded the cake batter into the pan. That and the fact that you are only filling the roasting pan with only two inches of water is indicative that the Bain Marie was meant for the flan and not the cake.

    I would really like to give this recipe a whirl and would appreciate receiving your comments.

    Hady

    • I went through notes regarding the reversal of layers. I have had that happen in my slow cooker molten lava cake. I will try the recipe and revert.

    • The flan is heavier than the cake batter and sinks to the bottom in the pan while the fluffy, air filled cake batter rises to the top. The recipe should work as presented.

  30. Hi, in my country we do not have evaporated milk, do you think a traditional recipe of flan will work?

  31. Interesting, so the flan goes through the cake batter and ends on top when flipped? Looks great!!