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Chocoflan, the impossible cake

Chocoflan, the impossible cake

Chocoflan is a dessert, a mixture of chocolate cake and flan (creme caramel), hence the name chocoflan. Now, many people call it the impossible cake, because the two mixtures are prepared separately (the chocolate cake and the flan), but then, when cooked, both things are put together, and without any separation, in the same cake pan.

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When this is done the batters of both things mix a little in the pan, and the curious thing, is that when it is baked all together, these mixtures separate, and the flan mixture goes down, and the chocolate cake batter stays on top. Then, when you turn it out and put it upside down, the result is a layer of chocolate cake on the bottom and the flan, with the caramel on top. This is why it is called impossible cake.

It is very interesting that this happens, and in fact, the first times we made it we used to think we had meesed it up somehow because of this. But no, in the end, the mixtures always go to the place where they should be, they separate, and there is the chocolate cake on one side and the flan on the other, and it is amazing.

Chocoflan recipe

The chocoflan is a dessert that many people love, and most of us like, because it is a very simple dessert, with simple flavors, that almost everyone truly enjoys. Chocolate is a staple and so is flan, especially in Latin America and Spain, or at least that is the perception I have. It’s a kind of creamy milk-based jelly that is sweet and caramelly. And together, they look and taste amazing.


Now, something important to say is, you can use both a round cake pan, or a bundt cake pan (with a hole in the middle) and both work just fine for this recipe. We do think, however, that the bundt cake shape gives it a little something extra, and it looks better, plus, it will cook better like this.

If you like this recipe, you have to go check out our recipe for making a creme caramel, which is easy and never fails.


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Prep Time 30 mins
Cook Time 1 hr
Refrigeration Time 5 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine Mexican
Servings 12


For the caramel:

  • 1/2 C (3.53 oz) (100 gr) white sugar

For the flan (pudding):

  • 3/4 C (6 oz) (170 gr) cream cheese
  • 3/4 C (5.30 oz) (150 gr) white sugar
  • 5 eggs, medium size
  • 3/4 can (10.22 oz) (290 gr) condensed milk
  • 3/4 C (6 fl oz) (180 ml) evaporated milk
  • 1/3 C (2.70 fl oz) (80 ml) whipping cream
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract

For the chocolate cake:

  • 3 eggs, medium size, separated
  • 3/4 C (5.30 oz) (150 gr) white sugar
  • 1/4 C (2.11 oz) (60 gr) unsalted butter, melted
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • 2 tsp (0.33 lf oz) (10 ml) boiling water
  • 3/4 C (3.42 oz) (97 gr) all purpouse flour
  • 3 tbsp (0.74 oz) (21 gr) unsweetened cocoa powder
  • 1 pinch salt


For the caramel:

  • Carefully place a bundt cake pan or round cake pan over medium heat with the sugar in it to melt the sugar for about 3 minutes (without touching the sugar at all) until a liquid caramel is formed, which should be evenly spread on all sides of the pan.
  • Remove from heat and set aside until needed.

For the flan (creme caramel):

  • Preheat the oven to 360º F (180° C). Place all ingredients in a blender or food processor and blend for 1-2 minutes until smooth.
  • Pour this mixture into the mold with the caramel and set aside again until needed.

For the chocolate cake:

  • In a medium bowl sift the flour with the cocoa powder and salt.
  • Crack open the eggs and place the egg whites in a large bowl and the yolks in different, medium bowl.
  • With an electric mixer or hand whisk, beat the egg whites for 1 minute until soft peaks begin to form. Add half of the sugar and continue beating for 2-3 minutes more until stiff peaks form.
  • With the same mixer, beat the egg yolks with the remaining sugar for 2-3 minutes until a light, slightly thick mixture forms.
  • Continue beating the egg yolks and in the meantime add little by little (in a trickle) the melted butter with the vanilla extract and the boiling water. Beat for 1 more minute until you have a smooth and homogeneous mixture.
  • Add the flour to the same bowl of yolks in three additions, beating for 30 seconds after each addition until everything is well integrated.
  • Using a rubber spatula, fold in the beaten egg whites in three additions, makingfolding motions very carefully as to not to deflate the batter.
  • Once the mixture is ready, pour it into the same bundt cake pan or round cake pan, on top of the flan and spread it evenly so that it covers the entire surface. Cover the pan with aluminum foil or cover the mold itself if it has one.
  • Place this cake pan in another high-walled rectangular mold with water to cook in a double boiler and place in the oven at 360º F (180° C) for approximately 45-55 minutes.
  • Once the chocoflan is ready, wait for it to cool down completely at room temperature and then refrigerate it for at least 5 hours or overnight.
  • Unmold the chocoflan in a dish as it will release liquid from the caramel, and it is ready.
Tried this recipe?Let us know how it was!
How to make a chocoflan, the impossible cake

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We are Irmi and Andy.

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