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If you love flan and chocolate cake, then you will become obsessed with this Mexican chocoflan aka impossible cake. This recipe consists of a moist chocolate cake, cajeta caramel sauce, and creamy flan baked to perfection in a bundt pan!
And don’t worry, we’re using boxed cake mix to keep things nice and easy!
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Table of Contents
Why You’ll Love This Recipe
- Two desserts in one! You get the best of both worlds with a layer of moist chocolate cake and creamy homemade flan.
- Easy to make. We’re using store-bought cake mix and making the flan in a blender. No complicated steps or fancy equipment required.
- Perfect for special occasions. It’s a beautiful dessert that’s great for holidays, birthdays, and family gatherings.
- Make it ahead of time. Since it needs several hours in the refrigerator, it’s a great dessert to prepare the day before serving.
What Does Chocoflan Taste Like?
Imagine a rich, moist chocolate cake topped with silky, creamy flan and plenty of caramel sauce. It’s sweet, chocolaty, and incredibly decadent without being overly complicated to make. The combination of textures is what makes this dessert so good!
Ingredients You’ll Need
- Cakemix – I used devil’s food cake but any chocolate cake mix will work for this recipe.
- Cajeta – Store-bought cajeta is delicious and super convenient, however, feel free to use homemade caramel instead.
- Cream Cheese – Softened at room temperature.
- Eggs – You’ll need 4 room-temperature eggs.
- Sweetened Condensed Milk – Flan isn’t flan without sweetened condensed milk. You’ll need one 14-ounce can.
- Evaporated Milk – A 12-ounce can.
- Vegetable Oil – The cake mix calls for 1/2 cup of oil, so you’ll need oil for the chocolate cake.
- Vanilla Extract – Feel free to use pure vanilla extract or imitation vanilla. Use whatever your budget allows.
- Water – You’ll need water for both the chocolate cake and the water bath.
Top Tips for the Best Chocoflan
- Use room-temperature ingredients. This is especially important for the cream cheese. Cold cream cheese can leave little lumps in your flan mixture.
- Don’t skip the water bath! It helps the flan cook gently and evenly, giving it that deliciously creamy texture instead of a rubbery one.
- Pour the chocolate batter gently. You don’t want to disturb the partially baked flan too much. Take your time and distribute the batter evenly.
- Don’t rush the cooling process. Your chocoflan needs plenty of time to set before you remove it from the pan. I recommend refrigerating it overnight for the best results.
- Grease your Bundt pan thoroughly. Make sure to get into all the little grooves so your chocoflan releases easily.
- Use a large serving plate. Choose a plate with a slightly raised edge to catch all that delicious caramel sauce when you flip the cake.
FAQs
Why is chocoflan called impossible cake?
Traditional chocoflan gets its nickname because the chocolate cake and flan layers appear to magically switch places during baking. In this version, we’re partially baking the flan before adding the chocolate cake batter, which is a slightly different method. Once inverted, you’ll have a beautiful layer of creamy flan sitting on top of the chocolate cake.
Can I use dulce de leche instead of cajeta?
Absolutely! Both work beautifully in this recipe.
Why do I need a water bath?
The water bath helps regulate the temperature around the Bundt pan so the flan cooks gently and evenly. Without it, the custard can overcook around the edges and develop a rubbery texture.
How do I know when my chocoflan is done?
The chocolate cake should be fully baked, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs. Keep in mind that baking times can vary depending on your oven and the size of your Bundt pan.
Can I make chocoflan ahead of time?
Yes! In fact, I recommend it. Prepare the chocoflan the day before you plan to serve it and refrigerate it overnight. This gives the flan plenty of time to set and makes dessert preparation much easier when you’re entertaining.
Why did my chocoflan stick to the pan?
This usually happens when the pan isn’t greased thoroughly or the cake hasn’t loosened properly before unmolding. Make sure to grease every groove of your Bundt pan and carefully run a thin knife around the edges before inverting it.
Storage
Store leftover chocoflan covered in the refrigerator for up to 4 days. Keep it refrigerated because the flan contains eggs and dairy.
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Chocoflan
Equipment
- bundt pan
- Large roasting pan for bain-marie
Ingredients
For The Caramel
- 1 cup cajeta , or homemade caramel
For The Flan
- 1 12 oz can of evaporated milk
- 1 14 oz can of sweetened condensed milk
- 4 oz cream cheese, softened at room temperature
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
For The Chocolate Cake
- 1 chocolate cake mix
- 3 eggs, room temperature
- ½ cup vegetable oil
- 1 cup water
Instructions
- Preheat your oven to 425°F. Grease a Bundt pan thoroughly, then pour in the cajeta. Swirl the pan to coat the bottom evenly.
- To prepare the flan, add 4 eggs, cream cheese, vanilla extract, sweetened condensed milk, and evaporated milk to a blender. Blend until completely smooth.
- Gently pour the flan mixture into the prepared Bundt pan. Place the Bundt pan inside a large roasting pan and carefully add 1 inch of hot water to the roasting pan. Bake uncovered for 20 minutes.
- While the flan bakes, prepare the chocolate cake batter according to the package instructions.
- After 20 minutes, carefully remove the flan from the oven. Gently pour the chocolate cake batter over the flan and spread it evenly. Cover the Bundt pan with aluminum foil, reduce the oven temperature to 350°F, and bake for 55 minutes, or until the cake is fully cooked.
- Remove the Bundt pan from the oven and carefully take it out of the water bath. Allow it to cool at room temperature for 1–2 hours, then refrigerate for at least 4 hours, preferably overnight.
- Once chilled, run a thin knife around the outer and inner edges of the Bundt pan to loosen the cake. Place a large serving plate upside down over the pan, then carefully invert both together. Gently lift off the Bundt pan, slice, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
