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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!
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Why I Love This Chocoflan Recipe
- It’s made with store-bought cajeta and cake mix therefore it’s super easy to make! During the busy holidays, the last thing you want to do is bake from scratch!
- Feeds a crowd.
- It’s chocolaty, moist, creamy, and super rich!
- Fail-proof recipe.
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.
What Is A Water Bath?
A water bath aka bain-Marie is just a pan filled with water placed in the oven. I highly recommend it for this recipe otherwise the flan can turn out rubbery and won’t have that creamy texture we’re looking for.
How Long Does Chocoflan Need To Bake For?
The flan needs to bake at 425 degrees F for 20 minutes, then you’re going to pull it out of the oven and pour the chocolate cake batter over the flan, cover it and bake for 55 minutes at 350 degrees F. So the chocoflan will bake for a total of 1 hour and 15 minutes. However, the hard part is waiting for it to cool. It will need to cool in the fridge for at least 4 hours.
Why Do They Call It Impossible Cake?
The reason they call chocoflan the impossible cake is because the chocolate cake layer and flan layer magically reverse while baking in the oven.
Storage
Cover and refrigerate any leftovers for up to 5 days.
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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 degrees F.
- Pour the cajeta into a greased bundt pan and swirl the pan around.
- To make the flan, add 4 eggs, cream cheese, vanilla extract, sweetened condensed milk, and evaporated milk to a blender and blend until smooth.
- Pour the flan mixture into the bundt pan gently. Place the bundt pan in a large roasting pan and add 1-inch of water to the roasting pan. Bake uncovered for 20 minutes.
- While the flan bakes, prepare the chocolate cake according to the package instructions.
- Once the 20 minutes are up, take the flan out of the oven, pour the chocolate cake batter over the flan gently, and spread it evenly. Cover with aluminum foil, reduce the oven temperature to 350 degrees F and bake for 55 minutes.
- Once the 55 minutes are up, take the bundt pan out of the oven and allow it to cool for 1-2 hours at room temperature. Then refrigerate it for a minimum of 4 hours.
- Remove from the fridge and run a knife along the sides of the bundt pan and inside the edges to loosen up the cake. Place a plate upside down on the cake pan, turn the plate and pan over and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chocoflan – Step-By-Step Photos
Start by preheating your oven to 425 degrees F. and adding 1 cup of cajeta to your bundt pan.
Add 4 eggs, cream cheese, vanilla extract, sweetened condensed milk, and evaporated milk to a blender and blend until smooth.
Pour the flan mixture into the bundt pan gently. dd 1-inch of water to the roasting pan. Bake uncovered for 20 minutes.
While the flan bakes, prepare the chocolate cake according to the package instructions. Once the 20 minutes are up, take the flan out of the oven, pour the chocolate cake batter over the flan gently, and spread it evenly. Cover with aluminum foil, reduce the oven temperature to 350 degrees F and bake for 55 minutes.
Once the 55 minutes are up, take the bundt pan out of the oven and allow it to cool for 1-2 hours at room temperature. Then refrigerate it for a minimum of 4 hours.
Remove from the fridge and run a knife along the sides of the bundt pan and inside the edges to loosen up the cake. Place a plate upside down on the cake pan, turn the plate and pan over and serve immediately.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section. And consider following me on Facebook or Pinterest!
