Chocoflan Recipe – This easy chocolate flan cake, also known as Impossible Cake, combines moist chocolate cake, creamy flan, and caramel sauce in one stunning Latin dessert.
Chocoflan Recipe
This Chocoflan Recipe is the kind of dessert that makes people stop mid-conversation and ask, “Wait, how did you make that?” It has a layer of moist chocolate cake, a creamy flan layer, and a glossy caramel topping that drips beautifully over every slice.
Chocoflan is also known as Impossible Cake because something magical happens while it bakes. You pour the chocolate cake batter and flan mixture into the pan, and during baking, the layers switch places. Kitchen science, dessert drama, and caramel all in one pan.
The best part? It looks impressive, but it is actually very doable. This is the perfect dessert for birthdays, holidays, family dinners, potlucks, or anytime you want to bring something that makes people think you secretly went to pastry school.
What Is Chocoflan?
Chocoflan is a beautiful Latin dessert made with two classics in one: chocolate cake and flan. It is usually baked in a bundt pan with caramel sauce, so when you unmold it, the creamy flan sits on top, and the chocolate cake becomes the base.
The result is rich, creamy, soft, and chocolatey with that sweet caramel topping running down the sides. It is part cake, part custard, part magic trick.
Why Is It Called Impossible Cake?
Chocoflan is often called Impossible Cake because the layers reverse while baking. You add the caramel first, then the chocolate cake batter, and then the flan mixture. As it bakes, the flan sinks and the cake rises, creating perfect layers.
It sounds like it should not work, but it does. And honestly, that is part of the fun.
Why You’ll Love This Chocoflan Cake
- It is a showstopper: the layers look beautiful when sliced.
- It combines two desserts: chocolate cake and flan in one.
- It is perfect for parties: make it for birthdays, holidays, or family gatherings.
- It has an amazing texture: creamy flan plus moist cake is a dreamy combination.
- It includes a video tutorial, so you can see the process step by step.
Watch The Chocoflan Video Tutorial
If this is your first time making chocoflan, the video below will help you see how the layers are added and how the cake looks before and after baking.
The Secret To Perfect Chocoflan
The secret is baking the cake in a water bath. This helps the flan bake gently and evenly, so it stays creamy instead of rubbery. It also helps the cake stay moist while everything sets together.
Do not rush the cooling time either. Chocoflan needs time to chill completely before unmolding. If you try to flip it too soon, it may not hold its shape, and after all that beautiful caramel drama, we do not want dessert heartbreak.
Tips For Unmolding Chocoflan
- Chill completely: cold chocoflan unmolds much better than warm chocoflan.
- Run a knife around the edges: loosen the sides gently before flipping.
- Use a large plate: make sure your serving plate is wider than the bundt pan.
- Flip with confidence: place the plate over the pan and turn it over in one steady motion.
- Let gravity help: give it a few seconds before lifting the pan.
Can I Make Chocoflan Ahead Of Time?
Yes. Chocoflan is actually a great make-ahead dessert because it needs time to chill. You can bake it the day before serving and keep it refrigerated overnight. The next day, unmold it and serve it cold.
This makes it perfect for entertaining because the dessert is already done before your guests arrive. In the future, you will be grateful.
Flavor Variations
Chocolate cake is the classic choice, but you can change the cake flavor if you want to experiment. Vanilla, spice cake, carrot cake, or even dulce de leche cake would be delicious with the creamy flan layer.
You can also add a little cinnamon, espresso powder, or orange zest to the chocolate cake batter for extra flavor.
Common Chocoflan Questions
Do I have to use a bundt pan?
A bundt pan gives chocoflan its classic shape and helps it unmold beautifully, but you can use another deep cake pan if needed. Just make sure it fits inside a larger pan for the water bath.
Why did my chocoflan not separate into layers?
This can happen if the batter is mixed incorrectly, the oven temperature is off, or the cake is removed before it fully sets. Make sure to follow the recipe closely and chill completely before unmolding.
Should chocoflan be served cold?
Yes. Chocoflan is best served chilled. The flan texture sets beautifully in the refrigerator, and the caramel topping becomes glossy and delicious.
Chocoflan Recipe
I hope you make this delicious Chocoflan Cake at home. It is creamy, chocolatey, caramel-covered, and such a fun dessert to serve. If you do make it, tag me on Instagram @livingsweetmoments and use the hashtag #LivingSweet so I can see it.
Chocoflan Recipe
Ingredients
For Caramel
- 1 cup granulated sugar
- 1 teaspoon water
For Chocolate Cake
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup melted butter
- 1 1/4 cups milk
For Flan
- 5 large eggs
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
Topping
- 1/4 cup dulce de leche optional
Instructions
Prep
- Preheat oven to 350°F. Grease a bundt pan well with nonstick spray.
- Place a kettle or pot of water to boil for the water bath.
Make Caramel
- In a saucepan, heat sugar and water over medium heat until melted and amber colored.
- Immediately pour caramel into bundt pan and swirl carefully to coat bottom.
Make Cake Batter
- In a bowl, whisk cake mix, 3 eggs, melted butter, and milk until smooth.
- Pour batter over caramel in bundt pan.
Make Flan Mixture
- Blend 5 eggs, condensed milk, and evaporated milk until smooth.
- Slowly pour flan mixture over cake batter.
Bake
- Cover pan tightly with foil.
- Place bundt pan inside a larger roasting pan.
- Add hot water halfway up the outside of the bundt pan.
- Bake for 60 minutes or until cake is set and toothpick comes out clean.
Chill
- Remove from oven and cool 1 hour at room temperature.
- Refrigerate at least 4 hours or overnight.
Serve
- Run knife around edges and invert onto serving plate.
- Warm dulce de leche slightly and drizzle on top if desired.
Notes
- Use hot water for the water bath.
- Cooling fully helps the layers set cleanly.
- Best made one day ahead.
- Store covered in the refrigerator up to 4 days.
- Dulce de leche topping is optional but highly recommended 😎
Nutrition
More Cake Recipes You May Like
Love cake? Me too. Head over to my Best Cake Recipes collection for more delicious ideas.
Strawberry Flan Jello Cake Recipe
Oh, we love flan in the Philippines – it’s our favorite dessert! I have never made one with chocolate and now you have inspired me. Your flan looks so delicious!
Thank you so much Abigail! let me know how it turns out
What a cool cake and an even cooler trick in how ti bakes! I love flan, the concept of layer cakes made in a single pan, and the fact that the layers switch during baking.
Thank you Laura! I was amazed too when I first heard about it.
You meant 30 seconds for the dulche de leche, not 30 minutes, right? Just checking.
Exactly Roberta, 30 seconds for the Dulce de Leche to loosen up. Sorry about that
This looks SO easy!!! Thanks for the great recipe!
Thank you Noelle!
I tried your chocoflan recipe yesterday and this morning and when i took it out if my pan the flan wasn’t ready.
Oh Ashley I am so sorry that happened! did you let it chill for a few hours before unmolding? How much water did you add to the bain marie?
does the chocoflan need to be stored in the refrigerator or can it keep at room temperature in a cake dish?
Hi CJ! Since it has flan on it, I recommend keeping it in the fridge until ready to serve
you mentioned butter for the cake because its mentioned on the box or its a must?
Hi Marwa, it is not mentioned in the box. I used butter to give the chocolate cake a more “homemade” taste. If you’d like you can just follow the exact directions on the box
The first time I ever had chocoflan it was store bought from a Mexican store in California. Loved it. When I cam back to North Carolina I was craving that delicious treat again. I’m so happy to have found this recipe! I’ve made it several times and it’s turned out perfect every time. Thank you so much!
I am so glad Y.L! thanks for letting me know!
Is it possible to add cream cheese to this recipe to make a sort of Choco flan de queseo?
Hi Claudia! I haven’t tried with cream cheese! Although that sounds delicious. If you try it, please let me know how it came out.
Trying this recipe tonight! Im hope it turns out. I didnt have a roasting pan to put water in, just a pot that the bundt pan fit perfectly into so had to guage the water level. hoping this turns out!
Let me know how it turns out!
U put frist chocolate layer and second flan …..how is turn out frist flan.after cake how is …i can”t understand…plz reply
Hi Hero! that’s the magic of this cake. The layers interchange during cooking. Isn’t it cool?
When will the flan and cake separate?
Hi Ngoc, layers separate during the baking process. But the cake needs to cool overnight in order for the flan to properly set. Did you try the recipe already?
I tried your recipe and it turned out great ! Question – The caramelized sugar that is placed first in the pan (prior to baking) most of it stayed in the pan when I inverted it. It still tasted great however I believe that caramelized sugar would have added a little more sweetness to the cake? Everyone preferred it without the Dulce de Leche. Any tips on preventing the sugar from staying in the pan ?
Hi Naomi, sometimes when the chocoflan is in the fridge, some of the caramel solidifies. Next time when you unmold the cake. Place the empty mold on a hot water bath to see if the caramel melts a bit and then add that on top of your cake.
I will definitely give that a try ! Love the recipe 🙂
Let me know how it comes out Naomi!
Hi Tiffany,
In Mexico (at least where I am from) this cake is called “Diplomatico” , but I know in the USA is called “Chocoflan”, I think “diplomatico” sounds more elegeant 😉
On a side note, I make my flan with cream cheese and it’s delicious!! it turns out more dense and also, I love bananas so sometimes I add banana to the flan mix for banana flavor.
You got that right Veronica… diplomatico does sound more elegant!
And yes! with cream cheese it’s delish! Banana I hate yet to try, thanks for the suggestion
Prep time: 10 mins
Cook time : 1 hour
Total time 1 hour 10 min.
#7 Place in the fridge for a minimum of 4 hours
Your “prep time” is very misleading
I am sorry Lex. The new recipe has a new feature: resting time. I will update the card. Sorry for the confusion.
Trying this recipe tomorrow. Only difference is that I will be adding cream cheese to my flan for a more creamy taste and because that’s the only way I know how to make flan.
Let me know how it comes out Tamara!
My chocolate cake didnt separate all the way from the flan, my flan is brown not that creamy yellow color. My husband said it taste great the way it should but my cake presentation is not the way it should look. Any suggestions?
mmmm Anela, I am sorry that happened. First, tell me, did you make any substitutions to the recipe?
No but as soon as i poured my flan mix it looked more watery than yours? In your video yours looks thick mine sank as soon as i poured it maybe i need to blend it less time. My flan looked like dark flan. Im using a super moist chocolate fudge cale mix is that ok?
Maybe the flan ratio was off? Did you leave some condensed milk in the can?
Hi Tiffany,
Love your video for choco flaun. I have made it twice now and turned out great. Thank you so much.
You’re welcome Joseph! thanks for your feedback. Glad you liked it!