Chocoflan Recipe
This easy Chocoflan Recipe combines moist chocolate cake, creamy flan, and caramel sauce in one stunning dessert. Also known as Impossible Cake.
Servings 12 Slices
Calories 421kcal
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
Calories: 421kcal | Carbohydrates: 65g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 131mg | Sodium: 422mg | Potassium: 401mg | Sugar: 52g | Vitamin A: 355IU | Vitamin C: 1.4mg | Calcium: 267mg | Iron: 2.3mg
