Mexico Chocoflan
Chocoflan, often called "impossible cake," is a stunning Mexican dessert that combines rich chocolate cake with creamy flan, baked together in one magical dish. The two layers switch places during baking, with the flan floating to the top and the cake settling below, creating a beautiful and delicious contrast. This dessert is a testament to Mexican ingenuity and a favorite at celebrations and special occasions. Traditionally served with a drizzle of caramel sauce, chocoflan showcases the perfect balance of sweetness and texture. Its combination of flavors and eye-catching presentation make it an unforgettable dessert.
Recipe Servings: 10–12
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
1 hour 15 minutes
Total Time
3 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup (100 g) granulated sugar
- 2 Tbsp (30 ml) water
- 1 14-oz (414-ml) can sweetened condensed milk
- 1 12-oz (354-ml) can evaporated milk
- 4 large eggs
- 1 tsp (5 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- ⅓ cup (40 g) unsweetened cocoa powder
- 1 tsp (5 ml) baking powder
- ½ tsp (2 ml) baking soda
- ¼ tsp (1 ml) salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- Butter, for greasing pan
- 1 cup (240 ml) hot water, for water bath
Directions
- In a small saucepan, combine the sugar and water. Heat over medium heat, swirling gently (do not stir), until the sugar dissolves and turns a golden amber color. Pour the caramel into a greased Bundt pan, tilting the pan to coat the bottom evenly. Set aside to cool.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and set aside.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, followed by the milk and vanilla.
- Gradually add in the dry ingredients, mixing until just combined.
- Pour the chocolate cake batter into the Bundt pan over the cooled caramel. Carefully pour the flan mixture on top. The layers will reverse during baking.
- Preheat oven to 350°F (175°C). Place the Bundt pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the Bundt pan. Cover the Bundt pan loosely with foil and bake for 60–75 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Remove the Bundt pan from the water bath and let it cool to room temperature. Refrigerate for at least 2 hours to fully set.
- Run a knife around the edges of the pan to loosen the chocoflan. Invert it onto a serving plate. The caramel will flow over the top, creating a luscious sauce.
- Slice the chocoflan and serve chilled, with extra caramel sauce if desired.
Making the Caramel:
Making the Flan:
Making the Cake:
Assembly and Baking:
Notes
- For a richer flavor, substitute some of the whole milk in the cake layer with coffee or espresso.
- Be patient when unmolding; ensure the chocoflan is completely chilled for clean layers.
- Leftovers can be stored in the refrigerator for up to 3 days.
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