Craving a dessert that’s both visually stunning and irresistibly delicious? Let me introduce you to Chocoflan , a unique Mexican-inspired treat that cleverly combines a luscious, creamy flan with a moist, rich chocolate cake. Often called the “Impossible Cake,” Chocoflan defies expectations by switching layers during baking, with the flan effortlessly rising above the chocolate cake to create a beautiful, two-toned masterpiece. Whether you’re preparing it for a special occasion or just indulging your sweet tooth, this dessert guarantees to impress anyone who takes a bite.
Not only is Chocoflan a treat for the taste buds, but it’s also a dessert that’s meant to be savored visually. The rich caramel hues of the sweet flan on top, followed by the contrast of a dark chocolate cake at the bottom, is a showstopper at any gathering. Plus, once you serve it, don’t be surprised if it becomes the star of the dessert table.
What Makes Chocoflan Unique?
For many, Chocoflan seems like a culinary magic trick. As you prepare the recipe, you’ll pour the chocolate cake batter into a bundt pan first, followed by the flan batter. But when it bakes, the layers switch! The cake floats to the top, and the flan sinks to the bottom. All of this delightfully comes together, creating each slice with layers of creamy flan on top of tender chocolate cake, ensuring a bit of both in every bite.
Now that you’re intrigued, let’s jump right into the ingredients and kitchen tools you’ll need to make this decadent dessert.
Ingredients List
Assembly
- 2 quarts water (for the water bath in the roasting pan)
For The Flan
- 1 (13-ounce) can of dulce de leche
- 1 (12-ounce) can of evaporated milk
- 4 ounces (113 grams) of cream cheese, at room temperature
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 5 large eggs, at room temperature
For The Chocolate Cake
- 1 ⅓ cups (160 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ½ cup (50 grams) natural unsweetened cocoa powder (sift if needed)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (113 grams) buttermilk, at room temperature
- ½ cup (113 grams) brewed coffee, at room temperature
- 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For Serving
- 2 quarts of water (for unmolding the chocoflan)
- 1 tablespoon natural unsweetened cocoa powder (for garnish)
Required Kitchen Tools
- Blender : To ensure a smooth and silky flan, a blender will help combine all flan ingredients to perfection.
- 10-cup Bundt Pan : This provides the unique shape for the Chocoflan and assists with even cooking across the dessert.
- Nonstick Baking Spray : Essential for preparing the bundt pan and ensuring the Chocoflan doesn’t stick.
- Large Roasting Pan : Used in the water bath process to prevent the Chocoflan from drying out during baking.
- Aluminum Foil : To cover the bundt pan while baking.
- Ladle : Helps to pour the batter for both flan and chocolate cake without splashing.
- Kitchen Towel : Key for gently heating and sealing in the steam when unmolding Chocoflan after chilling.
Now that you’re ready with your ingredients and tools, let’s prep this delicious dessert together!
Step-by-Step Instructions for Making Chocoflan
Now that all your ingredients and tools are prepped, it’s time to dive into the process of putting together your Chocoflan. Everything from mixing the batter to baking requires a bit of precision, but don’t worry—I’ve broken it down into easy, manageable steps!
Step 1: Prep the Oven and Water Bath
To get started, we need to prepare the oven and water bath, ensuring that your Chocoflan bakes evenly with a moist, tender crumb for the cake and a creamy smooth texture for the flan.
- Position the Oven Rack: Adjust the oven rack to sit in the center of your oven to allow for even heat distribution.
- Preheat the Oven: Set your oven to preheat at 350°F (175°C) . While the oven heats up, bring 2 quarts of water to a boil. Once it’s boiling, cover the pot to keep the water hot until it’s needed for the water bath later.
Step 2: Make the Flan
The first layer we prep is the creamy, indulgent flan. Here’s how to make it:
- Add Ingredients in Blender: In the pitcher of a blender, combine the following ingredients for the flan:
- Dulce de leche (1 can, 13-ounce)
- Evaporated milk (1 can, 12-ounce)
- Cream cheese (4 ounces, room temperature)
- Vanilla extract (1 ½ teaspoons)
- Kosher salt (¼ teaspoon)
- Blend Until Smooth: Blend all these ingredients on medium-high speed for about 30 seconds , or until the mixture is smooth and creamy.
- Add the Eggs: Crack the 5 large eggs (room temperature) directly into the blender and blend again for 10 to 15 seconds . The eggs help bind the flan, giving it structure.
Set the smooth flan mixture aside while we work on the chocolate cake layer. This flan mixture is full of rich flavors, particularly from the dulce de leche which provides a subtle caramel sweetness that pairs beautifully with the deep chocolate below.
Step 3: Make the Chocolate Cake
The second layer of this dessert is the moist and rich chocolate cake that sits wonderfully beneath the creamy flan. Here’s how to prepare it:
- Whisk the Dry Ingredients: In a large bowl, whisk together the following dry ingredients:
- All-purpose flour (1 ⅓ cups)
- Granulated sugar (1 cup)
- Unsweetened cocoa powder (½ cup, sifted)
- Baking soda (1 teaspoon)
- Baking powder (½ teaspoon)
- Ground cinnamon (½ teaspoon)
- Kosher salt (½ teaspoon)
- Whisk the Wet Ingredients: In a separate bowl, whisk together the following wet ingredients until well-combined:
- Buttermilk (½ cup, room temperature)
- Coffee (½ cup, brewed and cooled to room temperature)
- Melted butter (6 tablespoons, slightly cooled)
- Large egg (1, room temperature)
- Vanilla extract (1 teaspoon)
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredient bowl, slowly whisking as you go. Continue mixing until the batter is smooth and everything is just combined. Be careful not to overmix, as that can lead to a dense cake.
Step 4: Prepare and Assemble the Bundt Pan
This is the part where we assemble the cake and flan layers in the bundt pan. From here on, it’s all about creating the magic of Chocoflan.
- Spray the Bundt Pan: Generously spray a 10-cup bundt pan with nonstick baking spray. You want to make sure every nook and cranny is thoroughly coated to prevent sticking.
- Add the Chocolate Cake Batter: Spoon the chocolate cake batter into the bundt pan, scraping the sides of the bowl with a spatula to get every last bit. Once all the batter is in the bundt pan, use an offset spatula to smooth out the top, ensuring an even layer of batter.
- Add the Flan Batter: Very carefully, ladle the flan mixture over the top of the chocolate cake batter. You want to do this slowly and gently to avoid disturbing the cake batter layer below. As strange as it may seem, the flan will sink to the bottom as the cake rises during baking!
Step 5: Prepare for the Water Bath & Bake
The water bath (also known as a bain-marie ) is a crucial step in achieving that silky-smooth flan. It prevents the Chocoflan from drying out by keeping a consistent moist environment in the oven.
- Cover with Aluminum Foil: Tightly cover the bundt pan with aluminum foil to lock in the steam while it bakes.
- Create the Water Bath: Place the bundt pan in the center of a large roasting pan . Carefully pour the boiled water into the roasting pan until it reaches about halfway up the sides of the bundt pan. The hot water ensures gentle, even cooking for the flan.
- Bake: Transfer the entire roasting pan with the bundt and water bath into your preheated oven. Bake the Chocoflan for 105 to 120 minutes (around 1 hour and 45 minutes to 2 hours). Once done, a skewer or sharp knife inserted into the center should come out clean.
Cooling, Chilling, and Unmolding the Chocoflan
Now that your Chocoflan has baked to perfection, it’s time to cool, chill, and finally unmold this masterpiece. While patience is key, following these steps correctly ensures that your Chocoflan retains both its stunning appearance and its wonderful textures.
Step 6: Cool the Chocoflan
After baking, you’ll need to allow the Chocoflan to cool completely before moving on to the chilling stage. Here’s how to cool it properly:
- Remove from the Oven: Once your Chocoflan is fully baked and a skewer comes out clean, carefully take the roasting pan (bundt pan inside) out of the oven using oven mitts.
- Remove from Water Bath: Using tongs or carefully with oven mitts, lift the bundt pan out of the water bath. Place it on a wire rack and uncover the top —remove the aluminum foil to let any steam escape.
- Allow it to Cool Completely: Let the Chocoflan cool completely at room temperature while still in the bundt pan. This could take around 1 hour . Cooling the cake properly prevents condensation from forming during refrigeration, which could otherwise result in a soggy texture.
This cooling down phase gives the flan and chocolate cake time to settle into their distinct layers, ensuring that perfect presentation when you unmold it.
Step 7: Chill the Chocoflan
After the Chocoflan has completely cooled, chilling it is essential to fully set the custard (flan) before unmolding. This step requires patience but guarantees the best possible results.
- Cover with Plastic Wrap: Once cooled, tightly cover the bundt pan with plastic wrap . Make sure it’s sealed well to prevent any flavors or odors from your fridge from infiltrating the Chocoflan.
- Refrigerate for at Least 4 Hours (Preferably Overnight): Transfer the covered bundt pan to the refrigerator and allow the Chocoflan to chill for at least 4 hours , though overnight chilling is recommended for optimal results. Chilling overnight gives the flan time to firm up and bind properly with the chocolate cake, allowing for a seamless unmolding.
Step 8: Unmolding the Chocoflan
It’s finally time to reveal your Chocoflan! After the cake has properly chilled and set, it’s important to unmold it correctly for the best presentation.
- Prepare the Water for Unmolding: To make sure the Chocoflan releases cleanly from the bundt pan, you’ll need to use steam to gently loosen it. Bring 2 quarts of water to a boil , and then remove the pot from the heat.
- Set Up the Roasting Pan Again: Place the bundt pan with the chilled Chocoflan in the center of a large roasting pan. Carefully pour the boiled water into the roasting pan until it reaches halfway up the sides of the bundt pan.
- Steam the Chocoflan: Take a clean kitchen towel and dip it into the hot water from the roasting pan. Wring it out so it’s damp but not soaking wet. Place the warm towel over the bundt pan, covering it completely. Let it sit for 15 minutes . This heat helps to loosen the cake and flan from the sides of the pan, ensuring a smooth release when unmolded.
- Flip the Chocoflan Out: After 15 minutes, remove the kitchen towel and carefully take the bundt pan out of the roasting pan. Place a large serving plate over the open top of the bundt pan. Holding both the plate and the pan, flip them simultaneously (upside down) so that the Chocoflan slides out onto the serving plate.
- Tip: If the cake doesn’t slide out right away, gently tap the sides of the bundt pan or slightly jiggle it to further loosen the cake and flan.
Voila! You should now have a stunning Chocoflan—flan on top, chocolate cake on the bottom—sitting beautifully on your serving plate.
Step 9: Garnish and Serve
Garnishing Chocoflan is the final touch before serving it to your delighted guests (or treating yourself!).
- Dust with Cocoa Powder: For an additional layer of flavor and presentation, dust the top of the flan with 1 tablespoon of natural unsweetened cocoa powder using a fine mesh sieve. This gives the Chocoflan a subtle chocolatey finish and enhances the overall visual appeal.
- Serve Chilled or At Room Temperature: Chocoflan can be served chilled directly from the fridge or allowed to come to room temperature for about 30 minutes before serving, depending on your preference. Both ways work beautifully.
Storing and Conclusion
Congratulations! You’ve successfully created and unmolded a stunning Chocoflan. Now, let’s go over the best ways to store any leftovers (if you’re lucky enough to have any!) and some final thoughts to wrap up your Chocoflan experience.
Storage Instructions
How to Store Chocoflan to Keep It Fresh
Chocoflan stores well in the refrigerator, and here’s how to maintain its delicious flavors and textures:
- Refrigeration:
After serving, store any Chocoflan leftovers in the refrigerator. Tightly cover the bundt pan (if you haven’t unmolded the entire cake) with plastic wrap or transfer individual slices to an airtight container .- Chocoflan can be stored in the refrigerator for up to 3 days . This extended refrigeration period allows it to stay moist, and the flavors often meld together even more over time.
- Freezing:
If you’d prefer to store Chocoflan for a longer period, freezing is an option:- Wrap individual slices of Chocoflan in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn, and store them in a freezer-safe airtight container .
- Chocoflan will keep in the freezer for up to 1 month . When you’re ready to enjoy it again, simply thaw the slices overnight in the refrigerator or leave at room temperature for around an hour, depending on your climate.
- Reheating Tips:
If you prefer your Chocoflan warm (though it’s usually served chilled or at room temperature), you can reheat slices in the microwave.- Place a slice on a microwave-safe plate and heat on low power for 10 to 15 seconds . Be careful not to overheat it to avoid the custard texture of the flan becoming rubbery.
Conclusion
Creating Chocoflan may take a bit of patience and careful steps, but the end result is well worth it! This mouthwatering fusion of rich chocolate cake layered beneath silky smooth flan offers the perfect balance of textures and flavors in one luxurious bite.
Whether you’re making it for a special occasion , sharing it at a family gathering, or simply treating yourself to a truly decadent dessert, Chocoflan is sure to wow anyone who has the pleasure of eating it. Plus, its ability to defy expectations with the swapping of layers during baking is bound to spark conversations.
So, a huge bravo to you for mastering the art of Chocoflan! Now you can proudly serve this delicious dessert and enjoy its unique visual appeal and unforgettable taste. If you’ve gotten creative with this recipe or added your fun twist, feel free to experiment with different garnishes or toppings like whipped cream or chocolate syrup drizzle. Who knows, it might just become your signature dessert!
Thank you for allowing me to share this recipe with you. Enjoy every last bite of your Chocoflan masterpiece!