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Authentic Chocoflan (Impossible Cake) Recipe with Perfect Layers

A rich slice of chocoflan dessert layered with dark chocolate crust, creamy filling, and dripping with caramel sauce.
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Make the classic Latin dessert, Chocoflan, where a rich chocolate cake layer magically separates from a creamy caramel flan layer during baking. This guide provides simple steps for achieving distinct layers every time.

Ingredients

Scale
  • 1 box (15.25 ounces) chocolate cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs (for flan)
  • 1 teaspoon vanilla extract (for flan)
  • 1 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place a kettle of water on to boil for the water bath.
  2. Grease a 10-inch tube pan or a 9×13 inch baking dish. Pour the caramel sauce evenly over the bottom of the prepared pan.
  3. In a large bowl, combine the chocolate cake mix, flour, 1 cup sugar, and baking powder. Whisk these dry ingredients together.
  4. In a separate bowl, whisk together the milk, oil, and 3 eggs until combined. Add this wet mixture to the dry ingredients and mix on low speed until just combined. Do not overmix the batter.
  5. In another bowl, whisk together the sweetened condensed milk, evaporated milk, 2 eggs, and 1 teaspoon vanilla extract until smooth. This is your flan mixture.
  6. Carefully pour the chocolate cake batter over the caramel layer in the pan.
  7. Slowly and gently pour the flan mixture over the top of the chocolate cake batter. The layers will switch places during baking.
  8. Cover the baking pan tightly with aluminum foil. Place the pan inside a larger roasting pan. Carefully pour the boiling water into the larger pan until the water reaches about halfway up the sides of the baking pan. This is the water bath.
  9. Bake for 60 to 75 minutes. The cake is done when a toothpick inserted near the center comes out clean, though the flan layer will remain soft.
  10. Remove the pan from the water bath and let it cool completely on a wire rack for about 1 hour.
  11. Once cooled, cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is necessary for the layers to set properly.
  12. To unmold, run a thin knife around the edges of the pan. Place a serving plate upside down over the pan. Invert the cake quickly onto the plate. If the flan sticks, gently warm the bottom of the pan in warm water for a few seconds. The caramel sauce will flow over the cake.

Notes

  • For the best results and clean separation, chill the chocoflan overnight before attempting to unmold it.
  • If you want a richer chocolate flavor, add 1 teaspoon of instant espresso powder to the cake batter.
  • Use a 10-inch tube pan for the most dramatic height and distinct layers, as this recipe is designed for that shape.

Nutrition

Find it online: https://cookingbycarla.com/chocoflan-recipe-impossible-cake-easy/