Homemade Chocoflan – The Classic “Impossible Cake”

This breathtaking dessert combines a rich, moist chocolate cake with a smooth, creamy flan—all baked together in one pan. The magic happens in the oven: the batters switch places, creating a perfect two-layer dessert topped with silky caramel.

Ingredients

For the caramel:

3/4 cup (150 g) granulated sugar

2 tablespoons water

For the chocolate cake:

1 cup (130 g) all-purpose flour

1/3 cup (35 g) cocoa powder (unsweetened)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup (120 ml) whole milk or buttermilk

For the flan:

1 can (14 oz / 400 g) sweetened condensed milk

1 can (12 oz / 350 ml) evaporated milk

4 large eggs

1 teaspoon vanilla extract

Instructions :

Step 1: Make the caramel

1. In a saucepan, add sugar and water over medium heat.
2. Without stirring, let the sugar dissolve and turn into a deep amber caramel (about 8–10 minutes).
3. Quickly pour the caramel into a bundt pan or deep flan mold, tilting to coat the bottom evenly. Let it harden.

Step 2: Prepare the chocolate cake batter

1. In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl, beat butter and sugar until creamy (about 3 minutes).
3. Add eggs, one at a time, beating after each addition. Mix in the vanilla.
4. Gradually add the dry ingredients alternately with milk, beginning and ending with the dry mixture.
5. Mix just until combined — do not overmix.
6. Pour this chocolate batter over the set caramel in your mold and spread evenly.

Step 3: Prepare the flan

1. In a blender, combine condensed milk, evaporated milk, eggs, and vanilla.
2. Blend until smooth and fully mixed.
3. Gently pour this flan mixture over the chocolate batter — pour slowly over the back of a spoon to keep the layers separate.

Step 4: Bake using a water bath (bain-marie)

1. Cover the mold tightly with aluminum foil.
2. Place it inside a larger roasting pan and fill the outer pan halfway with hot water.
3. Bake at 180°C (350°F) for 1 hour to 1 hour 15 minutes, or until a knife inserted into the flan comes out mostly clean.

Step 5: Cool and chill

1. Remove from oven and allow to cool completely at room temperature.
2. Refrigerate for at least 4 hours, preferably overnight.

Step 6: Unmold and serve

1. Run a thin knife around the edge of the mold.
2. Place a serving plate on top and carefully invert.
3. The caramel will flow beautifully over the flan.

Serving TipsDrizzle with extra caramel or chocolate sauce.Top with whipped cream, strawberries, or nuts for a festive touch.Serve chilled for the best texture and flavor.

Enjoy