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Chocoflan, also known as “Pastel Imposible” or “Impossible Cake,” is a delicious Mexican dessert that combines the rich flavors of chocolate cake and creamy flan. Follow this step by step guide with video and pictures to learn how to make this magical treat at home!

Chocoflan (the impossible flip over cake) — Chocoflan

Why is chocoflan called “impossible cake”?

Chocoflan is called “impossible cake” because of the seemingly magical way the layers of flan and chocolate cake switch places during baking.

When you pour the flan mixture over the chocolate cake batter in the Bundt pan, it looks like they will blend together. However, during baking, the denser flan sinks to the bottom (which becomes the top when inverted), and the lighter chocolate cake rises to the top (which becomes the bottom). This surprising and seemingly impossible transformation gives the dessert its name.

Tips for making a perfect chocoflan

A perfect chocoflan comprises three essential elements: a rich and glossy caramel layer, a smooth and creamy flan layer, and a moist and delicate chocolate cake layer. To achieve the desired texture for each layer, it’s important to focus on the following key steps:

– Tips for making the caramel layer

Be Cautious: Caramel reaches very high temperatures and can cause severe burns. Handle it with care and avoid touching it directly.

Even Coating: Grease the Bundt pan with oil to prevent sticking. Tilt the pan to ensure an even coating of caramel. This helps in easy release and provides a uniform layer on top of the Chocoflan.

Avoid Burning: Keep a close watch on the caramel as it can go from perfect to burnt in a matter of seconds. Remove it from heat as soon as it reaches a deep amber color.

Quick Work: Caramel hardens quickly, so be prepared to work fast once it reaches the right color.

– Tips for making the chocolate cake layer

Choice of chocolate cake recipe: When making Chocoflan, you can use a store-bought chocolate cake mix by following the instructions on the box. Alternatively, you can use your preferred homemade chocolate cake recipe, ensuring it has a lighter texture that can rise well above the flan layer during baking, unlike denser cake options such as pound cake.

Water Bath (Bain-Marie): Bake the chocoflan in a hot water bath. Place the Bundt pan in a larger baking dish and fill the outer pan with hot water until it reaches halfway up the sides of the Bundt pan to create a water bath. This gentle heat ensures even cooking and prevents the cake from drying out.

Cover with Foil: Cover the Bundt pan loosely with aluminum foil during baking to prevent the top of the cake from over-browning. Do not seal the aluminum tightly; we want the moisture from the cake to be able to escape.

– Tips for making the flan layer

Use a blender: Use a blender to ensure the flan ingredients are well blended to achieve a smooth and creamy texture. You can also whisk vigorously by hand to ensure the mixture is smooth and there are no lumps of egg or cream cheese.

Strain the Mixture: Straining the flan mixture ensures a smooth custard by removing any lumps or bubbles. When pouring, position the strainer close to the surface of the chocolate batter to gently layer the flan mixture without mixing it with the chocolate batter.

Room Temperature Ingredients: Use room temperature eggs to help the flan mixture blend more easily and evenly.

Avoid Overbaking: Bake the Chocoflan in a water bath to prevent the flan from curdling or becoming too firm. The flan should be just set with a slight jiggle in the center when done.

Chill Thoroughly: Allow the Chocoflan to cool to room temperature, then refrigerate for at least 4 hours or overnight. This helps the flan set properly and makes it easier to unmold.

EQUIPMENT

INGREDIENTS

For the Caramel

1 cup sugar

For the Chocolate Cake

1 box chocolate cake mix
1 tbsp instant coffee (Optional. You can use 2 tbsps if you want a stronger coffee flavor.)
1 cup milk (or water)
3 eggs
½ cup vegetable oil

For the Flan

1 can evaporated milk (12 oz)
1 can sweetened condensed milk (14 oz)
4 eggs
4 oz cream cheese (softened)
1 tbsp vanilla extract

INSTRUCTIONS

– Make the Caramel

1. Grease the aluminum Bundt pan with vegetable oil or melted butter to prevent sticking.

2. In a small nonstick saucepan over medium heat, melt 1 cup of sugar until it turns into a golden caramel. Stir constantly to avoid burning.

3. Pour the caramel into the bottom of the greased Bundt pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

– Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C).

2. Add chocolate cake mix, instant coffee (optional), milk (or water), eggs, vegetable oil in a large mixing bowl.

3. Mix on medium speed with a hand mixer or whisk vigorously for 2 minutes until the mixture is well combined. Pour the batter over the hardened caramel in the Bundt pan.

– Make the Flan

1. In a blender, combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla extract. Blend for about 1 minute until smooth.

2. Gently strain the flan mixture over the chocolate cake batter in the Bundt pan using a fine mesh strainer.

– Bake the cake

1. Place the Bundt pan inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the Bundt pan to create a water bath.

2. Cover the Bundt pan tightly with aluminum foil.

3. Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the chocolate cake comes out clean.

– Cool and Serve

1. Take the cake out of the oven. Remove the Bundt pan from the water bath and allow it to cool to room temperature.

2. Refrigerate for at least 4 hours or overnight to set.

3. To unmold, carefully run a knife around the edges of the pan to loosen the chocoflan. Place a large plate over the pan and invert to release the chocoflan onto the plate. Slice and serve!

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