Chocoflan Impossible Cake (2023)

ChocoflanImpossible Cake– Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Chocoflan Impossible Cake (1)

Mexican Chocolate Cake

Have you always wanted to try Impossible Cake, but never had the nerve? This easy Chocoflan recipe is a winner!

MexicanChocoflan Impossible Cakeis a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce! A Mexican caramel sauce made with goat milk.

This amazing Chocoflan Impossible Cake will make you do a double-take.

It is a beautiful double-layered cake covered with Cajeta caramel sauce. It is like no other cake I have ever made or enjoyed.

Chocoflan Impossible Cake (2)

Magic or Miracle?

Chocoflan defies the culinary logic by inverting its layers during the baking process.

The pan goes into the oven layered with caramel, then chocolate cake, then flan. Then later comes out of the oven with the flan and chocolate layers reversed. It goes into the oven one way and comes out another.

Is it magic or a miracle?

One bite of Chocoflan Impossible Cake will leave you believing in the Impossible!

Chocoflan Impossible Cake (3)

What Ingredients You Will Need

For the Flan Layer:

  • Sweetened Condensed Milk
  • Evaporated Milk
  • SoftenedCream Cheese
  • Large Eggs
  • Vanilla Extract – Mexican if possible

For the Chocolate Cake Batter Layer:

  • SoftenedUnsalted Butter
  • Granulated Sugar
  • Large Egg
  • All-Purpose Flour
  • UnsweetenedCocoa Powder
  • Ground Cinnamon
  • Baking Powder
  • BakingSoda
  • Buttermilk

For the Pan:

  • Softened Butter for greasing
  • Cajeta (Caramel Sauce)
Chocoflan Impossible Cake (4)

How To Make This Cake

You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.

Set one oven rack in the middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.

Boil about 2 quarts of water for the Bain Marie.

For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.

(Video) Chocoflan: The Impossible Chocolate Cake -- layers magically switch places

For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.

Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.

Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)

Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly, and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.

Serve at room temperature, or chill and serve cold. Both are ! Muy Delicioso! Garnish with more cajeta if desired.

Pro Tip: Cajeta is easy to find in most grocery stores. Check the Mexican food section or Mexican market. You can also find it online. If you can’t find it you may substitute Dulce de Leche or another type of caramel sauce.

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Chocoflan Impossible Cake Baking Tips

The first time I made this marvelous cake I just assumed that I had the standard-sized Bundt cake pan.

Yet I soon discovered mine was a bit smaller than needed, and had to borrow the correct size pan. (Thanks Mom!)

It is the attention to little details that can boost a recipe from good to amazing.

In Chocoflan Impossible Cake there are really no hidden tricks. If you follow the directions you will “Nail it!” every time.

  • Chocoflan Impossible Cake (6)
  • Chocoflan Impossible Cake (7)

Chocoflan Impossible Cake has the look of a cake you slaved over all day.

Contrary to appearances, it is surprisingly fun and easy to make. However, there are specific steps you must attend to, in order to achieve the desired magic, but there is nothing too hard about that.

This recipe requires a minimum 12-cup capacity pan. The cake also came out of the pan much better when I buttered it, instead of spraying it with baking spray.

Butter is better!

Chocoflan Impossible Cake (8)

Chocolate Mexican Cake

This Chocoflan Impossible Cake is such a perfect combination of textures and flavors.

(Video) Rick Bayless Chocoflan: The Impossible Cake

The moist cake, silky flan, and creamy caramel are not your everyday cake, but you will want it to be.

It is impossibly addicting, impossibly easy, and very possibly your new favorite dessert!

Get the Full (Printable) Chocoflan Impossible Cake Recipe Below. Enjoy!

Chocoflan Impossible Cake (9)

Frequently Asked Questions

Should The Cake Move When The Pan Is Moved Side To Side?

It can be a tiny bit wobbly when you take it out of the oven, but not a big wobble, or it might collapse.

What Can I Use If I Don’t Have Buttermilk?

You can make your own buttermilk in just a few minutes usingthis recipefrom my blog!

Can I Make This A Day In Advance?

Yes, you can make this recipe several days in advance. Cover and chill, in the pan, until the day you plan to serve it. Then set it out at room temperature for 1-2 hours before flipping it out of the pan.

Chocoflan Impossible Cake (10)

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Chocoflan Impossible Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

(Video) THE BEST CHOCOFLAN (PASTEL IMPOSIBLE) | EASY IMPOSSIBLE CAKE RECIPE

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Servings: 12 slices

US CustomaryMetric

For the Flan Layer:

For the Chocolate Cake Layer:

For the Pan:

  • 2 tablespoons softened butter for greasing
  • 1/4 cup cajeta (caramel sauce)
  • You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.

  • Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.

  • Boil about 2 quarts of water for the Bain Marie.

  • For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg.Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.

    (Video) DELICIOUS CHOCOFLAN aka IMPOSSIBLE CAKE

  • For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.

  • Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.

  • Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake.Pour boiling water in the roasting pan about two inches high.Gently slide the pan onto the middle oven rack.Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)

  • Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean.(If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature.When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.

  • Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso!Garnish with more cajeta if desired.

Cajeta is easy to find in most grocery stores. Check the Mexican food section or Mexican market. You can also find it online. If you can’t find it you may substitute Dulce de Leche or another type of caramel sauce.

Serving: 1slice, Calories: 453kcal, Carbohydrates: 58g, Protein: 10g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 112mg, Sodium: 267mg, Potassium: 371mg, Fiber: 1g, Sugar: 39g, Vitamin A: 685IU, Vitamin C: 1.4mg, Calcium: 247mg, Iron: 1.6mg

Course: Dessert

Cuisine: Mexican

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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FAQs

What is the science behind Chocoflan? ›

A science editor from the PBS series, America's Test Kitchen explains that by combining the baking soda and acidic buttermilk in the cake batter, it produces a gas, making the cake less dense than the flan. The lighter cake layer rises and the denser flan layer sinks.

Why does my Chocoflan crack? ›

The flan needs to cool to set completely, or it will crack and break when the pan is inverted. Traditionally this cake, like flan, is served cold, but it's also very good when warm, or at room temperature. You could heat a slice gently in the microwave, but make sure it's cool when you try to flip it out of the pan.

How long does Chocoflan last? ›

Because chocoflan has the custard/flan topping it will only last 3 to 4 days in the fridge. Although it is so yummy, I doubt you will have trouble eating it all before then. Store it loosely covered with plastic wrap.

Does Chocoflan go in the fridge? ›

Once the chocoflan is cool, you need to refrigerate it to set the flan even more. Tightly cover the top of the bundt pan in plastic wrap. Refrigerate for at least 4 hours, but preferably overnight. At this point, you can refrigerate the chocoflan for up to 3 days before turning out and serving.

Can Chocoflan be frozen? ›

This chocoflan can also be frozen! In the freezer it'll keep for up to a month due to the flan portion of the dessert. When thawing you'll want to remove it from the freezer and allow to come to temperature in the fridge for a few hours, then remove it and allow to come up to room temperature right on the counter.

Why did my cake fall apart when I took it out of the pan? ›

Cooling cake layers on a cake rack, allows air to circulate and prevents the layers from being “wet” on the bottom. Turning a warm or hot cake out of a baking pan too quickly, will crack and fall apart. Cake layers that cool in the pan too long will stick unless lined with parchment paper.

Why does my cake become hard on top? ›

Your cake is tough

Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture. As soon as you begin mixing flour with a liquid and a fat, gluten is developed.

Why does the top of my cake peel off? ›

If you bake your cupcakes at too low a temperature they will be dry and hard; if you bake your cupcakes at too high a temperature they will have a very pronounced peak. You want to achieve an even rise. If you undercook your cupcakes they will peel away from the cases, overcook them and they will also peel.

What does spoiled flan look like? ›

The best way to tell if your flan dessert has gone bad is by its smell: when the custard goes sour, it emits a sharp, unpleasant odor. What is this? The custard foam on top of the flan may also separate from the rest of the dish, and the liquid part of the flan may also appear as a thick, gelatinous mass.

Should flan be served hot or cold? ›

Most people serve flan cold, but it is creamiest and most delicious when it is still warm from the oven.

How long should flan cool before refrigerating? ›

Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.

How long does homemade flan last? ›

Because it contains eggs, milk, and sugar, Flan is best kept in the refrigerator. Generally, it's best to consume Flan within 3 to 5 days of making it or in the freezer for two months. After that, the quality of the dessert begins to deteriorate. So, if you want to save some for later, it's definitely doable!

How do you fix overcooked flan? ›

It can result from a very brief baking time. Inadequate amounts of milk or eggs may also cause it. To rectify this, increase your baking temperature by 10 degrees C or add more baking time to 10 to 15 minutes longer. If these remedies still don't set your flan up, perhaps you should just try it again.

Can I put warm flan in the fridge? ›

However, you can still warm up your flan if you put it in the fridge overnight. The idea is to briefly immerse your baking dish or ramekin in boiling water.

What happens when you freeze flan? ›

Given that flan has a delicate consistency, it can fall apart all too easily. That's not all! The texture will change significantly, and not for the better. As well as becoming loose and mushy, it will also lose much of its taste so it is best to freeze only once and enjoy individually.

Can you Premake flan? ›

Yes, and doing it correctly you'll be able to freeze up to 3 months without impairing either its taste or texture. Flan is one of the most widely known and popular desserts anywhere in the world.

Can you freeze Mexican flan? ›

Yes, you can. Just like most baked goods, you can freeze flan and prolong its shelf life for about 1 to 2 months. Flan is very freezer-friendly and there are no damages to texture or change in taste and flavor. Flan is made with freezer-friendly food items.

Is it better to let a cake cool before removing from pan? ›

Try not to let it cool completely before removing it. Most cakes are best unmolded from their pan while they are still warm, otherwise they tend to stick. To remove, run a sharp thin-bladed knife around the cake's edges. Place your cooling rack over the cake and invert the cake onto the rack before cooling completely.

What happens if you overmix cake batter? ›

When you overmix cake batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture. The white batter looks airier, while the red looks thick and dense. You Can Taste The Difference: The overmixed cupcakes were gummy.

How long do you leave a cake in the pan before removing? ›

Some recipes, such as those for cake rolls, specify call for turning the cake out of the pan immediately after baking. Other cake recipes specify setting the pans on a cooling rack and cooling the cake in the pans for a short time (usually in the 10-minute range) before removing the cake.

What is a secret ingredient to moisten cakes? ›

Add Vegetable Oil. While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moistest results. Vegetable oil stays a liquid at room temperature, while butter solidifies.

Which ingredient makes cake soft? ›

Creaming Butter & Sugar. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for a long until the mixture becomes pale yellow and fluffy because of the incorporation of air. The process is known as creaming.

What makes cake soft and fluffy? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

Why is my cake burnt on the outside and raw in the middle? ›

If you find that your cakes are brown on the outside but are still raw on the inside then it is likely that the oven is too hot. Most cakes are baked at around 180c/350F/Gas Mark 4 on the middle shelf of the oven.

Can you put a sunken cake back in the oven? ›

Unfortunately, by the time a cake has cooled, its leavening ingredients have been deactivated and the air holes that create the cake's light texture have closed and stuck together, so putting the cake back in the oven will not save it.

Why is my cake wet at the bottom? ›

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Should flan be covered when baking? ›

Covering the flan with foil will also help with cooking. Put your dish on the center rack and let bake for 30-40 minutes, and then check every 10 minutes until the flan has a gentle jello-like movement in the center and the sides are set. When you remove the custard from the oven they will become firmer as they cool.

What happens if you overcook flan? ›

Overcooking will change the texture of the Leche Flan. It will become rubbery and eggy. Bubbles will also form, especially around the edges. The best time to remove it from the oven or steamer is when its center is set, but still a bit jiggly.

Should flan be jiggly? ›

Your flan is baked when the edges are slightly set and have a pudding-like texture. The center should still be a bit jiggly and soft.

Why does my flan taste eggy? ›

Using too many eggs or overcooking flan will make it taste eggy. Make sure your eggs-to-dairy ratio is correct. Add vanilla or citrus to enhance its flavor.

How do you get flan out of the pan? ›

How to unmold custards and flans - YouTube

Do you need a water bath for flan? ›

Flan is one of those desserts that looks intimidating to make, but it's actually quite simple. The key is to bake it in a water bath, which regulates the temperature and evenly distributes gentle heat around the dessert, ensuring the eggs don't curdle.

Why is my flan so dense? ›

A flan made with sweetened condensed milk will be slightly denser than one made with milk or cream. Likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. Experiment with different ingredients and recipes to find the one that suits your tastes.

Why is my flan still liquid? ›

This can be caused by too low baking/steaming temperature or too short baking time. Alternatively, the recipe proportion of egg and milk is not adequate (too much milk for instance).

Can flan be reheated? ›

The flans are baked in small souffles or ramekins until set. In addition to being incredibly versatile, these flans have another important advantage. They can be baked and unmolded a day ahead and then reheated when needed.

Does Costco sell flan? ›

Location in Store

You can find the caramel flan in the refrigerated dessert section at Costco, near the cakes. The item number is 1078071.

What does flan taste like? ›

What does it taste like? Flan has a rich, toasted sugar caramel flavor from the topping and the base tastes very milky, perfectly sweet and lightly eggy. It is similar to creme brulee or panna cotta in taste, but texturally the three are quite different.

What is flan dessert made of? ›

A dessert flan is made of eggs; sweetened condensed milk, cream or whole milk; and flavorings such as vanilla, orange, coconut, or coffee. Because egg-based custard is delicate, flan is baked in a water bath in the oven.

Why is my flan caramel hard? ›

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking. This is why caramel will stick to the bottom.

What happens if custard is too thick? ›

If custard is too thick, warm up some milk and add 1 tablespoon at a time, whisking continuously until it comes to desired consistency. Also remember, custard thins out when you add fruit as fruits release water. So do not make your custard thin to begin with.

What makes custard grainy? ›

The grainy texture is caused by the proteins in the egg yolk clumping together. The custard is still safe to eat, but the texture can be unpalatable. Sometimes it is possible to rescue a curdled custard enough so that it can be used as a base for ice cream, it depends how badly the custard has curdled.

Is creme brulee flan? ›

The main difference between a flan and crème brûlée lies on the toppings. For example, a flan has a soft caramel top layer while crème brûlée features a hard caramel layer that's made by torching or broiling the sugar on top. However, these toppings vary according to the dessert's cultural origin.

What is flan dessert made of? ›

Flan is a European and Latin dessert made up of a caramel topping and custard base that's made with milk, eggs and sweetener (which may already be included in the milk). It is usually baked in a water bath for the best texture, and after baking it is chilled then later inverted onto a platter.

How many calories does a Chocoflan have? ›

Calories in Chocoflan
Calories519.9
Cholesterol141.5 mg
Sodium504.2 mg
Potassium182.6 mg
Total Carbohydrate65.1 g
8 more rows

Where is the flan from? ›

Where Did Flan Originate? The Roman Empire is the true origin of this dessert. The word flan is the French equivalent of the Latin word fladon, which comes from the Old High German word “flado,” meaning “flat cake.” Flan was once a savory dish, usually made from fish or meat.

What does flan taste like? ›

Flan tastes like a delicate, sweet and light vanilla custard topped with a somewhat clear – but golden, deeply flavored, toasted sugar caramel. Not too eggy, flan is very similar in flavor to French creme brûlée.

Is flan healthy to eat? ›

FLAN CALORIES & NUTRITION VALUES

Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.

Is flan Mexican or Spanish? ›

Flan is a custardy Mexican dessert made with eggs, milk, and some sweetener. It's similar to creme brulee or panna cotta, but with a unique mouthfeel.

What's the difference between a quiche and a flan? ›

Quiche is a French dish that is a savory egg tart and can include other fillings like ham, cheese, and vegetables. Flan is also a term used for a Spanish and Latin dessert of set vanilla custard with a caramel sauce.

Is flan Mexican or Filipino? ›

Ultra rich and creamy custard baked in a steamy bath topped with a sweet caramel sauce–leche flan is a Filipino party favorite.

What country eats flan? ›

It gets its name from the French word flaon, which comes from the Old German flado, a “flat cake.” (Because of the shape.) Spaniards brought flan to Mexico during Spanish conquest and occupation. Since then it's become a truly beloved dish among Mexicans in all regions of the country.

Is creme brulee just flan? ›

The main difference between a flan and crème brûlée lies on the toppings. For example, a flan has a soft caramel top layer while crème brûlée features a hard caramel layer that's made by torching or broiling the sugar on top. However, these toppings vary according to the dessert's cultural origin.

Can you overcook flan? ›

Overcooking will change the texture of the Leche Flan. It will become rubbery and eggy. Bubbles will also form, especially around the edges. The best time to remove it from the oven or steamer is when its center is set, but still a bit jiggly.

Is flan eaten hot or cold? ›

Most people serve flan cold, but it is creamiest and most delicious when it is still warm from the oven.

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