Chocoflan
The Magic of Chocoflan: Mexico’s “Impossible Cake”
Chocoflan is one of those desserts that feels like a bit of culinary magic every time it’s made. With two distinct layers: rich chocolate cake on the bottom and creamy flan on top, it surprises and delights anyone lucky enough to cut into it. But what makes this dessert truly mesmerizing is how it earns its nickname: “pastel imposible” or “impossible cake.”
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Why Is It Called “Impossible Cake”?
The name “impossible cake” comes from the incredible transformation that occurs during baking. When you assemble the batter and custard layers in the bundt pan, the chocolate cake layer is poured in first, followed by the flan mixture. But when baked, the layers flip: the dense flan magically sinks to the bottom (which becomes the top once inverted), while the chocolate cake rises to the top. It seems like an impossible feat of physics, hence the name.
This phenomenon isn’t just a baking curiosity—it’s a clever result of density differences between the cake batter and the custard mixture. The custard is heavier and thicker than the cake batter, so as the heat of the oven sets the flan, it naturally sinks below the lighter batter, which cooks and rises above it. The end result is a perfectly layered dessert with a caramel-kissed crown of cajeta or dulce de leche.
The Origins of Chocoflan
While exact origins are hard to pinpoint, chocoflan is widely associated with Mexican home cooking and celebratory occasions. It likely evolved as a hybrid of classic Latin American flan and chocolate cake, combining two beloved desserts into one masterpiece. The use of cajeta (a goat’s milk caramel) nods to traditional Mexican flavors, and the method of steaming the dessert in a bain-marie (water bath) is consistent with flan-making techniques brought to the Americas by Spanish colonizers.
Chocoflan is a popular choice for birthdays, holidays, and potlucks, where its eye-catching presentation and layered textures steal the show. While it may look complicated, the recipe itself is relatively simple, making it a go-to dessert for home bakers who want to impress.
Storage and Shelf Life
Chocoflan is best when made a day in advance. After baking, it must be cooled completely and chilled overnight in the fridge, allowing the layers to set properly and the flavors to meld.
To store:
- Keep it refrigerated in an airtight container or wrapped tightly with plastic wrap.
- It will last up to 5 days in the refrigerator.
- For best texture, avoid freezing—it can alter the consistency of the flan and cake layers.
Serving Suggestions
- Serve chilled or slightly cool. Let it sit at room temperature for 10–15 minutes before serving for a silkier texture.
- Top with extra cajeta or dulce de leche drizzle, fresh berries, or a sprinkle of crushed pecans.
- A dollop of whipped cream or a scoop of vanilla ice cream turns it into an even more decadent dessert.
- Pair with a strong Mexican coffee or café de olla for the perfect ending to a hearty meal.
FAQs
Yes, but a bundt pan gives it that signature look. You can use a round or square baking dish instead, just ensure it’s deep enough to hold both layers and fit inside a larger roasting pan for the water bath.
ICajeta is made with goat’s milk and has a slightly tangier, richer flavor. Dulce de leche is made with cow’s milk and is a bit more mild. Either works beautifully in this recipe.
It’s all about density. The flan mixture is heavier and denser than the cake batter, so it sinks while the lighter cake batter floats and rises during baking.
Absolutely! If you’re short on time, a chocolate cake mix works as a shortcut. Just prepare it according to the box instructions and pour it in the pan as the first layer.
Yes, but stick with mild flavors like vanilla or plain to avoid overpowering the chocolate or flan components.
Yes! The water bath ensures even, gentle heat around the pan, helping the flan set without curdling or cracking. It’s key to the dessert’s smooth, creamy texture.
If you skip the chill, the layers may not set properly, and you risk a messy flip. Overnight refrigeration ensures it’s firm, flavorful, and beautiful when inverted.
Yes! In fact, it’s better when made in advance. You can prepare it up to 2 days ahead—just keep it chilled and covered until it’s time to serve.
Chocoflan isn’t just a dessert, it’s a conversation starter, a showstopper, and a little piece of Mexican culinary magic. With its rich layers and unexpected flip, it’s a sweet reminder that sometimes, the most delightful things happen when you least expect them. Whether you’re celebrating a special occasion or just sharing a slice with loved ones, this “pastel imposible” always delivers the kind of joy that lingers long after the last bite.
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Chocoflan
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: serves 12 1x
Description
Also known as pastel imposible, this chocoflan does something unexpected. The flan and chocolate cake layers switch places as it bakes, giving you two different but perfect textures in one dessert.
Ingredients
- non-stick cooking spray
- ½ cup cajeta (or dulce de leche)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ cup baking powder
- 1/8 teaspoon salt
- 1 cup sugar
- 6 tablespoons honey, plain or vanilla yogurt
- 6 tablespoons whole milk
- ¼ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (12-ounce can) evaporated milk
- 1 (14-ounce can) sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 4 eggs, room temperature
- ½ teaspoon salt
Instructions
- Preheat oven to 350° F. Spray a 12-cup bundt cake pan with non-stick cooking spray.
- Spread cajeta (or dulce de leche) with on the bottom of the bundt pan. Set aside.
- Sift together flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in sugar.
In a medium bowl add yogurt, milk, oil, eggs and vanilla. Whisk until combined. - Pour wet ingredients into dry ingredients and stir until combined. Add to bundt pan with cajeta and spread evenly with a spatula.
- Combine evaporated milk, sweetened condensed milk, cream cheese, eggs and salt in a blender. Blend until smooth.
- Place bundt pan in a large roasting pan.
- Carefully add blended mixture to bundt pan over cake batter. Add boiling water to roasting pan halfway up the side of the bundtpan. Cover bundtpan loosely with foil and carefully transfer to oven.
Bake for 1 hour 25 minutes or until toothpick inserted comes out somewhat clean. - Carefully remove chocoflan from roasting pan and transfer to a wire rack. Let cool completely then refrigerate overnight.
- Carefully run a pairing knife around the sides of chocoflan. Place a large serving plate over top of cake facing down and invert cake on the plate. Slice and serve.
