Can I make chocoflan without a bundt pan?

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.

What’s the difference between cajeta and dulce de leche?

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.

Why do the layers switch during baking?

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.

Can I use box cake mix instead of making the chocolate batter from scratch?

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.

Can I use flavored yogurt instead of creamy honey yogurt?

Yes, but stick with mild flavors like vanilla or plain to avoid overpowering the chocolate or flan components.

Is a water bath really necessary?

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.

What happens if I don’t chill it overnight?

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.

Can I make chocoflan ahead of time for a party?

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 - Nibbles and Feasts

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

Scale

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

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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.