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If you’ve never tried Mexican Chocoflan, you’re in for a treat! This “Impossible Cake” is a rich, fudgy chocolate cake layered with silky, creamy flan, all topped with a luscious caramel drizzle. The magic? The layers flip during baking, making it look impressive but totally foolproof!
Perfect for parties, family gatherings, or just because you love an indulgent dessert, Chocoflan is the best of both worlds—chocolate cake AND flan in one bite!
🍫 What You’ll Need
👉 For the Caramel Topping:
- ¾ cup granulated sugar
👉 For the Flan Layer:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs
- 1 tbsp vanilla extract
- ½ tsp ground cinnamon (optional, but adds warmth!)
👉 For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup hot coffee or water
- 1 tsp vanilla extract
🎂 How to Make Chocoflan
Step 1: Make the Caramel
1️⃣ In a small saucepan, melt sugar over medium heat until it turns a deep amber caramel.
2️⃣ Quickly pour into a bundt pan, tilting to coat the bottom evenly. Let it harden while you prepare the batter.
Step 2: Make the Chocolate Cake Batter
3️⃣ In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
4️⃣ In a separate bowl, beat butter and sugar until light and fluffy. Add the egg, buttermilk, hot coffee, and vanilla, mixing until smooth.
5️⃣ Gradually mix in the dry ingredients until just combined.
Step 3: Make the Flan Mixture
6️⃣ In a blender, combine evaporated milk, sweetened condensed milk, eggs, vanilla, and cinnamon. Blend until smooth.
Step 4: Assemble & Bake
7️⃣ Pour the chocolate cake batter into the prepared bundt pan over the hardened caramel.
8️⃣ Slowly pour the flan mixture on top—the layers will swap while baking!
9️⃣ Cover the pan tightly with foil and place it inside a larger baking dish. Fill the dish with hot water halfway up the bundt pan (a water bath ensures a creamy flan!).
🔟 Bake at 350°F (175°C) for 1 hour, or until a toothpick inserted in the cake comes out clean.
Step 5: Cool & Unmold
1️⃣1️⃣ Let the Chocoflan cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is best!).
1️⃣2️⃣ Run a knife around the edges and invert onto a serving plate—the caramel will drizzle beautifully over the top!
✨ Easy Variations & Tips
🍊 Citrus Twist? Add orange zest to the flan for a fresh flavor.
☕ Richer Chocolate? Use dark cocoa powder and strong coffee for deeper flavor.
🎂 Want Individual Chocoflans? Bake in ramekins for mini versions!
❄️ Make Ahead? Chocoflan keeps up to 3 days in the fridge, making it perfect for prepping ahead!
💡 What to Serve with It?
- A drizzle of extra caramel sauce
- A dollop of whipped cream
- Fresh berries for a fruity contrast
This Mexican Chocoflan is rich, creamy, and absolutely stunning, making it the perfect showstopper dessert. With its fudgy chocolate cake, smooth vanilla flan, and golden caramel topping, every bite is pure indulgence.
