This Chocoflan, also known as the Impossible Cake, is pure baking magic.

It features a rich chocolate cake layer baked underneath a silky vanilla flan, all draped in a luscious golden cajeta caramel sauce.

What makes it “impossible”? During baking, the flan and cake layers magically switch places in the pan!

It’s the kind of show-stopping dessert that looks and tastes like it came from a fancy bakery—but it’s easier than you think.

Whether you’re celebrating a special occasion or simply love flan and chocolate, this dessert is unforgettable.

Why You’ll Love This Recipe

Two dreamy desserts in one: flan + chocolate cake

Magical layer flip while baking

Ultra creamy texture with rich chocolate flavor

Gorgeous presentation straight from the pan

Make-ahead friendly and great for gatherings

What You’ll Need (Ingredient Highlights)

Cajeta caramel sauce – lines the pan and becomes the glossy topping

Sweetened condensed milk + evaporated milk – base for the creamy flan

Eggs + vanilla extract – give the flan structure and aroma

All-purpose flour + cocoa powder – for the moist chocolate cake

Butter + sugar – create a tender crumb and deep flavor

Milk + baking soda + baking powder – ensure rise and softness

Pro Tips Before You Start

Use room temperature ingredients for smooth mixing

Coat the bundt pan well with butter and cajeta to prevent sticking

Don’t overmix the cake batter—just combine until smooth

Use hot water bath (bain marie) for a gentle, even bake

Let the cake cool completely before flipping to keep it intact

How to Make Chocoflan (Impossible Cake)

Step 1: Prepare the Bundt Pan

Generously butter a 12-cup bundt pan.

Pour a thick layer of cajeta or caramel sauce into the bottom and swirl to coat evenly.

Step 2: Make the Chocolate Cake Batter

In a large bowl, cream together butter and sugar.

Beat in eggs one at a time, then stir in vanilla.

In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

Alternate adding the dry ingredients and milk into the wet mixture until just combined.

Pour into the prepared pan.

Step 3: Make the Flan Mixture

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla.

Blend until smooth. Slowly pour the flan mixture over the chocolate batter in the pan—don’t worry, they will switch places in the oven.

Step 4: Bake in a Water Bath

Place the bundt pan into a larger roasting pan.

Fill the outer pan halfway with hot water. Bake at 375°F for 60–70 minutes, or until a toothpick inserted comes out clean.

Step 5: Cool and Flip

Carefully remove the bundt pan from the water bath and let it cool to room temperature.

Chill in the fridge for at least 4 hours or overnight.

To serve, loosen the edges and invert onto a serving plate.

What to Serve It With

A drizzle of warm cajeta or caramel sauce

Fresh berries or sliced bananas

Lightly whipped cream

Sprinkle of toasted coconut or nuts

A cup of espresso or dessert wine

Variations / Substitutions

Use store-bought caramel sauce if cajeta isn’t available

Add instant espresso powder to the chocolate batter for depth

Substitute half-and-half for evaporated milk in the flan

Mix in orange zest or cinnamon for a flavor twist

Bake in individual ramekins for mini chocoflans

Storage & Leftovers

Store in the refrigerator, covered, for up to 5 days

Chill fully before slicing for cleaner layers

Do not freeze – the flan texture may suffer

Keep in the pan until ready to invert and serve

Serve cold or room temperature – both are delicious

FAQs

How does the flan end up on top?
The flan is denser than the cake batter, so it sinks during baking while the cake rises to the top—like magic!

Can I use a different pan?
A 12-cup bundt pan works best. A loaf pan may work, but timing and layers may vary.

What is cajeta, and can I substitute it?
Cajeta is a Mexican caramel sauce made from goat’s milk.

You can use regular caramel or dulce de leche instead.

How do I keep it from sticking?
Generously butter the pan and let the cake chill fully before flipping.

Run a knife around the edges before inverting.

Can I make this in advance?
Yes! In fact, it tastes even better the next day. Just keep it chilled until serving.

Do I need a water bath?
Yes, it ensures gentle cooking for the flan and prevents cracking.

Final Thoughts

This Chocoflan is more than just dessert—it’s a showpiece.

With its rich chocolate cake, creamy flan, and golden caramel topping, it’s a celebration on a plate.

Don’t let the “impossible” part scare you—once you try it, you’ll realize it’s easier than it looks and twice as delicious.

So go ahead, impress your guests (or just yourself) with this magical, beautiful cake.