Chocoflan Cake with Caramel and Chocolate Layers

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  • February 9, 2026
Breakfast

Can’t choose between a rich chocolate cake and a creamy caramel flan? You don’t have to. This Chocoflan Cake—famously known as the Impossible Cake—delivers both in one stunning dessert. As it bakes, the layers magically switch places, creating a moist chocolate cake base topped with ultra-smooth flan, all bathed in glossy golden caramel.

I’ve baked countless cakes as a chef, and this one never fails to wow. It’s dramatic, indulgent, and surprisingly easy—perfect for celebrations, dinner parties, or anytime you want a dessert that earns gasps before the first bite.

✨ Why You’ll Love This Cake

  • Two desserts in one: Chocolate cake + flan = pure indulgence

  • Visual drama: Self-forming layers that look bakery-level fancy

  • Simple ingredients: No special tools or techniques required

  • Rich yet balanced: Deep cocoa meets creamy, melt-in-your-mouth flan

🧾 Ingredients

Caramel

  • ½ cup granulated sugar

  • 2 tbsp water

Chocolate Cake

  • ¾ cup sugar

  • 1 cup all-purpose flour

  • ½ cup cocoa powder

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 egg

  • ½ cup milk

  • ¼ cup vegetable oil

  • ½ tsp vanilla extract

  • ½ cup hot water

Flan

  • 1 can sweetened condensed milk

  • 1 can evaporated milk

  • 4 large eggs

  • 1 tsp vanilla extract

🍰 Step-by-Step Instructions

1️⃣ Make the Caramel

In a saucepan over medium heat, combine sugar and water. Stir just until dissolved, then stop stirring. Let it simmer until deep golden amber.
Quickly pour into a well-greased Bundt pan, swirling to coat the bottom. Set aside to harden slightly.

2️⃣ Prepare the Chocolate Cake Batter

In a bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, whisk egg, milk, oil, and vanilla.
Combine wet and dry ingredients until just mixed. Stir in hot water—the batter will be thin.

3️⃣ Blend the Flan

Blend condensed milk, evaporated milk, eggs, and vanilla until smooth and creamy. Set aside.

4️⃣ Layer the Magic

Pour the chocolate cake batter over the caramel.
Slowly pour the flan mixture on top (it will sink and flip during baking—trust the process).

5️⃣ Bake in a Water Bath

Cover the Bundt pan tightly with foil.
Place it in a larger pan filled with about 1 inch of hot water.
Bake at 350°F (175°C) for 50–60 minutes, until set.

6️⃣ Cool, Chill & Reveal

Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
Invert onto a serving plate, tap gently, and lift the pan—watch the layers reveal like magic ✨

👩‍🍳 Expert Tips

  • Grease generously: Especially important with caramel

  • Never skip the water bath: It ensures a silky, crack-free flan

  • Pour gently: Use the back of a spoon to keep layers clean

  • Chill fully: This guarantees neat slices and perfect texture

🍓 Serving Ideas

  • Drizzle with warm chocolate ganache

  • Add fresh berries for contrast

  • Serve with whipped cream or vanilla ice cream

  • Finish with flaky sea salt for sweet-salty perfection

🧊 Storage & Make-Ahead

  • Refrigerate: Up to 4 days, covered

  • Make ahead: Even better the next day

  • Freezing: Not recommended (flan texture may suffer)

🔄 Fun Twists to Try

  • Swap chocolate cake for vanilla or red velvet

  • Add cinnamon or espresso powder for depth

  • Mix coconut into the flan for a tropical vibe

  • Add orange zest to the cake for citrus notes

⚠️ Common Mistakes to Avoid

  • Unmolding too soon—chill first

  • Letting caramel harden unevenly—pour fast and swirl

  • Overblending flan—blend just until smooth

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