Chocoflan – The Impossible Cake

If you’ve been online anytime in the past few years and love looking at food as much as eating it, you’ve probably run across that smooth, shiny, golden dessert with a deep, rich chocolate layer hiding underneath.

That’s chocoflan. Some people call it “impossible cake,” and they’re not wrong — you pour it into the pan one way, bake it, and it comes out flipped.

No tricks, no layers spread after baking — it switches places inside the oven while you do absolutely nothing but wait. That alone makes it worth making at least once in your life.

But what makes chocoflan special isn’t just the surprise. It’s the texture. The creamy flan melts on your tongue, the caramel adds a buttery sweetness, and the soft, moist chocolate cake underneath balances it all like they were made to be together.

It looks impressive, but you don’t need to be a pastry chef to pull it off — you just need to be patient and follow the process. The caramel sets the tone.

The flan bakes gently so it stays smooth. And the cake? It rises just enough to hold it all up without falling apart when flipped.

You don’t need a special occasion to make chocoflan, but you’ll feel like you’re celebrating once you taste it. It’s the kind of dessert that makes you pause between bites because it’s that good.

And once it’s chilled, flipped, and drizzled with the last bit of caramel, don’t be surprised if it disappears from the table in minutes.

Chocoflan Recipe – The Magic Impossible Cake

Ingredients

For The Caramel Sauce

1 cup granulated sugar
3 tablespoons water

For The Flan Layer

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
2 teaspoons pure vanilla extract

For The Chocolate Cake Layer

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 teaspoon white vinegar

Instructions

Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or nonstick spray, making sure every crevice is coated well to prevent sticking.
In a small saucepan over medium heat, combine sugar and water for the caramel. Let it cook undisturbed until the sugar melts and turns a golden amber color. This takes about 8–10 minutes. Immediately pour the hot caramel into the bottom of the prepared Bundt pan and tilt to coat the bottom evenly. Set aside to let it harden.
For the flan layer, blend the sweetened condensed milk, evaporated milk, eggs, and vanilla in a blender until smooth (about 30 seconds). Set aside.

For the chocolate cake, in a bowl, sift together the flour, cocoa powder, baking soda, and salt.
In another bowl, beat the butter and sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
Add in the egg and vanilla and mix again until well combined.

In a small cup, combine the milk and vinegar. Let it sit for 5 minutes to slightly curdle, creating a quick buttermilk substitute.
With the mixer on low speed, alternate adding the flour mixture and the milk mixture to the butter-sugar mix. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Carefully pour the chocolate cake batter into the Bundt pan over the hardened caramel. Spread it evenly with a spatula.

Slowly and gently pour the flan mixture over the back of a spoon onto the cake batter. This will help the flan float on top and prevent mixing the two layers.
Cover the pan tightly with aluminum foil. Place the Bundt pan into a larger roasting pan filled with about 1.5 inches of hot water to create a water bath.
Bake in the center of the oven for 1 hour and 15 minutes. The flan should be set and the cake fully baked when a toothpick inserted comes out clean.

Remove the Bundt pan from the water bath and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight before unmolding.
To unmold, gently run a knife along the edges of the pan. Place a large plate over the pan and flip it quickly and carefully. Tap gently if needed until the cake releases.
Slice and serve chilled or slightly warmed with extra caramel drizzled on top if desired.

Tips For Best Results

Always use room temperature ingredients for better mixing and even baking.
Pouring the flan over a spoon helps keep layers separate.
A water bath (bain-marie) is essential to bake the flan gently and prevent cracks.

Cooling time is crucial to firm up the flan before flipping. Never skip the chilling step.
If the caramel hardens too quickly in the pan, warm the bottom briefly over a flame or warm water before pouring in the batters.

What Is Chocoflan Made Of?

Chocoflan is a layered dessert made from two main parts: chocolate cake and flan.

These two parts start off in separate layers but switch places while baking, creating a beautiful, smooth flan layer on top and a rich, soft chocolate cake at the bottom.

The base of the dessert is poured over a layer of golden caramel, which adds flavor and a shiny glaze once flipped out of the mold.

Main components of chocoflan include:

Caramel Sauce: Made by melting sugar and water together until golden brown.

Flan Layer: A creamy custard made from eggs, sweetened condensed milk, evaporated milk, and vanilla.
Chocolate Cake Layer: A rich chocolate batter made with flour, cocoa, sugar, butter, milk, egg, and a small amount of vinegar to create tenderness.

Each part has a specific job. The caramel brings sweetness and shine, the flan provides creaminess, and the cake adds a soft texture and deep chocolate taste.

Why Does The Flan And Cake Layer Switch Places?

This switch is one of the most surprising and exciting things about chocoflan. It’s not magic—it’s simple science happening inside your oven. Here’s why the layers flip while baking:

Density Difference: The flan mixture is heavier and thicker than the cake batter, so it sinks while baking.
Cake Rises: As the cake bakes, the baking soda reacts with vinegar and heat to help it rise and puff up, making it lighter.

Slow Bake In Water Bath: The water bath helps both layers bake gently and evenly, allowing time for the flip to happen slowly and perfectly.

This process works best when you pour the flan carefully over the cake batter using the back of a spoon to keep the layers from mixing too fast.

Can I Use A Different Cake Flavor?

Yes, you can. Chocoflan works with different flavors, but the classic version uses chocolate cake because it tastes amazing with flan and caramel. If you want to try other cake bases, these are good options:

Vanilla or Yellow Cake: Lighter flavor that lets the flan shine more.
Coffee Cake Batter: Adds depth and a hint of bitterness that pairs well with the sweetness.
Spice Cake: Works well in colder seasons with cinnamon or nutmeg.

Just remember to avoid any cake batter that’s too thick or heavy, because it might not flip properly with the flan.

What Type Of Pan Should I Use?

Choosing the right pan helps the chocoflan bake evenly and unmold beautifully. These are the best pan types for chocoflan:

Bundt Pan: The classic choice. Its shape makes the dessert look elegant, and the central hole helps heat circulate evenly.

Tube Pan: Also works well, especially if it has a removable bottom.
Deep Round Cake Pan: Can be used if you don’t have a Bundt pan, but make sure it’s deep enough to hold both layers and the caramel.

Always grease the pan very well with butter or nonstick spray to help the chocoflan release easily after chilling.

Why Is A Water Bath Needed?

The water bath is not just optional—it’s important for baking chocoflan properly. It keeps the flan layer soft and smooth without cracking. Here’s why water bath (bain-marie) is important:

Gentle Heat: It surrounds the pan with steam and keeps the heat soft and even.
Prevents Overcooking: Flan is very sensitive. Direct heat could curdle the eggs or create bubbles and cracks.

Moist Baking: The water keeps moisture in the oven, which helps both layers bake slowly and evenly.

Use hot water and fill the roasting pan about 1 to 1.5 inches up the sides of the Bundt pan.

How Do I Know When It’s Fully Baked?

You can’t rely on just one sign—both the flan and the cake must be fully cooked before taking it out. Here are some ways to check if chocoflan is ready:

Toothpick Test: Insert a toothpick into the cake part. If it comes out clean, it’s done.
Slight Jiggle: The flan should be set but still jiggle slightly when shaken. Not liquid, just soft.
Time: Bake for about 1 hour and 15 minutes in total, but ovens vary, so check near the end.

Don’t rush it. Underbaking will leave the flan too soft to flip and set.

How Do I Flip It Without Breaking?

Unmolding chocoflan is a slow and careful process. Patience here makes all the difference. Follow these tips for flipping without breaking:

Cool Fully: Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight).

Loosen Edges: Use a thin knife or spatula to loosen the sides before flipping.
Warm The Bottom: If the caramel feels stuck, dip the pan base briefly in warm water or over a flame.
Use A Flat Plate: Make sure your plate is wide and flat enough to support the whole dessert.

Hold the plate tight and flip in one quick motion. Let gravity do the rest.

How Should I Store Chocoflan?

Once it’s baked and flipped, chocoflan needs to be stored properly to keep it fresh and safe to eat. Here are storage instructions:

In The Fridge: Always keep chocoflan in the fridge because of the custard. Cover it with plastic wrap or keep it in an airtight container. It lasts up to 5 days.

Avoid Leaving It Out: Don’t let it sit at room temperature for more than 2 hours.
To Freeze: You can freeze individual slices. Wrap each slice in plastic and then foil. Store for up to 1 month. Thaw overnight in the fridge before serving.

Chocoflan tastes best chilled, and the texture stays creamy when stored right.

Can I Make Chocoflan Ahead Of Time?

Yes, this dessert is a great choice to make ahead because it actually tastes better the next day. Here’s how to plan ahead:

Make It A Day Before: Chill it overnight so the layers firm up, and the flavors deepen.
Unmold Right Before Serving: For best appearance, unmold just before you’re ready to serve.

Store Leftovers Properly: Any extra slices should go straight back into the fridge.

This makes chocoflan perfect for birthdays, family meals, or holiday dinners when you want dessert ready and waiting.

What Can I Serve With Chocoflan?

While it’s perfect on its own, a few small extras can make each slice even more special. Great sides or toppings are:

Fresh Berries: Add a pop of color and a light, tart contrast to the sweetness.
Whipped Cream: A small spoonful adds airiness and creaminess.
Extra Caramel Drizzle: For those who want more sweetness and shine.
Scoop Of Ice Cream: Vanilla or coffee ice cream goes well with the flan and cake combo.