Go Back
authentic chocoflan impossible cake

Chocoflan Impossible Cake Recipe

Here it is... 😋 the much-talked-about Chocoflan Impossible Cake Recipe! Follow our simple steps to create this Authentic Mexican Chocoflan Cake that will amaze your family and guests. If you're a fan of creamy flan and moist chocolate cake, this Chocoflan recipe is sure to delight your taste buds.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Holiday
Cuisine Latin American, Mexican, South American
Servings 10 pieces
Calories 250 kcal

Equipment

  • Large Bundt Cake Pan
  • Mixer or Hand Beater
  • Deep roasting Pot or baking Pan
  • Medium Size Pot

Ingredients
  

FOR THE CARAMEL SAUCE:

  • 300 grams granulated sugar

FOR THE CHOCOLATE CAKE:

  • 210 grams all-purpose flour 1 3/4 cups
  • 2 grams salt 1/2 teaspoon
  • 310 milk 1 1/4 cup
  • 200 grams granulated sugar 1 cup
  • 150 grams unsalted butter 2/3 cup
  • 5 grams baking powder 1teaspoon
  • 3 grams baking soda 1/2 teaspoon
  • 3 grams cinnamon 1/2 teaspoon
  • 35 grams cocoa powder 1/3 cup
  • 60 grams whole egg 1 large egg

FOR THE FLAN:

  • 120 grams cream cheese room temperature 8 tablespoons
  • 180 grams whole eggs 3 large eggs
  • 15 grams vanilla extract 3 teaspoons
  • 400 grams condensed milk 1 14oz can
  • 340 grams evaporated milk 1 12 oz can

Instructions
 

CARAMEL SAUCE:

  • Place a medium-sized pot on the stove and add granulated sugar to it.
  • Turn the heat to medium and let the sugar melt and caramelize. This should take around 6-8 minutes.
  • While the sugar is melting, prepare a bundt cake pan by greasing it with pan release or coating it with butter.
  • Once the sugar turns into a light brown caramel, carefully pour it into the prepared bundt cake pan. Set the pan aside.

CHOCOLATE CAKE:

  • Preheat your oven to 175°C (350°F). Ensure the oven rack is in the middle position.
  • Prepare a large deep baking pan or roasting pot, as you’ll be using it as a water bath during baking.
  • Sift together the all-purpose flour, salt, cocoa powder, cinnamon, baking powder, and baking soda. Set this dry mixture aside.
  • In a mixing bowl, combine unsalted butter and granulated sugar. Use a paddle attachment if you have a mixer and cream the mixture until it becomes smooth, light, and fluffy. If you don’t have a mixer, use a medium-sized bowl and beat the butter and sugar until they’re light and smooth.
  • Add one whole egg to the mixture and continue mixing for a few seconds.
  • Now, add 1/3 of the flour mixture along with half of the milk into the butter mixture. Mix on medium speed for 10-20 seconds.
  • Repeat the process by adding half of the remaining flour and the rest of the milk, continuing to mix for about 20 seconds.
  • Finally, add the remaining flour mixture and mix until the batter is well combined and smooth. This may take around 3-5 minutes.
  • Pour the chocolate cake batter evenly into the prepared bundt pan.

FLAN:

  • In a blender, combine cream cheese, whole eggs, evaporated milk, condensed milk, and vanilla extract.
  • Blend on high for approximately 30-40 seconds until the mixture is smooth and well combined.
  • Carefully and slowly pour this flan mixture over the chocolate cake batter in the bundt pan.
  • Cover the bundt pan with aluminum foil to prevent steam from escaping.

BAKING:

  • Place the bundt pan into the center of the preheated oven.
  • Next, fill the large baking pan or roasting pot with about 1 1/2 to 2 inches of hot water. The water level should reach about 1/3 of the way up the bundt pan.
  • Bake for approximately 1 hour or until the cake surface doesn’t spring back when touched. You can also insert a toothpick; if it comes out clean, the chocoflan cake is done.
  • For safety, remove the cake from the roasting pan water bath and allow it to cool at room temperature for about 45-60 minutes.
  • Once the chocoflan has cooled, invert it onto a deep rimmed serving plate.
  • Optional: Garnish the top with chopped almonds and cherries.
  • Serve and Enjoy your delicious Mexican Chocoflan Impossible Cake!

Notes

Here are some recipe notes to ensure your Chocoflan cake turns out perfect!
  • Caramel Consistency: When caramelizing the sugar, aim for a light brown color. Be cautious not to overcook it, as it can quickly turn bitter.
  • Blender for Flan: Use a blender to ensure a smooth and well-mixed flan mixture. This step is essential for achieving a creamy texture.
  • Use of Water Bath: The water bath (bain-marie) is crucial for even cooking and preventing the cake from drying out. Ensure the water level reaches about one-third of the way up the bundt pan.
  • Toothpick Test Variations: While a clean toothpick indicates doneness, some prefer a slightly gooey texture. Adjust baking time to your preference.
  • Cooling Period: Let the Chocoflan cool at room temperature for about 45-60 minutes after removing it from the oven. This allows it to set properly. Refrigerate for several hours or overnight for best results.
  • Releasing the Cake: When inverting the Chocoflan onto a serving platter, gently shake the pan side to side to help release it.
  • Perfect Slices: For clean and attractive slices, use a sharp knife dipped in hot water. Wipe the knife clean between each slice for the best presentation.
  • Customization: Get creative with flavor variations by adding ingredients like lemon or orange zest, coffee extract, or a touch of liqueur to personalize your Chocoflan.
Keyword choco flan, choco flan cake, chocoflan, chocoflan cake, chocoflan cake recipe, chocoflan recipe, easy chocoflan recipe, impossible cake recipe, magic cake recipe, mexican chocoflan recipe, pastel chocoflan