Chocoflan is a dessert that has gained popularity for its unique combination of flavors and presentation. Often called the “Impossible Cake,” this treat layers a rich chocolate cake with creamy flan and tops it with caramel sauce. The magic lies in how the two layers naturally separate during baking, creating a stunning dessert that’s as delicious as it is impressive.
This dessert is a staple in Mexican cuisine and is often served at special occasions like birthdays and weddings. Pair chocoflan with a savory dish like Salsa Roja or explore other indulgent desserts such as the Better Than Sex Cake for a well-rounded feast.
What Is Chocoflan?
Chocoflan is a two-layered dessert featuring a moist chocolate cake base topped with a smooth flan and caramel drizzle. During baking, the denser flan sinks to the bottom while the lighter chocolate cake rises to the top, flipping into position when inverted.
This dessert is a beloved part of Mexican cuisine and showcases the rich culinary heritage of combining textures and flavors. Whether you’re hosting a festive dinner or simply indulging in a sweet treat, chocoflan is sure to impress.
Ingredients for Chocoflan
the Cake Layer:
- 10 tablespoons unsalted butter (softened)
- 1 cup granulated sugar
- 1 egg
- 1 ¾ cups all-purpose flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ¼ cups buttermilk
For the Flan Layer:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 4 oz cream cheese
- 3 eggs
- 1 tablespoon vanilla extract
Topping:
- ¼ cup cajeta (or regular caramel sauce)
- Optional: Chopped nuts or chocolate shavings
How to Make Chocoflan
1: Prepare the Pan
- Grease a Bundt pan generously with butter.
- Coat the bottom with cajeta or caramel sauce to create the signature topping.
2: Make the Cake Batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the egg.
- Sift together flour, cocoa powder, baking powder, and baking soda.
- Gradually add dry ingredients to the butter mixture, alternating with buttermilk.
3: Blend the Flan
- Combine evaporated milk, condensed milk, cream cheese, eggs, and vanilla extract in a blender. Blend until smooth.
4: Assemble the Layers
- Pour the chocolate cake batter evenly into the prepared Bundt pan.
- Slowly pour the flan mixture over the cake batter. (The layers may appear mixed but will separate during baking.)
Step 5: Bake
- Place the Bundt pan in a roasting pan and fill the roasting pan with hot water to create a water bath.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the cake comes out clean.
Step 6: Cool and Invert
- Cool the chocoflan completely before inverting it onto a serving plate.
Tips for Perfect Chocoflan
- Room-Temperature Ingredients: Using room-temperature ingredients ensures smooth mixing and even baking.
- Water Bath: This prevents the flan from cracking and helps the layers cook evenly.
- Chill Overnight: Chilling the cake overnight allows the flavors to meld and the flan to set properly.
Variations of Chocoflan
Classic Chocoflan
Stick to the original recipe for a rich combination of chocolate and flan.
Spiced Chocoflan
Add cinnamon or chili powder to the chocolate batter for a Mexican-inspired twist.
Gluten-Free Chocoflan
Replace all-purpose flour with a gluten-free blend to make the dessert accessible to everyone.
White Chocolate Chocoflan
Swap cocoa powder for melted white chocolate for a lighter, sweeter variation.
Serving Suggestions
- Serve chocoflan chilled or slightly warmed.
- Top with a dollop of whipped cream or a drizzle of additional caramel sauce.
- Pair it with savory dishes like enchiladas featuring Salsa Roja for a complete Mexican-themed menu.
FAQs About Chocoflan
1. Why does chocoflan separate into layers?
The flan is denser than the chocolate cake batter, causing it to sink while the cake rises during baking.
2. Can chocoflan be made ahead of time?
Yes, chocoflan is best when made a day in advance. Chilling overnight enhances the flavors and ensures the layers set properly.
3. What can I use instead of cajeta?
Regular caramel sauce or dulce de leche can be used as a substitute for cajeta.
4. How should I store chocoflan?
Store it in the refrigerator in an airtight container for up to 5 days.
Conclusion
Chocoflan is a dessert that perfectly balances elegance and flavor. With its rich chocolate cake base, creamy flan layer, and caramel topping, it’s a showstopper for any occasion. Whether you stick to the traditional recipe or explore variations like spiced or gluten-free chocoflan, this dessert will delight everyone at the table. Pair it with Salsa Roja or enjoy it alongside another indulgent treat like the Better Than Sex Cake. Try making this “Impossible Cake” today and discover the magic for yourself!
