Print

Chocoflan: The Impossible Layer Cake Recipe

A perfect slice of Chocoflan showing three distinct layers: dark chocolate cake base, creamy flan center, and glossy caramel topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this Mexican chocolate flan, often called impossible cake, where the chocolate cake and creamy flan layers magically switch places while baking. A perfect centerpiece for Cinco de Mayo.

Ingredients

Scale
  • 1 box chocolate cake mix (plus ingredients listed on box)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (10 ounce) jar caramel topping (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 10-inch tube pan or bundt pan.
  2. Pour the caramel topping evenly into the bottom of the prepared pan.
  3. In a medium bowl, combine the sweetened condensed milk, evaporated milk, softened cream cheese, and vanilla extract. Beat with an electric mixer until smooth. This is your flan mixture.
  4. Pour the flan mixture slowly over the caramel layer in the pan.
  5. Prepare the chocolate cake batter according to the package directions. Do not overmix.
  6. Carefully spoon the chocolate cake batter over the flan layer. The batter will float on top of the liquid flan mixture.
  7. Place the pan in a larger roasting pan. Fill the roasting pan with hot water until the water reaches about halfway up the sides of the cake pan. This creates a water bath.
  8. Bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean (the flan layer will still be soft).
  9. Remove the cake pan from the water bath and let it cool completely on a wire rack.
  10. Once cool, cover the pan and refrigerate for at least 4 hours, or preferably overnight. This chilling is necessary for the layers to set.
  11. To unmold, run a thin knife around the edges of the pan. Place a large serving plate upside down over the pan. Invert the pan and plate together quickly. The flan should release onto the plate, with the caramel topping now on top.

Notes

  • For the best layer separation, chill the cake overnight before attempting to invert it.
  • Use a high-quality caramel topping for the best flavor contrast with the chocolate cake.
  • This recipe works well in a 9×13 inch pan if you prefer a sheet cake style, but baking time may vary.

Nutrition

Find it online: https://onedishuniverse.com/chocoflan-the-impossible-layer-cake-recipe/