The Sweetest Combination: How to Make Chocoflan

Name: Chocoflan (Chocolate Flan Cake)
Prep time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 cup granulated sugar; 1/4 cup water; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 4 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup buttermilk

May 9, 2023

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Hi! I'm Ali. I've been traveling for ten years, collecting recipes from local people from Mexico. Check out our recipes submitted from women around the world with videos and printable PDFs. Explore Fritter >

If you're a fan of both flan and chocolate cake, then you'll absolutely love Chocoflan!

This delicious Mexican dessert combines the creaminess of flan with the rich chocolate flavor of cake.

And the best part? It's surprisingly easy to make!

In Mexico, Chocoflan is a beloved dessert that's often served on special occasions like birthdays and weddings.

Its unique combination of textures and flavors has made it a popular treat not only in Mexico, but around the world.

One interesting fact about Chocoflan is that it's also known as "impossible cake" because of the way it's made.

The cake batter and flan mixture are poured into the same pan, but during baking, they magically switch places, creating a beautiful layered dessert.

To make Chocoflan, you'll need ingredients like sweetened condensed milk, evaporated milk, eggs, vanilla extract, flour, cocoa powder, and more.

The recipe involves making a caramel, blending the flan mixture, making the cake batter, pouring everything into a bundt pan, and baking it in a water bath.

The end result is a stunning dessert that's sure to impress your guests.

Serve it chilled or at room temperature with whipped cream or fresh fruit on top for an extra touch of decadence.

Overall, Chocoflan is a delicious and unique dessert that's steeped in Mexican cultural significance.

Try making it for your next celebration or special occasion, and impress your loved ones with this beautiful and delicious dessert.

Chocoflan (Chocolate Flan Cake)

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author:

Fritter

Servings

Prep Time

20 minutes

Calories

496

Chocoflan, also known as "impossible cake," is a decadent and unique dessert that combines the creamy texture of flan with the rich chocolate flavor of cake. This authentic Mexican dessert is surprisingly easy to make and is sure to impress your guests at your next special occasion.

Image of Chocoflan (Chocolate Flan Cake)

Ingredients

For The Caramel

1 cup granulated sugar
1/4 cup water

For The Flan

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

For The Chocolate Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk

Directions

Preheat the oven to 350°F (180°C). Lightly grease a 10-inch bundt pan.
To make the caramel, combine the sugar and water in a small saucepan. Heat over medium-high heat, stirring constantly, until the sugar dissolves and the mixture turns into a golden-brown caramel. Immediately pour the caramel into the prepared pan, tilting the pan to coat the bottom and sides evenly. Set aside to cool and harden.
To make the flan, blend the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender until smooth. Pour the mixture over the hardened caramel in the pan.
To make the chocolate cake batter, sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Pour the chocolate cake batter over the flan mixture in the pan, spreading it evenly.
Cover the bundt pan with aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan, filling it up to about an inch high. Carefully transfer the roasting pan with the bundt pan inside to the oven.
Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the bundt pan from the roasting pan and let it cool completely on a wire rack.
Once cooled, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving platter, allowing the caramel to drizzle over the top of the cake.

Recipe Note

Make sure the caramel doesn't burn or turn too dark, or it will have a bitter taste.
Use room temperature ingredients for the cake batter to ensure a smooth batter.
The water bath helps to prevent the cake from drying out and cracking.
Make sure the foil is tightly wrapped around the bundt pan to prevent water from leaking in.
Serve the Chocoflan chilled or at room temperature, and top with whipped cream or fresh berries, if desired.

Nutrition

Serving Size: 1
per serving: Calories; 496

Amount/Serving % Daily Value

Fat: 21 grams
Saturated Fat: 12 grams
Cholesterol: 126 milligrams
Sodium: 328 milligrams
Carbs: 72 grams
Fiber: 2 grams
Sugar: 56 grams
Protein: 9 grams

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The Sweetest Combination: How to Make Chocoflan

Chocoflan (Chocolate Flan Cake)

Chocoflan (Chocolate Flan Cake)

Category

Cuisine

Author:

Servings

Prep Time

Calories