The Most Delicious and Authentic Chocoflan Recipe


Chocoflan, often called “The Impossible Cake,” is a delightful dessert that combines rich chocolate cake with creamy flan. Despite its name, this recipe is straightforward and guaranteed to impress your guests with its unique appearance and heavenly taste. Here’s a step-by-step guide to creating the most delicious and authentic chocoflan.


For the Caramel:

  • 1 cup of granulated sugar

For the Flan:

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

For the Chocolate Cake:

  • 1 cup of all-purpose flour
  • 1 cup of granulated sugar
  • 1/2 cup of unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of buttermilk
  • 1/2 cup of vegetable oil
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of hot water


1. Prepare the Caramel:

  • In a medium saucepan over medium heat, melt the sugar until it turns into a golden-brown caramel. Swirl the pan occasionally to ensure even melting.
  • Carefully pour the caramel into a bundt pan, tilting to coat the bottom evenly. Set aside to cool and harden.

2. Make the Flan:

  • In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
  • Pour the flan mixture over the hardened caramel in the bundt pan.

3. Prepare the Chocolate Cake:

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
  • Stir in the hot water until fully incorporated (the batter will be thin).

4. Assemble and Bake:

  • Carefully pour the chocolate cake batter over the flan mixture in the bundt pan.
  • Place the bundt pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the bundt pan, creating a water bath.
  • Bake for 1 hour, or until a toothpick inserted into the cake comes out clean.

5. Cool and Serve:

  • Remove the bundt pan from the water bath and let it cool to room temperature.
  • Refrigerate for at least 4 hours or overnight.
  • To unmold, run a knife around the edges of the pan, place a serving plate on top, and carefully flip it over to release the chocoflan.
  • Slice and serve, enjoying the perfect blend of chocolate cake and creamy flan.

Tips for Success

  • Ensure the caramel is spread evenly in the bundt pan to prevent sticking.
  • When adding the cake batter, pour it gently to avoid mixing it with the flan mixture.
  • The water bath is crucial for even baking and preventing the flan from cracking.

With this authentic chocoflan recipe, you’ll delight in a dessert that’s as visually stunning as it is delicious. Enjoy!


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