Why You’ll Love This Recipe

• Magically separates into two perfect layers while baking
• Rich, moist chocolate cake meets silky, creamy flan
• A stunning, impressive dessert perfect for any celebration
• Drenched in a dreamy, homemade caramel sauce

Equipment You’ll Need

• 10 or 12-cup Bundt pan
• Large roasting pan (for the water bath)
• Blender
• Medium saucepan
• Large mixing bowl
• Whisk
• Spatula

Ingredients

• For the Caramel:
• 1 cup granulated sugar
• 1/4 cup water
• For the Flan:
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 4 ounces cream cheese, softened to room temperature
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• For the Chocolate Cake:
• 1 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg, at room temperature
• 3/4 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup hot coffee (or hot water)

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt pan. Find a roasting pan large enough to hold the Bundt pan.
2. Make the caramel: In a medium, heavy-bottomed saucepan, combine the 1 cup of sugar and 1/4 cup of water. Cook over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and the mixture turns a deep amber color, about 8-10 minutes. Immediately pour the hot caramel into the prepared Bundt pan, tilting the pan to coat the bottom evenly. Set aside.
3. Prepare the flan: In a blender, combine the evaporated milk, sweetened condensed milk, softened cream cheese, 4 eggs, and 1 tablespoon of vanilla extract. Blend on high until completely smooth, about 1 minute. Set aside.
4. Make the cake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the 1 egg, buttermilk, oil, and 1 teaspoon of vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Slowly pour in the hot coffee and whisk until the batter is smooth and thin.
6. Assemble the cake: Pour the chocolate cake batter evenly over the caramel in the Bundt pan. Then, very slowly and gently, pour the flan mixture over the back of a large spoon onto the cake batter. The layers will appear to mix, but they will separate during baking.
7. Prepare the water bath (bain-marie): Tightly cover the Bundt pan with foil. Place the covered pan inside the large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the Bundt pan.
8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a long knife or skewer inserted into the center comes out clean. The cake should feel set.
9. Cool completely: Carefully remove the Bundt pan from the water bath and take off the foil. Let it cool on a wire rack for at least 1 hour at room temperature. Then, cover and transfer to the refrigerator to chill for at least 4 hours, or preferably overnight. This step is crucial for the flan to set properly.
10. Serve: To unmold, run a thin knife around the outer and inner edges of the pan. Place a large serving platter with a rim over the Bundt pan. Confidently and quickly, flip the pan and platter together. The cake should release, with the caramel sauce drizzling down the sides. Slice and serve chilled.

Expert Cooking Tips

• Use room temperature ingredients for the flan and cake batters. This helps them combine more easily and results in a smoother, more uniform texture.
• When making the caramel, watch it like a hawk! It can go from perfect amber to burnt and bitter in a matter of seconds. As soon as it reaches the color of honey, it’s ready.
• Pouring the flan mixture over the back of a spoon helps disperse it gently over the cake batter, preventing the layers from mixing too much initially.
• Do not skip the chilling time! Chilling is the most important step. It allows the flan to set completely, ensuring the cake unmolds cleanly and doesn’t fall apart.

Substitutions and Variations

For a quick shortcut, you can substitute the from-scratch cake recipe with one box of your favorite chocolate cake mix (prepare according to package directions, but use coffee instead of water for a richer flavor). For the buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk and letting it sit for 5 minutes.

Common Mistakes to Avoid

The most common mistake is not chilling the chocoflan long enough. If you try to invert it while it’s still warm, the flan will be too soft and the whole dessert can collapse. Another mistake is allowing water from the water bath to seep into the cake; always cover the Bundt pan tightly with foil to prevent this. Finally, be careful not to overcook the caramel, as it will taste bitter and ruin the sweet balance of the dessert.

Serving Suggestions

This cake is a star all on its own, served chilled with its glorious caramel sauce. For an extra touch of elegance, you can serve slices with a side of fresh berries like raspberries or strawberries, a dollop of lightly sweetened whipped cream, or a dusting of cocoa powder. It pairs beautifully with a hot cup of coffee or espresso.

Storage and Reheating Tips

Store any leftover chocoflan tightly covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4-5 days. It’s best served chilled directly from the fridge.

Frequently Asked Questions

Why is it called ‘Impossible Cake’?

It’s called ‘Impossible Cake’ or ‘Magic Cake’ because the layers magically invert during the baking process. You pour the heavier cake batter in first, followed by the lighter flan mixture, but it bakes with the flan on the bottom and the cake on top. This is due to the different densities of the batters.

My chocoflan fell apart when I flipped it. What went wrong?

This almost always happens because the cake wasn’t chilled for long enough. The flan needs at least 4 hours (overnight is even better) in the refrigerator to become firm enough to hold its shape. If it’s not fully set, it will break apart during unmolding.

Can I make this in a different pan besides a Bundt pan?

Yes, you can make it in a 9×13 inch baking pan or two 9-inch round cake pans. However, you’ll need to adjust the baking time (it may bake faster) and the layers might not be as tall and distinct. You still need to use a water bath.

Why didn’t my layers separate perfectly?

Some mingling of the layers is normal, but they should mostly separate. The magic happens due to the density difference. Pouring the flan mixture very slowly and gently over the back of a spoon helps create a distinct initial separation. As the cake batter rises during baking, it floats above the denser, egg-heavy flan mixture.

Conclusion

There’s nothing quite like the moment you flip this Chocoflan and reveal the perfect, caramel-drenched layers. It’s a dessert that’s as fun to make as it is to eat. If you try this magical recipe, I’d love to see it! Snap a photo and share it on Pinterest or Instagram, and don’t forget to tag us!