Chocoflan

Indulge in the magic of chocoflan, a stunning Mexican dessert also known as "impossible cake" for its jaw-dropping, gravity-defying layers. This show-stopping treat features a rich chocolate cake base topped with silky, creamy flan, all crowned by a luscious layer of homemade caramel that melts in your mouth. What's truly mesmerizing is how the layers switch positions during baking, thanks to the miracle of a flavorful water bath. Combining pantry staples like cocoa powder, buttermilk, and sweetened condensed milk, this recipe is easier than you think yet delivers bakery-quality results. Perfect for celebrations or gatherings, chocoflan is best served chilled, offering a cool, decadent finale to any meal. Let this enchanting dessert be the centerpiece of your table!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 1 cup Granulated sugar (for caramel)
• 1 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Butter, melted
• 1 cup Sugar (for cake)
• 1 large Egg
• 1 cup Buttermilk
• 1 teaspoon Vanilla extract
• 1 can (14 oz) Sweetened condensed milk
• 1 can (12 oz) Evaporated milk
• 4 large Eggs (for flan)
• 1 teaspoon Vanilla extract (for flan)
• 1 as needed Cooking spray
• 6 cups Water (for water bath)

Directions

Step 1

Preheat the oven to 350°F (175°C). Spray a 10-inch Bundt pan generously with cooking spray.

Step 2

To make the caramel, heat 1 cup of granulated sugar in a small saucepan over medium heat, stirring constantly until the sugar melts and turns a golden amber color. Quickly pour the caramel into the prepared Bundt pan, tilting to coat the bottom evenly. Set aside to cool.

Step 3

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt for the chocolate cake layer.

Step 4

In a large bowl, beat the melted butter and 1 cup of sugar until smooth. Mix in 1 egg, buttermilk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set aside.

Step 5

In a blender, combine the sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract for the flan layer. Blend until smooth.

Step 6

Pour the prepared chocolate cake batter evenly over the caramel in the Bundt pan. Slowly pour the flan mixture on top of the cake batter through a spoon to evenly distribute and avoid mixing.

Step 7

Cover the Bundt pan tightly with aluminum foil. Place the Bundt pan in a larger roasting pan and pour about 6 cups of hot water into the roasting pan to create a water bath.

Step 8

Carefully transfer the roasting pan to the oven. Bake for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the Bundt pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.

Step 10

To unmold, run a knife around the edges of the Bundt pan to loosen. Place a serving platter on top of the pan and quickly invert. Gently lift the pan to release the chocoflan. Serve chilled and enjoy!

Nutrition Facts

Serving size	(3501.7g)

Amount per serving	% Daily Value*
Calories	5368.3

Total Fat 184.8g	0%
Saturated Fat 105.2g	0%
Polyunsaturated Fat 3.8g
Cholesterol 1393.0mg	0%
Sodium 3645.7mg	0%
Total Carbohydrate 875.0g	0%
Dietary Fiber 46.1g	0%
Total Sugars 710.8g
Protein 133.8g	0%

Vitamin D 713.7IU	0%
Calcium 2749.5mg	0%
Iron 31.4mg	0%
Potassium 5269.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 9.4%

Carbs: 61.4%