Why is chocoflan called the Impossible Cake?

Chocoflan gets its nickname, the Impossible Cake , because of its magical baking behavior: you pour chocolate cake batter first, then flan on top—but after baking, the layers flip! It seems impossible, but it’s all due to density and oven heat.

Do you need a bundt pan for chocoflan?

No, but it helps. A bundt pan ensures even baking and a beautiful presentation. You can use a deep cake or loaf pan instead, as long as it can hold both layers and allow for expansion.

Can I make chocoflan without cream cheese?

Absolutely. Cream cheese adds richness, but you can replace it with full-fat Greek yogurt, sour cream, or even extra evaporated milk. Just make sure the flan mixture is smooth before baking.

What is the science behind chocoflan?

The science lies in density. The flan mixture is heavier than cake batter, so during baking it sinks, and the cake batter floats. This natural flip creates a stunning two-layer effect without any special technique.

Chocoflan (Impossible Cake) – Foolproof Flan Meets Fudgy Chocolate

Chocoflan (Impossible Cake) is a stunning Latin dessert with layers of rich chocolate cake and creamy flan that magically switch places during baking. Topped with caramel and served chilled, it’s as beautiful as it is foolproof.

Author: Hana Martin
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Baked
Cuisine: Latin American
Diet: Vegetarian

Ingredients

Scale

For the flan:

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

For the cake:

½ cup unsalted butter, softened
¾ cup sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp baking powder
½ cup buttermilk

For caramel:

½ cup store-bought caramel or cajeta

Instructions

1. Preheat oven to 350°F. Grease a bundt pan and pour caramel into the base.

2. Blend flan ingredients until smooth. Set aside.

3. Cream butter and sugar for the cake. Add egg and vanilla.

4. Mix dry ingredients separately, then combine with wet. Stir in buttermilk.

5. Pour cake batter into prepared pan. Slowly pour flan over it.

6. Place bundt pan in a larger roasting pan. Fill with hot water halfway up sides.

7. Bake 50–60 minutes until cake is set.

8. Cool, then refrigerate 4 hours or overnight.

9. Invert onto a platter and garnish with caramel or toppings.

Notes

Let it chill completely before flipping to avoid breakage.
Cream cheese in the flan adds richness but can be omitted.
Store in fridge up to 4 days—flavor improves over time.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 30g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg

Keywords: chocoflan, impossible cake, Latin flan cake, chocolate flan cake, bundt flan dessert

Find it online: https://www.hanaeats.com/chocoflan-impossible-cake/