Chocoflan Casero (Homemade Chocoflan)

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📖 Description:

Chocoflan, famously called “Pastel Imposible” (Impossible Cake), is a stunning Mexican dessert made by layering a dense chocolate cake with smooth vanilla flan, all topped with a decadent caramel glaze. During baking, the layers magically switch places for a beautiful, two-tone dessert. It’s perfect for celebrations or impressing guests.

🌎 Origin:

Chocoflan originates from Mexico, combining the French-influenced flan with the beloved Latin American chocolate cake. The unique baking process makes it a classic in Mexican households, especially for birthdays and holidays.

🧂 Ingredients (Quantities):

For the caramel:

  • 1 cup (200g) granulated sugar

For the flan:

  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • 4 large eggs
  • 1 tbsp vanilla extract

For the chocolate cake:

  • 1 cup (125g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)

🧁 Optional Ingredients:

  • Pinch of cinnamon in the cake for warmth
  • Coffee (1 tsp instant powder) for a richer chocolate flavor
  • Cream cheese (2 oz in the flan for extra richness)
  • Chopped nuts or chocolate chips for garnish

👩‍🍳 Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan and coat with caramel.
  2. Make caramel: In a saucepan over medium heat, melt the sugar until golden. Quickly pour into the Bundt pan, swirling to coat the bottom.
  3. Prepare flan: Blend sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth. Set aside.
  4. Make cake batter:
    • In a bowl, whisk flour, cocoa, baking soda, and salt.
    • In another bowl, cream butter and sugar until fluffy.
    • Add eggs one at a time, then vanilla.
    • Alternate adding dry ingredients and buttermilk, mixing until smooth.
  5. Assemble:
    • Pour chocolate cake batter into the Bundt pan over the caramel.
    • Slowly pour the flan mixture over the cake batter (they will switch during baking!).
  6. Bake:
    • Cover the pan tightly with foil.
    • Place Bundt pan in a larger roasting pan and fill halfway with hot water (water bath).
    • Bake for 1 hour to 1 hour 15 minutes, until a toothpick comes out clean.
  7. Cool & Unmold:
    • Let it cool completely, preferably overnight in the fridge.
    • To unmold, place the pan in warm water for 30 seconds, then invert onto a plate.

✅ Tips for Success:

  • Don’t skip the water bath—it ensures the flan cooks evenly.
  • Pour flan mixture slowly to avoid disturbing the cake batter.
  • Chill before unmolding to keep layers intact.
  • Use a blender for flan to keep it smooth and lump-free.

💡 Recommendations:

  • Serve chilled with fresh berries or whipped cream.
  • Great for birthdays, holidays, or potlucks.
  • Keep leftovers in the fridge for up to 4 days.

🥗 Nutrition (per slice, approx. based on 12 servings):

  • Calories: 370
  • Fat: 16g
  • Carbs: 50g
  • Sugars: 38g
  • Protein: 7g
  • Fiber: 1g

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