Happy Thursday! When I was a kid my mom used to take me to bakeries and one of the desserts that I always loved to order was chocoflan. This dessert has 3 parts: caramel, flan and cake. Some people called this dessert “Impossible Cake”.

This flan/cake might look hard to make but it’s not. The trick here is to bake the flan for about 30 minutes and then add the chocolate cake batter on the top.

Follow all the steps so you can achieve a delicious chocoflan!

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Let’s start with the recipe.

Yield 1 bundt cake


For the caramel

1 cup white granulated sugar

1/2 cup water

For the flan

1 can sweetened condensed milk

1 can evaporated milk (has to be the same amount of the condensed milk)

4 eggs

1 and 1/2 teaspoons vanilla extract

For the chocolate cake

1 and 1/2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup plus 2 tablespoons cocoa powder

1 cup white granulated sugar

1/2 cup milk

3 large eggs, room temperature

1/2 cup oil

1 and 1/4 teaspoons vanilla extract


For the caramel

1.- Grease your bundt pan. I used butter and I covered the bottom and sides with butter very well.

2.- In a saucepan mix water and sugar over low heat. When the sugar is all dissolved (no sugar granules left) , turn up the heat to medium-high and let the mix of sugar/water turn into the caramel, this will take about 15-20 minutes, do not mix , just keep an eye that it doesn’t burn because it will taste bitter.

3.- After a couple of minutes it will start to boil, bubbling a lot, please do not touch or stir. Just let cook and you will see that little by little the color of the mixture will start to change, to a light caramel color and then to a medium dark caramel color. Turn off the heat. Protect your hands with an oven mitt or a kitchen towel and pour into your bundt cake pan, covering all the inner surface with the caramel. Be very careful with your fingers, and don’t even dream of tasting it with your tongue. Hot caramel is dangerous. Let it cool, it will get hard.

For the flan

Preheat oven to 350 F.

1.- In a bowl mix condensed milk, evaporated milk, eggs and vanilla. Pour mixture into the cake pan on the top of the caramel.

2.- Place the flan cake pan inside a larger pan with about 2 fingers of hot water.

3.- Bake for 30 minutes or until the flan is kinda set. We don’t need to have a fully cooked flan or liquid flan. It has to be semi-set.

4.-While the flan is baking, make the chocolate cake.

For the cake

1.- In a bowl mix flour, baking powder, salt, cocoa powder. Add in sugar. Mix.

2.- Add milk, oil, eggs and vanilla extract. Mix until you don’t’ see any lumps of flour.

3.- Pour cake batter on the top of the semi baked flan. Finish baking for about 30-40 minutes. If you notice that the top of the cake is turning darker, cover it with a piece of foil and keep baking.

Also, always check that your larger pan has water. If the water has evaporated, fill your pan with water.

4.- Let it cool completly. Place the chocoflan into the fridge and let it rest overnight.

5.- Next day run a knife around the border and turn the cake over a bigger plate. If that doesn’t hep, put the pan over some warm water for a couple of minutes, then try to turn the flan over again. Have patience, sometimes, it takes a little bit of time.


Keep this dessert in the fridge until ready to serve.