Have you ever tasted a dessert so mesmerizing it feels like a culinary illusion? That’s the experience of biting into a Choco Flan Cake—a stunning creation where rich, moist chocolate cake meets silky, creamy caramel flan in one perfect bite.
Known in Mexico as Pastel Imposible or the Impossible Cake, the Choco Flan Cake is a true showstopper. When baked, the chocolate layer sinks to the bottom while the flan gently floats to the top—two distinct textures, one magical result.
This dessert is more than just visually impressive. The Choco Flan Cake delivers an irresistible flavor combo that blends the comforting depth of chocolate with the elegance of flan. It’s the best of both worlds, baked into a single masterpiece.
Whether you’re celebrating a special occasion or want to impress your family with something unforgettable, the Choco Flan Cake is a must-have in your recipe box. Tested, loved, and requested over and over—it’s a dessert that never disappoints.
Why This Choco Flan Cake Recipe Stands Out
The Choco Flan Cake is more than just a dessert—it's a celebration of Mexican culinary heritage. Rooted in tradition, this chocolate flan dessert is adored for both its striking appearance and unforgettable taste.
What makes this Choco Flan Cake so magical? It’s deceptively simple. While it looks like a professional pastry chef's creation, it’s made with everyday ingredients you likely have in your pantry.
The texture contrast is where this recipe truly shines. The moist chocolate base stays tender and rich, thanks to the creamy flan layer baked right on top. And the caramel? It melts into a glossy, golden finish that rivals any restaurant dessert.
This Choco Flan Cake is incredibly versatile. Serve it with fresh berries, a swirl of whipped cream, or enjoy it solo with a warm cup of coffee. No matter how you plate it, the flavor always delivers.
It also pairs beautifully with other Mexican classics like flan napolitano or tres leches cake. Whether you're planning a themed dinner, a festive holiday meal, or just craving something special, the Choco Flan Cake always impresses.
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Ingredients
For the Caramel Layer:
- Granulated sugar
- Water
- Butter
For the Flan Layer:
- Sweetened condensed milk
- Evaporated milk
- Cream cheese
- Large eggs
- Vanilla extract
- Salt
For the Chocolate Cake Layer:
- Chocolate cake mix
- Large eggs
- Vegetable oil
- Warm water
- Unsweetened cocoa powder
See recipe card for quantities.
Instructions
Create the Caramel and Prepare the Layers
- Preheat your oven to 350°F (175°C)
- Grease a pan thoroughly
- In a heavy-bottomed saucepan, combine sugar and water over medium heat
- Don't stir – just swirl the pan occasionally until it turns amber
- Remove from heat, add butter, and quickly pour into your pan
- Meanwhile, blend all flan ingredients until smooth
- Strain flan mixture through a fine-mesh sieve
- In a separate bowl, mix chocolate cake ingredients until just combined
Assemble the Impossible Cake
- Pour the flan mixture over the hardened caramel in your pan
- Gently pour the chocolate cake batter over the flan mixture
- Cover tightly with aluminum foil
- Place in a large roasting pan
- Pour hot water into the roasting pan until it reaches halfway up the sides of the pan
Bake and Cool
- Bake for 50-60 minutes, or until a toothpick inserted into the chocolate layer comes out with just a few moist crumbs
- Let the cake cool in the water bath for 15 minutes
- Remove and cool completely before refrigerating for at least 4 hours or overnight
- Run a knife around the edges before inverting onto a serving plate
- Create the Caramel and Prepare the Layers: Prepare the caramel, mix flan and chocolate batters, and grease the pan.
- Assemble the Impossible Cake: Layer flan and cake, cover with foil, and prepare the water bath.
- Bake and Cool: Bake until set, cool slowly in water bath before refrigerating.
Equipment For Choco Flan Cake Recipe
- Pan: 10-12 cup capacity with non-stick coating preferred
- Heavy-Bottomed Saucepan: For even caramel cooking
- Fine-Mesh Sieve: Creates smooth flan texture
- Large Roasting Pan: Must fit pan plus water
- Digital Kitchen Scale: For consistent measurements (optional)
- Budget Alternatives: Regular round cake pan, large skillet for water bath
Expert Cooking Tips and Tricks
- Keep oven temperature steady at 350°F to prevent flan curdling
- Use hottest tap water possible for the water bath
- Test doneness: chocolate layer should spring back, flan should have slight jiggle
- Let cake cool gradually in water bath for 15 minutes to prevent cracking
- Place pan in freezer for 10 minutes after greasing for better caramel setting
- Add cornstarch to flan mixture for perfect texture
- Let cake batter rest 5 minutes for deeper chocolate flavor
Recipe Variations
Popular Variations:
- Coffee Chocoflan: Add instant espresso to chocolate batter
- Orange Twist: Add orange zest to both layers
- Coconut Version: Replace some evaporated milk with coconut milk
- Individual Portions: Use ramekins, bake 25-30 minutes
Dietary Modifications:
- Keto-Friendly: Use almond flour, erythritol, sugar-free condensed milk
- Vegan: Substitute aquafaba for eggs, coconut condensed milk, vegan cake mix
- Gluten-Free: Use gluten-free chocolate cake mix
- Dairy-Free: Coconut condensed milk and dairy-free cream cheese
Storage
Refrigerator Storage:
- Store covered for up to 5 days
- Flavors improve after first day
- Keep covered to prevent absorbing other flavors
Freezing Instructions:
- Freezes beautifully for up to 3 months
- Wrap individual slices in plastic wrap, then freezer bags
- Thaw overnight in refrigerator
Make-Ahead Tips:
- Prepare up to 2 days in advance
- Actually better when given time to set
- Caramel softens slightly for luxurious sauce
Serving Tips:
- Serve chilled or at room temperature
- Run knife around edges before inverting
- Let sit 30 minutes at room temperature if caramel is too thick
The Secret That Changed My Choco Flan Cake Forever
The first time I made a Choco Flan Cake, it looked beautiful—but the flan was too soft, and the chocolate layer lacked that rich, deep flavor I was craving.
Then a pastry chef friend shared a secret. “Add one tablespoon of cornstarch to your flan mixture,” she whispered. I tried it—and it worked like magic.
The flan set perfectly. Still creamy, but no longer runny. It held its shape and created a flawless layer on top of the cake.
She didn’t stop there. “Let the chocolate batter rest for five minutes before pouring,” she added. I was skeptical, but curious.
That simple pause allowed the cocoa powder to fully hydrate. The result? A deeper, more intense chocolate flavor and a better crumb.
Since then, my Choco Flan Cake has never been the same. It’s richer, smoother, and absolutely unforgettable—all thanks to two tiny secrets.
FAQ
Why is chocoflan called the Impossible Cake?
Chocoflan is called the "Impossible Cake" or "pastel imposible" because it seems impossible to achieve two distinct layers during baking. When you pour chocolate cake batter over flan mixture, the magic happens in the oven - the heavier flan settles to the bottom while the lighter cake rises to the top, creating perfectly separated layers without any manual effort.
What is chocoflan made of?
Chocoflan is made of three main components: caramel layer (sugar and butter), creamy flan layer (condensed milk, evaporated milk, cream cheese, and eggs), and rich chocolate cake layer (cake mix, eggs, oil, and cocoa powder). These simple ingredients combine to create Mexico's beloved impossible cake with its signature two-layer structure and caramel topping.
What is another name for a flan cake?
Flan cake is also known as "chocoflan," "pastel imposible" (impossible cake), "magic cake," or "Mexican impossible cake." In some regions, it's called "flan with chocolate cake" or "layered flan dessert." The most popular names are chocoflan and impossible cake, reflecting its magical baking process that creates two distinct layers automatically during cooking.
What does flan cake taste like?
Flan cake tastes like the perfect combination of rich chocolate cake and silky caramel custard. The bottom chocolate layer is moist and decadent, while the top flan layer is creamy and sweet with caramel flavors. Together, they create a luxurious dessert that balances chocolate richness with smooth, custard-like sweetness - similar to having chocolate cake and crème caramel in one bite.
Ready to Fall in Love with Choco Flan Cake?
This Choco Flan Cake is more than just a dessert—it’s a celebration of flavor, texture, and tradition. With its stunning layers of moist chocolate cake and creamy caramel flan, it brings the magic of Mexican baking right to your table. It may look like a pastry chef’s masterpiece, but with the right tips and a little love, it’s easier than you think.
Make it once, and it’ll quickly become your go-to showstopper for birthdays, holidays, or any time you want to wow your guests. The best part? It’s as photogenic as it is delicious—don’t forget to snap a pic and share your Choco Flan Cake creation on social media!
Looking for more irresistible desserts? Try our Tropical Delight: Easy Mango Panna Cotta Recipe for a refreshing twist, or the crowd-favorite Cookies and Cream Ice Cream Cake Recipe—perfect for warm-weather celebrations. And if you haven’t already, check out the full step-by-step in our latest post: Choco Flan Cake Recipe.
Have you made this classic yet? Drop a comment below and tell us how your Choco Flan Cake turned out. Don’t forget to leave a rating—we love seeing your delicious results and sharing tips with fellow bakers!
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Pairing
These are my favorite dishes to serve with Choco Flan Cake
Choco Flan Cake
Equipment
- 1 Pan 10–12 cup capacity, non-stick preferred
- 1 Heavy-bottomed saucepan For caramel preparation
- 1 Fine-mesh sieve To strain flan mixture
- 1 Large roasting pan For water bath
- 1 Digital kitchen scale Optional for accuracy
Ingredients
Caramel Layer
- 1 cup Granulated sugar
- ¼ cup Water
- 1 tablespoon Butter
Flan Layer
- 1 can Sweetened condensed milk
- 1 can Evaporated milk
- 4 oz Cream cheese
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Cornstarch Secret tip for creamier flan
Chocolate Cake Layer
- 1 box Chocolate cake mix
- 3 Large eggs
- ½ cup Vegetable oil
- 1 ¼ cup Warm water
- 2 tablespoon Unsweetened cocoa powder Enhances chocolate depth
Instructions
- Preheat oven to 350°F (175°C).
- Cook sugar and water until amber, add butter, pour into pan.
- Blend flan ingredients and strain.
- Combine cake ingredients, let batter rest 5 mins.
- Layer flan then cake batter in bundt pan.
- Place bundt in roasting pan with hot water.
- Bake 50–60 mins until cake is set and flan jiggles.
- Cool in bath 15 mins, then chill 4+ hrs.
- Run knife around edges and invert onto plate.
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