Impossible Chocolate Flan

Welcome to the enchanting world of Chocoflan, a truly magical dessert known globally as the “impossible cake.” This exquisite creation masterfully combines two beloved sweets into one show-stopping indulgence: a rich, deeply flavored chocolate cake base, reminiscent of a dense, fudgy brownie, topped with a smooth, creamy, and luscious caramel flan. The interplay of textures – the moist cake and the silky flan – coupled with the decadent flavors of chocolate and caramel, makes Chocoflan an unforgettable culinary experience that consistently delights taste buds and garners rave reviews.

The intriguing moniker “impossible cake” or “pastel imposible” in Spanish, and “قدرة قادر” (Qudrat Qader), meaning “power of the able” or “omnipotent” in Arabic, refers to the seemingly miraculous separation of the cake and flan layers during baking. Despite pouring the chocolate cake batter directly over the flan mixture, they cleverly swap places in the oven, with the denser flan settling beneath the lighter cake, all while baking in a sweet caramel bath. When inverted after cooling, the caramel cascades down, creating a glistening, elegant glaze that enhances both its appearance and taste. This dessert isn’t just a treat for the palate; it’s a spectacle that will impress friends and family alike.

Our passion for caramel-infused delights runs deep. Whether it’s the incredibly rich caramel tres leches cake or simply indulging in a pure caramel sauce with crisp apples, the golden sweetness of caramel always holds a special place in our hearts. Chocoflan elevates this affection to new heights, blending the familiar comfort of chocolate cake with the sophisticated elegance of a classic flan, all enveloped in that irresistible caramel embrace.

A piece of chocoflan on a white dessert plate with caramel dropping down its side.

Contents

Why You’ll Love This Chocoflan Recipe

This Chocoflan recipe is destined to become a staple in your dessert repertoire for several compelling reasons. Firstly, it offers a harmonious blend of contrasting textures and flavors; the moist, dense chocolate cake provides a comforting anchor, while the creamy, delicate flan introduces a sophisticated richness. The luscious caramel sauce, which forms naturally from the bottom of the pan upon inversion, ties everything together with a glistening, sweet finish.

Secondly, the “impossible cake” aspect is a fantastic conversation starter. Preparing a dessert that magically separates into distinct layers in the oven truly feels like a culinary triumph, leaving your guests amazed by both its visual appeal and incredible taste. It’s a dessert that not only satisfies cravings but also provides a delightful element of surprise and wonder. Lastly, while it appears elaborate, our step-by-step guide makes this recipe approachable for home bakers of all skill levels, ensuring a successful and delicious outcome every time.

The Magic Behind the Impossible Cake

The “impossible” transformation of Chocoflan inside the oven is a fascinating scientific dance between density and temperature. When you pour the chocolate cake batter over the liquid flan mixture in the caramel-lined pan, the batters remain separate due to their differing densities. The flan mixture, composed of condensed milk, eggs, and cream, is denser than the lighter, airy chocolate cake batter.

As the cake bakes in a water bath, the heat slowly and evenly cooks both layers. The flan mixture begins to set first, becoming more solid. Simultaneously, the chocolate cake batter rises, thanks to the baking powder, and bakes on top. As the cake rises and expands, it gently pushes the denser flan layer downwards. Towards the end of the baking process, the flan fully sets underneath the chocolate cake. Upon cooling and inversion, the layers have completely switched positions, revealing the elegant flan on top of the chocolate cake, all glazed with the caramelized sugar. This natural separation makes it a truly enchanting dessert that consistently astonishes.

Gather Your Ingredients for Chocoflan

Creating this spectacular dessert requires two distinct sets of ingredients, one for each delightful layer, plus the essential caramel base. Using fresh, high-quality ingredients will ensure the best possible flavor and texture for your Chocoflan. Pay attention to the details of each component to achieve the perfect balance of richness and creaminess.

For the Caramel Layer:

The foundation of a perfect Chocoflan is a rich, homemade caramel. You’ll only need one simple ingredient to create this luscious, amber-hued sauce that will coat your cake with unparalleled sweetness and provide the iconic shiny topping when inverted.

**Granulated Sugar:** The star of our caramel. When melted and cooked correctly, it transforms into a beautiful, deep amber liquid that forms the base of this exquisite dessert.

For the Creamy Flan Layer:

The flan layer provides a delicate, custard-like texture and a sweet, milky flavor that beautifully complements the chocolate cake. Each ingredient plays a crucial role in achieving its signature smoothness.

**Large Eggs:** Essential for the flan’s structure and creamy consistency. They help the custard set beautifully.
**Vanilla Extract:** Adds a warm, aromatic depth that is characteristic of classic flan. Use good quality extract for the best flavor.
**Sweetened Condensed Milk:** This provides the primary sweetness and contributes significantly to the flan’s rich, dense, and smooth texture.
**Heavy Whipping Cream:** Enhances the luxurious creaminess and richness of the flan, making it truly indulgent.
**Whole Milk:** Balances the richness of the condensed milk and heavy cream, ensuring a perfectly delicate custard.

For the Decadent Chocolate Cake Layer:

This layer provides the moist, deep chocolate flavor and dense, brownie-like texture that forms the base of our “impossible” creation.

Chocolate cake ingredients placed on a white marble table

**Vegetable Oil:** Contributes to the cake’s moistness and tender crumb.
**Granulated Sugar:** Sweetens the cake and helps achieve a desirable texture.
**Vanilla Extract:** Enhances the chocolate flavor and adds a fragrant note.
**Eggs:** Provide structure and richness to the cake batter.
**Unsweetened Cocoa Powder:** Delivers a deep, intense chocolate flavor to the cake. Choose a high-quality brand for the best results.
**All-Purpose Flour:** The primary dry ingredient, giving the cake its structure.
**Baking Powder:** Acts as a leavening agent, helping the cake rise and become light and fluffy amidst its density.
**Whole Milk:** Adds moisture and helps bring the batter to the right consistency.

How to Make the Perfect Chocoflan Cake

Creating this impressive Chocoflan is an exciting baking adventure. Follow these detailed steps to ensure each layer is perfect and the “impossible” magic happens right in your oven.

Step 1: Prepare Your Bundt Pan

Thoroughly grease a 10 or 12-cup bundt pan with vegetable oil or baking spray. Ensure every crevice is coated to prevent sticking, which is crucial for a clean inversion later.

Step 2: Crafting the Golden Caramel

steps for making the caramel flan layer of the cake.

In a heavy-bottomed saucepan, melt the granulated sugar over medium heat. Keep a constant watch; sugar can burn quickly, which would impart a bitter taste.
Stir occasionally with a heatproof spatula or wooden spoon until all the sugar crystals have dissolved and transformed into a smooth, deep amber liquid. Ensure there are no grainy bits remaining for a silky caramel.
Carefully remove the saucepan from the heat. Allow it to cool for just a moment, then immediately and gently pour the hot caramel into the prepared bundt pan, tilting the pan to coat the bottom evenly. Let it cool completely until hardened while you prepare the flan and cake batters.

Step 3: Preparing the Creamy Flan Mixture

In a large mixing bowl, beat the eggs together with the vanilla extract until just combined and slightly frothy. Avoid overbeating, as too much air can create bubbles in the finished flan.
Gradually whisk in the sweetened condensed milk until thoroughly incorporated into the egg mixture.
Add the heavy cream and whole milk, continuing to whisk until the mixture is homogenous and smooth. Set this creamy flan mixture aside.

Step 4: Mixing the Rich Chocolate Cake Batter

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking powder. Sifting these dry ingredients beforehand ensures a lump-free batter.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat these together with an electric mixer for 2-3 minutes until light and fluffy. This step helps create a tender cake crumb.
Add the vanilla extract and the first egg, mixing well until fully incorporated. Then add the second egg and beat thoroughly until the mixture is smooth.
Gradually sift the dry ingredients (flour, cocoa, baking powder) over the wet mixture in three batches. Fold gently with a spatula after each addition until just combined. Overmixing can lead to a tough cake.
Finally, gently fold in the milk using your spatula until the batter is smooth and no dry streaks remain.

Step 5: Assembling and Baking the Impossible Cake

Preheat your oven to 350°F (175°C).
Carefully pour the prepared flan mixture over the completely hardened caramel in the bundt pan.
Gently spoon or pour the chocolate cake mixture over the flan layer, trying to distribute it as evenly as possible. Don’t worry if it looks like they’re mixing a little; the magic will happen!
Place the bundt pan into a larger, oven-safe roasting pan. Carefully fill the larger pan with hot water until the water level reaches about halfway up the sides of the bundt pan. This creates a water bath (bain-marie) for even, gentle baking.
Carefully transfer the roasting pan with the bundt pan into the preheated oven. Bake for approximately 1 hour to 1 hour and 30 minutes. The baking time can vary depending on your oven.
To check for doneness, insert a toothpick into the chocolate cake layer (not the flan). If it comes out clean, the cake is done. Remove the pan from the oven and carefully lift the bundt pan out of the water bath. Let it sit in the hot water for another 10 minutes to finish cooking.
Transfer the bundt pan to a wire rack and allow it to cool completely at room temperature. This can take several hours.
Once completely cooled, refrigerate the Chocoflan, preferably overnight or for at least 4 hours. This chilling period is crucial for the flan to fully set and for easy inversion.

Step 6: Inverting and Serving

Chocoflan inverted on a metal platter and placed on a dark countertop.

When you are ready to serve, take the chilled bundt pan out of the fridge. If it seems stuck, you may need to briefly place the bottom of the bundt pan in a larger pan filled with a shallow amount of hot water for a few minutes. This gently melts the caramel, helping the cake release.
Place your serving platter upside down over the bundt pan. In one swift, confident motion, flip the pan and platter together. The Chocoflan should release onto the platter, with the glistening caramel now on top, cascading down the flan and cake. Any remaining caramel in the bundt pan can be gently scraped out and drizzled over the cake.
Slice and serve this magnificent dessert, marveling at its perfectly separated layers.

Expert Tips for Chocoflan Success

Achieving a perfect Chocoflan is incredibly rewarding. Here are some pro tips to help you navigate the process and ensure your “impossible cake” turns out flawlessly every time:

**Caramel Caution is Key:** When making the caramel, exercise extreme caution. Melted sugar is incredibly hot and can cause severe burns. Keep children and pets away from the stovetop. Use a heavy-bottomed saucepan for even heat distribution and a long-handled spoon or spatula for stirring.
**Achieving the Perfect Caramel Consistency:** Some recipes suggest adding a touch of water to the sugar before or after it caramelizes to create a thinner, more pourable sauce. While this can make it easier to coat the pan, it also increases the risk of splattering and requires even greater care due to the sudden temperature change. Our recipe for dry caramel is simpler and equally effective, producing a beautiful, firm caramel layer that melts into a luscious sauce upon inversion.
**Don’t Rush the Chill:** The refrigeration step is non-negotiable. Chocoflan needs ample time to cool completely and for the flan to firm up properly. Rushing this step will result in a messy, crumbling cake when you attempt to invert and slice it. Overnight chilling is ideal, but a minimum of 4 hours is essential for structural integrity.
**Effortless Inversion:** If your Chocoflan is reluctant to release from the pan after chilling, don’t force it. Place the bottom of the bundt pan in a larger pan containing about an inch of hot water for 5-10 minutes. The warmth will slightly soften the caramel and loosen the cake from the pan, allowing for a smooth and clean flip onto your serving platter.
**Time-Saving Shortcuts:** While homemade Chocoflan from scratch is unparalleled, sometimes time is of the essence. Don’t hesitate to use shortcuts if needed! Store-bought flan powder mixes or even your favorite boxed chocolate cake mix can still yield a delicious “impossible cake.” The fundamental magic of the layers separating remains, offering a satisfying dessert with less prep time. Just be sure to follow the package instructions for the mixes for the best results.
**Water Bath Importance:** The water bath is critical. It creates a moist, even heat environment, which prevents the flan from curdling or developing cracks and helps the cake bake gently. Ensure the water is hot when you place the pan in the oven, and refill if needed during baking to maintain the level.
**Bundt Pan Selection:** A 10 or 12-cup bundt pan is typically perfect for this recipe. Ensure it’s not too small, as the batters rise.

The Cultural Significance of Flan Cake

The “impossible cake,” or Chocoflan, holds a special place in many cultures, transcending its Mexican origins to become a beloved dessert in various regions, including the Middle East, where it is known as “Qudrat Qader.” My own journey with this cake began about seven years ago, introduced through an Arabic cooking forum, and it quickly became a family favorite. There’s something undeniably captivating about this dessert that makes it a centerpiece at any gathering, disappearing within minutes!

For a long time, I struggled with homemade flan, often finding it too eggy and reminiscent of a sweet omelet. However, this Chocoflan recipe has completely transformed my perspective. The flan layer in this recipe is perfectly balanced, achieving a silky smoothness without any overwhelming eggy flavor. It’s truly a testament to how the right combination of ingredients and technique can elevate a classic.

a chocolate flan cake piece placed on a white dessert plate with the whole cake on the back

The Arabic name “Qudrat Qader” translates to “Power of the Omnipotent” or “God’s Power,” reflecting the awe and wonder inspired by the cake’s magical separation of layers. It’s often prepared with a chocolate cake base, not only for its complementary flavor but also because the dark chocolate provides a beautiful contrast to the pale flan and golden caramel, making it even more visually appealing.

The true enchantment unfolds in the oven. You pour the cake batter over the flan mixture, yet through a remarkable process of density and heat, they switch positions during baking. The flan gracefully settles at the bottom, and the cake rises to the top. When you invert it for serving, the flan appears atop the chocolate cake, drenched in glistening caramel. This magical transformation is a joy to witness and makes every slice a delightful surprise. Beyond its visual allure, there’s a certain inexplicable happiness and optimism this cake evokes with every luscious bite. It’s a dessert that truly makes you smile.

Serving and Storage Suggestions

Chocoflan is best served chilled, allowing the flan to maintain its firm, creamy texture and the caramel to remain perfectly set. A single slice makes a satisfying dessert on its own, but you can elevate the presentation with a few simple additions. Garnish with a sprinkle of toasted coconut flakes, a few fresh berries like raspberries or strawberries, or a delicate dollop of lightly sweetened whipped cream. The vibrant colors and fresh flavors will beautifully complement the rich chocolate and caramel.

To store leftover Chocoflan, cover it tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 4-5 days. For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag or container. Thaw frozen Chocoflan overnight in the refrigerator before serving. The texture may be slightly altered after freezing, but the flavors will still be delicious.

Frequently Asked Questions About Chocoflan

Can I use a different pan for Chocoflan?

While a bundt pan is traditional and creates a beautiful presentation, you can use a 9×13 inch baking dish or two 8-inch round cake pans. If using a rectangular or round pan, ensure it’s deep enough to hold both batters and the caramel. The baking time might need slight adjustment, typically requiring a bit less time in a flatter pan. Always use the water bath method for even cooking.

Why did my Chocoflan layers mix?

If your layers mixed, it’s likely due to pouring the cake batter too aggressively or if the flan mixture wasn’t dense enough. The key is to pour the cake batter gently and evenly over the flan. The difference in density usually ensures separation. Ensure your flan mixture is well combined but not excessively airy. Also, make sure the caramel is fully hardened before adding the flan and cake batters.

How do I ensure a clean inversion of the cake?

A clean inversion relies on three main factors: thorough greasing of the pan, complete cooling and chilling of the cake (preferably overnight), and, if necessary, a warm water bath trick. If the cake is sticking, dip the bottom of the bundt pan into shallow hot water for a few minutes before flipping. This helps to loosen the caramel, allowing the cake to slide out effortlessly.

Can I make Chocoflan ahead of time?

Absolutely! Chocoflan is an excellent make-ahead dessert. In fact, it requires at least 4 hours of chilling, and ideally overnight, to properly set. Making it a day in advance allows the flavors to meld beautifully and ensures the perfect texture and easy release from the pan. Simply prepare, chill, and then invert just before serving.

Is Chocoflan gluten-free or dairy-free?

The traditional recipe contains gluten (flour) and dairy (milk, heavy cream, condensed milk). While you can experiment with gluten-free flour blends and dairy-free milk alternatives for the chocolate cake, finding suitable dairy-free substitutes for the flan that yield the exact same creamy texture can be more challenging. There are specialized dairy-free condensed milks and creams available that might work.

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If you loved this Chocoflan recipe, please don’t forget to give it a ⭐⭐⭐⭐⭐ star rating and share a photo of your finished masterpiece! I always enjoy seeing your creations and your unique take on my recipes. Thank you for baking with us.

Chocoflan (Chocolate Flan Cake) Recipe

A delicious two-in-one dessert featuring a rich chocolate cake layer topped with a smooth, creamy flan layer. This silky and festive cake is truly magical.

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Course:
Dessert

Cuisine:
Mexican, Middle East

Prep Time:

30 minutes

Cook Time:

50 minutes

Cooling time:

4 hours

Servings:
16

Calories:

380.6
kcal

Author:
Amira

Ingredients

For the Caramel:

1 cup (200g) granulated sugar.

For the Flan:

4 large eggs.
1 ½ teaspoon vanilla extract.
1 can (14oz) sweetened condensed milk.
1 ½ cup (350ml) heavy whipping cream.
¾ cup (170ml) whole milk.

For the Cake Batter:

½ cup vegetable oil.
1 cup (200g) granulated sugar.
1 teaspoon vanilla extract.
2 large eggs.
½ cup – 2 Tablespoons (36g) unsweetened cocoa powder.
1 cup (125g) all-purpose flour.
1 Tablespoon baking powder.
½ cup whole milk.

Instructions

Grease a bundt pan thoroughly with vegetable oil or spray with cooking oil.

To Make the Caramel:

Melt sugar in a saucepan over medium heat. Keep a close eye on it to prevent burning.
Stir occasionally until all sugar has melted and has a deep amber color. Ensure the melted sugar is smooth with no granules or lumps.
Remove from heat, let cool slightly, then pour into the prepared bundt pan. Allow to cool completely.

To Make the Flan:

In a deep bowl, beat the eggs with vanilla extract.
Add condensed milk and whisk until well combined.
Add heavy cream and milk, then whisk thoroughly until smooth.
Set aside.

To Make the Cake Batter:

In a bowl, combine flour, cocoa powder, and baking powder.
In a separate deep bowl, beat sugar and oil for 2-3 minutes until light.
Add vanilla and the first egg, mixing well. Add the second egg and beat thoroughly.
Sift the dry ingredients over the wet egg mixture in three batches, folding gently after each addition.
Mix in the milk using a spatula until just combined.

Assemble the Cake:

Preheat oven to 350°F (175°C).
Pour the flan mixture over the hardened caramel in the bundt pan.
Pour the chocolate cake mixture over the flan, trying to distribute it evenly.
Place the bundt pan in a larger oven-safe pan. Fill the bigger pan with hot water until the water level reaches halfway up the bundt pan.
Bake in the preheated oven for 1 hour to 1 ½ hours.
Insert a toothpick into the cake layer (not the flan). When it comes out clean, the cake is done. Remove from the oven and let it sit in the hot water bath for another 10 minutes.
Transfer to a wire rack and let it cool completely at room temperature. Refrigerate overnight or for at least 4 hours.
When ready to serve, take the bundt pan out of the fridge and place it in a larger pan.
Pour some hot water into the large pan and leave it for a few minutes to loosen the caramel.
Invert the cake onto your serving platter. Drizzle any melted caramel found at the bottom of the bundt pan over the cake.

Video

Notes

Please check our nutrition disclaimer policy.

Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition

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