Chocoflan or the Impossible Cake from Mexico

Today I am offering to you an impossible cake from Mexico. Why is it called impossible? Because the two layers (flan and chocolate cake) reverse during baking. Sounds spooky? It actually is spooky, but I can tell you, it does work. I swear, I did first fill the bundt cake form with chocolate cake and later poured the flan on top. Once I flipped the cooled-off cake over, the flan was again on top, super weird. For that reason this cake is called impossible, because it makes the impossible possible. And as it is a tasty cake, I don’t mind presenting it to you here. Flan is a type of custard, very typical in Latin America, it was brought by the Spaniards. The chocolate cake is a rather straightforward affair.

Unfortunately, I did not find that much about the history of the chocoflan, but I am pretty sure that it actually was an accident. Somebody must have thought that combining delicious chocolate cake with flan was genious. So when  poured into the bundt cake, I am sure there was an element of suprise when the two layers had flipped. A delicious surprise for sure.

Chocoflan is a dessert you should definitely prepare in advance. As the cake needs to bake about an hour (depending a bit on the oven), you will have to chill it at least a few hours or overnight before serving. But the good thing is that it actually keeps for quite some time and can be served either at room temperature or chilled. I hope you enjoy making this Mexican dessert!

Print Recipe

Chocoflan from Mexiko

mexiko, mexico, mexikanisch, mexican

Serves: One bundt cake

Prep Time: 30min – Cooking Time: 1hr – Total Time: 1 hr 30min

Chocoflan from Mexiko consists of two layers, a moist chocolate cake and flan, a custard from Latin America. The two layers flip sides during baking, so that's why it is an impossible cake.

Ingredients

• 1 can of dulce de leche, how you can make it yourself, I explain here
• Flan
• 1 can (400g) sweetened condensed milk
• 1 can (340) condensed milk
• 100 grams of cream cheese
• 3 eggs
• 1 teaspoon of vanilla extract
• 
  
• Chocolate Cake
• 160 grams of all-purpose flour
• 50 grams of regular sugar
• 45 grams of cocoa powder
• 70 grams of brown sugar
• 2 teaspoons of espresso powder
• 3/4 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 160 grams of sour cream
• 2 eggs
• 60 grams of neutral oil
• 30 grams of water
• 1 tablespoon of coffee liquor (can be omitted)
• 1 teaspoon of vanilla extract

Instructions

1

First butter and flour a bundt cake form thoroughly. Preheat oven to 180 degrees Celsius. Boil about a liter of water and look for a casserole that fits your bundt cake. Prepare aluminium foil to cover the cake with. Then smear about 100 grams of the dulce de leche on the bottom of the bundt cake.

2

For the flan whisk together all ingredients in a bowl and set aside.

3

For the chocolate cake mix together the dry ingredients from flour to baking powder in a large bowl. Add the remaining wet ingredients and whisk together until combined.

4

Evenly fill the bundt cake form with the chocolate cake. Using the back of a tablespoon, carefully pour the flan on top. Place your bundt cake inside the casserole and fill almost until the rim with boiling water. Cover with aluminium foil and bake for an hour. You may need to bake longer, depending on your oven. An inserted toothpick should come out clean.

5

Let the chocoflan come to room temperature, then release carefully from the cake form. Flip onto a large plate. Let chill in the fridge for at least a few hours or overnight.

6

Shortly before serving, heat a bit of dulce de leche (about 100-200 grams) on low heat. I thinned out mine with a bit of milk when heating up. Spread on top of the chocoflan. The flan should be on top now. Enjoy chilled or at room temperature.