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98% would make again

Chocoflan As Made By Marisel Salazar

This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that’s two desserts in one. Chocoflan, a Mexican dessert, is known as “The Impossible Cake” because the cake and the flan layers never mix and actually switch positions during baking. It’s chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat’s milk) or caramel for full-on #dessertgoals.

Tasty Team
Chocoflan As Made By Marisel Salazar
Total Time

4 hr 10 min

4 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

2 hr 10 min

2 hr 10 min

Total Time

4 hr 10 min

4 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

2 hr 10 min

2 hr 10 min

Ingredients

for 8 servings

Cake

  • 1 box chocolate cake mix
  • ½ cup vegetable oil (120 mL)
  • 3 large eggs
  • 1 cup water (240 mL)
  • 1 teaspoon ground cinnamon
  • nonstick cooking spray, for greasing
  • ½ cup caramel sauce, divided

Flan

  • 4 large eggs
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup whole milk (240 mL)
  • hot water, for baking

Special Equipment

  • bundt cake pan, 12 cup

Nutrition Info

  • Calories 618
  • Fat 25g
  • Carbs 83g
  • Fiber 1g
  • Sugar 59g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
  3. Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
  4. Pour the cake batter into the pan over the caramel sauce.
  5. Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20–30 seconds, or until smooth.
  6. Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
  7. Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
  8. Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
  9. When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
  10. Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
  11. RECIPE BY: Marisel Salazar

Ingredients

for 8 servings

Cake

  • 1 box chocolate cake mix
  • ½ cup vegetable oil (120 mL)
  • 3 large eggs
  • 1 cup water (240 mL)
  • 1 teaspoon ground cinnamon
  • nonstick cooking spray, for greasing
  • ½ cup caramel sauce, divided

Flan

  • 4 large eggs
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup whole milk (240 mL)
  • hot water, for baking

Special Equipment

  • bundt cake pan, 12 cup

Nutrition Info

  • Calories 618
  • Fat 25g
  • Carbs 83g
  • Fiber 1g
  • Sugar 59g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
  3. Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
  4. Pour the cake batter into the pan over the caramel sauce.
  5. Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20–30 seconds, or until smooth.
  6. Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
  7. Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
  8. Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
  9. When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
  10. Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
  11. RECIPE BY: Marisel Salazar

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