Chocoflan recipe, also known as chocolate flan cake is a delicious two in one type of dessert. The bottom part is a chocolate cake with a rich, deep flavor and a more like a brownie with a sticky consistency while the upper is a creamy flan with luscious caramel.
This Mexican flan cake is also known as the impossible cake and in the Arab region, it goes with "قدرة قادر" which literally translates to the word impossible. This is because you put bother batters in and they bake separately into a wonderfully delicious cake.
We love caramel dessert whether this amazingly rich caramel tres leches or simply pure caramel sauce with apples.
Ingredients:
We will need two sets of ingredients, first the caramel flan layer ingredient.
Second, is the chocolate cake layer ingredients.
How to make chocolate flan cake
- Start by making the caramel, melt sugar in a saucepan over medium heat. Keep an eye on it as we do not want it to get burnt. Stir every now and then until all sugar has melted and has deep amber color. Make sure your melted sugar is smooth with no sugar granules or lumps.
- Remove from heat set aside to cool down a bit then pour into the prepared bundt pan. Let it cool completely while you proceed with the rest of the recipe.
- In a deep bowl, beat the eggs with vanilla extract.
- Whisk in condensed milk, heavy cream and milk until very well combined. Set aside.
- In a deep bowl beat sugar and oil for 2-3 minutes.
- Add vanilla and first egg then mix well. Add the second egg and beat well.
- In a bowl combine flour, cocoa powder, and baking powder.
- Sift the dry ingredients over the egg mixture in three batches then mix. Mix in milk using a spatula.
- Pour the flan mixture over the hardened caramel in the bundt pan.
- Pour the chocolate cake mixture over trying to distribute it evenly.
- Place the bundt pan in a larger oven-safe pan and fill the bigger pan with hot water until the water level reaches half the bundt.
- Bake in the oven until a toothpick inserted in the cake comes out clean. Let it cool down completely and refrigerate preferably overnight.
Tips
- Be very careful when making the caramel as it will be so hot.
- Some people add water to the sugar after it caramelize then keep stirring for quite some time to loosen it again. I've tried both recipes and I like them both. Adding the water makes a thinner caramel layer but it is too risky and needs you to be extremely cautious when pouring water over hot caramelized sugar.
- You'll need to refrigerate it overnight or at least for 4 hours so it does not fall apart when cutting and serving.
- When inverting the cake, you might need to put it in hot water for a bit to loosen it from the pan.
- When I am short in time, I cheat. I've used store-bought flan powder and/or cake mixes before and it turned out great, not as good as the ones from scratch but it was still delicious.
Flan Cake
My two older kids are crazy about flan I think they have taken after my late father. I was first introduced to this cake 7 years ago in one of the Arabic cooking forums, and we were hooked.
Whenever I make it in any gathering, it is a masterpiece and it is the first to be gone in less than 30 minutes😋. We have never been - as a family- a fan of homemade flan, I've always found it too eggy and no matter how hard I tried, I always feel as if I am eating a sweet omelet!!! but this time I've nailed it right and I am assuring you that this flan is not eggy at all.
In Arabic, this cake is called "Qudrat Qader" which you can translate to something like an impossible cake. It is often made with chocolate cake to highlight the contrasting colors and make it look more appealing.
So, what makes this cake magical? The magic part happen in the oven. You pour the cake batter over the flan and they get separated in the oven, with the flan at the bottom and the cake on top, then you flip it when serving. You really have to try this cake recipe, besides the magic that will happen in the oven, there is also magic that will happen to anyone rolling their tongues around this delicious cake... it makes you happy and optimistic, I do not know why?!!
Related Recipes
- This date cake is a modern spin on my grandmas' version of date cake. Hers was really great, but this one is awesome!
- This Marble loaf cake is a family favorite recipe that stands the test of time . Scrumptious chocolate and vanilla swirls in a sweet moist cake that can be enjoyed any time of day or night.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Chocoflan (Chocolate flan cake) recipe:
Ingredients
For the caramel:
- 1 cup (200g) granulated sugar.
For the flan:
- 4 large eggs.
- 1 ½ teaspoon vanilla extract.
- 1 can (14oz) condensed milk.
- 1 ½ cup (350ml) heavy whipping cream.
- ¾ cup (170ml) milk.
For the cake batter:
- ½ cup oil.
- 1 cup (200g) sugar.
- 1 teaspoon vanilla extract.
- 2 eggs.
- ½ cup - 2 Tablespoons (36g) unsweetened cocoa powder.
- 1 cup (125g) plain flour.
- 1 Tablespoon baking powder.
- ½ cup 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 an eye on it as we do not want it to get burnt.
- Stir every now and then until all sugar has melted and has deep amber color. Make sure your melted sugar is smooth with no sugar granules or lumps
- Remove from heat set aside to cool down a bit then pour into the bundt pan.
To make the flan:
- In a deep bowl, beat the eggs with vanilla extract.
- Add condensed milk and whisk until combined.
- Add heavy cream and milk then whisk well.
- Set aside.
Make the cake batter:
- In a bowl combine flour, cocoa powder and baking powder.
- In a deep bowl beat sugar and oil for 2-3 minutes.
- Add vanilla and first egg then mix well. Add the second egg and beat well.
- Sift the dry ingredients over the egg mixture in three batches then mix.
- Mix in milk using a spatula.
Assemble the cake:
- Preheat oven to 350F.
- Pour the flan mixture over the hardened caramel in the bundt pan.
- Pour the chocolate cake mixture over trying to distribute it evenly.
- Place the bundt pan in a larger oven safe pan and fill the bigger pan with hot water until water level reaches half the bundt.
- Bake in the oven anywhere from 1 hour to 1 ½ hour.
- Insert a toothpick in the cake when it comes out clean it means your cake is done. Take it out and let it sit in the hot water for another 10 minutes.
- transfer to a wire rack and let it cool completely. Refrigerate overnight or for at least 4 hours.
- When ready to serve, take the bundt out of the fridge, place it in a larger pan.
- Pour some hot water in the large pan and leave it until it has loosened.
- Invert the cake into your serving platter and top with any melted caramel found at the bottom of your bundt.
Video
Notes
Nutrition
Sign up and learn more about Mediterranean flavors
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Maria
This was so easy and it came out perfect! The flan was moist and the perfect consistency and the chocolate cake was moist as well!
Valerie
Came out great! Got lots of compliments for it! They especially liked the flan. It was so smooth. I
Lb
I was hesitant to try this recipe. Nothing except for the fact I didn’t want to flop because my boss requested it and I wanted to surprise him for his birthday. Well I made it anyway and O.M.Goodness! It was one simple to make and the taste hit very sweet tooth any dessert lover has. Thank you for sharing this recipe. It will be a staple for our family!
Amira
Thanks Lb for your feedback, I am glad you liked it. I know it sounds scary but it is really not that hard to make.
Heidi Anwar
Love it!!!! I’ve done this chocoflan before but this one is more beyond than any other chocoflan I’ve ever tried with whipping cream instead of evaporate milk. More delicious and tasteful!
Elle
Hi Amira
This looks amazing. I cant wait to try it but do you know if it will work in a round cake pan or a glass dish as I dont have a bundt pan?
Thank you.
Amy
Every weekend I make a dinner for my boyfriends children with all recipes coming from a different country. This weekend Mexico was chosen. I wasn’t sure if they would like just flan as they’ve never had it, so I used your recipe because at least I knew they’d like half of it. Being Portuguese I’ve grown up eating my grandmothers flan, and it was the best, I’ve never cared for any others, and haven’t been able to find a Portuguese recipe or any others similar to hers. Your flan was exactly like hers, and a major hit! Thank you for sharing! I can’t wait to make it and serve it again!
Amira
Thank you so much Amy for your feedback, I am so happy and thrilled that this recipe reminded you of your childhood flan. Aren't grandmothers the greatest?!
Heidi Anwar
Hi Amira
I’m Egyptian. Love all of your recipes. Plz does this cake need to cover before putting in the oven? Just want to make sure
Thank you
Amira
No you do not cover it Heidi, just bake in a water path as shown.
Valerie
Hi Amira! Just tried your chocoflan recipe. It’s in the oven now! My question is do you invert it before you refrigerate it? Or can it be refrigerated in the Bundt pan then inverted? Thanks!
Umm Farid
This was so delicious. Some of my caramel stuck at the bottom but a little more heat and it was off. Thank you so much for such a wonderful recipe.
Amira
Thank you so much dear, I am happy you liked it and managed to get the caramel off...it is the best part hehehe.
Henna
I've seen something like this before but never tried it! Oh Amira how I wish to be a part of the parties you take this beauty to!
Amira
Hahaha, who knows, maybe one day we will move!! we are always on the move.
Denise Browning@From Brazil To You
Holy moly... 2 of my fave desserts combined together!!!!!! Yummy!
Amira
Somebody told me this cake has initially originated in Brazil but I am not sure.. do you have an idea if this is true or not? Thanks dear.
Karen (Back Road Journal)
Your cake reminds me of a dessert I had while living in Santo Domingo although it had raisins in it. I've pinned your cake and can't wait to try it soon.
Amira
Thanks Karen, I would loooove to add raisins what a great idea!!!
Saliha
Hi
Some recipes call to bake the flan halfway so it won’t mix with the chocolate cake. Wouldn’t baking the flan and the cake at the same time going to make a mess and the two end up mixed together?
Amira
Saliha, that's a good question. I've never had this problem and that's why it is called the impossible cake actually because it separates in the oven.
Rafeeda @ The Big Sweet Tooth
I have been wanting to make this since ages and I don't know why I am not doing it! Looking at your pics, I am really tempted to make them soon... Thank you for dropping by my blog... "_
Amira
Procrastination my friend... I do that too. If you just see my to do list :).
Evelyne Cultureatz
I am quite curious to try this magic flan, i have heard about it before, or something similar. Love the concept separation in the oven of textures!
Amira
It is a great cake , a winner for sure. Thank Eve.
John/Kitchen Riffs
Flan is great, isn't it? I'm with you -- I don't know anyone who doesn't like it! But never even thought of doing a cake version. This is brilliant! Really nice -- thanks so much.
Abbe @ This is How I Cook
What a beautiful cake! I am only familiar with a Mexican flan so this is new to me. Looks delightful!
Amira
Flan is a very smart invention in the culinary world 🙂 Everyone loves it.. I hope I can see a recipe of the Mexican one in your blog soon. Thanks Abbe.
Maureen | Orgasmic Chef
I made a magic cake similar to this last year but I found it a bit eggy for my taste. It didn't look anywhere near as good as this. This looks fantastic!
Amira
I always get that feeling from homemade flan!!! no matter how hard I tried 🙁 I gave up trying and went for the store bought one.. Thanks Maureen for dropping by I hope you'll get better soon dear.
Valerie
I made this for a church luncheon and it was a big hit! They especially liked the flan part!