If you want a dessert that makes everyone say “WAIT… how?!” this Chocoflan (Pastel Imposible) is it. You get a glossy caramel top, a silky vanilla flan layer, and a rich chocolate cake all baked in one Bundt pan like magic. It’s perfect for birthdays, holidays, or whenever you need a Mexican dessert that looks bakery-level but is totally doable at home. The best part? You can make it ahead, chill it, flip it, and watch the caramel drip like a dream. Save this for your favorite easy dessert recipe moments!
table of contents
Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Rest/Chill Time: 5 hours
- Total Time: 6 hours 30 minutes
- Servings: 16
Ingredients List
Caramel
- 1 cup granulated sugar
Flan
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 4 eggs
- 4 oz cream cheese
- 1 tsp vanilla extract
Chocolate Cake
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp salt
- 2 eggs (room temp)
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 Tbsp hot coffee
Garnish (optional)
- Cherries + sliced strawberries
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 12-cup Bundt pan
- Saucepan (for caramel)
- Mixing bowls
- Whisk or hand mixer
- Blender (for flan)
- Roasting pan (water bath)
- Aluminum foil
- Spatula + knife
- Cooling rack
Step-by-Step Beginner-Friendly Instructions
- Preheat + prep pan: Preheat oven to 350°F (175°C). Grease a Bundt pan very generously.
- Make caramel: Heat sugar in a saucepan over medium heat, stirring until melted and light golden. Quickly pour into Bundt pan. (Careful—hot!) 🔥
- Make cake batter: Sift flour, cocoa, sugar, baking powder, baking soda, and salt. In another bowl whisk eggs, milk, oil, vanilla. Combine wet + dry, then whisk in hot coffee.
- Add cake layer: Spoon the chocolate batter over the caramel and smooth gently. 🍫
- Blend flan: Blend evaporated milk, condensed milk, cream cheese, eggs, and vanilla until smooth.
- Add flan layer: Gently pour flan mixture over cake batter.
- Water bath + bake: Cover Bundt pan with foil. Place inside a roasting pan. Add hot water halfway up sides. Bake 60 minutes, remove foil, bake 10 minutes more (toothpick from cake layer should come out clean).
- Cool + chill: Cool completely, then refrigerate at least 2 hours (overnight is best). ❄️
- Unmold: Run a thin knife around edges. Invert onto a platter and let caramel pour down. Garnish with strawberries + cherries. 🍓🍒
Pro Tips
- Grease like you mean it: Bundt pans stick—use butter + spray for extra safety.
- Caramel color matters: Keep it light golden so it won’t taste bitter.
- Chill = clean slices: Cold chocoflan cuts neatly and looks prettier.
- If it won’t release: Warm the pan on the stove for 20–30 seconds or sit it over hot water 5 minutes to melt caramel.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice (1/16) | 381 | 8g | 54g | 16g | 1g | 42g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Chocoflan (Pastel Imposible)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 12-cup Bundt pan generously.
- Melt sugar in a saucepan over medium heat until light golden, then carefully pour into the Bundt pan.
- Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl. In another bowl, whisk eggs, oil, milk, and vanilla.
- Combine wet and dry ingredients until smooth, then stir in hot coffee.
- Spoon the chocolate cake batter evenly over the caramel layer.
- Blend evaporated milk, condensed milk, eggs, cream cheese, and vanilla until smooth, then gently pour over the cake batter.
- Cover the Bundt pan with foil, place in a roasting pan, and add hot water halfway up the sides.
- Bake for 60 minutes, remove foil, and bake an additional 10 minutes until a toothpick in the cake layer comes out clean.
- Cool completely, then refrigerate for at least 2 hours or overnight.
- Run a knife around the edges, invert onto a platter, and garnish with fruit if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
Chocoflan is the ultimate celebration dessert: caramel-drizzled, creamy flan, rich chocolate cake, and guaranteed “WOW” when you flip it. Make it once and it’ll become your signature party recipe.