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The Boat Shed Kitchen

Chocoflan (Impossible Cake)

Also known as “Impossible Cake,” this classic chocoflan features rich chocolate cake topped with smooth vanilla flan—all in one pan, all from scratch!
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Servings: 10
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake:
  • ½ cup butter softened
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ⅓ cup unsweetened cocoa powder
  • ½ cup milk
For the Flan:
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 4 large eggs
  • 1 tsp vanilla extract
For the Pan:
  • ½ cup cajeta or caramel sauce
  • Butter for greasing

Method
 

  1. Preheat oven to 375°F. Grease a bundt pan and pour in caramel sauce.
  2. In a bowl, cream butter and sugar. Add egg and vanilla.
  3. In another bowl, mix flour, cocoa, baking powder, baking soda.
  4. Alternate adding dry ingredients and milk into butter mixture. Pour into pan.
  5. Blend flan ingredients until smooth. Pour slowly over cake batter.
  6. Place bundt pan in a water bath and bake 60–70 minutes.
  7. Cool to room temp, then chill 4+ hours. Loosen edges and invert to serve.
  8. See full steps with tips & photos → https://theboatshedcafe.com/chocoflan-impossible-cake/

Notes

  • Use room temperature ingredients for a smoother batter and flan.
  • The layers magically flip while baking—don’t worry if it looks odd before going into the oven!
  • Cajeta adds a richer caramel flavor, but regular caramel sauce works great too.