Spanish Cuisine

Easy Chocolate Flan – Spanish Special

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Easy Chocolate Flan – Spanish Special

Chocolate Flan, also known as Chocoflan or Impossible Cake, is a stunning layered dessert with a rich chocolate cake base and silky flan on top. Despite its magical flip — where the layers switch during baking — this dessert is surprisingly simple to make. With its luscious caramel topping, creamy vanilla flan, and moist chocolate cake, it’s the perfect showstopper for celebrations, dinner parties, or when you want to wow your guests with minimal effort.
  • Prep Time20 min
  • Cook Time1 hr
  • Perform Time4 hr
  • Total Time5 hr 20 min

For the Caramel:

  • ½ cup granulated sugar

For the Flan:

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 large eggs
  • 1 tablespoon vanilla extract

For the Chocolate Cake:

  • 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
  • Your favorite homemade chocolate cake batter (~4 cups)

Prepare the Caramel:

1

In a small saucepan over medium heat, melt the sugar until it turns into golden caramel.

2

Immediately pour the caramel into a greased Bundt pan, swirling to coat the bottom evenly.

Make the Flan:

3

In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Set aside.

Prepare the Cake Batter:

4

Prepare chocolate cake batter according to box directions or your own recipe.

Assemble:

5

Pour the chocolate cake batter into the Bundt pan over the caramel.

6

Slowly pour the flan mixture over the cake batter. The layers will switch during baking!

Bake:

7

Cover the pan tightly with foil.

8

Place the Bundt pan in a larger roasting pan and fill with hot water halfway up the sides (water bath).

9

Bake at 350°F (175°C) for about 60 minutes, or until a toothpick comes out clean from the cake.

10

Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Serve:

11

To serve, gently loosen the edges of the flan with a knife and invert onto a plate. The caramel will drizzle beautifully over the flan and cake. Slice and enjoy chilled.

Recipe Notes :

Magic Flip : Don’t worry when pouring the flan on top of the batter — the layers will reverse as it bakes!

Water Bath Tip : Ensure hot water reaches halfway up the pan for even cooking and to prevent the flan from cracking.

Storage : Keeps well in the fridge for 3–4 days. Best served chilled.

Flavor Variations : Add a pinch of cinnamon or espresso to the chocolate batter for extra depth.

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