Chocoflan (Impossible Cake)

Chocoflan (Impossible Cake) — No Oven Needed, Super Easy!

Introduction

Chocoflan, also known as “Impossible Cake,” is a classic Mexican dessert that’s rich, indulgent, and surprisingly easy to make. Its name comes from the magic that happens during cooking: the flan ends up on the bottom while the chocolate cake rises to the top—almost like dessert physics! Creamy flan meets moist chocolate sponge in each bite, creating a decadent combo of textures and flavors. Perfect for special occasions or when you want a show-stopping treat without turning on the oven, this recipe is approachable and impressive for home cooks of all levels.

Ingredients

Candy Layer:

• 160–180 g sugar (8 tablespoons)
• 1 20 cm (8-inch) diameter cake mold

Flan (Pudding) Layer:

• 1 can (390 g) sweetened condensed milk
• 1 can ordinary milk (use the condensed milk can for measurement)
• 4 eggs
• 1 tsp vanilla extract

Chocolate Cake Layer:

• 165 g sugar (3/4 cup)
• 3 eggs
• 200 g wheat flour (1 cup + 4 tablespoons)
• 125 ml milk (1/2 cup)
• 50 g butter, room temperature (2 tablespoons)
• 60 g cocoa powder (5 tablespoons)
• 2 tsp baking powder

Instructions