I made this chocoflan a little differently—I baked it in the same pan, just one layer after the other instead of all together. And when I shared it as a reel, I got so many messages saying it “should” be baked at the same time the traditional way.
The classic version is the “impossible cake,” where both batters go in together and switch during baking. But this method is just a more controlled approach. Baking the flan first, then adding the cake, gives you clean, defined layers without the risk of them mixing or shifting.
You still get that same perfect combination—creamy caramel flan and soft chocolate cake—but with a more consistent result and a cleaner finish when you slice it.
Different method, same outcome… just a little more predictable.
ChocoFlan (Caramel Chocolate Cake)
Description
A foolproof chocoflan made by baking the chocolate cake and flan separately for clean, defined layers. Smooth caramel flan over moist chocolate cake.
Ingredients
🍯 Caramel
🍮 Flan
🍫 Chocolate Cake
Instructions
-
Make caramel
In a pan, heat sugar until it turns a deep golden color.
Pour immediately into your pan and swirl to coat the bottom evenly. Set aside.
-
Bake the flan
Blend:
- condensed milk
- milk
- eggs
- cream cheese
- vanilla
Pour into the caramel-lined mold.
Cover and place the pan in a water bath and bake at 170°C for 50 minutes, until the flan is just set (slightly jiggly in the center).
Remove from oven and let cool for about 20–30 minutes.
-
Add the cake layer
Prepare your chocolate cake batter.
Once the flan has slightly cooled and set, gently pour the cake batter over the flan layer.
👉 Pour slowly and carefully to avoid breaking the flan surface.
-
Bake again
Cover and return the pan to the oven (still in water bath).
Bake at 180°C for 25–30 minutes, or until the cake is fully cooked.
-
Cool and chill
Let the cake cool completely at room temperature.
Refrigerate for at least 6 hours (preferably overnight) to fully set.
-
Unmold
To unmold smoothly, place pan in hot water for few minutes. Run a knife around the edges.
Flip onto a serving plate and let the caramel flow over the top.
