This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that’s two desserts in one. Chocoflan, a Mexican dessert, is known as “The Impossible Cake” because the cake and the flan layers never mix and actually switch positions during baking. It’s chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat’s milk) or caramel for full-on #dessertgoals.

Quick Info

⏱️ 250 min • 🍽️ 8 servings • ⭐ 94%

Nutrition

621 cal • 13g protein • 83g carbs • 26g fat

Tags

[Central & South American] • [Easy] • [Desserts] • [High-Protein] • [High-Fiber]

Ingredients

• 1 15.25-ounce box chocolate cake mix
• ½ cup vegetable oil
• 3 large eggs
• 1 cup water
• 1 teaspoon ground cinnamon
• Nonstick cooking spray, for greasing
• ½ cup caramel or cajeta sauce, divided
• 4 large eggs
• 1 14-ounce can of sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup whole milk
• Hot water, for baking
• 12-cup bundt cake pan

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Make the cake layer: In a large bowl, comb…
3. Grease a 12-cup fluted tube cake pan with …

…and 8 more steps

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Recipe by: Marisel Salazar • From: Tasty