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Chocoflan (small batch recipe)

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Chocoflan (small batch recipe)

This Mexican dessert recipe is the best of both worlds, a chocolate cake and flan. It is also known as the impossible cake “Pastel Imposible” as both the chocolate cake layer and the flan layer bake together and stay in their distinctive layers. It is delicious, indulgent and perfect. 

This has to be in my top 5 desserts of all time. I have said this before and that was years ago, I am here to confirm that my stance has not changed. It is a wonderful recipe that mixed the best of both worlds with a tender, intense chocolate cake and a creamy rich flan layer that has caramel on top. The preparation itself doesn’t take much time but the baking and cooling does take a bit of time. This recipe is a spin off my original Chocoflan recipe that feeds 10-12 people easily while this small batch recipe will feed 6-8 people. Or if you live in my house it will feed 3 people. So let us get to it. 

What are small batch recipes?

Small batch recipes are designed to yield small portions, typically serving 1–2 people or making 4–6 servings, perfect for reducing waste and avoiding excess leftovers.

What is chocoflan made of?

Chocoflan recipe is consists of two distinct layers of chocolate cake batter that is made with buttermilk, eggs, butter, white and brown sugar, flour, baking powder, baking soda, cocoa powder and a flan layer that consists of eggs, condensed milk, cream cheese, evaporated milk and has a layer of caramel. During the baking process, the flan layer sinks to the bottom of the tin and the chocolate layer rises to top so when it is flipped over the flan is sitting on the cake layer. 

How long does chocoflan last?

As the chocolate cake is topped with flan layer it is best to store it in an air tight container in the fridge for 4 days maximum. After which the fall might go bad the chocolate cake will go dry. 

What is flan cake made of?

A flan is basically a baked custard that is made with eggs, condensed milk, evaporated milk, heavy cream, vanilla and some recipes are baked with yellow box cake mix to create a white flan and layer layered dessert. 

What is the English translation of chocoflan?

This recipe has been called the “Impossible Chocolate Cake” and “Mexican Chocolate Flan Cake”  and the layers bake distinctly in the oven creating a sense of magic once flipped out of the tin with the caramel on top. 

When was chocoflan invented?/What is the history of chocoflan?

There is no exact trace of chocoflan but it is said to have been created around mid 19th century when the French creme caramel was popularized and the mexican chocolate cake was popularized too.

How does chocoflan flip?

The baking tin is generously brushed with butter to create an even lining all over the tin, also the cake is cooled in the tin completely before flipping. These two points make the cake flip easily onto a plate/cake stand.

Where does chocoflan come from?

Enough though creme caramel is a French dessert, flan is a Spanish and Philippino dessert, chocolate cake was invented in America, this chocoflan recipe is from Mexico. It is an indulgent Mexican dessert that is made for many. Occasions like cinco de mayo. 

The chocoflan ingredients you will need to make this small batch recipe:

To make the chocoflan recipe you need to make a chocolate cake and flan. For the chocolate cake we need cocoa powder, flour, baking powder, baking soda, salt, butter, white & brown sugar, eggs, buttermilk. For the flan layer we need eggs, condensed milk, cream cheese, evaporated milk, vanilla, salt. I have used a basic caramel sauce made with castor sugar but you can sue a can of dulce de leche. 

I have not tried this cake with a gluten free four mix so I cannot suggest you swapping the flour for it. To make homemade buttermilk I would suggest mixing equal parts of milk and heavy cream with 1 tbsp lemon juice or white vinegar. The butter can be salted or unsalted, it is your choice, I usually use salted butter an add salt separately to my layers as well. The cocoa powder HAS to be unsweetened, you can use dutch processed or black cocoa powder as well.

What equipment do you need to make this chocoflan?

To make the flan layer I have mixed the ingredients in a bowl with a whisk, you could blend the ingredients in a blender until smooth, this is poured through a strainer to achieve a smooth custard before baking. The chocolate cake batter is made in a large mixing bowl with a whisk but you can use an electric beater as well. The cake is baked in an 8 inch round tin. And we are going to cover it with a aluminium so the flan can steam and bake simultaneously. The cake is baked in a water bath in a large baking tray in the oven covered. Once baked and cooled we release the edges with a knife and place a large platter on the cake tin, flip it. If the cake is not releasing, use a blow torch or warm water to help the flan and cake release from the tin. 

Serving & storing this small batch chocoflan?

Chocoflan pairs deliciously with black coffee but you can serve it with tea as well. It is a dessert no doubt and works well to feed a crowd easily. I would suggest making this recipe to parties or occasions as it is definitely as celebratory cake. Also, you can always serve it with more caramel sauce/ dulce de Leche sauce. The leftovers can be sliced and stored in air tight containers in the fridge for 3-4 days. I would not suggest storing it any longer as the flan will not be the same and the chocolate cake will dry out. This cake cannot be stored in the freezer. 

Frequently asked questions about Chocoflan:

Why is my chocoflan not cooking?

The heat is not getting evenly distributed. Hence bake it in a smaller tin or make sure the oven is preheated long enough, atlas 15 minutes before baking. 

How to know if chocoflan is ready?

When you poke the chocolate cake with a butter knife it should come out clean or a few chocolate crumbs is fine.

Why did my chocoflan crack?

The heat was a little high with enabled the custard to crack. Also it could’ve gotten stuck to the tin and wasn’t removed from the pan easily. This could be related to better greasing with butter in the first step. 

Can you leave flan overnight?

It is best leave the flan in the fridge overnight to set and chill. It tastes way better the next day flavor wise and texturally. 

How to get chocoflan out of the pan?

Once the chocoflan is baked, let it cool in the pan completely and the edges should release as it cools down. However you can use a butter knife or offset spatula to run around the edges a little to help release any air pockets. Alternatively you can use abloom torch to heat. The edges of the tin to help release the cake or place it in a water bath filled with hot water to help it release. Once you flip the cake give it a little coax by shaking the tin gently.

Can I put hot chocoflan in the fridge?

I prefer allowing the chocoflan to cool down room temperature, flipping it and then chilling it in the fridge for a minimum of 2 hours but for best results, overnight. You could directly place the chocoflan in the fridge and flip it the next day however I feel it is easier to flip it on the same day after it has cooled down and then chilling it. 

Pro Tips to make the perfect Chocoflan recipe:

  • Grease the bundt tin with soft butter well – this will help the cake release easily once baked. 
  • Sift the dry ingredients for the chocolate cake to ensure there are no lumps.
  • Once you have layered the tin with the caramel, chocolate cake batter and flan mixture, it needs to go in the oven, you cannot leave it sitting out hence preheat the oven ahead. 
  • Pour the custard into the tin over the chocolate cake batter gently through a strainer/ladle it into the tin as well. 
  • Loosely cover the tin with aluminum foil to help the cake and flan steam while baking. 
  • Bake the cake in a water bath to keep the heat consistent in the oven to help the custard bake evenly. 
  • Allow the cake to cool in the tin completely before trying to flip it. 
  • Gently release the edges of the cake by running a butter knife around the edges before trying too flip it. 
  • If you want even layers, allow the cake to cool for 6 hours, then flip it onto a plate and leave it covered in the fridge to ensure the weight of the chocolate cake doesn’t flatten the flan layer in the fridge overnight. 

Now that we have covered how to make this Mexican dessert aka Chocoflan small batch recipe, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

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Chocoflan (small batch recipe)

This Mexican dessert recipe is the best of both worlds, a chocolate cake and flan. It is also known as the impossible cake “Pastel Imposible” as both the chocolate cake layer and the flan layer bake together and stay in their distinctive layers. It is delicious, indulgent and perfect.
Course Cake, Celebration, Dessert, Party, Sweet tooth
Cuisine Mexican
Keyword Baking, caramel custard, caramel pudding, Caramel Sauce, Chocoflan, Chocolate, Chocolate cake, chocolate cake batter, Cinco de mayo, cinco de mayo recipes, Cocoa powder, Cold Dessert, Dessert, Easy baking, flan, Mexican
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Chill Time 6 hours
Servings 6 people

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 8 inch round tin
  • Large Baking tray
  • Strainer
  • Aluminum foil

Ingredients

Caramel layer

  • 120 g castor sugar

Flan layer

  • 200 gm evaporated milk
  • 150 gm sweetened condensed milk
  • 60 gm cream cheese
  • 2 large eggs
  • 1/2 tbsp vanilla extract
  • Pinch of salt

Chocolate layer

  • 60 gm butter soft + more for greasing
  • 60 gm castor sugar
  • 60 gm brown sugar
  • 1 large eggs
  • 125 gm all purpose flour
  • 35 gm cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 100 ml buttermilk

Instructions

  • Preheat the oven to 160℃ with fan or 180℃ without fan. Line an 8 inch round tin by brushing it with soft butter generously – making sure to get all the edges and the bottom.

To make the caramel sauce -

  • In a heavy bottom sauce pot add the sugar and place on low to medium heat. Let this cook until it starts to melt and dissolve in the heat.
  • Using a wooden spoon stir it together to make sure the sugar crystals have dissolved and it sauce is smooth. It will get a light brown color, then become golden before getting an amber color. Do not touch it as it is very hot. Pour it into the lined cake tin and set aside.

To make the flan layer -

  • Add the ingredients into a bowl and whisk until smooth. Set aside to allow the mixture to release any extra air bubbles.

To make the chocolate cake mixture -

  • In a large mixing bowl cream the butter with the castor and brown sugar using an electric beater or you can do this with a whisk. Beat this until pale and creamy. Add the egg, vanilla and beat well.
  • In another bowl stir the flour, cocoa powder, baking powder, baking soda and salt. If there are any lumps, sift them together until smooth. Add 1/2 of the dry mixture and mix, followed by the buttermilk and mix again. Finishing with the remaining dry ingredients.

Let us assemble the cake -

  • Layer the chocolate cake batter at the bottom, smooth it out with the rubber spatula or the back of a spoon. Gently pour over the flan mixture through a strainer, do this very slowly, you can also ladle it into the tin or pour it over a spoon.
  • Loosely cover the tin with a layer of aluminum foil. Place the tin in a larger baking tray and pour boiling hot water into the large tray, the water should come up around half way through.
  • Transfer to the oven and bake for 1 hour 20 minutes. Check the cake after 1 hour, a tooth pick inserted into the cake should come out clean, if not, cover it again and bake further.
  • Let the cake cool completely in the tin before flipping, around 6 hours, I like to leave it in the fridge over night.
  • Once cooled, run a knife around the edges and place a large plate over the tin and flip the cake confidently, you should hear a thud which means the cake has released from the tin and landed on the plate. Slice and serve.

Notes

  • Check the pro tips above for more information.
  • If you want even layers, allow the cake to cool for 6 hours in the fridge, then flip it onto a plate and leave it covered in the fridge to ensure the weight of the chocolate cake doesn’t flatten the flan layer in the fridge overnight.

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