4.5 from 2 ratings
Sometimes called pastel impossible or Impossible Cake, chocoflan lives up to its nickname. In a seemingly impossible turn, chocolate cake only adds to flan’s inherent appeal. While this recipe calls for a traditional Devil's Food box mix, consider substituting it with your own homemade cake mix. Recipe courtesy of La Cocina de Leslie
Prep Time
Cook Time
Total time: 55 minutes
  • 3/4 cup mexican cajeta (caramel topping)
  • 1 box devil's food cake mix
  • 1 1/4 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 14 ounce sweetened condensed milk
  • 10 ounce evaporated milk
  • 3 large eggs
  • boiling water
  1. Preheat oven to 350°F.
  2. Lightly spray a 12-cup Bundt pan with cooking spray.
  3. Drizzle the Mexican cajeta (caramel topping) along the bottom of the Bundt pan, swirling lightly to coat.
  4. In a medium mixing bowl, combine the cake mix, water, vegetable oil, and eggs.
  5. Beat with an electric mixer on low speed for about 30 seconds, just until combined.
  6. Increase speed to high and beat for about 3 minutes until cake mix is thick and creamy.
  7. Pour batter into Bundt pan over the cajeta.
  8. Do not stir.
  9. For the flan, puree the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender until smooth.
  10. Gently pour the flan mixture into the Bundt pan, over the cake mix.
  11. Again, resist the urge to stir.
  12. Place the Bundt pan inside a larger baking pan.
  13. Fill the larger baking pan about halfway with boiling water.
  14. Bake the chocoflan at 350° for 45 minutes.
  15. Remove from heat and let cool completely.
  16. Turn the chocoflan upside down onto a serving platter.
  17. Refrigerate until ready to serve.