Let's make it clear, chocoflan is very easy to make; there is nothing impossible about this recipe. This Mexican dessert is called the impossible cake because it goes in the oven with the flan layer on top and the cake layer on the bottom, but after baking, the layers magically switch places.
Serve your Chocoflan with additional caramel topping, if desired. Be sure to refrigerate any remaining pieces of the chocolate flan cake. Add 1 teaspoon vanilla to the flan mixture to give your chocoflan cake a little extra flavor. 300 Calories, 13g Total Fat, 6g Protein, 39g Total Carbohydrate, 26g Sugars
Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce! A Mexican caramel sauce made with goat milk. This amazing Chocoflan Impossible Cake will make you do a double-take. It is a beautiful double layered cake covered with Cajeta caramel sauce.
It's been called “The Impossible Chocolate Cake” and “Magic Mexican Chocolate Flan Cake,” but I prefer calling it “Chocoflan!” Chocoflan is a combination of chocolate cake on the bottom with a luscious flan on top.