{"id":2080188,"date":"2024-11-14T15:50:53","date_gmt":"2024-11-15T02:50:53","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2080188"},"modified":"2025-01-30T19:26:42","modified_gmt":"2025-01-31T01:26:42","slug":"chocoflan","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chocoflan\/","title":{"rendered":"Chocoflan"},"content":{"rendered":"

When it comes to baking, it doesn’t get much more fun than chocoflan\u2014which sounds like a superhero (and like it should be followed by an exclamation point). This sweet Mexican dessert<\/a> is also a cool kitchen science experiment<\/a>: Two of the dessert’s layers switch places while baking, which puts it in the “impossible” or “magic” cake category.<\/p>\n

Our easy chocoflan recipe uses shortcut staples like boxed cake mix and prepared caramel sundae syrup, so you can make this chocolate cake-caramel flan combo for a potluck, party, or whenever you need an unfussy, unique dessert.<\/p>\n

What is chocoflan?<\/h2>\n

Chocoflan consists of caramel sauce (traditionally cajeta or dulce de leche<\/a>), custard and chocolate cake layered and baked together. The caramel goes into the pan first, then the chocolate cake batter, and then the custard base. While it bakes, the custard and cake switch places, so when it’s inverted, there’s cake on the bottom layer, then custard topped with caramel. It’s like magic! But in reality, cake batter is less dense than the flan, thanks to leaveners and an acidic element that creates gas, so it rises while the denser custard layer sinks. Making chocoflan in a water bath is key to this old switcheroo.<\/p>\n

As with many dishes, there are plenty of tales about the chocoflan’s origins, but nothing conclusive. Flan originated in ancient Rome, was popular throughout Europe during the Middle Ages, and spread to Latin America with the arrival of the conquistadors. Chocoflan, however, most likely originated in Mexico.<\/p>\n

Chocoflan Ingredients<\/h2>\n