If you’ve never experienced Choco Flan, get ready for dessert magic. This Mexican-inspired treat, affectionately called “Impossible Cake,” starts with chocolate cake batter on the bottom, flan custard on top — but as it bakes, the layers magically flip!
The result? A rich, two-layered dessert with creamy flan on top, chocolate cake underneath, and a gorgeous drizzle of caramel to bring it all together.
These Mini Choco Flans are just like the original, but baked in individual ramekins or muffin tins for a perfectly portioned finish. They look impressive, but they’re surprisingly easy to make — and taste even better than they look.
Why You’ll Love This Recipe
First off, it’s show-stopping and fun to make. Watching the flan and cake layers switch places in the oven is like baking science at its most delicious.
Every bite delivers velvety flan, deep chocolate cake, and gooey caramel in a single spoonful.
And because they’re baked in individual servings, they’re perfect for parties, special dinners, or make-ahead desserts. Plus, you don’t need fancy tools or ingredients — just a little patience and a love for magic in the kitchen.
What You’ll Need
For the caramel:
- ½ cup store-bought caramel sauce (or cajeta)
For the chocolate cake layer:
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- 1 egg
- ¼ cup buttermilk
- ¼ cup vegetable oil
- ¼ tsp vanilla extract
- ¼ cup warm water
For the flan layer:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 tsp vanilla extract
Pro Tips
- Grease your ramekins well — use baking spray with flour or brush with butter and dust with cocoa powder.
- Don’t skip the water bath — it ensures the flan bakes evenly and stays silky.
- Let them cool fully before unmolding — they need time to set and chill.
- Use a toothpick or thin knife to loosen the edges before flipping.
- Make ahead — these are best made the day before and chilled overnight.
Tools You’ll Need
- 6 ramekins (6 oz size) or jumbo muffin tin
- Two mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13 baking dish (for water bath)
- Foil
- Cooling rack
- Small offset spatula or butter knife
Substitutions & Variations
- No buttermilk? Use regular milk with 1 tsp vinegar or lemon juice.
- Dairy-free: Use coconut milk and coconut condensed milk for the flan.
- Add espresso powder: To deepen the chocolate flavor.
- Use cajeta instead of caramel for an authentic Mexican twist.
- Make it full-size: Use a bundt pan for traditional choco flan (increase bake time).
Make Ahead Tips
Make the flans up to 2 days in advance and keep them chilled until ready to serve.
They’re even better the next day! Just unmold and drizzle with extra caramel before serving. Do not freeze — the texture of the flan may suffer.
Instructions
1. Prep the Ramekins and Oven
Preheat oven to 350°F (175°C). Grease 6 ramekins with butter or baking spray. Spoon about 1 tablespoon of caramel sauce into the bottom of each ramekin.
2. Make the Flan Mixture
In a bowl, whisk together evaporated milk, sweetened condensed milk, eggs, and vanilla until smooth. Set aside.
3. Make the Chocolate Cake Batter
In another bowl, mix flour, cocoa powder, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together egg, buttermilk, oil, and vanilla.
Combine wet and dry ingredients, then stir in warm water. Batter will be thin.
4. Layer Cake and Flan
Divide chocolate batter evenly over caramel in each ramekin (about ¼ cup). Gently pour flan mixture over cake batter (it will float — that’s okay!).
5. Bake in Water Bath
Place ramekins in a 9×13 baking dish. Carefully pour hot water around them until it reaches halfway up the sides. Cover dish loosely with foil. Bake for 45–50 minutes or until flan is set and a toothpick in the cake comes out clean.
6. Cool, Chill, and Unmold
Remove ramekins from water bath. Cool at room temperature for 1 hour, then refrigerate at least 4 hours (preferably overnight).
To unmold, run a knife around the edges and invert onto a plate. Drizzle with more caramel if desired.
Leftovers & Storage
Store leftover flans covered in the refrigerator for up to 3 days. Best enjoyed chilled or slightly warmed. Do not freeze — the texture will become grainy.
Recipe FAQs
1. Why did my layers mix?
If your flan and cake layers mix, try pouring the flan mixture more slowly and evenly. It will separate during baking, even if it looks mixed before.
2. Can I use a boxed cake mix?
Yes! You can use about 1 cup of prepared boxed chocolate cake batter if you’re short on time.
3. Why is it called “impossible” cake?
Because the layers magically switch places during baking — the cake rises while the flan sinks, despite being poured in reverse order!
4. Do I have to use a water bath?
Yes — it ensures even, gentle cooking for the flan. Skipping it can cause curdling or cracking.
The Final Flip
These Mini Choco Flans are proof that dessert can be magical, elegant, and delicious all in one.
Whether you’re baking for a celebration or just to treat yourself, each bite brings the perfect balance of rich cake, silky flan, and sweet caramel.
Don’t be afraid of the flip — embrace it! And let me know in the comments how your “impossible” cakes turned out.