Chocoflan (Impossible Cake)
A chocolate sponge and a vanilla flan baked together that magically swap places, with caramel on top.
- Time1 hr 45
- LevelHard
- Costabout £0.59 a head
- Oven175°C (155°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 175°C (155°C fan). Boil a kettle. Have a 2.5 L bundt tin ready and a roasting tin it can sit in.
- 2
Melt the 150 g sugar with the water in a pan, swirling until deep amber, about 8 minutes. Pour into the bundt tin and tilt to coat the base.
8 min - 3
Sift the flour, cocoa, baking powder and bicarbonate. Whisk in the 100 g sugar, melted butter, 2 eggs, buttermilk and 1 tsp vanilla to a smooth batter. Spoon over the caramel.
- 4
Blend the condensed milk, evaporated milk, 4 eggs and 1 tsp vanilla until smooth. Pour slowly over the back of a spoon onto the batter. Cover tightly with foil.
- 5
Put the tin in the roasting tin, pour in boiling water to halfway up and bake for 1 hour 15 minutes, until a skewer in the cake layer comes out clean.
75 min - 6
Cool in the water for 30 minutes, then in the tin for 2 hours. Chill for at least 4 hours.
- 7
Run a knife round the edges and flip onto a plate with a lip. The caramel and flan will pour down over the chocolate sponge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.