• Mexican Chocoflan (Pastel Imposible -- Impossible Cake)

    5 votes
    Mexican Chocoflan (Pastel Imposible -- Impossible Cake)
    Prep: 20 min Cook: 50 min Servings: 10
    by Kathleen is Cooking in Mexico
    7 recipes
    A chocolate cake baked with flan on the top. When done, the flan is now on the bottom, but when the cake is inverted, it is back on top! A great favorite at Mexican fiestas, this cake is delicious and beautiful.


    • 1/2 cup ( 5.4 oz./154 grams) cajeta
    • 2 large eggs, cool room temperature
    • 6 oz. (180 ml.) evaporated milk
    • 6 oz. (180 ml.) sweetened condensed milk
    • 1 tablespoon Kahlua
    • 1 3/4 cups (7 oz./200 grams) all purpose flour
    • 1 cup (7 oz./200 grams) sugar
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup (4 oz/114 grams) butter at cool room temperature
    • 9 fluid oz. (260 ml.) buttermilk (or plain yogurt thinned with milk)
    • 1 egg
    • 3 tablespoon Kahlua
    • 1/3 cup plus 1 tablespoon (1.2 oz./33 grams) cocoa powder (not Dutch processed)


    1. Pre-heat oven to 350 F. (180 C.). Butter a tube cake pan (8″ across and 4″ high/200 mm. x 100 mm.) and spread cajeta on bottom of pan.
    2. Heat a small sauce pan of water for hot water bath to pour into a pan larger than cake pan.
    3. Prepare flan mixture by blending eggs, evaporated milk, condensed milk and Kahlua. Set aside.
    4. In standing mixer (or use a hand-held electric mixer), mix butter and sugar for 2 minutes on medium-high speed. Scrape down sides of bowl, and add egg and Kahlua. Beat for 30 seconds.
    5. Sift together flour, baking powder, baking soda, cocoa and salt. Add half of dry ingredients, alternating with half of buttermilk, until all is incorporated into butter mixure. Beat for 1 minute on medium-high speed.
    6. Spoon batter into cake pan over cajeta, and level with a spatula.
    7. Pour flan mixture over cake batter, pouring over a spoon to gentle the pressure (see photo below).
    8. Set cake pan in a larger pan, and place on oven rack. Add boiling water to large pan to a depth of 1″.
    9. Bake 50 minutes, or until cake tests dry with a wooden toothpick. (Cake will pull away from sides of pan after it is removed from oven.)
    10. Remove from water bath and cool on a rack to room temperature. Refrigerate until ready to serve. To serve, run a thin knife around inside of pan sides and invert onto cake plate. If any cajeta sticks to the pan, spread onto the cake.

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    • ShaleeDP
      I like making flans. I have my own recipe too. This looks nice!
      • Bunny Bostow
        Bunny Bostow
        WOW!!! This looks incredible! I've never seen anything like it! I'll be making this one for sure! One question though...cajeta?
        • Kathleen is Cooking in Mexico
          Kathleen is Cooking in Mexico
          Cajeta is caramelized milk, usually goat milk if it is a Mexican product. It is also called Dulce de Leche, and can be found in hispanic grocery stores, and in large supermarkets that have a Mexican or hispanic section. You can also order it from (see link on my blog page) or make your own:
          • Bunny Bostow
            Bunny Bostow
            Thank you Kathleen, I'll be looking for Dulce de Leche at the store!

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