Pastel Imposible (Chocoflan)

Pastel Imposible, also known as Chocoflan, is a Mexican dessert that combines rich chocolate cake with creamy flan and sweet cajeta. It’s called “Impossible Cake” because the cake and flan layers magically reverse while baking.

Pastel Imposible is a great dessert for parties and get-togethers because it looks impressive but is actually pretty simple to make. I’m keeping this version easy with a boxed chocolate cake mix and a 4-ingredient flan mixture.

You can make the chocolate cake from scratch if you prefer, but I’ve tried this recipe both ways and honestly, I prefer the boxed cake mix. The cake stays moist and has plenty of chocolate flavor, plus it makes the whole recipe much easier.

What Does Pastel Imposible Mean?

Pastel Imposible translates to “Impossible Cake.” The name comes from what happens to the layers as the dessert bakes.

The chocolate cake batter goes into the pan first, followed by the flan mixture. As they bake, the flan sinks while the chocolate cake rises, creating two distinct layers when the cake is inverted. Somehow, the cajeta stays at the bottom of the pan and ends up on top when you flip the cake.

It’s such a cool process and makes cutting into the finished cake even more fun!

Since the cake needs to be inverted onto a serving platter, make sure your Bundt pan is generously greased with butter. This helps the Pastel Imposible release cleanly after baking.

Pastel Imposible Ingredients

• Chocolate Cake Mix – I use chocolate fudge cake mix for a rich chocolate flavor. You’ll also need the ingredients to prepare the cake mix: 3 eggs, ½ cup oil or melted butter, and 1 cup water or milk. I prefer using milk instead of water because it gives the cake a richer flavor.
• Cajeta – Cajeta is a Mexican caramel sauce traditionally made with goat’s milk. You can substitute regular caramel sauce if needed.
• Butter – Use butter to generously grease the Bundt pan so the cake releases easily when inverted.
• Eggs – Eggs are used in both the chocolate cake and the flan mixture.
• Evaporated Milk – Helps give the flan layer its smooth, creamy consistency.
• Sweetened Condensed Milk – Adds sweetness and richness to the flan.
• Cream Cheese – Half a block of cream cheese makes the flan layer extra rich and creamy.
• Vanilla Extract (Optional) – Add vanilla if you prefer a little more vanilla flavor in the flan.

How to Make Pastel Imposible

Pastel Imposible has a few different layers, but each one is simple to prepare. Here’s how to assemble and bake the cake so you get both chocolate cake and creamy flan in every slice.

Prepare the Chocolate Cake

• Prepare the chocolate cake mix according to the package directions using 3 eggs, ½ cup oil or melted butter, and 1 cup water or milk. I like using milk instead of water for a richer flavor.
• Generously grease a Bundt pan with butter, then add the cajeta to the bottom of the pan. Pour the prepared chocolate cake batter over the cajeta.

Make the Flan

• Add the eggs, evaporated milk, sweetened condensed milk, and cream cheese to a blender. Add vanilla if using, then blend until smooth.
• Carefully pour the flan mixture over the chocolate cake batter.

How to Bake Chocoflan in a Water Bath

Similar to my Jericalla recipe, Pastel Imposible is baked in a water bath. Heat water and pour it into a large roasting pan that’s big enough to hold the Bundt pan.

Baking the Chocoflan in a water bath provides gentle, even heat so the cake and flan cook evenly without the edges becoming overdone.

1. Cover the Bundt pan with foil and bake for 1 hour. Remove the pan and check the cake. If it’s still jiggly, remove the foil and return the Bundt pan to the water bath in the oven.
2. Check it every 10 to 15 minutes until a toothpick inserted into the cake comes out clean. Mine needed about 25 additional minutes.
3. Once it’s done, carefully remove the Bundt pan from the water bath and place it on a baking rack to cool for at least 1 hour.

How to Serve Chocoflan

Once the Chocoflan has cooled for at least an hour, place a large serving platter, cutting board, or cake stand over the Bundt pan. Carefully invert the cake onto the platter. You may need to gently tap the pan or give it a little jiggle to help the cake release.

The layers may not look very distinct from the outside, but once you slice into the cake, you’ll see the creamy flan and chocolate cake layers.

Serve Pastel Imposible with extra cajeta, whipped cream, or fresh berries. I also love enjoying a slice with a cup of coffee.

Tips & Notes

• Generously grease the Bundt pan with butter to help the Pastel Imposible release cleanly.
• You can use regular caramel sauce if you can’t find cajeta.
• Use milk instead of water in the boxed cake mix for a richer flavor.
• Pour the chocolate cake batter into the pan before the flan mixture. The layers will reverse as they bake.
• Make sure the roasting pan is large enough to comfortably hold the Bundt pan for the water bath.
• Cover the Bundt pan with foil for the first hour of baking.
• If the cake isn’t done after 1 hour, remove the foil and continue baking, checking every 10 to 15 minutes.
• Allow the Chocoflan to cool for at least 1 hour before inverting it onto a platter.

How to Store Chocoflan

Cover leftover Chocoflan and store it in the refrigerator for up to 5 days. You can serve it chilled straight from the refrigerator.

Pastel Imposible FAQs

More Mexican Desserts