Description
Chocoflan, also known as impossible cake, is a delightful Mexican dessert featuring a rich caramel layer topped with moist chocolate cake and a smooth, creamy flan. The magic of this recipe lies in its layered baking technique using a water bath, which allows the layers to perfectly invert during baking, creating a stunning dessert that combines the best of chocolate cake and flan in one.
Ingredients
Scale
Caramel Layer
- 1/2 cup granulated sugar
Chocolate Cake Layer
- 1 box chocolate cake mix (plus eggs, oil, and water as listed on box)
Flan Layer
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare caramel: Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt pan well with butter or nonstick spray. In a small saucepan over medium heat, melt the sugar until golden and caramelized, swirling occasionally but without stirring. Immediately pour the caramel into the bottom of the Bundt pan and tilt to coat evenly. Let it set and harden.
- Prepare chocolate cake batter: Prepare the chocolate cake batter following the package directions. Set this batter aside.
- Make flan mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is completely smooth.
- Assemble layers: Pour the chocolate cake batter evenly over the set caramel layer in the Bundt pan. Then slowly pour the flan mixture over the chocolate cake batter. The mixture may seem to blend but will separate during baking.
- Set up water bath and bake: Cover the pan tightly with aluminum foil. Place it inside a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath, which will gently cook the flan and cake layers together and prevent cracking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the chocolate cake comes out clean. Carefully remove the Bundt pan from the water bath and allow it to cool at room temperature for 1 hour.
- Chill and serve: Refrigerate the cake for at least 4 hours or overnight to allow the layers to set firmly. When ready to serve, run a knife around the edges of the pan and invert the cake onto a large serving plate. Gently tap the pan to loosen and release the cake.
Notes
- The layers may look reversed before baking, but they naturally switch as the flan sinks to the bottom during baking.
- For extra richness and flavor, drizzle chocolate sauce over the cake or sprinkle with chopped nuts before serving.
- Using a water bath is crucial to avoid cracking in the flan and to promote even cooking.
- Allow sufficient chilling time to ensure clean slices and perfect texture before serving.
