Description
Chocoflan, also known as Impossible Cake, is a delightful Mexican dessert featuring a luscious layer of caramel-topped flan sitting atop rich chocolate cake. The magic of this recipe lies in the layers switching places during baking, producing a beautifully elegant dessert with creamy texture and decadent chocolate flavor.
Ingredients
Scale
For the Caramel
- ½ cup granulated sugar
For the Chocolate Cake Layer
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Flan Layer
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-cup bundt pan with butter or non-stick spray to ensure easy release later.
- Make the Caramel: In a medium saucepan over medium heat, melt ½ cup granulated sugar while stirring constantly until it turns a golden caramel color. Quickly pour the caramel into the bottom of the prepared bundt pan, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
- Prepare the Chocolate Cake Batter: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, beat the softened butter with ¾ cup sugar until light and fluffy. Add the egg, vanilla extract, and buttermilk to the butter mixture and mix until smooth. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Pour the chocolate cake batter evenly over the set caramel in the bundt pan.
- Prepare the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and homogenous. Slowly pour the flan mixture over the chocolate batter in the bundt pan. Though it may look mixed, the layers will separate during baking.
- Set up Water Bath and Bake: Cover the bundt pan tightly with aluminum foil. Place it inside a larger roasting pan and pour about 1 inch of hot water into the roasting pan to create a water bath. Carefully transfer the setup to the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and Chill: Remove the bundt pan from the oven and allow it to cool completely at room temperature. After cooling, refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the dessert set properly.
- Unmold and Serve: To unmold the chocoflan, run a thin knife around the edges of the pan to loosen. Invert the bundt pan onto a large serving plate. The caramel will drizzle over the flan beautifully. Slice and enjoy!
Notes
- This dessert is famously called “Impossible Cake” because the layers cleverly switch places during baking.
- Ensure the bundt pan is very well greased to achieve a clean release after baking.
- Use a water bath to gently cook the flan layer and prevent cracking.
- Refrigerate the chocoflan overnight for best texture and flavor.
- Use room temperature ingredients to ensure even mixing and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 105mg
