Chocoflan
Chocoflan, also known as the "Impossible Cake," is a show-stopping Mexican dessert made with a rich chocolate cake base and creamy flan topping. The magic happens in the oven—while baking, the layers switch places! It's decadent, beautiful, and surprisingly easy to make.
Ingredients
- For the caramel:
- ½ cup granulated sugar
- For the flan layer:
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 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
- ½ teaspoon vanilla extract
- For the water bath:
- Hot water for baking
Instructions
- Prepare the caramel: Melt the sugar in a small saucepan over medium heat until it turns into a golden caramel. Immediately pour into a greased 10-cup Bundt pan, tilting to coat the bottom. Set aside.
- Make the flan: In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth. Set aside.
- Make the chocolate cake batter:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg and vanilla.
- Alternately add dry ingredients and buttermilk, mixing until just combined.
- Assemble the cake:
- Pour the chocolate cake batter into the Bundt pan over the caramel.
- Slowly pour the flan mixture on top. (It will float above the cake batter—this is normal.)
- Bake in a water bath:
- Place the Bundt pan in a larger roasting pan.
- Fill the roasting pan with about 1 inch of hot water.
- Cover the Bundt pan with foil and bake at 350°F (175°C) for 60 minutes, or until a toothpick inserted into the cake layer comes out clean.
- Cool and chill:
- Remove from water bath and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Unmold and serve:
- Carefully invert onto a serving plate. The caramel should drizzle beautifully over the flan. Slice and enjoy!
Notes
- It’s essential to cool and refrigerate the chocoflan thoroughly before unmolding to avoid breaking the layers.
- Try adding cream cheese to the flan mixture for extra richness.
- Serve with a dollop of whipped cream or fresh berries for a festive touch.