Description
Chocoflan, also known as ‘Impossible Cake’, is a stunning Mexican dessert that combines rich chocolate cake with creamy flan, magically swapping layers as it bakes for a two-in-one treat that’s as delicious as it is impressive.
Ingredients
Scale
- 1/2 cup cajeta (Mexican caramel sauce)
- 1 box chocolate cake mix (plus ingredients listed on box, usually 3 eggs, 1/2 cup oil, 1 1/4 cup water)
- 4 large eggs
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C). Grease a Bundt pan generously with cooking spray.
- Pour the cajeta into the bottom of the pan and tilt to coat evenly.
- Prepare the chocolate cake batter according to the instructions on the box. Pour the batter over the cajeta in the pan.
- In a blender, combine eggs, evaporated milk, sweetened condensed milk, and vanilla extract. Blend until smooth.
- Gently pour the flan mixture over the cake batter. (It will sink during baking and switch places with the cake.)
- Cover the pan tightly with foil. Place the Bundt pan in a larger roasting pan and fill the roasting pan with 1 inch of hot water to create a water bath.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Remove from water bath and let cool completely. Refrigerate for at least 4 hours or overnight.
- To serve, invert the pan onto a plate. The flan will now be on top, and the cajeta will drip over beautifully.
Notes
- Let the chocoflan chill thoroughly before flipping to ensure clean layers.
- Use room-temperature ingredients for better blending and texture.
- Substitute cajeta with caramel sauce if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: chocoflan, impossible cake, Mexican flan cake, chocolate flan, layered dessert, caramel flan cake