Description
Chocoflan, also known as the impossible cake, is a delightful Mexican dessert that combines the richness of chocolate cake with the creaminess of flan. This decadent treat features layers of moist chocolate cake and creamy flan, topped with a caramel drizzle.
Ingredients
Cajeta or Caramel Sauce:
1/2 cup
Chocolate Cake Mix:
1 box (15.25 oz) plus ingredients listed on the box (typically 3 eggs, 1/2 cup vegetable oil, and 1 1/4 cups water)
Flan Mixture:
1 can (12 oz) evaporated milk, 1 can (14 oz) sweetened condensed milk, 4 large eggs, 1 tablespoon vanilla extract
Others:
Non-stick cooking spray, hot water for water bath
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Prepare the Pan: Spray a 12-cup Bundt pan with non-stick cooking spray and pour the cajeta or caramel sauce into the bottom of the pan.
- Make the Cake Batter: Prepare the chocolate cake batter according to the package instructions and pour it over the caramel in the pan.
- Prepare the Flan Mixture: In a blender, combine evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth.
- Assemble: Slowly pour the flan mixture over the cake batter in the pan.
- Create a Water Bath: Place the Bundt pan in a larger roasting pan, pour hot water into the outer pan to create a water bath.
- Bake: Cover with foil and bake for 1 hour to 1 hour and 10 minutes. Allow to cool in the water bath.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Invert onto a plate before serving.
Notes
- The layers will naturally switch during baking, so don’t worry about the flan ending up on the bottom before baking.
- Use room temperature ingredients for the flan for even setting.
