5.0 from 9 votes
Chocoflan (Impossible Cake)
Have your cake and eat your flan, too, with a recipe that combines both! This Chocoflan is a rich chocolate cake with an orange hint topped with creamy vanilla and coffee flavored flan is dripping with decadent dulce de leche and sprinkled with crushed walnuts.
Prep Time
8 mins
Cook Time
1 hr 8 mins
Servings: 10 servings
Calories: 386 kcal
Course:
Dessert
Cuisine:
American , Mexican
Ingredients
Chocolate Cake:
- 2 ticks butter or 1/2 lb
- 1 cup sugar
- 4 eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 tablespoons cocoa powder
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
Flan:
- 1 (14 ounce) can sweetened condensed milk
- 14 onces whole milk measure it out in the sweetened condensed milk can
- 3 eggs
- 1 teaspoon vanilla extract
- pinch instant coffee
Dulce de Leche Glaze:
- 1 cup dulce de Leche
- milk regular milk or almond milk, as needed
- Chopped pecans or walnuts optional
Instructions
Chocolate Cake:
- Preheat the oven to 350 degrees F.
- In an electric mixer blend the butter with the sugar until it’s light and fluffy, almost white. Whisk in the eggs, one at time until incorporated.
- Sift together flour and baking powder and then slowly add this to the creamed sugar. Once the flour has been added, stir in the cocoa powder.
- Next mix in the orange juice and vanilla. Once it’s well combined, pour the cake batter into a well-greased cake pan.
Cup of Yum
Flan:
- In a blender, add all the ingredients and blend well. Pour this mixture on top of the cake batter, very carefully so you don’t disturb the cake batter.
Bake:
- Place a larger cake pan or baking dish in the oven and fill it with about 1 inch of water. Then place the chocoflan pan in the water bath (bain-marie or bano de maria). Let the cake bake for about 75 to 90 minutes or until the cake is done.
- Let the cake cool for about an hour. Then when you are ready to flip the chocoflan, pour some hot water into the larger pan and set the chocoflan pan in the hot water for about 30 seconds.
Dulce de Leche Glaze:
- Pour dulce de leche or cajeta in a small sauce pan on low heat. Stir in milk slowly to desired constancy.
Serve:
- Flip the chocoflan onto a cake plate and serve. This cake holds well in the frig for several days.
- Drizzle with caramel (dulce de leche or cajeta) and sprinkle with nuts, if using.
- Serve warm or chilled.
Notes
- cake pan
- Recipe by Nelly Rodriguez de Galofre via karistabennett.com.
- This recipe requires a 12-cup capacity cake pan.
- I prefer to butter the pan instead of spraying with baking spray.
- For the water bath, only add 1-inch of water. If the water enters the bundt pan, it could ruin the consistency of the flan.
- Shortcut: purchase a squeezable dulce de leche bottle that can be drizzled in the pan. Or skip the caramel layer in the recipe and pour warm dulce the leche glaze over the cake once the Chocoflan is baked and inverted.
- Store loosely covered in refrigerator.
- I don't recommend freezing or reheating this homemade Chocoflan.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
163mg
(54%)
Sodium
207mg
(9%)
Potassium
158mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
743IU
(15%)
Vitamin C
3mg
(3%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 163mg | 54% |
| Sodium | 207mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 743IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.