Chocoflan Impossible Cake
User Reviews
5
Chocoflan Impossible Cake
Description
This recipe calls for baking a chocolate cake and a creamy flan simultaneously in a water bath by layering the batters in a buttered bundt pan with cajeta (Mexican caramel sauce) at the bottom. The cake batter is creamed with butter and sugar, mixed with dry ingredients including cocoa powder, cinnamon, baking powder and soda, and buttermilk. The flan layer blends sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract until smooth by blender.
As the cake bakes in a bain marie, the flan layer ensures a custard texture with a creamy consistency, while the chocolate layer produces a spiced, tender crumb. After baking, the layers flip so the flan sits atop the cake with the caramel sauce coating the top, creating a glossy finish.
This dessert is both rich and elegant, offering a contrast of chocolate depth, cinnamon warmth, and silky custard sweetness topped by caramel. It is perfect for special occasions or celebrations.
The recipe notes mention cayeta is commonly available in Mexican markets or grocery sections and can be substituted with dulce de leche or other caramel sauces if unavailable.
Ingredients
For the Flan Layer:
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese softened
- 3 large egg
- 4 teaspoons vanilla extract Mexican if possible
For the Chocolate Cake Layer:
- 10 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/4 cup buttermilk
For the Pan:
- 2 tablespoons butter for greasing, softened
- 1/4 cup cajeta (caramel sauce)
Instructions
- You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.
- Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
- Boil about 2 quarts of water for the Bain Marie.
- For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.
- For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.
- Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.
- Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)
- Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
- Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired.
Notes
- Cajeta can be found in most grocery stores, often in the Mexican foods section or a Mexican market.
- If cajeta is unavailable, dulce de leche or a similar caramel sauce can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 453kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 112mg | 37% |
| Sodium | 267mg | 11% |
| Potassium | 371mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 247mg | 25% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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