Impossible Chocolate Flan Cake
User Reviews
4.4
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Prep Time
25 mins
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Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
10 Servings
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Calories
555 kcal
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Course
Dessert
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Cuisine
International
Impossible Chocolate Flan Cake
Description
The recipe begins by creaming butter and sugar until fluffy, then incorporating egg and alternating additions of dry ingredients and milk to form the chocolate cake batter. The flan mixture is made by blending condensed milk, evaporated milk, eggs, and vanilla, then strained for a smooth consistency. A butter-greased bundt pan is prepared by swirling in dulce de leche to add a layer of caramel sweetness at the bottom.
The chocolate batter is spooned over the dulce de leche, then the flan custard is carefully poured on top. During baking, the flan cooks and sets below while the lighter cake rises above, creating a dramatic layered dessert. The final cake offers moist chocolate cake alongside a silky, sweet flan layer, unified with a touch of caramel from the dulce de leche.
Serving this cake chilled allows the flan to firm up and slices to hold shape. It is a celebratory dessert that offers a rich chocolate flavor complemented by creamy custard and caramel notes.
Ingredients
- 1 ounce butter softened, for greasing the pan
- ¼ cup dulce de leche homemade or store-bought
For the Chocolate Cake
- ¾ cup sugar
- 5 ounces butter unsalted, softened
- 1 egg room temperature
- 1 ¾ cup flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup cocoa powder unsweetened
- 1 ¼ cup milk room temperature
For the Flan
- 1 can condensed milk 14 ounces
- 1 can evaporated milk 12 ounces
- 4 egg
- ½ tablespoon vanilla extract
Instructions
- Preheat oven to 350 F.
Making the Chocolate Cake Layer
- In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.
- Add the egg and continue to beat.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
- Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.
- Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated.
Making the Leche Flan Layer
- In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
- Using a fine-mesh sieve, strain the mixture into a spouted container.
Baking the Chocoflan
- Grease a 12-cup bundt pan with softened butter.
- Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.
- Spoon the chocolate batter into the bundt pan on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
- Carefully pour the flan mixture into the bundt pan over the chocolate batter.
- Cover the bundt pan with aluminum foil, securing the edges.
- Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan.
- In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready.
- Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake.
- Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
- Serve the flan cake right away or refrigerate to completely chill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 145mg | 48% |
| Sodium | 338mg | 14% |
| Potassium | 444mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 784IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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