Chocoflan (Impossible Cake)

This Chocoflan (Impossible Cake) is a Mexican-style cake that bakes into two separate layers: a moist chocolate cake layer and a creamy flan layer. It is served with a caramel sauce for an unforgettable and decadent dessert.

Have you ever heard of a chocoflan (also referred to as the Impossible Cake)? It is a Mexican two-tiered cake that allows you to enjoy chocolate cake and flan all in one. What makes it a standout is the magic that happens during the baking process. The chocolate batter is placed first into the bundt pan and the flan is poured over the top. During baking, the flan sinks to the bottom and the chocolate cake layer rises to the top. The result is a unique and impressive layered cake

Chocoflan provides the best of both worlds if you like flan and chocolate cake. The flan layer is silky and custardy, while the chocolate cake layer is moist and tender. Serve with a drizzle of caramel sauce for a delightful sweet treat.

How is it baked?

The cake is baked, covered in aluminum foil, and placed in a water bath. The water bath allows it to gently bake, resulting in a moist and tender cake. However, it also extends the baking time. This cake requires about 70 minutes of bake time. Trust me, it’s worth the wait!

Do you need to use a water bath?

Yes. A water bath, also called a bain-marie, allows the flan to bake gently to prevent the eggs from curdling. To make a water bath, simply place the cake pan in a roasting pan in the oven. Then add about 2 inches of almost boiling water to the roasting pan.

How to store:

Keep covered and refrigerated. This cake keeps well for up to 4 days refrigerated. I don’t recommend freezing as the texture of the flan can change.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Bundt cake pan—this pan is nonstick, durable, and dishwasher-safe.
• Stand mixer or electric mixer—they both work equally well to mix the flan and cake layers.
• Silicone spatula—this set of varying spatulas and a brush is heat resistant up to 500°F.
• Mixing bowls—this set of nesting stainless steel bowls come with lids. The bowls have non-slip bottoms and a pour spout.
• Roasting pan or baking pan—needs to be wider than the bundt cake pan and deep enough to safely fill with 2-inches of water. This stainless steel pan is 15.5”L x 11.6”W x 2.7”H and should be wide enough to fit a standard bundt cake pan. Make sure you measure the diameter of your pan before purchasing.
• Aluminum foil—for covering the bundt cake pan during baking.

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Chocoflan (Impossible Cake)

Author: In Good Flavor Cooking Method:Baking Cuisine:Mexican Courses:Dessert Recipe Keys: B Baking C Carbohydrate

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 30 minutesServings:10 servingsCalories:N/A kcal Best Season:Suitable throughout the year

Description

This Chocoflan (Impossible Cake) is a Mexican-style cake that bakes into two separate layers: a moist chocolate cake layer and a creamy flan layer. It is served with a caramel sauce for an unforgettable and decadent dessert.

Ingredients

• 1 1/2 cups half and half
• 1/4 cup butter
• 1/2 cup cocoa powder
• 2 cups sugar
• 3 ounces unsweetened chocolate baking squares, chopped
• 2 cups flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 12 ounces caramel sauce or dulce de leche, divided
• 2 eggs
• 1 teaspoon vanilla extract

For the flan layer:

• 3 ounces softened cream cheese
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups half & half
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

For the garnish:

• 1/3 cup white chocolate shavings

Instructions

1. Note: The total time provided does not include the time it takes for the cake to cool.
2. Preheat oven to 350 degrees F. Heat hot water for a water bath.
3. In a medium saucepan on medium heat, bring half and half, butter, and cocoa powder to a simmer, whisking until smooth. Add sugar, whisking until smooth. Turn off the heat and add baking squares. Stir until smooth and creamy. Remove from heat. Allow to cool for about 5 minutes.
4. Combine flour, baking powder, baking soda, cinnamon, and salt into a bowl. Whisk to incorporate. Set aside.
5. Generously spray a bundt pan with cooking spray. Drizzle the bottom with 1/3 cup caramel sauce or dulce de leche.
6. Place 2 eggs into a mixing bowl and beat slightly. Slowly drizzle 1/4 cup of the chocolate mixture into the eggs, whisking the eggs briskly to incorporate. Slowly drizzle the remaining chocolate mixture into the egg mixture, whisking briskly. Whisk in vanilla extract.
7. Add the flour mixture, 1/3 at a time, into the wet mixture until just incorporated. Pour batter into bundt pan.
8. Using an electric mixer, beat cream cheese and 3 eggs until smooth. Add the remaining flan ingredients, beating until smooth, about 1 minute. Pour gently over the cake batter.
9. Grease or butter the underside of a large sheet of aluminum foil. Tightly cover with a bundt with the aluminum foil. Place in a roasting pan. Add 2 inches of almost boiling water to the pan.
10. Bake for 110 minutes or until a toothpick comes with a few moist crumbs attached. Cool completely before unmolding. To unmold, place the bundt pan upright in a bowl of hot water for a minute. Invert the pan onto a plate and give it a good shake.
11. Garnish with white chocolate shavings. Serve the cake with a drizzle of caramel sauce.
12. Makes 10 servings.

Note

• Make sure to carefully remove the bundt cake pan from the roasting pan of hot water. Do not attempt to empty the water bath before the water is cooled enough to handle.

Keywords:Mexican Cake, Chocoflan, Impossible Cake, Chocolate Cake, Flan