Chocoflan (Impossible Cake)
This legendary Mexican dessert is pure magic. Rich, moist chocolate cake and silky-smooth flan bake together in the same pan, then mysteriously switch places. When you flip it, the flan forms a glorious, glossy layer on top. It’s a showstopper that will amaze everyone.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 6+ hours (includes cooling)
- Yield: 10-12 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
For the Flan:
- 1 (13-ounce) can dulce de leche
- 1 (12-ounce) can evaporated milk
- 4 ounces cream cheese, at room temperature
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 5 large eggs, at room temperature
For the Chocolate Cake:
- 1 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup buttermilk, at room temperature
- ½ cup coffee, at room temperature
- 6 Tablespoons unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For Assembly:
- 2 quarts water
- 1 Tablespoon unsweetened cocoa powder
Instructions
- Prep: Preheat your oven to 350°F. Start a large pot of water boiling for your water bath, then turn off the heat and cover it.
- Make Flan: In a blender, combine dulce de leche, evaporated milk, cream cheese, vanilla, and salt. Blend until smooth. Add eggs and blend for another 10-15 seconds—don’t overmix.
- Make Cake: In a large bowl, whisk together the dry cake ingredients. In a separate bowl, whisk the wet ingredients. Slowly add the dry mix to the wet, stirring until just combined.
- Layer: Generously spray a 10-cup Bundt pan with nonstick spray. Pour the thick chocolate cake batter in first and smooth the top. Slowly and carefully, ladle the flan batter over the chocolate cake.
- Bake: Place the Bundt pan inside a larger roasting pan. Pour the hot water from your pot into the roasting pan until it comes halfway up the sides of the Bundt pan. Tightly cover the Bundt pan with aluminum foil. Bake for 105-120 minutes. A skewer in the cake should come out clean.
- Chill: Remove the Bundt pan from the water bath and let it cool completely on a wire rack. Once at room temp, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Flip: To unmold, place the chilled pan back in the roasting pan. Pour in some boiling water, then cover the whole thing with a damp towel for 15 minutes to loosen the edges. Place a serving plate on top and, in one swift motion, flip the cake over.
Notes
- Serving: Best served chilled or at room temperature. Try it with a scoop of vanilla ice cream or a few fresh berries.
- Tips & Tricks: Using room-temperature ingredients is key for a silky flan. Don’t want to make the cake from scratch? Use a boxed mix for an easy shortcut!
- Storage: Store leftovers in the refrigerator, tightly covered, for up to 3 days. Freezing is not recommended as it can ruin the flan’s delicate texture.
Find it online: https://new.projuktigeek.com/chocoflan-impossible-cake/