Chocoflan (the impossible flip over cake)
Chocoflan, also known as "Impossible Cake," is a delicious Mexican dessert that combines the rich flavors of chocolate cake and creamy flan. Follow this step by step guide with video and pictures to learn how to make this magical treat at home!
Equipment
- measuring cup
- small nonstick saucepan
- 12 cup aluminum bundt pan
- hand mixer
- blender
- fine mesh strainer
- large baking pan
- aluminum foil
- oven
Ingredients
For the Caramel
- 1 cup sugar
For the Chocolate Cake
- 1 box chocolate cake mix
- 1 tbsp instant coffee (Optional. You can use 2 tbsps if you want a stronger coffee flavor.)
- 1 cup milk (or water)
- 3 eggs
- ½ cup vegetable oil
For the Flan
- 1 can evaporated milk (12 oz)
- 1 can sweetened condensed milk (14 oz)
- 4 eggs
- 4 oz cream cheese (softened)
- 1 tbsp vanilla extract
Instructions
Make the Caramel
- Grease the aluminum Bundt pan with vegetable oil or melted butter to prevent sticking.
- In a small nonstick saucepan over medium heat, melt 1 cup of sugar until it turns into a golden caramel. Stir constantly to avoid burning.
- Pour the caramel into the bottom of the greased Bundt pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
Make the Chocolate Cake
- Preheat your oven to 350°F (175°C).
- Add chocolate cake mix, instant coffee (optional), milk (or water), eggs, vegetable oil in a large mixing bowl.
- Mix on medium speed with a hand mixer or whisk vigorously for 2 minutes until the mixture is well combined. Pour the batter over the hardened caramel in the Bundt pan.
Make the Flan
- In a blender, combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla extract. Blend for about 1 minute until smooth.
- Gently strain the flan mixture over the chocolate cake batter in the Bundt pan using a fine mesh strainer.
Bake the cake
- Place the Bundt pan inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the Bundt pan to create a water bath.
- Cover the Bundt pan tightly with aluminum foil.
- Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the chocolate cake comes out clean.
Cool and Serve
- Take the cake out of the oven. Remove the Bundt pan from the water bath and allow it to cool to room temperature.
- Refrigerate for at least 4 hours or overnight to set.
- To unmold, carefully run a knife around the edges of the pan to loosen the chocoflan. Place a large plate over the pan and invert to release the chocoflan onto the plate. Slice and serve!