Description
Chocoflan, also known as the Impossible Cake, is a rich dessert that magically forms layers of moist chocolate cake and creamy flan topped with caramel sauce.
Ingredients
- 1 cup granulated sugar (for caramel)
- 4 large eggs
- 1 can (397 g) sweetened condensed milk
- 1 can (354 ml) evaporated milk
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup warm water or coffee
Instructions
- Preheat the oven to 180°C (350°F). Prepare a Bundt pan by setting it aside.
- In a saucepan over medium heat, melt 1 cup sugar until golden caramel forms. Carefully pour the caramel into the bottom of the Bundt pan and allow it to harden.
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth and set aside.
- In a bowl, whisk together flour, cocoa powder, baking powder, salt, and 1/2 cup sugar.
- Add vegetable oil and warm water (or coffee) to the dry ingredients and mix until smooth.
- Carefully pour the chocolate cake batter over the hardened caramel in the Bundt pan.
- Slowly pour the flan mixture over the cake batter.
- Cover the pan tightly with foil and place it in a larger roasting pan. Add hot water to the roasting pan halfway up the sides of the Bundt pan.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Remove from oven, let cool completely, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and invert onto a serving plate.
Notes
- The cake will naturally invert layers during baking—this is normal.
- Use caution when working with hot caramel.
- For best results, chill overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican