Chocoflan Recipe

Chocoflan Impossible Cake – Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Have you always wanted to try Impossible Cake, but never had the nerve? This easy Chocoflan recipe is a winner!

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce! A Mexican caramel sauce made with goat milk.

It is a beautiful double-layered cake covered with Cajeta caramel sauce. It is like no other cake I have ever made or enjoyed.

The pan goes into the oven layered with caramel, then chocolate cake, then flan. Then later comes out of the oven with the flan and chocolate layers reversed. It goes into the oven one way and comes out another.

Chocoflan

Prep: 0 20min0

Total: 0 2h20min0

Yield: 10 servings

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 599, Fat 28g, Saturated Fat 16g, Carbohydrate 77g, Fiber 2g, Sugar 47g, Protein 13g, Cholesterol 138mg, Sodium 393mg

Ingredients:

• Softened butter, to coat pan
• 1/4 cup cajeta or caramel sauce
• 10 tablespoons butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup cocoa powder
• 1 1/4 cups buttermilk
• One 12-ounce can evaporated milk
• One 14-ounce can sweetened condensed milk
• 4 ounces cream cheese, room temperature
• 3 eggs
• 1 tablespoon vanilla extract
• 1/4 cup cajeta or caramel sauce
• 1/4 cup chopped pecans

Instruction:

1. Put an oven rack in the middle of the oven and preheat to 350 degrees F.
2. Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
3. For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
5. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
6. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Chocoflan

Can’t decide whether to serve chocolate cake or flan for dessert? Enter homemade Chocoflan! Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing dessert.

Prep: 15min

Total: 4h35min

Yield: 16

Serving Size: 1 Slice

Nutrition Facts: calories 300 , Carbohydrate 39 g, Cholesterol 90 mg, Fat 2 , Fiber 0 g, Protein 6 g, Saturated Fat 4 1/2 g, servingSize 1 Slice, Sodium 310 mg, Sugar 26 g, Trans Fat 0 g

Ingredients:

• 1/4 cup Smuckers® caramel topping (from 12.25-oz jar)
• 1 box (15.25 oz) Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 cup milk
• 4 eggs

Instruction:

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
2. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
3. In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
4. Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
5. Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
6. Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

Chocoflan Impossible Cake

Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!

Prep: 20min

Total: 80min

Yield: 12

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 453 kcal, Carbohydrate 58 g, Protein 10 g, Fat 20 g, Saturated Fat 12 g, Cholesterol 112 mg, Sodium 267 mg, Fiber 1 g, Sugar 39 g

Ingredients:

• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 4 ounces cream cheese, (softened)
• 3 large eggs
• 4 teaspoons vanilla extract, (Mexican if possible)
• 10 tablespoons unsalted butter, (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder, (unsweetened)
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 1/4 cup buttermilk
• 2 tablespoons softened butter (for greasing)
• 1/4 cup cajeta ((caramel sauce))

Instruction:

1. You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.
2. Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
3. Boil about 2 quarts of water for the Bain Marie.
4. For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.
5. For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.
6. Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.
7. Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)
8. Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
9. Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired.

Chocoflan

Chocoflan combines classic flan with chocolate cake and is the perfect showstopping dessert.

Prep: 25min

Total: 4h40min

Yield: 8 – 12 serving(s)

Ingredients:

• 1/2 c. (1 stick) plus 2 tbsp. unsalted butter, softened
• 1/4 c. homemade or store-bought caramel sauce
• 1 c. (215 g.) lightly packed dark brown sugar
• 1 large egg, room temperature
• 1 1/2 c. (180 g.) all-purpose flour
• 1/4 c. unsweetened Dutch-processed cocoa powder
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 c. (120 ml.) brewed coffee or water, room temperature
• 1/2 c. (120 ml.) buttermilk, room temperature
• 5 large eggs
• 1 (14-oz.) can sweetened condensed milk
• 2 tsp. pure vanilla extract
• 1 c. (235 ml.) whole milk or half-and-half

Instruction:

1. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Add half of dry ingredients to egg mixture, beating until just combined. Pour in coffee and beat until incorporated. Add remaining dry ingredients and buttermilk and beat until just combined. Pour batter into prepared pan on top of caramel.
2. Make Ahead: Chocoflan can be made 3 days ahead. Store in an airtight container and refrigerate.

The Easiest Way to Prepare Choco-Flan The Impossible Cake

FAQ

Why did my ChocoFlan fall apart?

How do you make a box cake even better?

1. What Are Usually the Ingredients in Box Cake?
2. For Moister Cake: Add One Extra Egg.
3. For Richer Flavor: Swap Half the Vegetable Oil for Melted Butter.
4. For Lighter, Spongier Cake: Substitute Mayonnaise for Oil.
5. For a Flavor and Texture Similar to Pound Cake: Use Ghee Instead of Oil.

What is the science behind ChocoFlan?