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Chocoflan Recipe

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Chocoflan, also known as ‘Impossible Cake’, is a Mexican dessert that combines rich chocolate cake with creamy flan, magically switching layers during baking for a stunning presentation and delicious flavor.

Ingredients

Scale
  • 1/2 cup cajeta or caramel sauce
  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs (for cake)
  • 1/2 cup vegetable oil
  • 1 1/4 cups water
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 4 large eggs (for flan)
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a Bundt pan and pour cajeta into the bottom.
  2. Prepare chocolate cake mix by combining mix, 3 eggs, oil, and water. Pour the batter over the cajeta in the pan.
  3. In a blender, combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract. Blend until smooth.
  4. Slowly pour the flan mixture over the cake batter. It will sink to the bottom, but will switch during baking.
  5. Cover the Bundt pan with foil. Place it in a larger roasting pan and fill the roasting pan with about 1 inch of hot water.
  6. Bake for 1 hour or until a toothpick inserted in the cake comes out clean.
  7. Remove the Bundt pan from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
  8. To serve, run a knife around the edges of the pan, invert onto a plate, and remove the pan.

Notes

  • Make sure to let the chocoflan chill thoroughly to ensure clean layers when unmolding.
  • You can use homemade chocolate cake batter instead of boxed mix if preferred.
  • Garnish with additional cajeta or whipped cream for extra flavor.

Nutrition

Find it online: https://ukfinda.com/chocoflan-recipe/