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Unbelievable Chocoflan (Impossible Cake): 1 Magical Creation

Chocoflan (Impossible Cake)
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Chocoflan, also known as “Impossible Cake”, is a unique dessert that features a layer of rich chocolate cake topped with a creamy caramel flan. During baking, the layers magically swap places, creating a visually stunning and delicious treat.

Ingredients

Scale
  • 1 cup granulated sugar (for caramel)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15.25 ounce) box chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs (for cake mix)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 10-cup Bundt pan by greasing it well.
  2. Melt 1 cup of granulated sugar in a small saucepan over medium heat, stirring constantly, until it turns into an amber-colored caramel. Pour the hot caramel immediately into the prepared Bundt pan, tilting the pan to coat the bottom evenly. Set aside.
  3. In a blender, combine the sweetened condensed milk, evaporated milk, 4 large eggs, and vanilla extract. Blend until smooth. Set aside.
  4. In a large bowl, prepare the chocolate cake mix according to package directions, typically by combining the cake mix, water, vegetable oil, and 3 large eggs. Mix until smooth.
  5. Carefully pour the chocolate cake batter over the caramel in the Bundt pan.
  6. Slowly pour the flan mixture over the chocolate cake batter. Do not worry if the layers seem to mix a little; they will separate during baking.
  7. Place the Bundt pan inside a larger roasting pan. Fill the roasting pan with hot water to about halfway up the sides of the Bundt pan, creating a water bath.
  8. Bake for 1 hour to 1 hour and 30 minutes, or until a wooden skewer inserted into the cake comes out clean. The flan will be set.
  9. Carefully remove the Bundt pan from the water bath. Let the chocoflan cool completely on a wire rack for at least 2 hours.
  10. Once cooled, refrigerate the chocoflan for at least 4 hours, or preferably overnight, before inverting.
  11. To invert, place a serving plate upside down over the Bundt pan. Firmly hold the plate and the pan together, then quickly flip them over. The chocoflan should release easily. If not, you can gently loosen the edges with a knife.
  12. Serve chilled.

Notes

  • Ensure your Bundt pan is well-greased for easy release.
  • Be careful when handling hot caramel.
  • Do not skip the water bath; it helps the flan cook evenly and prevents cracking.
  • Chilling the chocoflan thoroughly is crucial for successful inversion.

Nutrition

Find it online: https://flavorvista.com/chocoflan-impossible-cake-recipe/