Chocoflan Cake (Impossible Cake) - Foxy Folksy

This recipe combines a chocolate cake and flan into a single dessert called Chocoflan Cake. The cake batter is poured into a buttered bundt pan and the flan mixture is slowly poured on top. It is then baked in a bain marie for 1 hour and 30 minutes. After cooling, the cake is refrigerated to set fully before inverting it onto a plate to serve the two desserts layered together in each slice. The finished dessert has a sinfully delicious chocolate cake glazed with a rich caramel sauce and a luscious creamy flan center.

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Chocoflan Cake (Impossible Cake) - Foxy Folksy

Uploaded by

mishima.mq

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as PDF, TXT or read online on Scribd

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Chocoflan Cake (Impossible Cake)

With a luscious creamy flan and a sinfully delicious chocolate cake glazed
with a rich caramel sauce, it is the ultimate dessert ever!

Prep Time Cook Time Total Time

20 mins 1 hr 30 mins 1 hr 50 mins

Course: Dessert Cuisine: American, Mexican

5 from 1 vote
Keyword: baking, caramel, chocolate cake, leche flan Servings: 10
Calories: 351kcal Author: Bebs

Ingredients
butter softened, for greasing
0.83 cup caramel sauce or 1 cup white sugar

FLAN:
375 ml sweetened condensed milk (1 can)
437.5 ml evaporated milk (1 can)
6.25 medium eggs
1.25 teaspoon vanilla extract

CHOCOLATE CAKE:
1.25 box cake mix (devil’s food cake) 400-550g
0.31 cup oil
1.25 cup water
2.5 medium eggs
boiling water for bain marie

Instructions
1. Grease a bundt pan with butter. Set aside. Preheat oven at 160°C/320°F.
2. Pour ⅔ cup of caramel in the bundt pan. Tilt it around to coat the bottom and sides of the pan
with caramel. Set aside.

Alternatively, place 1 cup sugar in a small saucepan. Melt the sugar over medium-low heat
until it turns into caramel and pour this into the bundt pan.
3. Prepare the chocolate cake batter as directed in the box. Gently pour the batter into the pan
on top of the caramel. Spread and flatten using a spatula.
4. To make the flan, in a bowl, gently whisk the eggs (don’t beat, just mix to break and combine).
Add the condensed milk, evaporated milk, and vanilla extract and gently stir until well
combined.
5. Slowly pour the flan mixture on top of the batter while running it through a sieve to filter out
any lumps.
6. Brush some butter on an aluminum foil. Cover the pan with the foil, butter side down, and
tuck the edges in.
7. Place the bundt pan in a roasting pan or any larger pan. Pour boiling water into the outer pan
about 2 inch high.
8. Place the pan in the middle rack of the oven and bake for 1 hour 30 minutes or until a
toothpick inserted comes out clean.
9. Cool at room temperature, uncovered, for 1 hour. Refrigerate, covered in foil or plastic wrap,
for another 1-2 hours or until completely set.
10. Remove the pan from the fridge and tap the sides to dislodge the cake. You can also run a
thin metal spatula around the edges of the pan to loosen the cake.
11. Place a serving plate upside down on top of the cake pan. Turn both upside-down to invert
then remove the pan.