Description
Chocoflan, also known as ‘Impossible Cake,’ is a magical dessert featuring a rich chocolate cake base with a creamy vanilla flan layer on top, drizzled with luscious cajeta caramel. Despite the layers switching during baking, it turns out beautifully every time.
Ingredients
Scale
- 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
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1¼ cups buttermilk
- 2 tablespoons softened butter (for greasing)
- ¼ cup cajeta (caramel sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease the pan with softened butter and evenly pour in the cajeta.
- For the flan, blend sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract until smooth. Set aside.
- For the cake, cream together butter and sugar until fluffy. Beat in the egg.
- In a separate bowl, sift together flour, cocoa powder, cinnamon, baking powder, and baking soda.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until well combined.
- Pour the chocolate cake batter over the cajeta layer in the prepared pan.
- Carefully pour the flan mixture over the cake batter (it will sink to the bottom during baking).
- Place the pan in a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath.
- Bake for 1 hour to 1 hour 15 minutes, or until the flan is set and the cake is fully cooked.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before inverting onto a serving plate.
Notes
- Use room temperature ingredients for smoother blending and better texture.
- Mexican vanilla and cajeta give it an authentic flavor, but regular vanilla and caramel work too.
- Baking in a water bath ensures even cooking and prevents the flan from cracking.
- Refrigerate overnight for best results before unmolding.
- Serve chilled for the best texture and flavor contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 115mg