Description
Chocoflan, also known as impossible cake, is a delightful dessert that combines a rich, moist chocolate cake with a creamy, smooth flan topped with a luscious caramel layer. This classic Mexican treat is baked in two stages with a water bath to achieve its signature texture and layered appearance. Perfect for special occasions or a decadent treat, this recipe offers a comforting blend of chocolate and vanilla flavors with a silky caramel finish.
Ingredients
For the caramel:
- 200 g granulated sugar
For the flan:
- 4 large eggs
- 120 g cream cheese
- 380 g condensed milk
- 360 ml evaporated milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the chocolate cake:
- 50 g cocoa powder
- 1 teaspoon instant coffee
- 80 ml hot water
- 120 g unsalted butter, softened
- 100 ml vegetable oil
- 120 g granulated sugar
- 120 g soft light brown sugar
- 4 large eggs
- 120 ml buttermilk
- 200 g plain flour
- 1 teaspoon baking soda
- 2 teaspoons white vinegar
Instructions
- Preheat and prepare: Preheat your oven to 180°C (350°F). Grease a 9-inch bundt tin thoroughly and set aside.
- Make the caramel: Place the granulated sugar in a pan over medium heat. Stir constantly until the sugar melts completely and turns a deep amber color. Immediately pour the caramel into the bundt tin, swirling to evenly coat the bottom and slightly up the sides. Set aside to cool and harden.
- Prepare the flan mixture: In a blender or food processor, combine eggs, cream cheese, condensed milk, evaporated milk, vanilla extract, and salt. Blend until very smooth. Strain the mixture twice through a sieve for an extra silky texture. Pour the smooth flan mixture over the set caramel layer in the bundt tin.
- First bake with water bath: Cover the bundt tin with aluminum foil. Place it inside a large roasting pan with high sides. Pour hot water into the roasting pan until it reaches halfway up the sides of the bundt tin to create a water bath. Carefully put the setup into the oven and bake for about 40 minutes. The flan should be very jiggly but set around the edges when done.
- Make the chocolate cake batter: While the flan bakes, whisk together the cocoa powder, instant coffee, and hot water in a large bowl; let it cool for 10 minutes. Add softened butter, vegetable oil, granulated sugar, and brown sugar; beat for 5 minutes until smooth and fluffy. Incorporate 2 eggs, then the remaining eggs along with buttermilk, mixing well. Add the flour and mix just until smooth.
- Activate baking soda: In a small bowl, combine baking soda with white vinegar; it will bubble. Quickly mix this into the chocolate cake batter and mix well.
- Second bake: Remove the bundt tin from the oven after 40 minutes of baking the flan. Pour the prepared chocolate cake batter gently over the flan layer. It is normal if the layers mix slightly. Remove the foil and return the bundt tin to the oven. Bake for 50–60 minutes or until a toothpick inserted into the cake layer comes out clean.
- Cool and chill: Allow the chocoflan to cool to room temperature, then refrigerate for several hours or overnight to fully set and chill.
- Unmold and serve: To release the chocoflan from the bundt tin, warm the edges by either using a blow torch or placing the tin in a shallow bowl of warm water for a few minutes. Flip the cake onto a serving plate, slice, and enjoy this rich, layered dessert.
Notes
- Using a water bath (bain-marie) during the flan baking ensures gentle cooking and prevents curdling for a smooth texture.
- Straining the flan mixture twice helps achieve a silky consistency.
- Immediate swirling of the caramel into the bundt pan before it hardens is crucial for even coverage.
- Temper eggs and wet ingredients gently for best texture in both flan and cake layers.
- The slight mixing of layers during pouring is normal and contributes to the cake’s characteristic look and flavor.
- Allow the chocoflan to chill overnight for optimal flavor and structure before serving.
- Use caution when heating the tin for unmolding to avoid burns.
