Mexican Chocoflan Impossible Cake Recipe (Magic Cake)
Here is an easy classic Mexican chocoflan impossible cake recipe (Magic Cake) that will impress your family and guests. If you love flan and chocolate cake then you’ll love this chocoflan cake recipe. The Mexican chocoflan cake has many names and is also referred to as the impossible cake or magic cake.
What Is Mexican Chocoflan Impossible Cake?
This unique Mexican chocoflan cake is a hybrid of a creamy flan and a moist chocolate cake, the best of both worlds. The chocoflan is called the impossible cake because you bake the flan and chocolate cake together then magic happens. Seriously, wait until you see what happen!
What Ingredients Are Needed To Make Chocoflan Impossible Cake?
This Chocoflan Impossible cake recipe is made from scratch, you’ll need to buy flour, sugar, baking powder, baking soda, cocoa powder, eggs, milk, evaporated milk, condensed milk, vanilla extract, cinnamon, cream cheese, and a large bundt cake pan. The caramel sauce is also from scratch but if you prefer you can buy ready caramel sauce from your grocery store to save you some time.
Ingredients To Make Chocoflan Caramel Sauce:
- 300 grams granulated sugar
Ingredients To Make Chocolate Cake:
- 210 grams all-purpose flour (1 3/4 cups)
- 2 grams salt (1/2 teaspoon)
- 310 milk ( 1 1/4 cup)
- 200 grams granulated sugar (1 cup)
- 150 grams unsalted butter ( 2/3 cup)
- 5 grams baking powder ( 1teaspoon)
- 3 grams baking soda ( 1/2 teaspoon)
- 3 grams cinnamon (1/2 teaspoon)
- 35 grams cocoa powder (1/3 cup)
- 60 grams whole egg ( 1 large egg)
Ingredients To Make Flan:
- 120 grams cream cheese room temperature ( 8 tablespoons)
- 180 grams whole eggs ( 3 large eggs)
- 15 grams vanilla extract ( 3 teaspoons)
- 400 grams condensed milk ( 1 14oz can)
- 340 grams evaporated milk ( 1 12 oz can)
Instructions How To Make The Caramel Sauce:
- In a medium-size pot, add the sugar and turn the heat to medium setting.
- Grease the bundt pan with pan release or coat with butter.
- Cook the sugar until it melts and caramelizes into light brown color about 6-8 minutes.
- If you smell burnt, you will have to start over.
- Once the sugar is caramelized, carefully pour it into the bundt cake pan and set aside.
Instructions How To Make Chocolate Cake:
- Preheat the oven to 175°C (350°F) and set the oven rack in the middle position.
- Set aside a large deep baking pan or roasting pot, the pan is used as a water bath during baking.
- Shift together the flour, salt, cocoa, cinnamon, baking powder, and baking soda and set aside.
- In a mixing bowl with a paddle attachment, add the butter and sugar and cream the mixture until smooth. light and fluffy.
- If you don’t have a mixing machine, add the butter and sugar into a medium-size bowl and beat until light fluffy and smooth.
- Mix in the egg and continue to mix or beat for a few seconds.
- Add in 1/3 of the flour mixture along with 1/2 of the milk into the butter mixture and mix or beat on medium speed for 10-20 seconds.
- Repeat by adding half of the remaining flour and the rest of the milk and continue to beat or mix for about 20 seconds.
- Add the remaining flour mixture and beat and mix until batter is well combined and smooth. This will take about 3-5 minutes.
- Pour the chocolate cake batter into the bundt pan and spread it evenly throughout, and set aside.
Instructions How To Make The Flan:
- Add the cream cheese, eggs, evaporated milk, condensed milk, and vanilla extract into a blender and blend on high for about 30-40 seconds.
- Slowly and carefully pour this flan mixture onto the chocolate cake batter.
- Cover the bundt pan with aluminum foil and place it into the center of the roasting pan and fill it with about 1 1/2 or 2 inches of hot water.
- The water should cover about 1/3 of the bundt pan.
- Place the pan into the preheated oven and bake for approximately 1 hour or until the cake surface doesn’t spring back.
- You can also insert a toothpick if it comes out clean the chocoflan cake is done.
- To be safe, first, remove the cake from the roasting pan water bath and cool it at room temperature for about 45-60 minutes.
- Once chocoflan is cooled, invert it onto a deep rimmed serving plate.
- Serve and Enjoy!!
How Long Is The Shelf Life Of Chocoflan Impossible Cake?
Chocoflan impossible cake will keep well refrigerated for about a week or seven days. Make sure to keep the cake covered while in the fridge.
Authentic Chocoflan Cake Recipe (Impossible Cake)
Here is it is, the magic cake recipe everyone is taking about. Follow our easy steps to make this Authentic Mexican chocoflan impossible cake recipe that will impress your family and guests. If you love creamy flan and moist chocolate cake, then you’ll love this chocoflan cake recipe.
Equipment
- Large Bundt Cake Pan
- Mixer or Hand Beater
- Deep roasting Pot or baking Pan
- Medium Size Pot
Ingredients
INGREDIENTS TO MAKE CHOCOFLAN CARAMEL SAUCE:
- 300 grams granulated sugar
INGREDIENTS TO MAKE CHOCOLATE CAKE:
- 210 grams all-purpose flour 1 3/4 cups
- 2 grams salt 1/2 teaspoon
- 310 milk 1 1/4 cup
- 200 grams granulated sugar 1 cup
- 150 grams unsalted butter 2/3 cup
- 5 grams baking powder 1teaspoon
- 3 grams baking soda 1/2 teaspoon
- 3 grams cinnamon 1/2 teaspoon
- 35 grams cocoa powder 1/3 cup
- 60 grams whole egg 1 large egg
INGREDIENTS TO MAKE FLAN:
- 120 grams cream cheese room temperature 8 tablespoons
- 180 grams whole eggs 3 large eggs
- 15 grams vanilla extract 3 teaspoons
- 400 grams condensed milk 1 14oz can
- 340 grams evaporated milk 1 12 oz can
Instructions
INSTRUCTIONS HOW TO MAKE THE CARAMEL SAUCE:
- In a medium-size pot, add the sugar and turn the heat to medium setting.
- Grease the bundt pan with pan release or coat with butter.
- Cook the sugar until it melts and caramelizes into light brown color about 6-8 minutes.
- If you smell burnt, you will have to start over.
- Once the sugar is caramelized, carefully pour it into the bundt cake pan and set aside.
INSTRUCTIONS HOW TO MAKE CHOCOLATE CAKE:
- Preheat the oven to 175°C (350°F) and set the oven rack in the middle position.
- Set aside a large deep baking pan or roasting pot, the pan is used as a water bath during baking.
- Shift together the flour, salt, cocoa, cinnamon, baking powder, and baking soda and set aside.
- In a mixing bowl with a paddle attachment, add the butter and sugar and cream the mixture until smooth. light and fluffy.
- If you don’t have a mixing machine, add the butter and sugar into a medium-size bowl and beat until light fluffy and smooth.
- Mix in the egg and continue to mix or beat for a few seconds.
- Add in 1/3 of the flour mixture along with 1/2 of the milk into the butter mixture and mix or beat on medium speed for 10-20 seconds.
- Repeat by adding half of the remaining flour and the rest of the milk and continue to beat or mix for about 20 seconds.
- Add the remaining flour mixture and beat and mix until batter is well combined and smooth. This will take about 3-5 minutes.
- Pour the chocolate cake batter into the bundt pan and spread it evenly throughout, and set aside.
INSTRUCTIONS HOW TO MAKE THE FLAN:
- Add the cream cheese, eggs, evaporated milk, condensed milk, and vanilla extract into a blender and blend on high for about 30-40 seconds.
- Slowly and carefully pour this flan mixture onto the chocolate cake batter.
- Cover the bundt pan with aluminum foil and place it into the center of the roasting pan and fill it with about 1 1/2 or 2 inches of hot water.
- The water should cover about 1/3 of the bundt pan.
- Place the pan into the preheated oven and bake for approximately 1 hour or until the cake surface doesn’t spring back.
- You can also insert a toothpick if it comes out clean the chocoflan cake is done.
- To be safe, first, remove the cake from the roasting pan water bath and cool it at room temperature for about 45-60 minutes.
- Once chocoflan is cooled, invert it onto a deep rimmed serving plate.
- Serve and Enjoy!!
