Chocoflan Impossible Cake Recipe
Get ready for an incredible dessert experience with our Mexican Chocoflan Impossible Cake recipe, also known as Magic Cake; made with cream cheese and 100% from scratch. If you’re a fan of creamy flan and moist chocolate cake, you’re in for a real treat! 😋
Impossible Cake: Choco Flan Recipe
This dessert dances between two worlds, creamy flan, and moist chocolate cake, creating an unforgettable fusion of flavors and textures. We call it the impossible cake, Mexican Choco flan , a magical creation that’ll leave you in awe. If you’re a fan of flan and chocolate cake, prepare to be amazed by this delightful dessert recipe.
Now, here’s where it all began! 😄 I have this dear friend, Claudia, from Mexico, who introduced me to the wonders of this dessert. Her eyes would light up when she talked about it, and I couldn’t resist baking it with her.
So, inspired by Claudia’s passion and drawing from my Ecuadorian roots, I challenged myself to perfect this recipe. Today, I’m excited to take you along on this delicious adventure as we create the Mexican Chocoflan Impossible Cake. It’s simple to make, yet it creates a delightful ensemble of flavors that dance on your taste buds. Shall we get started? 🍰🍫🎉
Mexican Impossible Cake
So, what exactly is the Mexican Impossible Cake, and why the name “impossible”? Well, it’s a hybrid dessert that combines the lusciousness of flan with the richness of chocolate cake. The “impossible” part? You bake the chocolate cake and flan together, and that’s when the magic unfolds. Seriously, wait until you see what happens!
Why You Will Love This Chocoflan Impossible Cake Recipe
Let me spill the beans on why this Mexican Chocoflan impossible cake recipe is a dessert-lover’s dream come true! It’s a delightful fusion of creamy flan and moist chocolate cake that’s as enchanting to make as it is to savor. Here are a few reasons why you’re going to love it:
- Creamy and Moist: The luscious, velvety texture of this flan, perfectly complemented by the rich, moist chocolate cake. 🍮
- Made from Scratch: We’re diving deep into homemade deliciousness, ensuring every part of this cake is crafted with love and care.
- Impressively Easy: Despite its elegant appearance, this dessert is surprisingly simple to make, making you feel like a kitchen magician.
- Delicious Fusion: Experience the best of both worlds with the perfect blend of rich flan and decadent chocolate cake, creating an unforgettable harmony of flavors.
- Irresistible Sweetness: Strike a balance between the sweet caramelized top and the comforting, not-too-sweet flan cake beneath.🤤
- Magical Baking: Don’t worry about pulling off any baking acrobatics. This choco flan recipe is designed with both beginners and seasoned bakers in mind, promising a hassle-free and magical baking experience.
- Visually Delightful: The stunning layers of caramelized sweetness, creamy flan, and chocolate cake covered in a caramel glaze make a dessert that’s not just delicious but also visually captivating. Your guests will be mesmerized! 🌟
- Crowd-Pleaser: Whether it’s a family gathering or a dinner party, this Chocoflan is sure to steal the show and leave everyone craving for more.
- Feel Good: There’s something deeply satisfying about creating a dessert that’s a testament to tradition and innovation, and this recipe delivers that heartwarming feeling. 💖
Choco Flan Ingredients
Note; The exact measurements for the choco flan ingredients can be found in the recipe card below.
- Granulated Sugar: For creating the caramel sauce that adds a sweet and slightly bitter layer to our cake.
- All-Purpose Flour: The foundation of our cake, providing structure and creating a sturdy base for both the flan and chocolate cake layers.
- Salt: A humble ingredient that not only balances the sweetness but also enhances the overall flavor profile of the cake.
- Cocoa Powder: Adding richness and a deep chocolatey flavor to our cake layer, cocoa powder is the essence of chocolate delight.
- Baking Powder: Our trusty leavening agent, is responsible for giving the cake its ideal rise and a light, airy texture.
- Baking Soda: A partner to the baking powder, baking soda contributes to the cake’s rise and helps create a tender crumb.
- Cinnamon: This spice infuses our chocolate cake layer with warm, aromatic notes, elevating the overall taste.
- Unsalted Butter: Providing richness and velvety texture, softened unsalted butter plays a crucial role in both the flan and cake layers.
- Eggs: These bind our ingredients together, introduce moisture, and create a luxuriously soft yet substantial texture.
- Vanilla Extract: A touch of vanilla extract adds a fragrant aroma and a subtle depth of flavor, enhancing the chocolate cake layer.
- Milk: Essential for achieving the perfect batter consistency, milk introduces moisture and ensures a moist final product.
- Cream Cheese: A key player in the flan layer, cream cheese brings creamy, tangy goodness to our dessert.
- Condensed Milk: Sweet and rich, condensed milk contributes to the flan’s delightful creaminess.
- Evaporated Milk: Another element of the flan, evaporated milk adds a unique richness and depth to the overall flavor.
- Whole Eggs: These are essential for the flan layer, contributing to its smooth texture and creamy consistency.
- Vanilla Extract (Flan Layer): In the flan, vanilla extract brings a subtle, sweet aroma that complements the caramel and chocolate layers.
- Caramel Sauce: Created using granulated sugar, this luscious sauce adds a sweet and slightly bitter layer to the cake, making it truly magical.
Tips To Make The Best Mexican Chocoflan Recipe
By following these tips, you’ll be well on your way to creating a spectacular Mexican Chocoflan that will impress your family and guests.
- Prepare the Bundt Pan: Ensure your bundt pan is properly greased and coated with caramelized sugar. This step is crucial for easy removal and a beautiful presentation.
- Caramelizing Sugar: Make sure to keep an eye on the sugar while caramelizing to avoid burning it. Caramelization should result in a light brown color, which adds a rich flavor to the Chocoflan. If you smell burnt sugar, you will have to start over.
- Even Spread: When pouring the chocolate cake batter over the caramel layer, do it gently and evenly. This ensures that the cake layer bakes uniformly.
- Slow and Steady Baking: Bake the Chocoflan in a preheated oven at a moderate temperature. This gradual baking process helps achieve the perfect texture in both the flan and cake layers.
- Water Bath: Placing the bundt pan in a larger pan filled with hot water (bain-marie) helps the cake bake evenly and prevents it from drying out. Ensure the water level reaches about one-third of the way up the bundt pan.
- Toothpick Test: To determine if the Chocoflan is done, insert a toothpick into the cake layer. If it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking to maintain the flan’s creamy consistency.
- Cooling Time: Allow the Chocoflan to cool at room temperature for about an hour after removing it from the oven. Then, refrigerate it for several hours or overnight to fully set. This step is essential for the flan to firm up and develop its characteristic texture.
- Inverting the Cake: When ready to serve, gently invert the Chocoflan onto a serving platter. Be patient and careful during this step to ensure the cake releases cleanly.
- The Perfect Slice: Use a sharp knife dipped in hot water to slice the Chocoflan. This helps achieve clean, attractive slices.
- Room Temperature Ingredients: Ensure that ingredients like eggs, milk, and cream cheese are at room temperature before using them in the recipe. This promotes even mixing and a smoother texture.
- Experiment and Enjoy: Don’t be afraid to experiment with different flavor variations. You can add a hint of citrus zest, coffee, or other extracts to customize the Chocoflan to your liking.
How To Make Chocoflan Impossible Cake
Caramel Sauce:
- Place a medium-sized pot on the stove and add granulated sugar to it.
- Turn the heat to medium and let the sugar melt and caramelize. This should take around 6-8 minutes.
- While the sugar is melting, prepare a bundt cake pan by greasing it with pan release or coating it with butter.
- Once the sugar turns into a light brown caramel, carefully pour it into the prepared bundt cake pan. Set the pan aside.
Chocolate Cake:
- Preheat your oven to 175°C (350°F). Ensure the oven rack is in the middle position.
- Prepare a large deep baking pan or roasting pot, as you’ll be using it as a water bath during baking.
- Sift together the all-purpose flour, salt, cocoa powder, cinnamon, baking powder, and baking soda. Set this dry mixture aside.
- In a mixing bowl, combine unsalted butter and granulated sugar. Use a paddle attachment if you have a mixer and cream the mixture until it becomes smooth, light, and fluffy. If you don’t have a mixer, use a medium-sized bowl and beat the butter and sugar until they’re light and smooth.
- Add one whole egg to the mixture and continue mixing for a few seconds.
- Now, add 1/3 of the flour mixture along with half of the milk into the butter mixture. Mix on medium speed for 10-20 seconds.
- Repeat the process by adding half of the remaining flour and the rest of the milk, continuing to mix for about 20 seconds.
- Finally, add the remaining flour mixture and mix until the batter is well combined and smooth. This may take around 3-5 minutes.
- Pour the chocolate cake batter evenly into the prepared bundt pan.
Flan:
- In a blender, combine cream cheese, whole eggs, evaporated milk, condensed milk, and vanilla extract.
- Blend on high for approximately 30-40 seconds until the mixture is smooth and well combined.
- Carefully and slowly pour this flan mixture over the chocolate cake batter in the bundt pan.
- Cover the bundt pan with aluminum foil to prevent steam from escaping.
Baking:
- Place the bundt pan into the center of the preheated oven.
- Next, fill the large baking pan or roasting pot with about 1 1/2 to 2 inches of hot water. The water level should reach about 1/3 of the way up the bundt pan.
- Bake for approximately 1 hour or until the cake surface doesn’t spring back when touched. You can also insert a toothpick; if it comes out clean, the chocoflan cake is done.
- For safety, remove the cake from the roasting pan water bath and allow it to cool at room temperature for about 45-60 minutes.
- Once the chocoflan has cooled, invert it onto a deep rimmed serving plate.
- Optional: Garnish the top with chopped almonds and cherries.
- Serve and Enjoy your delicious Mexican Chocoflan Impossible Cake!
Can I use a different pan if I don’t have a bundt pan?
While a bundt pan is traditional for making Chocoflan, you can use a similar-sized round cake pan or a springform pan as an alternative. Just make sure it’s deep enough to accommodate both the flan and cake layers.
What’s the purpose of the water bath during baking?
The water bath, also known as a bain-marie, helps ensure even cooking and prevents the cake from drying out. It provides gentle, consistent heat around the Chocoflan, resulting in a creamy and moist texture.
Can I make Chocoflan in advance for a special occasion?
Yes, you can make Chocoflan in advance. In fact, it’s often better when refrigerated for several hours or overnight after baking. This allows the flan to set and develop its characteristic texture. It’s a great dessert to prepare ahead for gatherings.
How do I prevent air bubbles in the flan layer?
To minimize air bubbles in the flan layer, blend the flan mixture in a blender on high for about 30-40 seconds. This ensures a smooth and well-mixed flan mixture before pouring it over the cake batter.
Can I customize the Chocoflan with different flavors?
Absolutely! You can experiment with various flavor variations. Try adding a hint of citrus zest, coffee, or other extracts to customize the Chocoflan to your liking. It’s a versatile dessert that welcomes creative twists.
If You Love This Mexican Recipe Then These Are Must-Tries 🙌
Chocoflan Impossible Cake Recipe
Here it is… 😋 the much-talked-about Chocoflan Impossible Cake Recipe! Follow our simple steps to create this Authentic Mexican Chocoflan Cake that will amaze your family and guests. If you're a fan of creamy flan and moist chocolate cake, this Chocoflan recipe is sure to delight your taste buds.
Equipment
- Large Bundt Cake Pan
- Mixer or Hand Beater
- Deep roasting Pot or baking Pan
- Medium Size Pot
Ingredients
FOR THE CARAMEL SAUCE:
- 300 grams granulated sugar
FOR THE 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
FOR THE 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
CARAMEL SAUCE:
- Place a medium-sized pot on the stove and add granulated sugar to it.
- Turn the heat to medium and let the sugar melt and caramelize. This should take around 6-8 minutes.
- While the sugar is melting, prepare a bundt cake pan by greasing it with pan release or coating it with butter.
- Once the sugar turns into a light brown caramel, carefully pour it into the prepared bundt cake pan. Set the pan aside.
CHOCOLATE CAKE:
- Preheat your oven to 175°C (350°F). Ensure the oven rack is in the middle position.
- Prepare a large deep baking pan or roasting pot, as you’ll be using it as a water bath during baking.
- Sift together the all-purpose flour, salt, cocoa powder, cinnamon, baking powder, and baking soda. Set this dry mixture aside.
- In a mixing bowl, combine unsalted butter and granulated sugar. Use a paddle attachment if you have a mixer and cream the mixture until it becomes smooth, light, and fluffy. If you don’t have a mixer, use a medium-sized bowl and beat the butter and sugar until they’re light and smooth.
- Add one whole egg to the mixture and continue mixing for a few seconds.
- Now, add 1/3 of the flour mixture along with half of the milk into the butter mixture. Mix on medium speed for 10-20 seconds.
- Repeat the process by adding half of the remaining flour and the rest of the milk, continuing to mix for about 20 seconds.
- Finally, add the remaining flour mixture and mix until the batter is well combined and smooth. This may take around 3-5 minutes.
- Pour the chocolate cake batter evenly into the prepared bundt pan.
FLAN:
- In a blender, combine cream cheese, whole eggs, evaporated milk, condensed milk, and vanilla extract.
- Blend on high for approximately 30-40 seconds until the mixture is smooth and well combined.
- Carefully and slowly pour this flan mixture over the chocolate cake batter in the bundt pan.
- Cover the bundt pan with aluminum foil to prevent steam from escaping.
BAKING:
- Place the bundt pan into the center of the preheated oven.
- Next, fill the large baking pan or roasting pot with about 1 1/2 to 2 inches of hot water. The water level should reach about 1/3 of the way up the bundt pan.
- Bake for approximately 1 hour or until the cake surface doesn’t spring back when touched. You can also insert a toothpick; if it comes out clean, the chocoflan cake is done.
- For safety, remove the cake from the roasting pan water bath and allow it to cool at room temperature for about 45-60 minutes.
- Once the chocoflan has cooled, invert it onto a deep rimmed serving plate.
- Optional: Garnish the top with chopped almonds and cherries.
- Serve and Enjoy your delicious Mexican Chocoflan Impossible Cake!
Notes
Here are some recipe notes to ensure your Chocoflan cake turns out perfect!
- Caramel Consistency: When caramelizing the sugar, aim for a light brown color. Be cautious not to overcook it, as it can quickly turn bitter.
- Blender for Flan: Use a blender to ensure a smooth and well-mixed flan mixture. This step is essential for achieving a creamy texture.
- Use of Water Bath: The water bath (bain-marie) is crucial for even cooking and preventing the cake from drying out. Ensure the water level reaches about one-third of the way up the bundt pan.
- Toothpick Test Variations: While a clean toothpick indicates doneness, some prefer a slightly gooey texture. Adjust baking time to your preference.
- Cooling Period: Let the Chocoflan cool at room temperature for about 45-60 minutes after removing it from the oven. This allows it to set properly. Refrigerate for several hours or overnight for best results.
- Releasing the Cake: When inverting the Chocoflan onto a serving platter, gently shake the pan side to side to help release it.
- Perfect Slices: For clean and attractive slices, use a sharp knife dipped in hot water. Wipe the knife clean between each slice for the best presentation.
- Customization: Get creative with flavor variations by adding ingredients like lemon or orange zest, coffee extract, or a touch of liqueur to personalize your Chocoflan.
