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impossible cake chocoflan

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.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert, Holiday
Cuisine Latin American, Mexican, South American
Servings 10 pieces
Calories 250 kcal

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!!
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