Chocoflan
Indulge in the magic of chocoflan, a stunning Mexican dessert also known as "impossible cake" for its jaw-dropping, gravity-defying layers. This show-stopping treat features a rich chocolate cake base topped with silky, creamy flan, all crowned by a luscious layer of homemade caramel that melts in your mouth. What's truly mesmerizing is how the layers switch positions during baking, thanks to the miracle of a flavorful water bath. Combining pantry staples like cocoa powder, buttermilk, and sweetened condensed milk, this recipe is easier than you think yet delivers bakery-quality results. Perfect for celebrations or gatherings, chocoflan is best served chilled, offering a cool, decadent finale to any meal. Let this enchanting dessert be the centerpiece of your table!
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Recipe Information
Ingredients
- 1 cup Granulated sugar (for caramel)
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Butter, melted
- 1 cup Sugar (for cake)
- 1 large Egg
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 can (14 oz) Sweetened condensed milk
- 1 can (12 oz) Evaporated milk
- 4 large Eggs (for flan)
- 1 teaspoon Vanilla extract (for flan)
- 1 as needed Cooking spray
- 6 cups Water (for water bath)
Instructions
Preheat the oven to 350°F (175°C). Spray a 10-inch Bundt pan generously with cooking spray.
To make the caramel, heat 1 cup of granulated sugar in a small saucepan over medium heat, stirring constantly until the sugar melts and turns a golden amber color. Quickly pour the caramel into the prepared Bundt pan, tilting to coat the bottom evenly. Set aside to cool.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt for the chocolate cake layer.
In a large bowl, beat the melted butter and 1 cup of sugar until smooth. Mix in 1 egg, buttermilk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set aside.
In a blender, combine the sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract for the flan layer. Blend until smooth.
Pour the prepared chocolate cake batter evenly over the caramel in the Bundt pan. Slowly pour the flan mixture on top of the cake batter through a spoon to evenly distribute and avoid mixing.
Cover the Bundt pan tightly with aluminum foil. Place the Bundt pan in a larger roasting pan and pour about 6 cups of hot water into the roasting pan to create a water bath.
Carefully transfer the roasting pan to the oven. Bake for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the Bundt pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
To unmold, run a knife around the edges of the Bundt pan to loosen. Place a serving platter on top of the pan and quickly invert. Gently lift the pan to release the chocoflan. Serve chilled and enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 59.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 213 mg | 16% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
