Chocoflan
Chocoflan is exactly what it sounds like – chocolate and flan! Combine the best of both worlds when you enjoy this homemade chocolate cake and flan layered dessert. This unique dessert is the definition of decadence, and it’s well worth the from-scratch effort it takes to whip it up.
Chocoflan
Yes, this layered masterpiece is made entirely from scratch. Yes, it requires more effort than a box mix would… But that doesn’t mean it’s not an easy recipe! While making this tasty Chocoflan (also known as the impossible cake) will take about two and a half hours out of your day, you’ll realize that every second was worth it when you taste it for the first time. Plus, it’s just so dang pretty to look at, too!
Flan is a pretty temperamental dessert that can go wrong, but have no fear! If you adhere to my easy to follow steps, you’ll end up with a pretty flawless flan that turns out perfect every single time. It’s sweet, creamy, smooth, and pairs incredibly with the fluffy, moist chocolate cake. The cake has a unique kick to it, too, that balances everything out very well.
Chocoflan is an indulgence that’s great to serve at all occasions, for that matter! It works as a Christmas dessert, an after dinner delight, a birthday cake, and so much more. I love serving this layered, chocolatey dessert because it always impresses and it’s always a huge hit. You know a dessert is good when everyone wants seconds, and the recipe itself!
How to Make It
Prepare. Preheat the oven to 350°F. Spray a 12 cup bundt cake pan with cooking spray, and set aside.
Blend the flan ingredients. In a blender, add the condensed milk, evaporated milk, eggs, egg yolk, and vanilla extract. Blend for about 20 seconds or until everything is well mixed. Set aside.
Whisk the dry cake ingredients. Combine the flour, baking powder, baking soda, cocoa powder, cinnamon, chili powder, and espresso powder in a medium bowl, and whisk everything together well.
Combine the wet cake ingredients. In a large mixing bowl, pour the canola oil and sugar, and mix together with a whisk. Add the eggs and egg yolk, one at a time, making sure they are completely mixed before adding the next. Add the vanilla extract and whisk until just mixed.
Combine the wet and dry mixtures. Add in about a third of the dry ingredients along with the milk into the sugar and egg mixture, and fold together with a wooden spoon or spatula. Add the remaining dry ingredients, and fold until just combined.
Layer the pan. Pour the caramel sauce into the bottom of the bundt cake pan evenly. Pour the cake batter on top of the caramel sauce in the cake pan, then pour the flan batter into the cake batter.
Create a water bath. Place the bundt cake pan into a large roasting or baking pan (16×9 for example), and add some boiling water to the roasting pan, until it is about halfway up the bundt pan.
Bake. Take a large square of aluminum foil, spray it with cooking spray, then cover the cake pan. Bake the cake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Rest. Remove the foil, and place the cake, still in the bundt pan, on to a cooling rack, and let the cake rest for an hour.
Flip the cake. After an hour, run a thin knife around the edge of the pan to make sure the cake is loose. Place a large plate or platter over the cake pan, and flip them both over on to a counter. Tap the cake pan until the cake releases, and remove the pan.
Enjoy! Serve immediately with extra caramel sauce, or cover with plastic wrap and refrigerate.
Storing Chocoflan
Cover your chocoflan loosely with plastic wrap, then store it in the fridge for about 3 days.
You can also store your impossible cake for up to 2 months in the freezer. Just cover it tightly with plastic wrap and a layer of aluminum foil.
Variations to Try
- Cinnamon and chili powder are optional, but they compliment the cocoa powder well.
- Instead of canola oil, you can use 1/2 cup unsalted butter, softened. You need to cream the butter with an electric hand mixer or stand mixer with the sugar.
Serve more of my favorite stunning layered cakes!
- Red Velvet Coconut Cake with Coconut Cream Cheese Frosting
- Pink Champagne Cake
- Kentucky Bourbon Butter Cake with Cream Cheese Frosting and Salted Caramel Sauce
- Easy Strawberry Ice Cream Cake
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Get the Recipe: CHOCOFLAN (AKA IMPOSSIBLE CAKE)
Ingredients
Flan
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk
- 3 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cake
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1 teaspoon instant espresso powder
- 3/4 cup canola oil
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
Topping
- – 1/4 cup Cajeta, or caramel sauce or syrup, plus extra for serving
Equipment
- Bundt Pan
Instructions
- Preheat the oven to 350°. Spray a 12 cup bundt cake pan with cooking spray, and set aside.
- For the flan: In a blender, add the condensed milk, evaporated milk, eggs, egg yolk, and vanilla extract. Blend for about 20 seconds or until everything is well mixed. Set aside.
- For the cake: Combine the flour, baking powder, baking soda, cocoa powder, cinnamon, chili powder, and espresso powder in a medium bowl, and whisk everything together well.
- In a large mixing bowl, pour the canola oil and sugar, and mix together with a whisk. Add the eggs and egg yolk, one at a time, making sure they are completely mixed before adding the next. Add the vanilla extract and whisk until just mixed.
- Add in about a third of the dry ingredients along with the milk into the sugar and egg mixture, and fold together with a wooden spoon or spatula. Add the remaining dry ingredients, and fold until just combined.
- Pour the caramel sauce into the bottom of the bundt cake pan evenly.
- Pour the cake batter on top of the caramel sauce in the cake pan, then pour the flan batter into the cake batter.
- Place the bundt cake pan into a large roasting or baking pan (16×9 for example), and add some boiling water to the roasting pan, until it is about halfway up the bundt pan.
- Take a large square of aluminum foil, spray it with cooking spray, then cover the cake pan. Bake the cake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the foil, and place the cake, still in the bundt pan, on to a cooling rack, and let the cake rest for an hour.
- After an hour, run a thin knife around the edge of the pan to make sure the cake is loose. Place a large plate or platter over the cake pan, and flip them both over on to a counter. Tap the cake pan until the cake releases, and remove the pan.
- Serve immediately with extra caramel sauce, or cover with plastic wrap and refrigerate.
Notes
- Cinnamon and chili powder are optional, but they compliment the cocoa powder well.
- Instead of canola oil, you can use 1/2 cup unsalted butter, softened. You need to cream the butter with an electric hand mixer or stand mixer with the sugar.