If you’ve never tried making Chocoflan Cake before, you’ll be amazed at how magically it switches layers as it bakes.
This is a combination of Chocolate cake and Caramel Flan and it tastes divine!
Another Cake Mix recipe which I made using Betty Crocker’s triple chocolate fudge cake mix. You can use any Cake mix of your choice, or make a moist chocolate cake from scratch like this one.
I baked mine in mini bundtlettes only because they are so cute but it’s more convenient if you bake this entire batch in one large bundt pan or any other baking pan of your choice. Alternatively you can also make them in disposable ramekins, this would be an easy option if you want to make for a large group.
I made this Chocoflan Cake with a dulce de leche base, which can be alternated for a store-bought caramel sauce or just melted, caramelized sugar. It’s easy to melt sugar while constantly mixing until it gets a caramel like colour. Then, just layer it at the bottom of your pan before adding the chocolate cake and the flan layers.
The reason it’s known as the Impossible Cake is because before baking, the Cake layer is at the bottom of the pan, and the Flan layer above. As it bakes, the flan layer seeps into the bottom and the cake is baked on top. Which to me, feels pretty cool!
I also just enjoy the taste of this, best enjoyed chilled. With Ramadan approaching, I would put it in my list of Ramadan dessert recipes. Totally a delight!
Chocoflan Cake RECIPE:
The Impossible Chocoflan CakeCourse: DessertDifficulty: Medium
9-10Mini cakes or 1 large Bundt Cake
Moist Chocolate Cake Mix (+ ingredients needed according to package)
Dulce de Leche or Caramel sauce
- For the Flan Layer
1 can (395gm) sweetened condensed milk
1 cup whole milk
1 Tsp vanilla extract
- Prepare cake batter according to your package instructions or from scratch using a cake recipe like this one. Set aside.
- In a medium sized bowl, use an electric beater to whisk together condensed milk, whole milk, eggs and vanilla extract just until evenly blended. This is your Flan mixture.
- Assemble the Choco Flan Cake layers .
- Grease a bundt cake pan or any pan of choice with baking spray. Add a small layer of dulce de leche, caramel sauce or just caramelized sugar at the base of pan.
- Pour chocolate cake batter on top of the caramel layer, followed by the flan mixture. Take a piece of foil, grease it with a little butter spray and cover the top of the pan.
- Prepare a water bath for your cake and Bake in the oven.
- Take a pan larger than the pan you used, to keep your Choco flan cake into. Now place the pans onto a wire rack of the preheated oven at 180°C.
- Create a water bath, by adding hot water into the larger pan, covering the side of the cake pan about an inch in height. Bake for about 1Hr to 1Hr 20mins or until a toothpick inserted comes out somewhat clean.
- Once it’s baked, let it cool in room temperature for an hour and then let it cool two more hours in the refrigerator. When completely cooled, shake the pan to loosen it from the pan and then invert it onto a surface.
- It’s best enjoyed right away, but you can keep it covered in the refrigerator until you are ready to indulge!