Description
Chocoflan, also known as the ‘Impossible Cake,’ is a delightful layered dessert combining rich chocolate cake and creamy flan with a luscious caramel topping. This show-stopping dessert is baked using a water bath method in a Bundt pan to achieve its signature dual texture and stunning presentation. Perfect for special occasions or any time you want to impress with a decadent treat.
Ingredients
Scale
Caramel
- 1/2 cup (99g) granulated sugar
Cake
- 1/2 cup (113g) water, hot
- 1/2 teaspoon espresso powder
- 1/2 cup (99g) vegetable oil
- 1/2 cup (113g) buttermilk
- 1 large egg, at room temperature
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1 cup (198g) granulated sugar
- 6 tablespoons (31g) black cocoa powder
- 6 tablespoons (32g) Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
Flan
- One 14-ounce can (397g) sweetened condensed milk
- 1 1/2 cups (340g) evaporated milk
- 5 large eggs, at room temperature
- 4 ounces (113g) cream cheese, softened
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1 teaspoon King Arthur Pumpkin Pie Spice, optional
- 1/8 teaspoon table salt
For Serving
- Dulce de leche, for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Choose a 12-cup capacity Bundt pan with a simple design to prevent sticking. Generously spray the pan with nonstick spray and place it inside a roasting pan to prepare for a water bath.
- Make the Caramel: In a small heavy-bottomed skillet, heat 1/2 cup granulated sugar over medium heat. Stir frequently with a flexible spatula as the sugar clumps and melts into an amber caramel, about 7 to 10 minutes. Immediately pour the caramel into the bottom of the prepared Bundt pan and set aside.
- Prepare the Cake Batter Wet Ingredients: In a medium bowl or a 4-cup liquid measuring cup, dissolve 1/2 teaspoon espresso powder in 1/2 cup hot water. Whisk in 1/2 cup vegetable oil, 1/2 cup buttermilk, 1 large room temperature egg, and 1 1/2 teaspoons vanilla extract until combined. Set aside.
- Mix Cake Dry Ingredients: In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 6 tablespoons black cocoa powder, 6 tablespoons Dutch-process cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk to combine evenly.
- Combine Cake Batter: Add the wet mixture to the dry ingredients and whisk thoroughly until a thick, uniform batter forms. Pour this batter over the caramel layer in the Bundt pan and spread evenly with a spatula.
- Prepare the Flan Mixture: In a food processor or high-speed blender (at least 5-cup capacity), combine 14 oz sweetened condensed milk, 1 1/2 cups evaporated milk, 5 large eggs, 4 ounces softened cream cheese, 2 teaspoons vanilla extract, 1 teaspoon pumpkin pie spice (optional), and 1/8 teaspoon salt. Blend for 25 to 30 seconds until perfectly smooth.
- Layer the Flan: Using a ladle or large spoon, gently and carefully spoon the flan mixture over the cake batter, taking care not to mix the two layers. This delicate step ensures distinct layers after baking.
- Prepare for Baking: Loosely cover the Bundt pan with aluminum foil. Place the roasting pan (with the Bundt pan inside) into the preheated oven, then carefully pour hot water into the roasting pan until it reaches 2 to 3 inches up the sides of the Bundt pan, creating a water bath.
- Bake with Water Bath: Bake for 1 hour covered, then remove the foil and continue baking for an additional 40 to 50 minutes. The chocoflan is done when a toothpick inserted into the cake comes out mostly clean, with only a few fudgy crumbs.
- Cool and Chill: Remove the Bundt pan from the water bath and roasting pan. Let the chocoflan cool completely on a wire rack, about 2 hours. Cover loosely with foil and refrigerate for at least 2 hours or overnight to set fully.
- Bring to Room Temperature: About 1 hour before serving, take the chocoflan out of the refrigerator and allow it to come to room temperature for 30 to 45 minutes. Run a butter knife or offset spatula around the pan edges and center to loosen the cake.
- Reheat in Hot Water Bath: Place the Bundt pan back into the roasting pan. Add boiling water until it reaches 2 to 3 inches up the sides of the Bundt pan. Let it sit for 20 to 25 minutes in the hot water to gently loosen the caramel and flan layers for easy unmolding.
- Unmold and Serve: Invert the Bundt pan quickly onto a large rimmed serving plate. Drizzle with dulce de leche if desired. It is normal if some caramel remains in the pan. Slice and serve promptly.
- Storage: Store any leftovers loosely covered with plastic wrap in the refrigerator for up to 3 days. Freezing is not recommended as it may affect texture.
Notes
- Use a simple Bundt pan design to prevent sticking issues with the caramel layer.
- Be gentle when layering the flan mixture over the cake batter to maintain distinct layers.
- The water bath prevents cracking and ensures even cooking for the flan and cake.
- Allow the chocoflan to chill overnight for the best texture and flavor development.
- Warm the chocoflan before unmolding to help release the caramel and flan layer cleanly.
- Leftovers keep well refrigerated for up to 3 days but should not be frozen.
- Optional pumpkin pie spice adds a warm aromatic note to the flan but can be omitted.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: chocoflan, impossible cake, chocolate flan cake, caramel flan, layered dessert, Mexican dessert, baking with water bath, cream cheese flan
