Lets try it together-Chocoflan
Updated: Aug 17, 2020
Ever had a recipe you wanted to try, but thought it was super difficult or you didn't have the right things to make it, or the time to wait for it to be ready to eat?
For me that thing is Chocoflan. Which essentially a flan on top of a chocolate cake. One of my friends talks about it all the time as a dessert she loves. If there is one dessert she would have every time she goes out, this is it.
“Why impossible? Because of how it separates into two distinct layers as it bakes!!! Not because of how difficult it is to make.”
After doing some research this is also known as the Impossible Cake. Why impossible? Because of how it separates into two distinct layers as it bakes!!! Not because of how difficult it is to make. Say what? There is no way!!! Oh, but, it is true! So lets get to it, lets make Chocoflan!
The actual making of the cake is fairly simple but it is the waiting that can kill you, especially after you invert it and it's just glistening in sugary goodness. So just the other day, I found a recipe for Chocoflan and I said, "Oh my geez, that looks really simple!" I decided to make it late on a Sunday evening. Grabbed all my ingredients and started up.
1/2 cup Cajeta or caramel sauce
1 box chocolate cake mix (mixed as directed on box)
4 oz cream cheese
1 tsp Mexican vanilla
1 can evaporated milk (12oz)
1 can sweetened condensed milk (14oz)
Step 1: Turn the oven to 350 degrees and spray your Bundt pan with nonstick spray. I prefer to use the Baker's Joy as it has a little flour mixed in as well.
Step 2: Pour the caramel into the bottom of the pan and let rest while preparing cake and flan mixtures.
Step 3: Mix the flan ingredients. I placed the eggs, cream cheese and half a can of each the evaporated milk and sweetened condensed milk in my bullet to blended them to smooth consistency. I then poured mixture into a bowl and added the remainder of each can of milk and the vanilla and whisked together. If you have a large blender you can add all of the cans of milk and the vanilla as well.
Step 4: Mix up the chocolate cake mix as directed on the box, if you have not already done so. If you would like, you can also "plus up" the cake mix as I shared in my 2 Cool blog post.
Step 5: Pour the cake mix into the pan on top of the caramel.
Step 6: Pour the flan mix over the cake mix, gently. Here is where the great debate will come into the picture. Some will say flan mix first, others will say chocolate cake mix first. Now either way you do it, the cake will magically separate the way it is supposed to with the flan on the bottom and the cake on the top.
Step 7: Cover the Bundt pan in foil. You can use nonstick foil, nonstick side down or you can spray the foil with nonstick spray to ensure it does not stick when it rises as it bakes.
Step 8: You will need a large roasting pan. Fill pan with 2" of hot water and then place the Bundt pan into the middle of it. Place in the oven and bake for about an hour and half. It may take a little longer but you should be able to enter a toothpick
into the cake it comes out clean.
Step 9: Remove Bundt pan from water and let cool 15 minutes.
Step 10: Invert onto serving platter and let sit at room temp for 1 hour.
Step 11: After the hour place in fridge for a minimum of 4 hours or overnight is preferred.
Step 12: Cut, serve, enjoy!