Homemade Chocoflan (The Impossible Cake)

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Chocoflan, also known as “The Impossible Cake,” is a decadent Mexican dessert that layers a rich, moist chocolate cake with a velvety flan. The magic happens during baking, where the cake and flan swap places, creating a beautiful two-layer dessert with a soft, caramelized top. With its perfect balance of chocolate and custard, this indulgent treat is perfect for any occasion. Whether you’re serving it for a special celebration or as a sweet family dessert, it’s sure to impress everyone!

Origin:

Chocoflan is a traditional Mexican dessert that combines two beloved treats: chocolate cake and flan (a creamy caramel custard). It has earned the nickname “The Impossible Cake” because of the unique way it bakes, with the flan sinking to the bottom and the cake rising to the top.

Ingredients:

For the Caramel:

  • 1/2 cup (100g) granulated sugar

For the Flan:

  • 1 (12 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Chocolate Cake:

  • 1 1/2 cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) boiling water

Instructions:

Make the Caramel:

  1. In a medium saucepan over medium heat, melt the granulated sugar until it becomes golden brown. Swirl the pan gently as it melts to ensure even coloring.
  2. Once the sugar has melted and turned into a golden caramel, carefully pour it into a 9-inch round cake pan, swirling the pan to coat the bottom evenly. Allow it to cool and harden for a few minutes.

Prepare the Flan:

  1. In a blender or large mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth and well combined.
  2. Pour the flan mixture over the caramelized sugar in the prepared cake pan. Set aside while you prepare the chocolate cake batter.

Make the Chocolate Cake:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
  4. Gradually stir in the boiling water until the batter is smooth. It will be thin, which is normal.
  5. Gently pour the chocolate cake batter over the flan mixture in the cake pan. Do not stir.

Bake the Chocoflan:

  1. Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan (this is called a water bath).
  2. Bake for 50-60 minutes, or until a toothpick inserted into the chocolate cake comes out clean.
  3. Once baked, remove the cake from the water bath and allow it to cool in the pan for about 15 minutes.

Cool and Serve:

  1. Run a knife around the edges of the cake to loosen it from the pan. Carefully invert the cake onto a serving plate. The caramel will have turned into a luscious sauce that coats the cake and flan layers.
  2. Let the cake cool completely before slicing and serving.

Tips for Success:

  • If you don’t have a roasting pan, you can use a large baking dish to create the water bath. Ensure the cake pan is set securely in the water bath to prevent water from seeping into the cake.
  • Be patient while the caramel cools in the pan before adding the flan mixture to ensure it sets up properly.
  • For an extra touch of flavor, try adding a teaspoon of ground cinnamon or a splash of rum to the flan mixture.
  • This dessert is best served chilled, so allow it to cool to room temperature before refrigerating for at least 2-3 hours.

Recommendations:

  • Serve the Chocoflan with a dollop of whipped cream or a sprinkle of cinnamon for added flavor.
  • This dessert pairs wonderfully with a cup of coffee or a glass of dessert wine like a sweet port or Moscato.

Nutrition (per serving, approximate for 12 servings):

  • Calories: ~300
  • Protein: 6g
  • Fat: 14g
  • Carbohydrates: 38g
  • Sugar: 30g
  • Fiber: 2g
  • Sodium: 100mg

Homemade Chocoflan is a showstopper dessert with its luxurious layers of flan and chocolate cake, topped with a rich caramel sauce. It’s perfect for special occasions or any time you want to treat yourself and your guests to something extraordinary!

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