Chocoflan is a classic Mexican dessert also known as The Impossible Cake. It is for sure possible to make, in fact, it is quite easy to make. What makes this cake so special is as it bakes in the oven, the cake layer and the flan layer will flip around and invert themselves! So not only do you get a rich caramel sweetness from the cake but also creamy vanilla flan paired with spongy and soft chocolate cake. With all the complementary flavors and different textures, it will be a party in your mouth! Traditionally, it is made with cajeta, but you can use any caramel sauce you have on hand.
Total Time
2hr 40min
3.7
3 Ratings
Author: SideChef
Servings:
16
Ingredients
Flan
•
1
can
(14 fl oz)
Sweetened Condensed Milk
•
1
can
(12 fl oz)
NESTLÉ® CARNATION® Evaporated Milk
•
1
cup
Heavy Cream
, room temperature
•
1/2
cup
Cream Cheese
, room temperature
•
2
tsp
Vanilla Extract
•
3
Eggland's Best Classic Eggs
, room temperature
•
as needed
Nonstick Cooking Spray
•
as needed
Hot
Water
Chocolate Cake
•
1
box
(15.25 oz)
Chocolate Cake Mix
•
1
cup
Water
•
3
Eggland's Best Classic Eggs
•
1/2
cup
Vegetable Oil
•
1/2
cup
Cajeta
or Caramel Topping
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
In a large mixing bowl, prepare the cake mix according to the package instructions. Mix Chocolate Cake Mix (1 box), Water (1 cup), Eggland's Best Classic Eggs (3), Vegetable Oil (1/2 cup), and Cajeta (1/2 cup) until there are no lumps.
3.
In a blender, combine Sweetened Condensed Milk (1 can), NESTLÉ® CARNATION® Evaporated Milk (1 can), Heavy Cream (1 cup), Cream Cheese (1/2 cup), Vanilla Extract (2 tsp), and Eggland's Best Classic Eggs (3), blend on high for about 30 seconds, or until all ingredients are fully incorporated.
4.
Generously spray a 12-cup bundt pan with Nonstick Cooking Spray (as needed). Pour cajeta on the bottom of the bundt pan.
5.
Place the bundt pan in a roasting pan. Carefully scoop the cake batter into the prepared bundt pan and spread evenly around the pan. Slowly pour the flan mixture over the cake batter.
6.
Spray a large sheet of aluminum foil. Cover the bundt pan with aluminum foil, fill the roasting pan with about 1-inch of Water (as needed).
7.
Carefully place the pan into the oven and bake for 1 hour to 1 hour 20 minutes. Until the surface of the cake is firm to the touch and a toothpick comes out clean.
8.
Once the cake is done, remove it from the oven and let cool completely to room temperature, about 1 hour. Then transfer to the fridge to cool for another 2 hours or overnight. (Be sure to cover with plastic wrap if leaving overnight in the fridge.)
9.
Gently loosen the edges of the bundt pan using a small spatula. Place a large, rimmed serving platter over the bundt pan, hold them tightly together and flip over. Jiggle the bundt pan a little and make sure the cake isn’t sticking to the bundt pan.
10.
Remove the pan and it is ready to serve. Drizzle with more cajeta or caramel topping if you like.
Nutrition Per Serving
CALORIES
492
FAT
22.5 g
PROTEIN
9.6 g
CARBS
64.7 g
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