|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 1g||2%|
|Total Sugars 52g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate flan cake recipe, also known as chocoflan, is fun to make, as there is a kind of baking "magic" involved. You add both cake batter and flan ingredients to a Bundt or tube pan, all mixed up, and they magically sort themselves out in the oven into a rich chocolate cake topped with a creamy caramel flan. Cake and flan in every bite, drizzled with dulce de leche caramel sauce.
There are a few tricks to ensure success, the most important one being to allow the cake to cool completely (or even chill it) before inverting it out of the pan, no matter how tempting it might be to check it as soon as it comes out of the oven. The flan needs to cool to set completely, or it will crack and break when the pan is inverted. Traditionally this cake, like flan, is served cold, but it's also very good when warm, or at room temperature. You could heat a slice gently in the microwave, but make sure it's cool when you try to flip it out of the pan.
You will need a 12-cup Bundt, tube, or angel food cake pan for this recipe, and a roasting pan that is large enough for the baking pan to fit inside (for the water bath).
It's a good idea to grease your baking pan well and even better to use a nonstick pan if you have one.
"For a moist, delicious cake that looks like a masterpiece, it was surprisingly easy to prepare. Make sure it has completely cooled before you unmold it and store it in the refrigerator. If some of the caramel topping stays in the pan after unmolding, just spoon it back over the top of the cake." — Diana Rattray
For the Cake:
Butter or vegetable shortening, for the pan
1 box devil's food cake mix, approximately 15 to 16 ounces
1/4 cup unsweetened cocoa powder
1 cup milk
1/3 cup sour cream
1/2 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
1 pinch salt
For the Flan:
14 ounces sweetened condensed milk
12 ounces evaporated milk
3 large eggs
1 tablespoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dulce de leche
3/4 cup caramel ice cream topping
Chocolate sprinkles, for optional garnish
Gather the ingredients and preheat the oven to 350 F.
Grease a 12-cup Bundt, tube, or angel food cake pan generously with butter or vegetable shortening.
Place the cake mix in the bowl of a standing mixer. Add cocoa powder, milk, sour cream, vegetable oil, 3 eggs, 2 teaspoons of vanilla, and a pinch of salt, and mix well.
Place the condensed milk, evaporated milk, 3 eggs, 1 tablespoon of vanilla, and 1/4 teaspoon of salt in a blender and pulse until well blended.
Gently warm the dulce de leche in the microwave to soften it and then mix it with the caramel sauce. Place half of the caramel and dulce de leche mixture in the bottom of the baking pan. Reserve the remaining half.
Pour the chocolate cake batter into the pan. Pour the blended condensed milk and egg mixture into the pan over the chocolate cake batter—do not mix. Cover pan with an oiled piece of aluminum foil.
Set the baking pan inside a roasting pan. Place the pans in the oven, then carefully fill the roasting pan with 1 to 2 inches of hot water.
Bake for 1 hour and 15 minutes, or until the cake springs back to the touch. Carefully remove the cake and roasting pan from the oven (avoid sloshing/spilling the hot water).
Let cake cool in the pan on a rack for 1 hour, then refrigerate for 2 hours or until completely cooled.
Remove the foil from the pan, and gently tap the pan on the counter. Gently loosen the edges of the cake from the sides of the pan. Invert a large plate over the top of the pan, then flip it so that the cake can slide out and onto the plate.
Heat the remaining caramel sauce and dulce de leche mixture and then drizzle it over the cake. Decorate the cake with chocolate sprinkles, if desired.
- If some of the caramel sauce mixture stays in the pan when you unmold the cake, spoon it back over the top of the cake. If necessary, warm it slightly.
- To heat the reserved caramel topping, microwave it in a microwave-safe bowl or cup, stirring after every 20 seconds, until it is just warm.
- Make sure to grease the pan thoroughly with butter, shortening, or cooking spray—if it's a fluted pan, make sure to get in all the nooks and crannies. If the pan is not nonstick, dust it with flour or use a baking spray with flour.
- Top the cake with a few tablespoons of toasted coconut flakes or chopped toasted pecans for a crunchy finish.
- Try substituting some of the vanilla extract with coconut extract.
- Use cajeta in place of the dulce de leche. Similar to dulce de leche, cajeta is made from goat's milk and is traditionally used in this cake.
How to Store a Chocoflan
- Chocolate flan cake is part cake, part custard, so it must be stored in the refrigerator. Make sure to keep leftovers refrigerated. Eat the cake within four days.
- The sliced cake may be frozen for up to one month. Wrap slices well and freeze them, then place them in a zip-close freezer bag. Defrost frozen chocoflan slices in the refrigerator, then let them come to room temperature before you remove the wrapping.
Why is chocoflan called impossible cake?
Chocolate flan cake is also called impossible cake (pastel imposible) because the chocolate cake and flan layers seem to magically reverse positions during baking while still maintaining two distinct layers.
What is the origin of chocoflan?
Chocolate flan cake or chocoflan is a Mexican dessert. There is also an Arabic version called kodrit kadir.