Chocoflan Cake (Impossible Cake)
With a luscious creamy flan and a sinfully delicious chocolate cake glazed with a rich caramel sauce, it is the ultimate dessert ever!
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Dessert
Cuisine: American, Mexican
Keyword: baking, caramel, chocolate cake, leche flan
Servings: 8
Calories: 351kcal
Author: Bebs
- butter softened, for greasing
- ⅔ cup caramel sauce or 1 cup white sugar
CHOCOLATE CAKE:
- 1 box cake mix (devil’s food cake) 400-550g
- ¼ cup oil
- 1 cup water
- 2 medium eggs
- boiling water for bain marie
Grease a bundt pan with butter. Set aside. Preheat oven at 160°C/320°F.
Pour ⅔ cup of caramel in the bundt pan. Tilt it around to coat the bottom and sides of the pan with caramel. Set aside.Alternatively, place 1 cup sugar in a small saucepan. Melt the sugar over medium-low heat until it turns into caramel and pour this into the bundt pan. Prepare the chocolate cake batter as directed in the box. Gently pour the batter into the pan on top of the caramel. Spread and flatten using a spatula.
To make the flan, in a bowl, gently whisk the eggs (don’t beat, just mix to break and combine). Add the condensed milk, evaporated milk, and vanilla extract and gently stir until well combined.
Slowly pour the flan mixture on top of the batter while running it through a sieve to filter out any lumps.
Brush some butter on an aluminum foil. Cover the pan with the foil, butter side down, and tuck the edges in.
Place the bundt pan in a roasting pan or any larger pan. Pour boiling water into the outer pan about 2 inch high.
Place the pan in the middle rack of the oven and bake for 1 hour 30 minutes or until a toothpick inserted comes out clean.
Cool at room temperature, uncovered, for 1 hour. Refrigerate, covered in foil or plastic wrap, for another 1-2 hours or until completely set.
Remove the pan from the fridge and tap the sides to dislodge the cake. You can also run a thin metal spatula around the edges of the pan to loosen the cake.
Place a serving plate upside down on top of the cake pan. Turn both upside-down to invert then remove the pan.
Calories: 351kcal | Carbohydrates: 38g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 220mg | Potassium: 342mg | Fiber: 1g | Sugar: 25g | Vitamin A: 431IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 1mg