Go Back
–+ servings
A slice of Choccoflan a.k.a. Impossible Cake with caramel topping.
Print Recipe
5 from 1 vote

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
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: baking, caramel, chocolate cake, leche flan
Servings: 8
Calories: 351kcal
Author: Bebs

Ingredients

  • butter softened, for greasing
  • ⅔ cup caramel sauce or 1 cup white sugar

FLAN:

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
US Customary - Metric

Instructions

  • 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.

Video

Nutrition

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