Chocolate Flan Cake
Chocolate Flan Cake combines rich chocolate cake with creamy vanilla flan and caramel.It is also known as Chocoflan or Impossible Cake.The recipe uses simple baking ingredients and a blender or mixing bowls.A water bath helps the custard cook gently and evenly.After chilling, the cake is inverted to reveal its beautiful caramel topping.Serve it cold for birthdays, holidays, dinner parties, or special occasions.
Ingredients
For the Caramel
- ¾ cup granulated sugar
- 2 tablespoons water
For the Chocolate Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water
For the Flan
- 1 can (14 ounces or 397 g) sweetened condensed milk
- 1 can (12 ounces or approximately 354 ml) evaporated milk
- 4 large eggs
- 4 ounces (113 g) cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease the sides of a 10–12-cup Bundt pan, taking care not to disturb the bottom more than necessary. Place the pan near your work area so the caramel can be added while warm.
- Add the sugar and water to a small, heavy-bottomed saucepan. Heat over medium heat until the sugar dissolves and turns a rich amber color. Swirl the pan gently if needed, but avoid stirring once the sugar begins to caramelize.Immediately pour the hot caramel into the bottom of the Bundt pan, tilting the pan carefully to spread it across the base. Let it settle while you prepare the other layers. Caramel is extremely hot, so avoid touching or tasting it until it has cooled.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.In a separate bowl, whisk the egg, milk, oil, and vanilla extract. Add the wet ingredients to the dry mixture and stir until combined. Gradually mix in the hot coffee or hot water. The batter will be relatively thin, which helps create a moist chocolate cake.
- Add the sweetened condensed milk, evaporated milk, eggs, softened cream cheese, and vanilla extract to a blender. Blend until smooth, scraping down the sides if necessary. Avoid excessive blending, which can introduce extra air bubbles.If you do not have a blender, whisk the ingredients thoroughly in a large bowl until the cream cheese is fully incorporated.
- Pour the chocolate cake batter over the caramel in the Bundt pan. Slowly pour the flan mixture over the chocolate batter, using the back of a spoon to soften the impact if necessary.The mixtures may appear to combine slightly. This is normal; the layers can separate and change positions as the cake bakes.
- Cover the Bundt pan tightly with aluminum foil. Place it inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the outside of the Bundt pan.The water bath helps regulate the temperature and prevents the flan from cooking too quickly. Keep the water out of the cake pan.
- Carefully transfer the roasting pan to the oven and bake for approximately 70–90 minutes. Baking time varies depending on the pan and oven.Begin checking around the 70-minute mark. The cake should be set, and a toothpick inserted into the chocolate cake portion should come out with a few moist crumbs rather than raw batter. The flan should be mostly set with a slight wobble, not liquid.If the center is still undercooked, continue baking in 5–10-minute increments. Carefully add more hot water to the roasting pan if the water bath becomes too shallow.
- Remove the Bundt pan from the water bath, taking care because both the pan and water are hot. Let the cake cool at room temperature for about 1 hour.Cover and refrigerate for at least 4 hours, preferably overnight. This chilling period helps the flan firm up and makes the cake easier to unmold.
- Run a thin knife gently around the edges of the cake if needed. Place a large serving plate upside down over the Bundt pan, then carefully invert both together. Allow the cake to release naturally; gently tap or lift the pan if necessary.The caramel should flow over the cake, creating a glossy topping. If the cake resists releasing, briefly warm the bottom of the pan in warm water, then try again.
- Cut the chilled cake with a sharp knife, wiping the blade between slices for clean layers. Serve cold, with some of the caramel sauce spooned over each piece.
Notes
- Use room-temperature ingredients: Room-temperature eggs and softened cream cheese blend more smoothly into the flan.
- Watch the caramel carefully: Sugar can go from amber to burnt very quickly. Remove it from the heat as soon as it reaches the desired color.
- Choose the right pan: Use a Bundt pan with enough capacity for both mixtures, leaving some room at the top.
- Don't skip the water bath: Gentle, even heat helps the flan cook without becoming rubbery.
- Cover the pan securely: Aluminum foil helps prevent excess moisture from entering the cake while it bakes.
- Don't rush the chilling: The flan needs time to set properly before you invert the cake.
- Expect the layers to move: The cake and flan may switch positions during baking, which is part of the dessert's signature appearance.
- Keep it refrigerated: Because the flan contains eggs and dairy, refrigerate the cake promptly after cooling and do not leave it at room temperature for more than two hours.