So just as an FYI I’m literally polishing off the last slice as a I write this and I’m tempted to go make another one! I made this one for Mother’s day and snuck a slice back home with me!
A little back story – I have always loved baking, ever since I was old enough I can remember being in the kitchen helping my grandma make different traditional Mexican sweet treats. When I was old enough to make them on my own, I decided I could be an entrepreneur and sell what I was making. I used to make these little pineapple empanadas (we call them turquitos– recipe coming soon!) and my aunt would sell them at her job. She would sell out every week and as a nine year old, I felt like I was living large with what I was making!
Flash forward a couple of years and I moved on to selling slices of Chocoflan! Now I remember one year being in my parents’ hometown in Mexico and selling it around to our neighbors and family! It was such a treat to not only see others enjoy what I made but then also to get paid for it – that year Chocoflan definitely supported my Mexican chip and candy needs!
So what exactly is Chocoflan you may be asking?
Chocoflan or what some call “The Impossible Cake” is a decadent two-layered cake in which the bottom layer is rich chocolate cake and the top is a creamy flan. Usually you will find it topped with dulce de leche, cajeta ( cajeta is like dulce de leche but made from goat’s milk), simple caramel and/or pecans.
Although the two batters are cooked together in the same pan, they perfectly separate in the oven. When the cake comes out the oven, you’ll see the chocolate cake is all on the top while the flan has settled on the bottom of the pan! The Chocoflan is slowly cooked in a water bath, which can sound intimidating, but is nothing to worry about!
Now recently I made this cake once again and shared it with my family during Mother’s Day. It was just as good as I remembered it and the magical separation of the two batters is just as amazing each time. I hope you all enjoy a slice of this “Impossible Cake” and are able to share it with your loved one! This recipe easily serves 8 -10 with generous slices ☺
Before you make this recipe, make sure you read it all the way through and have the necessary kitchen tools:
- Bundt cake pan
- Roasting pan for the water bath
- Aluminum foil
- TIME – you will need at least 4 hours before you can enjoy this creation, you can definitely make this the night before! The cook time is 1hr 20minues and needs at least 3 hours to cool before you can remove it from the pan!
Chocolate Cake Layer
- 1 box of your favorite chocolate cake mix and the ingredients it calls for – I prefer Devil’s Food Cake
- 1 tablespoon of instant coffee – I use regular Nescafe or Café de Olla – adds a nice cinnamon flavor!
- 2 whole eggs – room temperature
- 2 egg whites – room temperature
- 2 tsp vanilla
- 1 can sweetened condensed milk (I prefer La Lechera brand)
- 1 can evaporated milk (I prefer Carnation brand)
- 6 oz cream cheese – softened to room temperature
- Pinch of salt
- ¼ c dulce de leche
- 3 tbsp chopped pecans
- Optional: whipped cream, raspberries, strawberries, chocolate sauce
- Preheat your oven to 350F and grease a bundt pan realllllyyyy well. Make sure to get all the nooks and crannies. I recommend using butter to prep your pan. Set aside.
- If you’re using canned dulce de leche, pour ¼ cup into a microwave safe bowl and heat up for 30 seconds to melt it down a bit. Pour into the bottom of your prepared bundt pan. Set aside.
- Chocolate Layer – Prepare your chocolate cake mix as directed and mix in the instant coffee. Pour the chocolate batter into the prepared pan.
- Flan Layer – Place all the flan ingredients into a high-speed blender until well combined. Pour the flan mixture on top of the chocolate batter. It is okay if you see them mix a little, they will completely separate when you bake it! That is where the magic happens! When it is done baking, you’ll see the flan is now on the bottom of the pan and the chocolate cake is on top so when you invert it the top layer will be the flan!
- Now carefully transfer your bundt pan into a large roasting pan to make your water bath.
- Cut off a piece of aluminum foil large enough to cover your bundt pan. To ensure the foil does not stick also spread some butter on it. Cover your bundt pan loosely.
- Now fill your roasting pan with about one inch of water. Transfer your roasting pan with the bundt pan in it, into the middle rack of your oven.
- Bake for 1 hour and 20 minutes.
- After it is done baking, remove your bundt pan from the water bath and uncover it. Set aside to cool for at least three hours. DO NOT take it out of the pan until it has completely cooled.
- Once you’re ready to remove it, carefully run a knife along the pan to ensure it does not stick. Gently flip it onto your serving dish.
- Now if you’d like you can drizzle additional dulce de leche/caramel sauce (warm up it for 30-45 seconds to drizzle on top) and then add chopped pecans! This is also great with fresh whipped cream and raspberries!
- Store any leftovers in an air tight container in the refrigerator for up to 5 days.