CHOCOFLAN

Chocoflan, also known as “The Impossible Cake,” is a Mexican dessert that beautifully combines two rich and indulgent layers: a velvety smooth flan on top and a dense, chocolate cake beneath. What makes this dessert truly special is the way the two layers seamlessly form during baking—thanks to the magic of the “impossible” cake, where the denser chocolate cake somehow sinks to the bottom, while the flan rises to the top. Topped with a sweet caramel sauce, Chocoflan offers a delightful contrast of textures and flavors, making it a showstopping dessert perfect for any occasion.

Ingredients:

For the Caramel:

• 1/2 cup sugar

For the Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk (or whole milk)
• 1 teaspoon vanilla extract
• 1/4 cup hot water

Instructions:

1. Prepare the Caramel: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it becomes a golden caramel. Carefully pour the hot caramel into the bottom of a round 9-inch cake pan, swirling to coat the bottom evenly. Set aside to cool and harden.
2. Make the Flan: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth and well combined. Set aside.
3. Make the Chocolate Cake Batter: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the vegetable oil, sugar, and egg until smooth and well combined. Add the buttermilk and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot water until the batter is smooth and slightly runny.
4. Assemble the Chocoflan: Carefully pour the chocolate cake batter over the caramel in the cake pan. Then, gently pour the flan mixture on top of the cake batter (don’t worry if it seems like the layers are mixing—this is normal!). Cover the cake pan tightly with aluminum foil.
5. Bake the Chocoflan: Preheat the oven to 350°F (175°C). Place the cake pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan (this creates a water bath, ensuring even cooking). Bake for 60-75 minutes, or until a toothpick inserted into the cake comes out clean and the flan is set.
6. Cool and Unmold: Remove the Chocoflan from the oven and let it cool completely in the pan. Once cooled, run a knife around the edges to loosen the cake. Invert the cake onto a serving platter, allowing the caramel to flow over the flan and cake.
7. Serve: Slice and serve chilled, and enjoy the decadent layers of chocolate and flan in every bite.

Chocoflan is a rich and indulgent dessert that will surely impress your guests with its creamy, sweet flan layer and moist, chocolate cake base. With its unique presentation and incredible flavor, it’s perfect for celebrations, special occasions, or any time you want to treat yourself to something truly special.