The process of creating the Impossible Chocolate Flan Cake is incredibly effortless, and it is guaranteed to leave a lasting impression on anyone who has the pleasure of indulging in it. An absolutely delectable and mouth-watering amalgamation of rich and creamy caramel, decadent chocolate cake, and a smooth and velvety (leche) flan, this baked delicacy is undoubtedly the ultimate indulgence for your taste buds!
Greetings and salutations, it is a pleasure to interact with you once more! My name is Sanna, and I am delighted to be here to share yet another absolutely incredible recipe with all of you.
If you happen to be a fan of a delectable and luscious chocolate cake that is perfectly moist and a smooth and velvety flan that is rich and creamy, then you are in for a treat. I am excited to demonstrate the step-by-step process of creating an exquisite Impossible flan cake that seamlessly blends two beloved desserts into a single, mouthwatering delicacy!
What is magic chocoflan
The delicious cake is composed of a total of three scrumptious components and is expertly baked to perfection in a classic bundt pan. The process of layering this delectable dessert begins with a generous spread of rich and creamy dulce de leche. Next, a luscious chocolate batter is carefully poured on top of the dulce de leche layer, creating a decadent and indulgent combination of flavours. Finally, the crowning glory of this dessert is the smooth and silky flan layer, which is added on top of the chocolate layer, completing this heavenly dessert. During the baking process, the delectable cake gradually ascends towards the uppermost part of the oven, while the luscious custard descends towards the lowermost part of the dish.
After the cake has been successfully removed from the pan and carefully inverted onto the serving platter, you will be delighted to discover that the luscious chocolate and creamy flan layers have undergone a wondrous transformation, swapping positions as if by magic! You receive a stunningly beautiful cake that boasts a rich and indulgent caramel glaze drizzled elegantly over its surface.
How to make
Chocolate Cake Layer
- To prevent lumps in the batter, make sure that the milk and eggs are at room temperature.
- In a large mixing bowl, cream butter and sugar with an electric mixer until thick and fluffy.
- Add the egg and continue to beat.
- In a separate bowl, sift together the dry ingredients and add half of the mixture into the mixing bowl.
- Add half of the milk. Beat the mixture until the dry ingredients are just moistened.
- Add the remaining half of the dry mixture and the milk and beat just until the ingredients are incorporated. Do not overmix as it will result in a dense cake.
Flan Layer
- In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
- Using a fine-mesh sieve, strain the mixture into a spouted container.
Assembling Layers
- Preheat oven to 350 F.
- Grease a 12-cup bundt pan with softened butter and add the dulce de leche, swirling to cover the bottom of the bundt pan.
- Spoon the chocolate batter on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
- Carefully pour the flan mixture over the chocolate batter.
- Cover the bundt pan with aluminum foil, securing the edges.
Baking The Cake
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- Set the bundt pan on a roasting pan and place inside the oven. Carefully pour about two inches of hot water into the roasting pan to create steam inside the oven as the cake bakes.
- In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping.
- After 60 minutes, check the cake by inserting a skewer in the middle. The cake is ready if the skewer comes out with some soft chocolate cake crumbs.
- Take the cake out of the oven and let it cool completely on the roasting pan.
- To release the cake, gently shake the roasting pan from side to side to loosen the cake.
- Invert a cake serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
- Serve the flan cake right away or refrigerate to chill completely.
Presented before you is a confectionery masterpiece, consisting of multiple tiers of indulgence, culminating in a singular, unparalleled delight. Indulge in the delectable goodness of rich, creamy caramel, smooth and silky flan, and decadent chocolate, all perfectly blended together in every single slice!
I sincerely hope that you will consider attempting to create this delectable chocoflan for your upcoming culinary endeavour. Additionally, you may want to take a look at my delectable recipes for a luscious black forest Swiss roll and a heavenly floating island dessert. Wishing you a joyous and delightful time while indulging in the art of baking!
Ingredients
- 1 ounce butter, softened (for greasing the pan)
- ¼ cup dulce de leche (homemade or store-bought)
For The Chocolate Cake
- ¾ cup sugar
- 5 ounces unsalted butter, softened
- 1 egg, room temperature
- 1 ¾ cup flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup cocoa powder, unsweetened
- 1 ¼ cup milk, room temperature
For The Flan
- 1 can (14 ounces) condensed milk
- 1 can (12 ounces) evaporated milk
- 4 eggs
- ½ tablespoon vanilla extract
Instructions
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Preheat oven to 350 F.
Making The Chocolate Cake Layer
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In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.
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Add the egg and continue to beat.
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In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
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Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.
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Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated.
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Making The Leche Flan Layer
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In a mixing bowl, combine condensed milk, evaporated milk, eggs, and vanilla extract. Stir until well incorporated.
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Using a fine-mesh sieve, strain the mixture into a spouted container.
Baking The Chocoflan
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Grease a 12-cup bundt pan with softened butter.
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Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.
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Spoon the chocolate batter into the bundt pan on top of the dulce de leche, making sure to fill the pan evenly. Using an angled spatula, smoothen the top.
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Carefully pour the flan mixture into the bundt pan over the chocolate batter.
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Cover the bundt pan with aluminum foil, securing the edges.
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Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan.
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In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready.
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Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake.
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Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake.
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Serve the flan cake right away or refrigerate to completely chill.
FAQ Impossible Chocolate Flan Cake
Certainly! Here’s a FAQ-style guide to making Impossible Chocolate Flan Cake:
Q: What is Impossible Chocolate Flan Cake? A: Impossible Chocolate Flan Cake, also known as Chocoflan or Chocolate Magic Flan Cake, is a delicious dessert that combines layers of rich chocolate cake and creamy caramel flan in one baking pan. During the baking process, the cake and flan layers magically swap places, creating a stunning two-in-one dessert.
Q: What ingredients do I need to make Impossible Chocolate Flan Cake?
A: The main ingredients for Impossible Chocolate Flan Cake include eggs, sweetened condensed milk, evaporated milk, vanilla extract, cream cheese, sugar, cocoa powder, all-purpose flour, baking powder, salt, and caramel sauce.
Q: Can I use homemade caramel sauce?
A: Yes, you can use homemade caramel sauce. To make caramel sauce, you’ll need granulated sugar and water. Combine them in a saucepan and heat over medium-high heat until the sugar melts and turns into a golden brown caramel. Be careful while handling hot caramel as it can cause burns.
Q: How do I make Impossible Chocolate Flan Cake?
A: Here’s a general method to make Impossible Chocolate Flan Cake:
- Preheat your oven and prepare a cake pan or bundt pan by coating it with caramel sauce.
- In a blender or food processor, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and cream cheese. Blend until smooth and well combined.
- Pour half of the milk mixture into the prepared pan.
- In a separate bowl, whisk together the sugar, cocoa powder, all-purpose flour, baking powder, and salt.
- Add the dry ingredients to the remaining milk mixture in the blender and blend until well combined.
- Pour the chocolate batter on top of the milk mixture in the pan, spreading it evenly.
- Cover the pan tightly with aluminum foil to prevent water from entering during the baking process.
- Place the cake pan inside a larger roasting pan or baking dish and fill the larger pan with hot water, creating a water bath.
- Carefully transfer the pans to the preheated oven and bake until a toothpick inserted into the cake portion comes out clean.
- Remove the pans from the oven and let them cool to room temperature.
- Once cooled, refrigerate the cake for several hours or overnight to set.
- To serve, invert the cake onto a serving platter, allowing the caramel sauce to flow down the sides.
Q: Can I make Impossible Chocolate Flan Cake without a water bath?
A: The water bath helps in creating the right texture and preventing the cake from cracking. It’s recommended to use a water bath for the best results. However, if you don’t have a larger pan for the water bath, you can still bake the cake without it. Just keep in mind that the texture and appearance may differ slightly.
Q: Can I make individual portions of Impossible Chocolate Flan Cake?
A: Yes, you can make individual portions of Impossible Chocolate Flan Cake by using ramekins or oven-safe cups. Simply divide the caramel sauce, flan mixture, and cake batter among the individual cups. Adjust the baking time accordingly as smaller portions will require less time to cook.
Q: Can I make the cake in advance?
A: Yes, you can make Impossible Chocolate Flan Cake in advance. It is recommended to refrigerate the cake for several hours or overnight before serving to allow it to set and develop its flavors. You can keep it covered in the refrigerator for up to 2-3 days.
Q: Can I freeze Impossible Chocolate Flan Cake?
A: Freezing may alter the texture of the cake and flan layers. It is not recommended to freeze the entire cake. However, you can freeze leftover individual portions if needed. Wrap each portion tightly in plastic wrap and store them in an airtight container in the freezer for up to a month. Thaw them in the refrigerator before serving.
Enjoy your delicious Impossible Chocolate Flan Cake, and savor the magical combination of chocolate cake and creamy flan!