Mexican Chocoflan (aka the Impossible Cake)
Mexican Chocoflan (aka the Impossible Cake)
Ingredients
For the Caramel
- 1 cup granulated sugar
For the Flan Layer
- 1 can sweetened condensed milk, (14 ounces)
- 1 can evaporated milk, (12 ounces)
- 1/4 teaspoon salt
- 1 tablespoon Mexican vanilla extract
- 1 teaspoon vanilla bean paste
- 4 eggs, large
- 2 egg yolks, large
For the Chocolate Cake Layer
- 1 box Pillsbury Moist Supreme Devil's Food Cake Mix, (15.25 ounces)
- 1/2 cup butter, melted
- 3 eggs, large
- 1/2 cup brewed coffee, cooled
- 1/2 cup heavy whipping cream
Instructions
- 1
Preheat your oven to 350°F (175°C). Place a 10-cup bundt pan on a baking sheet. Have a larger roasting pan ready for the water bath.
⏱️ 10 min•🌡️ 350
- 2
To prepare the caramel, add 1 cup of granulated sugar to a heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a heatproof spatula, until the sugar melts and turns into a rich, amber liquid. This should take about 5-8 minutes. Be careful not to burn it.
⏱️ 8 min
- 3
Immediately and carefully pour the hot caramel into the bundt pan, tilting the pan to ensure the bottom and some of the sides are coated evenly. Set aside.
⏱️ 2 min
- 4
To prepare the flan layer, in a large bowl, combine the sweetened condensed milk, evaporated milk, salt, Mexican vanilla extract, and vanilla bean paste. Add the 4 whole eggs and 2 egg yolks. Gently whisk the mixture until just combined, being careful not to incorporate too much air, which can create bubbles in the flan. Set aside.
⏱️ 5 min
- 5
To prepare the chocolate cake layer, in a separate large bowl, combine the Devil's Food Cake Mix, melted butter, 3 eggs, cooled brewed coffee, and heavy whipping cream. Mix with an electric mixer on low speed until just combined, then increase to medium speed and mix for 2 minutes until the batter is smooth and well combined.
⏱️ 5 min
- 6
Pour the chocolate cake batter evenly into the bundt pan, on top of the hardened caramel layer. The batter will be thick.
⏱️ 2 min
- 7
Carefully strain the prepared flan mixture through a fine-mesh sieve directly over the chocolate cake batter. This helps ensure a smooth flan texture and removes any potential egg solids.
⏱️ 3 min
- 8
Cover the bundt pan tightly with aluminum foil. Place the covered bundt pan into the larger roasting pan. Carefully pour hot water into the larger dish, filling it about halfway up the sides of the bundt pan. This creates a water bath (bain-marie).
⏱️ 5 min
- 9
Carefully transfer the roasting pan with the bundt pan into the preheated oven. Bake for 90 minutes, or until a wooden skewer inserted into the chocolate cake layer comes out clean. The flan will still be slightly jiggly in the center.
⏱️ 90 min•🌡️ 350
- 10
Once baked, carefully remove the roasting pan from the oven. Remove the bundt pan from the water bath and remove the aluminum foil. Let the Chocoflan cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min
- 11
Once cooled to room temperature, refrigerate the Chocoflan for at least 1 hour, or preferably 2-4 hours, to allow it to fully set and chill.
⏱️ 60 min
- 12
To unmold, run a thin knife or spatula around the edges of the bundt pan to loosen the cake. Place a large serving plate upside down over the bundt pan. In one swift, confident motion, invert the bundt pan onto the serving plate. The caramel will drizzle down, and the layers will have magically flipped. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Chocoflan (aka the Impossible Cake)
For the Caramel
- 1 cup granulated sugar
For the Flan Layer
- 1 can sweetened condensed milk, (14 ounces)
- 1 can evaporated milk, (12 ounces)
- 1/4 teaspoon salt
- 1 tablespoon Mexican vanilla extract
- 1 teaspoon vanilla bean paste
- 4 eggs, large
- 2 egg yolks, large
For the Chocolate Cake Layer
- 1 box Pillsbury Moist Supreme Devil's Food Cake Mix, (15.25 ounces)
- 1/2 cup butter, melted
- 3 eggs, large
- 1/2 cup brewed coffee, cooled
- 1/2 cup heavy whipping cream
Instructions
- 1
Preheat your oven to 350°F (175°C). Place a 10-cup bundt pan on a baking sheet. Have a larger roasting pan ready for the water bath.
⏱️ 10 min•🌡️ 350 - 2
To prepare the caramel, add 1 cup of granulated sugar to a heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a heatproof spatula, until the sugar melts and turns into a rich, amber liquid. This should take about 5-8 minutes. Be careful not to burn it.
⏱️ 8 min - 3
Immediately and carefully pour the hot caramel into the bundt pan, tilting the pan to ensure the bottom and some of the sides are coated evenly. Set aside.
⏱️ 2 min - 4
To prepare the flan layer, in a large bowl, combine the sweetened condensed milk, evaporated milk, salt, Mexican vanilla extract, and vanilla bean paste. Add the 4 whole eggs and 2 egg yolks. Gently whisk the mixture until just combined, being careful not to incorporate too much air, which can create bubbles in the flan. Set aside.
⏱️ 5 min - 5
To prepare the chocolate cake layer, in a separate large bowl, combine the Devil's Food Cake Mix, melted butter, 3 eggs, cooled brewed coffee, and heavy whipping cream. Mix with an electric mixer on low speed until just combined, then increase to medium speed and mix for 2 minutes until the batter is smooth and well combined.
⏱️ 5 min - 6
Pour the chocolate cake batter evenly into the bundt pan, on top of the hardened caramel layer. The batter will be thick.
⏱️ 2 min - 7
Carefully strain the prepared flan mixture through a fine-mesh sieve directly over the chocolate cake batter. This helps ensure a smooth flan texture and removes any potential egg solids.
⏱️ 3 min - 8
Cover the bundt pan tightly with aluminum foil. Place the covered bundt pan into the larger roasting pan. Carefully pour hot water into the larger dish, filling it about halfway up the sides of the bundt pan. This creates a water bath (bain-marie).
⏱️ 5 min - 9
Carefully transfer the roasting pan with the bundt pan into the preheated oven. Bake for 90 minutes, or until a wooden skewer inserted into the chocolate cake layer comes out clean. The flan will still be slightly jiggly in the center.
⏱️ 90 min•🌡️ 350 - 10
Once baked, carefully remove the roasting pan from the oven. Remove the bundt pan from the water bath and remove the aluminum foil. Let the Chocoflan cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min - 11
Once cooled to room temperature, refrigerate the Chocoflan for at least 1 hour, or preferably 2-4 hours, to allow it to fully set and chill.
⏱️ 60 min - 12
To unmold, run a thin knife or spatula around the edges of the bundt pan to loosen the cake. Place a large serving plate upside down over the bundt pan. In one swift, confident motion, invert the bundt pan onto the serving plate. The caramel will drizzle down, and the layers will have magically flipped. Slice and serve.
⏱️ 5 min