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Silky Fluffy Combination In One Dessert Will Perfectly Get You and All Your Guests! – Chocolate Flan Cake Recipe

Chocoflan is a decadent show-stopper that’s as simple as it is magical. Drippings of warm caramel cascade down either side while sweet and creamy vanilla flan floats across a landscape of delicate chocolate cake. But, maybe most amazing of all, it didn’t start out that way.

This mαssive dessert – also called the Impossible Cake, is actually the perfect combination of two wonderful dishes in one, and it has a surprise up its sleeve. The magic is when you’ll see, even though the chocolate cake batter is added first, the flan is baked on top! After finishing all the steps, add a dollop of creamy caramel sauce on top, and this Mexican delicacy is ready to party.

 

With a rich chocolate cake on the bottom and a fluffy, silky-smooth vanilla flan on top, this Chocolate Flan Cake is absolutely a yummy dessert! It surely can impress every guest in your party! Just wait for it!

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Servings: 12

INGREDIENTS

For the Cake:

1 egg

1 cup + 1 tbsp all-purpose flour

1/3 cup cocoa powder, unsweetened

1/4 tsp salt

1/8 tsp cayenne pepper powder

3/4 tsp baking powder

1 cup buttermilk

1 1/2 tsp ground cinnamon

2 tbsp espresso powder, dissolved in 1 tbsp hot water

3/4 tsp baking soda

10 tbsp unsalted butter, room temperature

1 cup granulated sugar

1 tsp vanilla extract

For the Flan:

4 eggs

1 tsp vanilla extract

1 14-oz can sweetened condensed milk

4 oz cream cheese, softened

1 12-oz can evaporated milk

For the Caramel:

1/4 cup water

1 cup granulated sugar

INSTRUCTIONS

Prepare For the Cake:

Preheat the oven to 350 degrees Fahrenheit. Prepare a bundt pan by lightly greasing or buttering it.

For a bain marie, bring 2 quarts of water to a boil. Using an electric mixer, cream the butter until it is smooth and fluffy.

Combine the sugar, vanilla, cinnamon, salt, and cayenne pepper in a mixing bowl. Scŕäṗệ down the sides of the bowl occasionally as you cream until light and fluffy.

Mix on medium until the egg and espresso are entirely blended, scraping the bowl as needed.

Sift and combine the flour, cocoa powder, baking powder, and baking soda in a large mixing basin. Whisk until the ingreďïệnts are fully mixed.

To blend the dry and wet ingreďïệnts, add half of the dry mixture to the wet and mix on low. Mix in half of the buttermilk. Mix in the rest of the dry ingreďïệnts for a few seconds, then add the last of the buttermilk and stir well.

Increase the speed to medium-high and continue mixing for 1 minute. Leave aside.

Prepare For the Caramel:

Drizzle water over the sugar in a heavy-bottomed medium saucepan over medium heat. Heat on medium, stirring constantly, until the sugar is completely dissolved.

Stop stirring once the sugar has dissolved. Raise the heat to high, boil, carefully swirling the pan, until the sugar caramelizes and is golden brown in color.

Pour the caramel carefully into a greased 12-cup bundt pan, swirling gently to coat the bottom. Because the pan will become quite hot, make careful to utilize hot pads.

Prepare For the Flan:

In a blender, mix all of the flan ingreďïệnts and blend until smooth and totally incorporated.

How To Bake The Cake:

Fill the bundt pan halfway with cake batter, spooning it evenly over the caramel and smoothing it out into an even layer.

Pour the flan over the top of the cake layer in the pan, using a fine mesh sieve to properly distribute it. If part of the cake batter swirls into the flan, that’s fine.

The bundt pan should be put in a larger roasting pan. Fill the roasting pan halfway with boiling hot water, leaving 1 to 2 inches of the bundt pan’s sides exposed.

Place them all in the preheated oven. Bake for 70 to 85 minutes, or until a toothpick comes out clean.

Allow at least an hour for the cake to cool before putting it out onto a plate. Pour any remaining loose caramel from the pan’s bottom over the cake. Garnish with nuts or any of your favorite toppings!

Ready to serve!

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