The impossible cake has been a recipe that always fails me. I always underbake the entire cake pan and during the flip the flan and cake just fall apart and melt into the transfer plate. So after much trial and error I have found a way to make this cake without fail.
The traditional way to make the impossible cake or chocoflan is to take your flan caramel and pour it into your greased baking pan. Then take your cake mix and add it into the prepared cake pan on top of the caramel. And finally add in the flan on top of all the other things that have been added to your prepared cake pan. Then you place it in the oven in a water bath and covered with aluminum foil for about an hour and a half…anyway this is supposed to magically work and when you take out the cake the flan magically has flipped to the top (or bottom of the pan) so when you flip it the flan is on top and the cake is at the bottom and it looks beautiful. Technically this is how it should work, it never worked for me. So today I am sharing my method with you in my recipe card.
Chocoflan Recipe-Easy Method
Course: chocolate cake, chocoflan, impossible cake4
servings30
minutes40
minutes300
kcalIngredients
1/2 block cream cheese or 4 oz
4 large eggs
1 can of evaporated milk
1 can of sweetened condensed milk
1 tablespoon of vanilla
- Caramel Sauce
1 cup granulated sugar
small sauce pan
- Chocolate Cake
follow the instructions on the back of the box
replace the water amount with milk for a more rich cake
Directions
- Begin by preheating your oven to 350 degrees Fahrenheit
- grease your cake mold using non-stick spray and use a napkin to remove any excess spray
- while the oven is preheating make your caramel sauce.
- Take one cup of granulated sugar and place it in a saucepan over low medium heat, stir constantly until the sugar dissolves. This will take approximately 7 minutes. As soon as the sugar dissolves, remove it from the heat and immediately pour it into your prepared cake pan.
- At this point prepare your flan mixture by adding; 1/2 block cream cheese or 4 oz, 4 large eggs, 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 tablespoon of vanilla into your blender. Blend until everything is incorporated.
- Pour the flan mixture into your prepared baking pan and cover with foil.
- Place the pan in the oven inside the bigger pan with the hot water so that the flan can bake in a water bath. Ensure that the hot water covers at least half of the baking pan on the outside to ensure that the flan cooks evenly.
- Bake at 350 degrees Fahrenheit for 45 minutes.
- While the flan is baking, prepare the chocolate cake mix as instructed on the back of the box.
- At the 45 minutes mark, remove the flan from the oven and pour in the chocolate cake mix carefully as to not break the flan because at this point it is half baked.
- Carefully close the pan once more with aluminum and bake for an additional 45 minutes in the water bath.
- Once the cake is done baking, remove it from the oven and allow it to cool for approximately 2 hours in the pan.
- After two hours uncover your cake and with your fingers begin to carefully pull away the cake from the pan as to help it release for when we flip it over.
- Place a cake board or plate over the cake pan and quickly but gently flip it over.
- Allow it to release slowly on its own and slowly begin to pull the cake mold up to release the cake.
- Place cake in the refrigerator for at least 4 hours or over night.
- Serve as is or feel free to decorate the cake with whipped cream, fruit, or chocolates.