Chocolate Magic Flan Cake combines two favorite desserts in one! Part moist chocolate cake and part creamy custard, it’s the ultimate sweet treat!
Impossible Chocolate Flan Cake is easy to make and sure to wow the crowd. A luscious combination of caramel, chocolate cake, and (leche) flan, it’s the ultimate baked treat!
If you love a moist chocolate cake and a creamy flan, you are in luck. I am going to show you how to make a stunning Impossible flan cake that combines these two dessert favorites in one delectable treat!
What is magic chocoflan
The cake is made up of three components and baked in a bundt pan. The layering starts with the dulce de leche, followed by the chocolate batter and, finally, the flan. As it bakes, the cake rises to the top, and the custard sinks to the bottom.
Once the cake is released from the pan and inverted the cake on the serving platter, you’ll find that the chocolate and flan layer have magically switched places! You get a gorgeous cake with a luscious caramel glaze sitting on top.
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
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.
And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!
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
Preheat oven to 350 F.
Making the Chocolate Cake Layer
In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy.
Add the egg and continue to beat.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda.
Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk.
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.
Making the Leche 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.
Baking the Chocoflan
Grease a 12-cup bundt pan with softened butter.
Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside.
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.
Carefully pour the flan mixture into the bundt pan over the chocolate batter.
Cover the bundt pan with aluminum foil, securing the edges.
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.
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.
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 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 completely chill.
In Hawaii we call Soy Sauce “Shoyu”. It’s the Japanese name for this dark salty sauce made from mashed soy beans.
We use Shoyu in many things, from dips to main dishes, Shoyu is a staple in almost every kitchen in Hawaii and is a condiment at most restaurants. One of the most popular dish made with this ingredient is Shoyu Chicken. It’s served at most local drive-ins and definitely in just about every local home.
I think of Shoyu Chicken as one of my favorite childhood comfort foods. I remember waiting for the days it was on the lunch menu at school.
This sweet salty chicken dish served over hot steamed white rice is delicious, or as we say in Hawaii “Ono”!
It’s really easy to make and requires ingredients you’ll find in an Asian Market, or if you live in Hawaii in any grocery store. I usually make up a large batch so that we can have left overs. This is one of those dishes that is just as good or even better the next day!
Best of all it doesn’t take all day to make and can be made in one pan! No fuss, no bother, just pure yummy! Here’s the recipe.
Shoyu Chicken
Ingredients:
6- 8 Chicken Thighs (bone-in, skin-on)
1 Tbs. Oil
3/4 Cup Soy Sauce or Shoyu as we call it
3/4 Cup Brown Sugar
3/4 Cup Water
1/4 Cup Rice Vinegar
6 Cloves Garlic, minced
1 Tbs. Fresh Ginger, peeled and slivered
1/4 Cup Green Onions, chopped
1 Tbs. White Sesame Seeds
Directions:
Heat oil in a deep skillet or pot.
Add Chicken, skin side down and fry until it turns golden brown. Flip over and fry the other side too.
In a bowl combine soy sauce, sugar, water, and rice vinegar. Pour over the chicken.
Add in garlic and ginger. Bring to a boil.
Turn down heat and cover. Simmer for about 15 minutes.
Flip chicken over and simmer covered another 15 minutes.
Remove lid and turn up the heat to reduce the sauce until it thickens to the consistency of honey.
Move to serving dish if desired and sprinkle with green onions and sesame seeds.
You won’t believe me until you try this recipe. I tried to create this recipe much easier to approach at home, without a huge traditional wok or using so much oil for deep fry!
The key for this recipe is cast iron wok/pan. You can also use any pan (non stick skillet or stainless skillet) you have too. It doesn’t have to be cast iron, but if you have one… just dust off and bring it out!
We will use minimum oil to shallow fry for the deep fry taste & texture. After the shallow frying, you can save and repurpose the leftover oil too, since it’s just a little bit.
It is amazing with steamed or fried rice. I like to enjoy with side steamed or stir fried veggies too. I have many different fried rice & veggie recipes you can serve with Beijing beef, so check it out down below!
Are we ready to start the recipe?! I’m already so hungry!
Let’s jump into it!
First, slice your beef thinly abut 1/8 inch and bite size. You don’t have to use expensive steak for this recipe, because we will cook the beef long enough to make it super crispy and tender. I recommend you to use beef chuk, tri-tip or flank steak.
Combine the sliced beef, 1 tbsp soy sauce, 1 tbsp shaoxing wine (or dry sherry. If you don’t want to consume alcohol, just omit) and pinch of black pepper in a mixing bowl. Marinate while preparing other ingredients.
Chop 5 to 7 cloves garlic. Dice 1/4 of medium size onion and 1/4 of red bell pepper. You can use any onions- I used yellow onion.
You won’t believe how simple is the sauce. Combine 2 tbsp oyster sauce, 2 tbsp vinegar, 2 tbsp ketchup, 2 tbsp sugar and 2 to 3 tsp sambal in a mixing bowl. This is is the BOMB! Super simple and so delicious!! Set aside.
Preheat 1/2 cup to 2/3 cup frying oil to 350°F. (If you are using cast iron wok/pan, just heat them over medium heat) We will do shallow fry, which is in-between deep frying & pan frying. More oil than pan frying but whole lot less than deep frying.
If you ware using wide skillet, less oil you will need.
Dust marinated beef with 1/2 cup of potato or corn starch evenly. You could coat them evenly one by one, but I’m hurry to cook & eat this Beijing beef so I just dumped the starch and mixed with my hand.
Check if the oil is preheated to 350°F by stick the end of a wooden chopstick or spoon into oil. If the oil starts steadily bubbling, then the oil is hot enough for frying.
add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. You need to cook them well, almost the point that you are worry about if this is becoming a jerky. lol No worries, it won’t turn out to jerky though.
Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. I did 3 batches.
Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying.
You can keep used oil for later use, for stir frying or make this recipe again!
urn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve!
Serve with steamed rice (or fried rice), chow mein, steamed veggies and more!
Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
Combine all ingredients for sauce in a mixing bowl and set aside.
Preheat frying oil to 350°F in a cast iron wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat)
Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed.
Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve! Serve with steamed rice (or fried rice), chow mein, steamed veggies and more! Enjoy!
Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.
We’re huge fans of homemade beef and broccoli, but no matter how hard they try, some people can’t seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir-fry and has quickly become one of our favorits. We like to use both red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best. Serve with rice and you’ve got yourself a delicious dinner on the table in no time.
Tried making this awesome dish? Let us know how it went in the comments below!
YIELDS:
4SERVINGS
PREP TIME:
0HOURS 15 MINS
TOTAL TIME:
0HOURS 30MINS
INGREDIENTS:
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Cooked white rice, for serving
DIRECTIONS:
1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
2. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
What is a Manapua? Simply put it’s the Hawaiian name for the yummy Chinese Bao, that slightly sweet dough stuffed with barbecued pork then steamed to form a shiny outer skin surrounding the fluffy bread and sweet savory filling.
In the 19th. century Cantonese Chinese immigrants came to the Hawaiian islands to work in the sugarcane plantations. They brought with them their heritage and cuisine. One of the delectable foods they brought to the islands was the Cha Sui Bao, that barbecued pork filled steamed bun. It soon became a favorite with the locals who called them Mea’ono’pua’a (Mea’ono means bread and pua’a means pork). Over time that name morphed into Manapua, which is what we call it today.
Along with the name change the traditional Manapua also evolved into different flavors. These days one can easily find Shoyu Chicken, Lap Cheung (Chinese Sausage), Pizza and Curry Manapuas at the 7/11 and other Manapua Shops and trucks. Actually you can stuff the dough with just about anything you want; I make adobo manapuas!
Manapuas are found everywhere in Hawaii, but homemade ones are still the best! They’re great for snacks, picnics, and even as a light lunch. They are one of my family’s favorite foods!
When I make manapua I usually use store bought Char Siu pork or chicken. Both are readily available at our local supermarkets. But sometimes I make my own, it’s not that hard. So today I’ll share the recipe for makng manapua and the barbecue meat filling we call Char Siu.
Char Siu – It can be used to fill steamed buns or sliced mix with noodles or rice.
1 lb. skinless pork belly or boneless skinless chicken thighs (trim off excess fat from the meat)
2 Tbs. Shaoxing Cooking wine
2 Tbs. Soy Sauce
2 Tbs. Sugar
3 Cloves garlic, minced
1 Tbs. Hoisin Sauce
1 Tsp. Five Spice Powder
1/8 Cup Honey except honey together and pour in to a ziplock bag.
Marinate in the fridge for 2-3 hours.
Place meat in a roasting pan and brush top with honey.
Bake in a 325° oven for 40 – 45 minutes or until meat is cooked. The meat is done when it starts to turn crisp on the outside and the center is firm.
Remove from oven and cool for about 10 minutes.
Slice into thin strips or if using for manapua filling dice into 1/4″ cubes.
Manapua
Filling:
3/4 Cup diced char siu meat (pork or chicken)
1 Tbs. Sesame Oil
1 Stalk Green Onions chopped
1/3 Cup Fresh Cilantro chopped
2 1/2 Tbs. sugar
1/4 cup Soy Sauce
1/8 Tsp. Salt
2 Tsp. Flour
2 Tsp. Corn Starch
1/4 Cup water
2 – 3 drops red food coloring
Heat oil in a pan. Fry diced char siu for about 30 seconds. Add green onions, cilantro, sugar, soy sauce, and salt. Stir so it doesn’t burn.
Dissolve Flour and cornstarch in the water.
Stir into char sui mixture to thicken.
Remove from heat and cool.
Buns:
2 Cups Cake Flour
1 1/2 Cup Flour
1 Tbs. Vegetable Shortening
1/4 Cup Baker’s Sugar
1 Tbs. Dry Yeast
1 Cup warm water
Combine 2 flours and put 3 cups of the mixture in the bowl of your standing mixer. (or in a bowl if you’re mixing with your hands)
Using a dough hook cut in shortening.
Stir in about 2 tbs. sugar.
In a separate bowl combine remaining sugar with the yeast and add 1/3 Cup warm water.
Stir until yeast is dissolved.
Add the rest of the flour mixture to the yeast and mix well.
Add the yeast mixture and the remaining water to the flour mixture in the bowl.
Knead with the dough hook until smooth and elastic.
Turn dough in to a greased bowl and cover with plastic wrap or a kitchen towel.
Let it sit at room temperature until dough doubles in size, about 1 hour. If it’s too cold proof in the oven until it doubles in size.
Divide dough into about 18 balls.
Flatten each ball with a rolling pin into a circle about 1/4″ thick.
Place 1 Tbs. filling in the center.
Pull sides of dough around filling and pinch to seal the seams.
Place buns on little squares of wax paper to keep them closed.
Place in a rack or a bamboo steamer and steam for 15 minutes.
