Impossible Chocolate Flan Cake

Impossible Chocolate Flan Cake

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

making chocolate cake batter in a bowl

 

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.

making chocoflan cake in a bundt pan

 

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.

slice of chocolate flan cake in a white serving plate

And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!

I hope you try this chocoflan for your next baking project. You can also check out my black forest swiss roll and floating island dessert recipes. Happy 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

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.

Impossible Chocolate Flan Cake
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Impossible Chocolate Flan Cake
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Ingredients
For the Chocolate Cake
For the Flan
Servings:
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Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

We are always looking for egg, dairy & nut  free recipes for my grandson Jett.  He has many allergies making finding treats he can have a problem.

Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake.  It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.

I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash.   The recipe will make a dozen cupcakes.  You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.

When making this cake it’s important to strictly follow the directions.  Ingredients must be added exactly as described for it to work.  I don’t know how it works, but incredibly it does.  The cupcakes turned out moist and yummy!

Here’s the recipe!

Pre-heat oven to 350 degrees

Dry Ingredients:

1 1/2 cups all-purpose flour
3 tbsp.  unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt

Liquid Ingredients:

1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water

Egg, Dairy & Nut Free Crazy Cupcakes

Directions:  You must follow them exactly

1.  Place the 5 dry ingredients in a bowl.

2.  Mix them well.

3.  Make 3 indentations in the four mixture.  2 small, 1 large.

4.  Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.

5.  Pour the water over all of it.

6.  Mix until smooth.

7.  Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean.  (I use a toothpick to test for doneness)

Cool completely.  Frost cooled cupcakes if you like.  Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.

I make these cupcakes specially for Jett, but the family loves them too!   To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

Thanks to Sweet Little Bluebird for this awesome recipe!

Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Cupcakes
Instructions
  1. Place the 5 dry ingredients in a bowl.
  2. Mix them well.
  3. Make 3 indentations in the four mixture. 2 small, 1 large.
  4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
  5. Pour the water over all of it.
  6. Mix until smooth.
  7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
  8. Cool completely. Frost cooled cupcakes if you like.
Recipe Notes

I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

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Double Double Chocolate Brownies

Double Double Chocolate Brownies

Double Double Chocolate Brownies

Brownies are one of our favorite treats.  They’re are go to food whenever we have a craving for chocolate!  Most of the time we use brownie mixes to bake up a batch, but there’s no better brownies than those made from scratch, and the best ones are these Double Double Chocolate Brownies!

They’re made with 4 types of chocolate with real creamy butter, there’s no skimping on these brownies.  I use the best chocolates I can find, usually Valrhona when I can find it, if not Gharardelli and Guittard work well too.  Bake some today, you’re sure to love them!

Ingredients:

Double Double Chocolate Brownies
1 cup unsalted butter
4 squares Valrhona or Ghirardelli unsweetened baking chocolate (or the best quality brand you can find)
3 tbls.  unsweetened cocoa powder
1 1/2 cups flour
1/2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups sugar
1 tsp. pure vanilla extract
1 cup Ghirardelli white chocolate chips (or the best premium brand you can find)
1 cup Ghirardelli or Guittard semi-sweet chocolate chips (or the best quality brand you can find)
cooking spray
Directions:
1.  Pre-heat oven to 350 degrees and lightly spray a 9 x 13 baking pan with cooking spray.
2.  Place butter and baking chocolate in microwave safe bowl.  Microwave about 2 minutes or until melted.  Check and stir the mixture after 2 minutes, if it’s not completely melted return to microwave for 30 second until melted.  Stir mixture every 30 seconds between microwaving to prevent chocolate from burning and butter from separating.  Set aside to cool.
3.  Sift together cocoa powder, flour, baking powder, and salt.
4.  In another mixing bowl beat eggs and sugar together until creamy.
5.  Stir in vanilla extract and cooled chocolate mixture.
6.  Add dry ingredients and stir until just combined.
7.  Pour into baking pan and sprinkle white and semi-sweet chips over all.
8.  Bake for 30 minutes or until center is set and tester comes out clean.
9.  Remove from oven and allow to cool before cutting into squares.
Double Double Chocolate Brownies
Double Double Chocolate Brownies
Print Recipe
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Double Double Chocolate Brownies
Print Recipe
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Pan
Instructions
  1. Pre-heat oven to 350 degrees and lightly spray a 9 x 13 baking pan with cooking spray.
  2. Place butter and baking chocolate in microwave safe bowl. Microwave about 2 minutes or until melted. Check and stir the mixture after 2 minutes, if it's not completely melted return to microwave for 30 second until melted. Stir mixture every 30 seconds between microwaving to prevent chocolate from burning and butter from separating. Set aside to cool.
  3. Sift together cocoa powder, flour, baking powder, and salt.
  4. In another mixing bowl beat eggs and sugar together until creamy.
  5. Stir in vanilla extract and cooled chocolate mixture.
  6. Add dry ingredients and stir until just combined.
  7. Pour into baking pan and sprinkle white and semi-sweet chips over all.
  8. Bake for 30 minutes or until center is set and tester comes out clean.
  9. Remove from oven and allow to cool before cutting into squares.
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