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
Print Recipe
Impossible Chocolate Flan Cake
Print Recipe
Ingredients
For the Chocolate Cake
For the Flan
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Tendon – Shrimp Tempura Rice Bowl

Tendon – Shrimp Tempura Rice Bowl

 

Rice Bowls have gotten very popular and come in endless types.  But I’ve loved rice bowls long before they became all the rage.  If you’re not familiar with rice bowls they’re basically a bowl of rice topped with pretty much anything you want.  My favorite ones are Japanese Donburis.

Donburi is a rice bowl dish served in a bowl which in Japan are also called “donburi”.  There are many different types of Donburi but the most popular ones are Tempura Donburi or better known as Tendon if it’s made with shrimp, Chicken or Pork Katsu Donburi also called Katsudon.  You’ll also find Tempura Donburi with fish and vegetable tempuras, Teriyaki, and other types of popular Japanese dishes. Another basic ingredient of most Donburi dishes is egg meaning veggies and other ingredients are scrambled with eggs and a donburi sauce which is then placed on a bed of rice and topped with a desired tempura, katsu, or a preferred protein including teriyaki beef or chicken.

My long time favorite is Tendon or Shrimp Tempura Donburi.  I’ve been enjoying this rice bowl since I first discovered it while I was in high school.  I also like the Katsudon!

I’ve always been able to get my Tendon from most Japanese restaurants in my area, and since I live in Hawaii my neighborhood grocery store.  But when the pandemic locked us down for a month I decided to try and make it at home, after all it’s just shrimp tempura, eggs, Kamaboko (fish cake) and veggies over a bed of rice.  How hard could that be?

Making Tendon is actually pretty easy but it does require making Shrimp Tempura.  Since I must make the tempura batter for the shrimp I also make vegetable tempura with zucchini, green beans, and pretty much what I have on hand.

Another important part of this or any Donburi is the sauce.  The sauce is made with Mirin (a Japanese rice wine used for cooking), soy sauce, dashi (fish stock) and sugar.  This give the dish it’s sweet salty taste that make it delicious!  You can find all the ingredients at an Asian market.  The Dashi usually is in powder form like boullion so you’ll have to mix it as directed to get the liquid stock.

Of course the “star” of this dish is the Shrimp Tempura.  You can either use a tempura mix also found at the Asian market, or you can make your own batter.  Either way the most important things to remember to make perfect tempura batter is to use ice cold water and to not over stir the batter, it needs to have some lumps in it.  In fact the best way to stir this batter is with chopsticks, so leave your whisk or electric mixers out of it.

So here’s the recipe for both Shrimp Tempura (it’s the same batter for fish or vegetable tempura) and the Donburi itself.  This recipe makes 2 bowls.

Tendon

Ingredients for the Tempura

1 Cup Flour, shifted

1 Egg

1 Cup water

Ice cubes for chilling water

4 Large Shrimp – shelled and deveined but leave the tail on, pat dry with paper towel

Cut vegetables – zucchini, green beans, etc. (optional)

1/8 Cup flour

Oil for frying

Ingredients for Sauce:

6 Tbs. Mirin

2 Tbs. Soy Sauce

3 Tbs. Liquid Dashi – mix Dashi powder as directed on the box

2 Tbs. Sugar

Ingredients for Donburi:

2 Eggs, beaten

1/2 Onion, sliced

1/2 Cup Shitake Mushrooms (optional)

1/2 Kamaboko, cut into thin strips (optional)

1/3 Cup Green Onions, chopped (optional)

1 Tbs. Oil

Donburi Sauce

2 Cups Cooked White Rice

Seaweed flakes (optional)

Directions to make Tempura:

Place about 2″ of oil in a pot and start to heat while you prepare the batter.

Place shifted flower in a bowl and set aside.

In another bowl slightly beat egg – beat until yolk and white is just combined.

Add ice to water until the water is chilled.

Remove ice and pour water in the bowl with the beaten egg.

Mix gently together.

Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can’t use it immediately place in the refrigerator for a few minutes until you’re ready to fry.

Place 1/8 cup of flour in a dish.

Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.

Roll shrimp or vegetable in the dish of flour, shake off excess.

Dip in batter, let excess batter drip off before adding into hot oil.

Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.

Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float.

Drain on rack and set aside.

Directions for the sauce:

Mix all sauce ingredients together in a small bowl and set aside until needed.

Directions for the Donburi:

Heat oil in a skillet.

Saute onions in skillet until it starts to go limp and clear

Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired)

Cook about 3-4 minutes.

Add in Donburi Sauce and simmer for 1 minute.

Pour beaten egg over all and cook until egg is done.

Place 1 Cup of rice in each bowl.

Cute the Egg mixture in half and place a half over each bowl of rice.

Top with Shrimp and Vegetable (if you made some) Tempura and garnish with green onions and seaweed flakes

Serve hot!

 

Tendon - Shrimp Tempura Rice Bowl
Print Recipe
Servings
2 Bowls
Servings
2 Bowls
Tendon - Shrimp Tempura Rice Bowl
Print Recipe
Servings
2 Bowls
Servings
2 Bowls
Ingredients
Shrimp & Veggie Tempura
Sauce
Donburi
Servings: Bowls
Instructions
Tempura
  1. Place shifted flower in a bowl and set aside.
  2. In another bowl slightly beat egg - beat until yolk and white is just combined.
  3. Add ice to water until the water is chilled.
  4. Remove ice and pour water in the bowl with the beaten egg. Mix gently together.
  5. Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can't use it immediately place in the refrigerator for a few minutes until you're ready to fry.
  6. Place 1/8 cup of flour in a dish.
  7. Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.
  8. Roll shrimp or vegetable in the dish of flour, shake off excess.
  9. Dip in batter, let excess batter drip off before adding into hot oil. Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.
  10. Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float. Drain on rack and set aside.
Sauce
  1. Mix all ingredients together and set aside until needed
Donburi
  1. Heat oil in a skillet.
  2. Saute onions in skillet until it starts to go limp and clear
  3. Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired) Cook about 3-4 minutes.
  4. Add in Donburi Sauce and simmer for 1 minute.
  5. Pour beaten egg over all and cook until egg is done.
  6. Divide cooked egg mixture in half and place one half on top of each bowl of rice.
  7. Place 2 Shrimp Tempura & pieces of veggie tempura (if you made some) on top of egg.
  8. Garnish with green onions and seafood flakes if desired.
Share this Recipe
Powered byWP Ultimate Recipe
Easy Homemade Enchilada Sauce

Easy Homemade Enchilada Sauce

I love Mexican food but Enchiladas were never one of my favorites.  I tried to love it, but something about it just wasn’t working for me.  It took me a while, but I finally realized what wasn’t working was the canned Enchilada Sauces I found at the grocery store.

Sure there are several brands out there, in fact it got quite confusing.  But no matter which sauce I bought it simply didn’t taste good to me or for that matter the rest of the family didn’t find them that great either.  They much preferred the Enchilada Sauce they would order from the Mexican restaurant.  There aren’t that many really good Mexican restaurants in Honolulu so I had to find a way to make homemade Enchiladas just as good as the ones we found at the few restaurants we like.  And since we didn’t care for the canned sauce then clearly the only option was homemade sauce.

So I started trying to figure out just how to make Enchilada Sauce and the first thing I learned is that there are not tomatoes in any way shape or form in Enchilada Sauce.  I  was surprised and so was everyone in the family!  That’s right no tomatoes in Enchilada Sauce!  Of course I’m talking about the RED Enchilada Sauce, I’ve yet to make the green variety.  But I will and once I get it right I’ll share that too!

So what’s in Enchilada Sauce you ask?  Chicken or Veggie Stock (the veggie stock is great if you want a vegan version), Roux, and spices.  That’s it!  And to make it even better it’s super easy to make, it takes less than half an hour!  I make a pot of it and store the sauce in jars in the fridge.  The longer it sits in the fridge the better the sauce tastes.  So now my fridge is always stocked with homemade Enchilada Sauce along with my  Marinara Sauce!  I spend a morning once a month to re-stock, that way I’ll always have my favorite 2 sauces on hand.

You can use this Enchilada Sauce on anything you want.  Pour it over your favorite meats and roll in tortillas for delicious enchiladas or use it in a casserole.  I use it on my Keto friendly Chicken or Steak Enchiladas, they come out great.  Whatever you use it on it will turn out delicious!

Enchilada Sauce

Ingredients:

4 Tbs. Olive Oil

1/4 Cup Flour

1/2 Cup Chili Powder

1 Tbs. Garlic Powder

1 Tbs. Cumin Powder

1 Tbs. Dried Oregano

1 Quart Chicken or Vegetable Stock

Salt to taste

Directions:

Heat Olive Oil in a medium saucepan

Whisk in flour to make a blond roux, be careful not to burn the flour

Whisk in the spices except the salt

Slowly pour in the stock while whisking to blend the spices and roux in to it

Add salt to taste

Simmer for about 10 minutes or until slightly thickened

Use with your favorite meats or veggies or pour into jars and store in the fridge.

This recipe will make enough to fill 1 quart jar and almost 1 pint jar.  If storing sauce pour into jars and cool before covering with a tight lid and placing in the fridge.

 

Easy Homemade Enchilada Sauce
Print Recipe
Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Easy Homemade Enchilada Sauce
Print Recipe
Servings Prep Time
5 Pints 20 Minutes
Servings Prep Time
5 Pints 20 Minutes
Ingredients
Servings: Pints
Instructions
  1. Heat Olive Oil in a medium saucepan
  2. Whisk in flour to make a blond roux, be careful not to burn the flour
  3. Whisk in the spices except the salt
  4. Slowly pour in the stock while whisking to blend the spices and roux in to it
  5. Add salt to taste
  6. Simmer for about 10 minutes or until slightly thickened
  7. Use with your favorite meats or veggies or pour into jars and store in the fridge.
Recipe Notes

This recipe will make about 5 pints.  That's enough to fill 1 Quart size jar and almost 1 pint size jar.  Cool before covering tightly and storing in the fridge.

Share this Recipe
Powered byWP Ultimate Recipe
Sugar & Spice Halloween and Fall Cookies

Sugar & Spice Halloween and Fall Cookies

This post contains affiliate links.

There’s a bit of a nip in the air, even here in Hawaii it’s been rainy and gloomy.  And Starbuck’s has added my seasonal favorites like Pumpkin Spice Latte!  This can only mean Fall is here!

This time of year I get a yen for spice cookies, nothing smells better than oven fresh cookies.  It fills the house with those delicious fall aromas like cinnamon and ginger.  And since this year’s Halloween will probably be very different from Halloweens past cookie baking is one of the activities we’ve added to our yearly festivities.  I mean Halloween parties (or parties of any type involving multiple people from different households) is out of the question and for our family and friends Trick or Treating is a no go too.  Instead we’ve been making Halloween crafts, watching Halloween movies, and reading Halloween books.  And now we’ll also be baking and decorating Halloween cookies.

These Sugar & Spice cookies are yummy without the icing.  They’re great for all the Fall occasions including Halloween and Thanksgiving.  That’s right one recipe different styles!

 

 

 

 

 

You can even use the same cookie cutter, well at least the pumpkin shape!  And the same icing colors!

These cookies are so easy to bake and they are so yummy!  To make them pretty I used royal cookie icing in 2 different consistencies, piping and flooding.  I also saved some cookies and icing so the kids can decorate them next when they’re in the mood!

This cookie recipe makes a dough that is great for rolled and cut cookies without having to refrigerate it before cutting!  Here’s the recipe for the cookie icing, the cookie recipe is below.  Enjoy!

Royal Cookie Icing

Ingredients:

4 Tbs. Meringue Powder

1/2 Cup Water at room temp

7 Cups Powdered Sugar

2 Tsp Vanilla extract or other flavor

2 Tbs Shortening

2 Tbs Corn Syrup

1/8 tsp Salt

Procedure:

In the bowl of a stand mixer using the paddle attachment mix together meringue powder and water until frothy and all powder is dissolved.

Add 1/2 of the sugar and beat on medium speed about 4 minutes.  It will be thick and glossy.

Add flavor, shortening, and corn syrup and mix well.

Slowly add in remaining sugar.  Mix on slow/medium until well blended.  Mix for another 3 minutes.  It should be thick like a  piping consistency. (if you want it really thick add another cup of sugar, this is used for hard decorations like roses, eyes, and more that you stick to the top of cookies and cakes.)

Cover bowl with plastic wrap or damp cloth to keep moist.

Divide to make different colors and consistencies.

To make flood icing thin with water but add 1/8 to 1/4 tsp water at a time until you get desired consistency.  Flood icing should be a bit thin and runny, but not too runny and watery that it rolls off the sides of the cookie.

To decorate cookies place a small amount of icing in a small bowl and color using gel food coloring.

I usually color a bowl then separate it again so that I can change the consistency of a portion of the colored icing.   I place the Piping or thicker consistency in a piping bag and the thinner flood icing in a plastic squeeze bottle.

Pipe a thin line of icing, piping consistency of course, around the edges of the cookies and any other place you want to separate the flood icing from.  Let dry.

Squeeze flood icing on the cookie surface and spread out making sure it all stays inside the piped lines.  Let dry.

Pipe other decorations onto to dry flood icing, like words, eyes, and designs.

Let everything dry completely and store in air tight containers.


Sugar & Spice Fall Cookies
Print Recipe
Sugar & Spice Fall Cookies
Print Recipe
Ingredients
Servings:
Instructions
  1. In a separate bowl mix together flour, baking powder, and spices.
  2. In the bowl of your stand mixer cream together butter and sugars.
  3. Add in egg and vanilla. Mix until well incorporated.
  4. Gradually add in flour mixture scarping down sides and bowl bottom to make sure the dough is well blended. Dough will be thick.
  5. Roll out dough on floured surface. The thickness should be between 1/4" and 1/2".
  6. Cut out shapes and place on parchment or silicone covered baking sheet.
  7. Bake in a preheated 350 degree oven for about 11 minutes.
  8. Remove from oven and let sit on sheet about 2 minutes.
  9. Gently transfer to wire racks and cool completely before decorating.
Share this Recipe
Powered byWP Ultimate Recipe
The Best Banana Pudding Recipe

The Best Banana Pudding Recipe

If you’ve never had good old fashioned Banana Pudding then you are seriously missing out!  This creamy dessert is so popular that there’s even a 2 day festival in hour of it.  I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!

It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country.  It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.

Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.

This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.

So back to the beginning, if  you’ve never had good Old Fashioned Banana Pudding you’re missing out.  So to rectify that here’s  a recipe for this yummy dessert.  And no instant Banana Pudding from a box doesn’t count!

Old Fashioned Banana Pudding

Ingredients:

1 Tbs. Flour

1 Cup Sugar

1/4 Tsp. Salt

4 Cups Whole Milk

4 Egg Yolks

1 Tsp. Vanilla

4-5 Ripe Bananas

1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)

Directions:

Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.

Cook on medium heat about 15 – 20 minutes or until thick.  Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.

Remove from  heat.

Layer vanilla wafers in the bottom of a dish or bowl.

Add a layer of banana slices, one on each wager works well.

Pour 1/2 of  pudding over the layers.

Repeat a layer of wafers and bananas on top of the pudding layer.

Pour the other half of the pudding over that new layer.

Top with crushed wafers if desired.

Cover with plastic wrap and refrigerate until ready to serve.

The Best Banana Pudding Recipe
Print Recipe
The Best Banana Pudding Recipe
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe