Chocoflan-Authentic Impossible Cake!

Flan is typically baked on a base caramelized sugar, Chocoflan cake uses a base of Mexican "cajeta" a sweetened confection of caramel sauce. I use both, caramelized sugar and caramel sauce for this recipe.

We call chocoflan the "impossible cake" the cake goes into the oven layered with caramel and chocolate cake mix at the bottom of the baking pan. Later on when cake is baked, the cake comes out of the oven with the flan at the bottom and cake at the top of the baking pan. the layers reverse during the baking process!!

The chocoflan is one of Mexican favorite desserts, its rich, dense cake with layers of creamy flan dripping with cajeta caramel sauce made with goat milk.

You are getting two desserts in one! Despite may appear to be complicated and long process, this recipe is easy and delicious.

Ingredients

Grease the bundt pan with butter

Cake mixture

Apply the "cajeta" or make your own caramel custard with sugar

Add 1st the cake mixture to coated pan

Blend all the flan ingredients

Pour the flan blended ingredients to the cake mixture

Bake at 350 degree F. for about 60-90 minutes or until done. Place the bundt pan on a water bath

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Ingredients:

For the Chocolate Cake:

1 3/4 cup flour

1 cup sugar

2 eggs

1/2 cup cocoa powder

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup buttermilk

For the Flan:

4 Oz. cream cheese softened

4 eggs

1 tablespoon vanilla

12 Oz. evaporated milk

14 Oz. sweetened condensed milk

For the Pan:

2 tablespoon softened butter to grease the baking pan

1/2 cup "mexican cajeta" or caramel sauce

Instructions:

1- You will need a 12 cup bundt pan and roasting large pan to put the bundt pan inside of with 1 inch deep (to make a water of water bath).

2- Pre-heat oven at 350 degrees F.

3- Coat the bundt pan with butter and drizzle the bottom of the pan with "cajeta"

4- On a electrical stand mixer place the cake ingredients: flour, sugar, baking powder, baking soda, salt, eggs, vanilla and buttermilk, mix together all the ingredients until light and fluffy about 5 minutes. Pour the cake mixture into the bundt pan. I add it chopped pecans before applying the flan layer. (optional)

5- To Make the flan layer: Place all the ingredients in a blender, cream cheese, condensed milk, evaporated milk, eggs and vanilla. Blend the ingredients on high speed until smooth about 1 minute.

6- Add the flan layer to the cake mixture.

7- Place the bundt pan inside the roasting pan, cover with foil the bundt pan and add about one inch of water to the roasting pan.

8- Bake for 60 minutes without opening the oven door. Check after

9- Remove the foil and test the cake with a toothpick, it should come out clean, if not keep it for another 10-15 minutes. Remove the cake from water bath and let it cool to room temperature. Then place a large plate on top and invert over the cake, hold tightly and flip over.

10- Drizzle the remaining "cajeta" onto the cake , chill and serve cold. You may want to garnish with caramel and chopped pecans optional.

Enjoy

Letty

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