Known as the impossible cake, Choco flan is one of the most famous Desserts to come from Mexico. Yes, you heard it right “impossible cake”. Hmm, I actually made this cake before I knew it was a impossible cake. The name kind of intimidates you, but don’t fret. It’s actually pretty simple. You just need to get the measurements right and your good!
Ingredients:
For the flan:
- 6 eggs
- 2 cans sweetened condensed milk
- 1/2 tsp. vanilla extract
- small cinnamon stick or 1 tsp. ground cinnamon
- 1 cup of milk
- 2 cups of sugar and/or cajeta
For the chocolate cake:
Any store bought cake box mixed according per box directions.
First blend all ingredients for chocolate cake according per box instructions.
Set aside.
In blender add:
- 6 eggs
- 2 cans sweetened condensed milk
- 1/2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 cup of milk
If you have cajeta available cover the bottom of your greased pan with a thin layer.
If not, melt 2 cups of sugar on medium heat, making sure it does not burn. Quickly add the melted sugar unto a greased baking pan (I used butter).
Pour in chocolate cake batter first!
Here comes the impossible part.
On top of the chocolate mix add the blended ingredients for the flan.
But how is that? Isn’t the flan mix suppose to be on the bottom so when you flip it over it ends up on the top? That’s impossible you might say.
Cover the Choco flan with aluminum. Place in another pan (roasting pan). Fill the roasting pan with about 1 inch of water.
Place in pre-heated oven for 1 hour and a half until the surface of the cake is firm to touch.
While baking the flan mix separates from the chocolate cake mix and moves to the bottom of the pan.
When cake is done, remove from the water bath and cool completely. Refrigerate for at least 1 hour.
Invert a large, rimmed serving platter over the pan, hold tightly together, and flip over.
You can add additional Cajeta and chopped pecans to the top as garnish. I chose to go nut free.
Loving this recipe! I have made it at least 7 times for birthdays and events. Currently baking another now. I used Betty Crocker and noticed the flan sinks to the bottom right away when pouring it in the pan. Pillsbury seems heavier ( maybe because of pudding in the mix) and the flan floated on top. The end result was still the same – delicious cake, Gracias!
Lisa,
So glad to hear you are loving it!! So do you make any other special desserts? Im looking to add more recipes soon!! Im checking my mom’s old traditional Mexican recipe book for a new post. I love my grandmas Atole this time of year, maybe I will try that recipe out… although she cant give me exact amounts!
If you can, send me a picture next time of your chocoflan!
Best wishes to you this holiday and always!
Isela
Isela,
Sure, I can send you pictures! I dont see a way to attach pictures in the reply though. I also used your gelatina recipe the other day. I put them in clear 12oz cups ( I have a cool picture of that too).
I made a half sheet cake size Tres Leches but Im still trying to figure out how to put it in a box, today was a test run for a birthday party since I have never made one so large before. I make all different things; cheesecakes, pan dulces, flans. I have been looking for a champurrado/atole recipe so I cant wait to see yours. Its also the time of year for rompope so if you find a recipe for that-send it my way! Some of the best recipes are from people who dont write them down and dont have exact amounts.
Thanks! Lisa
Lisa
Just got your pics on FB!!! Sooo awesome!!
I haven’t made a tres leches cake yet… but I have a awesome recipe for that! I will post up some new ones soon! I will keep you updated on FB! THANKSSSSS!