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Chocoflan

chocoflan Dessert Mexican
Chocoflan
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 8

Also known as “Pastel Imposible” (the Impossible Cake), this mega dessert is actually two delicious dishes in one—and it has a trick up its sleeve. Even though you add the chocolate cake batter in first, it’s the flan that ends up on top after it bakes! Magic. Top that off with some creamy caramel sauce and this Mexican dessert is ready to party. MORE+ LESS-

Updated January 22, 2020

Ingredients

Non-stick cooking spray
3/4
cup of cajeta or caramel topping
Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1
tablespoon ground cinnamon
1
cup water
1/2
cup vegetable oil
3
eggs (for cake mix)
1
cup milk
1
(14 oz) can sweetened condensed milk
4
eggs

Steps

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  • 1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with non-stick baking spray. Pour 1/2 cup caramel topping or cajeta in bottom of pan.
  • 2
    In large mixing bowl, add cake mix, cinnamon, water, oil and 3 eggs. Beat with electric mixer for approximately 3 minutes, or until all ingredients have combined. Pour cake batter over caramel in tube cake pan.
  • 3
    In a blender, add 4 eggs, milk and condensed milk; blend at medium speed until all ingredients have combined. Pour mixture over batter in pan.
  • 4
    Cover pan with foil and place in a large roasting dish. Place in oven and carefully add approximately 1 inch of boiling water to the roasting dish, making sure not to get any water in the tube cake pan.
  • 5
    Bake for 50 minutes, or until knife or toothpick inserted comes out clean. Remove from oven and water bath; remove foil and let rest for approximately 2 hours.
  • 6
    Place a large plate or platter upside down over pan. Carefully and quickly turn platter and pan over, and slowly remove pan. Pour the remaining 1/4 cup of caramel over flan, slice and serve.

Expert Tips

  • This classic Mexican dessert tastes great alongside a strong cup of coffee.
  • Cajeta is a Mexican slow-cooked caramel sauce that starts with goat’s milk and is seasoned with a hint of cinnamon. You can substitute this sauce for dulce de leche or type of spreadable caramel topping.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Flan can come in many variations, but one of our favorite ways to enjoy it is accompanied by a piece of chocolate cake—so why not both? This chocoflan is also known as “Pastel Imposible”, due to the way the layers separate and settle in opposite directions during the baking process. The result: a beautiful, layered decadent dessert that will leave your party guests intrigued and asking for seconds.

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