Chocoflan recipe, also known as chocolate flan cake is a delicious two in one type of dessert. The bottom part is a chocolate cake with a rich, deep flavor and a more like a brownie with a sticky consistency while the upper is a creamy flan with luscious caramel.

This Mexican flan cake is also known as the impossible cake and in the Arab region, it goes with "قدرة قادر" which literally translates to the word impossible. This is because you put bother batters in and they bake separately into a wonderfully delicious cake.

We love caramel dessert whether this amazingly rich caramel tres leches or simply pure caramel sauce with apples.

Ingredients:

We will need two sets of ingredients, first the caramel flan layer ingredient.

Second, is the chocolate cake layer ingredients.

How to make chocolate flan cake

1. Start by making the caramel, melt sugar in a saucepan over medium heat. Keep an eye on it as we do not want it to get burnt. Stir every now and then until all sugar has melted and has deep amber color. Make sure your melted sugar is smooth with no sugar granules or lumps.
2. Remove from heat set aside to cool down a bit then pour into the prepared bundt pan. Let it cool completely while you proceed with the rest of the recipe.
3. In a deep bowl, beat the eggs with vanilla extract.
4. Whisk in condensed milk, heavy cream and milk until very well combined. Set aside.

1. In a deep bowl beat sugar and oil for 2-3 minutes.
2. Add vanilla and first egg then mix well. Add the second egg and beat well.
3. In a bowl combine flour, cocoa powder, and baking powder.
4. Sift the dry ingredients over the egg mixture in three batches then mix. Mix in milk using a spatula.
5. Pour the flan mixture over the hardened caramel in the bundt pan.
6. Pour the chocolate cake mixture over trying to distribute it evenly.
7. Place the bundt pan in a larger oven-safe pan and fill the bigger pan with hot water until the water level reaches half the bundt.
8. Bake in the oven until a toothpick inserted in the cake comes out clean. Let it cool down completely and refrigerate preferably overnight.

Tips

1. Be very careful when making the caramel as it will be so hot.
2. Some people add water to the sugar after it caramelize then keep stirring for quite some time to loosen it again. I've tried both recipes and I like them both. Adding the water makes a thinner caramel layer but it is too risky and needs you to be extremely cautious when pouring water over hot caramelized sugar.
3. You'll need to refrigerate it overnight or at least for 4 hours so it does not fall apart when cutting and serving.
4. When inverting the cake, you might need to put it in hot water for a bit to loosen it from the pan.
5. When I am short in time, I cheat. I've used store-bought flan powder and/or cake mixes before and it turned out great, not as good as the ones from scratch but it was still delicious.

Flan Cake

My two older kids are crazy about flan I think they have taken after my late father. I was first introduced to this cake 7 years ago in one of the Arabic cooking forums, and we were hooked.

Whenever I make it in any gathering, it is a masterpiece and it is the first to be gone in less than 30 minutes😋. We have never been - as a family- a fan of homemade flan, I've always found it too eggy and no matter how hard I tried, I always feel as if I am eating a sweet omelet!!! but this time I've nailed it right and I am assuring you that this flan is not eggy at all.

In Arabic, this cake is called "Qudrat Qader" which you can translate to something like an impossible cake. It is often made with chocolate cake to highlight the contrasting colors and make it look more appealing.

 So, what makes this cake magical? The magic part happen in the oven. You pour the cake batter over the flan and they get separated in the oven, with the flan at the bottom and the cake on top, then you flip it when serving. You really have to try this cake recipe, besides the magic that will happen in the oven, there is also magic that will happen to anyone rolling their tongues around this delicious cake... it makes you happy and optimistic, I do not know why?!!

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Chocoflan (Chocolate flan cake) recipe:

A two in one delicious dessert, a chocolate cake layer topped with rich, smooth flan layer. Silky and very festive.

Prep Time30 mins

Cook Time50 mins

Cooling time:4 hrs

Course: Dessert

Cuisine: Mexican, Middle East

Servings: 16

Calories: 380.6kcal

Author: Amira

Ingredients

For the caramel:

• 1 cup (200g) granulated sugar.

For the flan:

• 4 large eggs.
• 1 1/2 teaspoon vanilla extract.
• 1 can (14oz) condensed milk.
• 1 1/2 cup (350ml) heavy whipping cream.
• 3/4 cup (170ml) milk.

For the cake batter:

• 1/2 cup oil.
• 1 cup (200g) sugar.
• 1 teaspoon vanilla extract.
• 2 eggs.
• 1/2 cup - 2 Tablespoons (36g) unsweetened cocoa powder.
• 1 cup (125g) plain flour.
• 1 Tablespoon baking powder.
• 1/2 cup milk.

Instructions

• Grease a bundt pan thoroughly with vegetable oil or spray with cooking oil.

To make the caramel

• Melt sugar in a saucepan over medium heat. Keep an eye on it as we do not want it to get burnt.
• Stir every now and then until all sugar has melted and has deep amber color. Make sure your melted sugar is smooth with no sugar granules or lumps
• Remove from heat set aside to cool down a bit then pour into the bundt pan.

To make the flan:

• In a deep bowl, beat the eggs with vanilla extract.
• Add condensed milk and whisk until combined.
• Add heavy cream and milk then whisk well.
• Set aside.

Make the cake batter:

• In a bowl combine flour, cocoa powder and baking powder.
• In a deep bowl beat sugar and oil for 2-3 minutes.
• Add vanilla and first egg then mix well. Add the second egg and beat well.
• Sift the dry ingredients over the egg mixture in three batches then mix.
• Mix in milk using a spatula.

Assemble the cake:

• Preheat oven to 350F.
• Pour the flan mixture over the hardened caramel in the bundt pan.
• Pour the chocolate cake mixture over trying to distribute it evenly.
• Place the bundt pan in a larger oven safe pan and fill the bigger pan with hot water until water level reaches half the bundt.
• Bake in the oven anywhere from 1 hour to 1 1/2 hour.
• Insert a toothpick in the cake when it comes out clean it means your cake is done. Take it out and let it sit in the hot water for another 10 minutes.
• transfer to a wire rack and let it cool completely. Refrigerate overnight or for at least 4 hours.
• When ready to serve, take the bundt out of the fridge, place it in a larger pan.
• Pour some hot water in the large pan and leave it until it has loosened.
• Invert the cake into your serving platter and top with any melted caramel found at the bottom of your bundt.

Notes

Please check the nutrition disclaimer policy.

Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition

Calories: 380.6kcal | Carbohydrates: 48g | Protein: 6.5g | Fat: 19.2g | Saturated Fat: 7.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 7.2g | Cholesterol: 107.5mg | Potassium: 113.2mg | Fiber: 0.9g | Sugar: 41.2g | Vitamin A: 10.8IU | Vitamin C: 0.2mg | Calcium: 16.1mg | Iron: 5.2mg

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