Why is it called an Impossible Cake?

It is called the Impossible Cake because the layers are added to the pan in one order (usually cake batter then flan mixture), but during the baking process, the layers swap places due to density differences and chemical reactions, resulting in the flan on top and the cake on the bottom when inverted.

Do I really need to use a water bath?

Yes, the 'bau00f1o maru00eda' or water bath is essential for the Creamy Chocoflan Recipe (Impossible Cake). It ensures that the heat is distributed gently and evenly, preventing the delicate flan from curdling or developing a rubbery texture while the cake cooks through.

Can I make this dessert in advance?

Absolutely. In fact, this recipe is best when made a day in advance. Chilling the cake for at least 6-8 hours (or overnight) is critical for the flan to set properly and for the caramel to liquefy into a beautiful sauce.

How do I know when the Chocoflan is finished baking?

Insert a toothpick or thin skewer into the center of the cake portion. If it comes out clean or with just a few moist crumbs, the cake is done. The flan will still be slightly jiggly but will firm up as it cools.

Creamy Chocoflan Recipe (Impossible Cake): 7 Perfect Steps

Name: Creamy Chocoflan (Impossible Cake)
Prep time: 30 min
Cook time: 1 h
Total time: 7 h 30 min
Cuisine: Mexican
Ingredients: 150 g Azúcar (for caramel); 2 spoonfuls water (for caramel); 1 condensed leche lata (397 g); 1 evaporated milk lata (360 ml); 4 large eggs (for flan); 1 spoonful vanilla essence (for flan); 1 cup harina (120 g); ½ cup coconut (40 g); 1 cucharadita hornear powder; ½ spoonful sodium bicarbonate; 1 pizza of salt; 2 eggs (for cake); ½ cup Azúcar (100 g for cake); ½ cup vegetable oil (120 ml); ½ cup leche (120 ml); 1 vanilla spoon

Description

A stunning Mexican dessert where a rich chocolate cake and a silky vanilla flan swap layers during baking, finished with a golden caramel glaze.

Ingredients

Scale

150 g Azúcar (for caramel)
2 spoonfuls water (for caramel)
1 condensed leche lata (397 g)
1 evaporated milk lata (360 ml)
4 large eggs (for flan)
1 spoonful vanilla essence (for flan)
1 cup harina (120 g)
½ cup coconut (40 g)
1 cucharadita hornear powder
½ spoonful sodium bicarbonate
1 pizza of salt
2 eggs (for cake)
½ cup Azúcar (100 g for cake)
½ cup vegetable oil (120 ml)
½ cup leche (120 ml)
1 vanilla spoon

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Instructions

Step 1: Melt 150g sugar with 2 tbsp water in a pan until amber, then pour into a greased Bundt pan.
Step 2: Whisk 2 eggs and 100g sugar, then add oil, milk, and vanilla. Stir in harina, coconut, powder, bicarbonate, and salt.
Step 3: Pour the chocolate batter into the prepared Bundt pan over the caramel.
Step 4: Blend condensed milk, evaporated milk, 4 eggs, and vanilla essence until smooth, then gently pour over the cake batter.
Step 5: Cover tightly with foil and place in a roasting pan filled with 1 inch of hot water (baño maría).
Step 6: Bake at 350°F (175°C) for 50-60 minutes until the cake is set. Cool to room temperature.
Step 7: Chill in the refrigerator for at least 6 hours, then invert onto a plate to serve.

Notes

Ensure the water in the bath is hot but not boiling when it goes into the oven to avoid splashing.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 52g
Sodium: 210mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 10g
Cholesterol: 115mg

Description

Ingredients

Instructions

Notes

Nutrition

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