Description
A delicious Mexican dessert that magically separates into two layers while baking – a rich chocolate cake on top and a smooth vanilla flan on the bottom, all topped with caramel.
Ingredients
Scale
- For the Caramel:
- 1 cup granulated sugar
- For the Cake:
- Chocolate cake mix
- Hot coffee (or hot water)
- Additional cake ingredients as per box instructions
- For the Flan:
- Cream cheese
- Sweetened condensed milk
- Evaporated milk
- Vanilla extract
- Eggs
Instructions
- Prepare the caramel by melting sugar until golden brown and pour into a Bundt pan.
- Mix the chocolate cake batter according to instructions, adding hot coffee for proper consistency.
- Blend all flan ingredients until smooth.
- Pour cake batter into the caramel-lined Bundt pan.
- Carefully pour flan mixture over cake batter.
- Place in a water bath and bake until a toothpick inserted in cake comes out clean.
- Cool completely before unmolding.
Notes
- Use hot coffee to achieve the right cake batter consistency.
- A 9×13-inch pan can be used instead of a Bundt pan.
- Unmold while slightly warm for best caramel results.
- The flan layer will be jiggly when done but will set as it cools.
- Warm the pan slightly before adding caramel to prevent quick hardening.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Keywords: chocoflan, impossible cake, Mexican dessert, chocolate flan cake, magic cake
