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–+ servings
Chocolate cake on white plate with caramel flan layer on top.

Chocoflan

Also known as Mexican chocoflan, pastel imposible, or impossible cake, the layers of this cake will magically switch layers as it bakes. 
4.45 from 25 votes
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting time 3 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine Mexican
Servings 10 people
Calories 504 kcal

Equipment

  • bundt pan
  • stand mixer
  • blender
  • baking pan
  • Conventional oven
  • measuring cups

Ingredients
  

Topping

  • 1/4 cup cajeta

Cake

  • 1 box cake mix chocolate fudge
  • 1 cup water
  • 1/2 cup oil vegetable
  • 3 eggs

Flan

  • 1 can condensed milk 14 oz
  • 1 cup evaporated milk
  • 4 eggs
  • 1 splash vanilla extract

Instructions
 

  • Place rack in middle of oven; preheat to 350°F.
  • Pour cajeta  in bottom of bundt pan.
  • For the cake: In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed for two minutes, scraping bowl occasionally.
  • Pour batter over caramel topping in pan.
  • For the flan: In a blender, place flan ingredients, then cover. Blend on high speed about 20 seconds or until smooth.
  • Slowly pour mixture evenly over cake batter. (Flan mixture will mix with batter, but will separate while baking.)
  • Spray a piece of foil with cooking spray, placing the sprayed side down over the top of the pan, scrunching the edges to seal.
  • Place the bundt pan into a second pan that can accommodate the bundt pan and an inch of boiling water.
  • Bake 1 hour 20 minutes or until a toothpick inserted in center comes out clean.
  • Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature one hour. Refrigerate in pan, uncovered, two hours.
  • When ready to serve, remove the cake from the refrigerator. Place the serving plate upside down on the cake pan and invert both the plate and pan. You may need to jiggle the pan to get the cake out.
  • Remove pan.

Notes

Store any leftover cake in the refrigerator. 
Cajeta is a rich, creamy spread made from caramelized sugar and milk (traditionally goat's milk). It can be used in desserts or as a topping for a variety of sweet dishes. Sometimes referred to as "dolce de leche," you can find it in the Latin section of the supermarket, Latin corner stores, or online. If you aren't able to find it, you can substitute caramel sauce instead.

Nutrition

Calories: 504kcalCarbohydrates: 60gProtein: 11gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 136mgSodium: 498mgPotassium: 414mgFiber: 1gSugar: 41gVitamin A: 340IUVitamin C: 2mgCalcium: 265mgIron: 3mg
Keyword cake mix, Chocolate, Cinco de Mayo, dessert flan, dulce de leche, impossible cake
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