Title: The Ultimate Chocoflan: A Heavenly Impossible Cake that Will Conquer Everyone’s Taste Buds

Title: The Ultimate Chocoflan: A Heavenly Impossible Cake that Will Conquer Everyone’s Taste Buds

Summary:
Looking for a dessert that combines the best of two worlds: decadent chocolate cake and creamy flan? Look no further! The Ultimate Chocoflan (also known as Impossible Cake) is the perfect dessert to wow your guests and satisfy your sweet tooth. This magical cake creates two distinct layers—chocolate cake at the bottom and a smooth, velvety flan on top—during baking, making it both a visual and culinary delight. With the flavors of rich chocolate and the creaminess of flan, this dessert will conquer everyone’s taste buds at any gathering. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this chocoflan is sure to impress.

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Servings: 10-12

Calories: 350 kcal per serving

Courses: Dessert

Cuisines: Mexican, Latin American

Ingredients:

• For the Flan Layer:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup sugar (for caramel)
• For the Chocolate Cake Layer:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • ½ cup milk
  • ½ cup boiling water
• For the Caramel Topping:
  • ¼ cup sugar
  • 1 tablespoon water

Equipment:

• 9-inch round cake pan or Bundt pan
• 8×8-inch baking dish (for water bath)
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Spatula
• Saucepan (for caramel)
• Oven mitts
• Cooling rack

Instructions:

Step 1: Prepare the Caramel

1. In a small saucepan over medium heat, melt ¼ cup sugar with 1 tablespoon of water, stirring constantly until the sugar dissolves and the syrup turns a golden amber color.
2. Quickly pour the caramel into the bottom of your cake pan or Bundt pan, swirling the pan to ensure the bottom is evenly coated. Set the pan aside to cool and allow the caramel to harden while you prepare the rest of the cake.