This Chocolate Flan Cake (also known by its other names Magic Chocolate Flan Cake or the Impossible Chocoflan) is not only an impressive-looking dessert, it’s also delicious. With regards to taste and texture, it’s somewhere between a chocolate cake and a Spanish flan. The cake bottom has all the chocolate you’d expect to find in a chocolate cake, while the flan topping is smooth and creamy. For such an impressive cake, you’d think it’s a difficult dessert to make. But not this one. You simply need to make up a batter of store-bought cake mix, mix together the flan ingredients, and pour both into your cake pun. Let the oven do the rest, and you’re one-step closer to a delicious showstopper.
This Chocolate Flan Cake is a conversation starter. Many have asked “Why is it called the impossible cake”? The reason is simple. When you make the cake, the ingredients are poured in a specific order: cake first, then flan. When the cake bakes, the result comes out reversed! The cake is now at the bottom, and the flan on top!
Preheat your oven to 320°F. Grease a 12-cup Bundt Cake Pun with vegetable oil. Sprinkle the cake pan lightly with flour, making sure it’s completely covered as this will prevent sticking. Then drizzle with caramel sauce. Add the store-bought cake mix to a mixing bowl, and add the milk, eggs, and oil. Whisk to make sure all the ingredients are thoroughly combined and smooth. In another bowl, make the flan mix. Whisk together the flan ingredients and blend until smooth with a hand blender. Pour the cake mix into the Bundt pan, and then follow up with the flan mixture.
Transfer the cake into a deep dish or baking pan filled with boiling water. The water should come up to 2 inches from the top of the cake pan. Bake at a low temperature until cooked through. When a skewer comes out clean, the cake is ready! Remove the cake from the oven and place in the fridge overnight. To release the Chocolate Flan Cake from the pan put the bottom of the mold into a bowl of warm water for about 30 seconds, then carefully flip the pan onto a serving dish.
You cannot make this recipe without a water bath. To make one, you simply need a roasting tin that will fit your cake pan. The water level needs to go at least a halfway up the sides of the cake pan.
You’ll need to bake this cake for a long time, but at a low temperature. Don’t be tempted to increase the oven heat, as this might cause the eggs in the flan to curdle.
You can store the Impossible Chocoflan in the fridge for up to 5 days. Make sure to keep it in an airtight container so that it doesn’t pick up off flavors. It will also keep well in the fridge for up to one month. Allow to thaw in the fridge.
Preheat your oven to 320°F (160°C). Grease a Bundt Cake Pan with oil.
Sprinkle flour over the greased cake pan.
Pour caramel sauce on the bottom of the cake pan.
Add the chocolate cake mix to a large mixing bowl.
Whisk chocolate cake mix with milk, eggs and oil until smooth.
Pour into a cake pan.
For the flan topping: Add flan ingredients to a mixing bowl and mix thoroughly with a hand blender.
Add the flan to the cake mix in the bundt pan.
Transfer the cake into a deep dish or baking pan, fill with boiling water to cover the bund cake pan for about 2-inches from the top.
Cover the top with foil and carefully transfer into the oven for about 2 hours. Check the cake with toothpick when done, then remove from the water bath and chill overnight.
To release the flan from the pan put the bottom of the mold into a bowl of warm water for about 30 seconds, then gently flip the pan onto a serving dish.
If you don’t have a Bundt Cake Pan, you can make this in an angel food cake pan, with a removable bottom, it’s also easier to then remove the cake!