Chocoflan or Impossible Cake is AH-Ma-ZING. One layer flan. One layer chocolate cake. One layer caramel. Two of these layers transpose positions in the cake pan while baking. So ta da! It is impossible, but it’s not; but, really it is just fantastic. The real magic is in the outstanding flavor. Cool, caramel laden flan atop rich, dense chocolate cake. The combo is perfection. Plus it is gorgeous!
I took out some of the work by using store bought Cajeta and box cake mix. Also, know in advance that this cake has to bake for an hour in a water bath and then needs time to cool before serving. It is best the next day; so feel free to make ahead. Trust me though, it is worth every second of preparation and waiting. And if you have house guest or kids, watching the transformation is kinda cool and fun.
This cake is so good I made a regular version for a co-workers birthday and in the same week I decided to remake it with pumpkin flan. Both were outstanding and it was a definite crowd pleaser! Next year I’d like to try pumpkin-spice cake on the bottom and regular or cinnamon flan on top! We also plan to do an eggnog & gingerbread version for Christmas. Yes, yes we are officially addicted to this style of cake – or flan, or maybe both…
- 1/2 cup cajeta or caramel
- 1-2 Tablespoons butter, room temp – for greasing pan
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla
- 1/3 cup pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 4 eggs
- 1/8 cup brown sugar
- 1 box chocolate cake mix (I like butter cake)
- 1 1/4 cup water
- 1 stick butter melted
- 2 eggs
- 1 teaspoon coffee extract
or 1 ounce strong coffee, optional
- 1/2 cup sour cream
- whipped cream or cool whip
DIRECTIONS: Preheat oven to 375ºF.
Butter a 12-cup fluted tube pan. Pour cajeta or caramel into pan. Not gonna lie – I don’t measure, I just fill the base of the pan till it looks satisfactory.
Blend milks, pumpkin puree, eggs, vanilla, pumpkin pie spice, and sugar in blender until smooth. I use the blender.
In a medium bowl mix cake mix, water, melted butter, and remaining eggs until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently pour flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan – I use a roasting pan. Add enough hot water to larger pan to come halfway up side of tube pan; creating a water bath.
BAKE for 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan with a plastic knife or offset spatula; invert onto plate. Remove pan. And you will have a gorgeous cake with a delicious caramel layer on top. Both times it released perfectly for me. #butter
Serve dessert with whipped cream if desired. Truthfully it was so good the first time, once we tried it we forgot about the whipped cream. Yes, it is that good!!
Punkin’ week continues y’all,