This Impossible Chocolate Cake, also known as “Chocoflan,” has surprised everyone on the internet with its magical layers. Follow these detailed steps to create a stunning dessert that will impress all who try it.
Ingredients
- 100g granulated sugar
- 240ml water (divided)
- 4 eggs (for flan)
- 300ml milk (for flan)
- 395g condensed milk
- 1/2 teaspoon vanilla essence
- 2 eggs (for cake)
- 200ml milk (for cake)
- 6 tablespoons vegetable oil
- 75g refined sugar
- 6 tablespoons chocolate powder
- 250g wheat flour
- 1 tablespoon baking powder
- Margarine for greasing
Instructions
Preparing the Caramel
- Make the Caramel: Add 100g of granulated sugar to a skillet and set the heat to medium-low. Stir constantly as the sugar begins to melt. Once fully melted, gradually add half a cup (120ml) of water and stir until it forms a smooth caramel sauce.
- Transfer Caramel to Mold: Pour the caramel into a 20cm diameter flan mold. Use a spatula to spread it evenly across the bottom and slightly up the sides. Set aside to cool and harden.
Preparing the Flan Mixture
- Mix Flan Ingredients: In a large bowl, combine 4 eggs, 300ml of milk, 395g of condensed milk, and 1/2 teaspoon of vanilla essence. Mix everything very well until smooth and fully combined.
- Transfer to Mold: Pour the flan mixture into the flan mold over the hardened caramel. Set aside.
Preparing the Chocolate Cake Batter
- Mix Cake Ingredients: In another large bowl, combine 2 eggs, 200ml of milk, 6 tablespoons of vegetable oil, 75g of refined sugar, and 6 tablespoons of chocolate powder. Mix until well combined.
- Add Flour: Gradually add 250g of wheat flour to the mixture, stirring until fully incorporated.
- Add Baking Powder: Finally, add 1 tablespoon of baking powder and mix gently until incorporated.
Combining and Baking
- Combine Mixtures: Carefully pour the chocolate cake batter over the flan mixture in the flan mold. The layers will switch during baking, creating the signature “impossible” effect.
- Prepare for Baking: Cover the mold with aluminum foil. Place the mold into a larger, round baking tin and add hot water halfway up the sides of the tin to create a water bath. This ensures even baking and prevents the flan from cracking.
- Bake: Preheat your oven to 180°C (350°F). Transfer the baking tin to the preheated oven and bake for 90 minutes. Keep an eye on it, as baking times may vary depending on your oven. The cake is done when a toothpick inserted into the center comes out clean.
Serving
- Cool and Unmold: Once baked, remove the flan mold from the water bath and let it cool to room temperature. Then, refrigerate for at least 2 hours to fully set.
- Unmold: Carefully invert the mold onto a plate to release the chocoflan. The caramel will drizzle over the top, adding a beautiful finishing touch.
Tips and Variations
- Flavor Variations: Add a teaspoon of instant coffee to the chocolate batter for a mocha flavor or a teaspoon of cinnamon for a spiced twist.
- Toppings: Top with whipped cream, fresh berries, or a sprinkle of cocoa powder for added decoration and flavor.
- Nuts and Fruits: Fold in chopped nuts or dried fruits into the chocolate batter for added texture.
This Impossible Chocolate Cake, or “Chocoflan,” is a delightful dessert that combines the creamy texture of flan with the rich flavor of chocolate cake. The magical layer-switching during baking creates a stunning presentation. Share this recipe with your friends and family to spread the joy of baking. Don’t forget to leave a comment with the name of your city; we’d love to hear from you and leave a heart in return. Happy baking, and see you in the next recipe!
This recipe takes a classic dessert and adds a delightful twist with the magical layers of flan and chocolate cake. The result is a moist, flavorful cake that is perfect for any occasion. Whether you’re serving it at a family gathering or enjoying it as a treat, this cake is sure to please. Enjoy!
