Chocoflan As Made By Marisel Salazar

Chocoflan As Made By Marisel Salazar


This ultimate dessert makes an unforgettable impression, a jaw-dropping cake that’s two desserts in one. Chocoflan, a Mexican dessert, is known as “The Impossible Cake” because the cake and the flan layers never mix and actually switch positions during baking. It’s chocolate cake on the bottom, flan on top, with a drizzle of cajeta (caramelized goat’s milk) or caramel for full-on #dessertgoals.

Cook Time
2 hr 10 min
Total Time
4 hr 10 min
8 servings

How to Make It

1. Step
Preheat the oven to 350°F (180°C).
2. Step
Make the cake layer: In a large bowl, combine the cake mix, vegetable oil, eggs, water, and cinnamon. Beat with an electric hand mixer or whisk until smooth, scraping down the sides of the bowl occasionally, about 2 minutes.
3. Step
Grease a 12-cup fluted tube cake pan with nonstick spray. Pour ¼ cup of the caramel sauce into the bottom of the cake pan.
4. Step
Pour the cake batter into the pan over the caramel sauce.
5. Step
Make the flan layer: In a blender, combine the eggs, sweetened condensed vanilla, and milk. Blend on high speed for 20–30 seconds, or until smooth.
6. Step
Pour the flan mixture evenly over the cake batter. The two may mix together at this point, but they will separate during baking into 2 distinct layers of cake and flan.
7. Step
Spray a piece of aluminum foil with nonstick spray, then place the greased side down over the bundt pan, covering tightly. Place the bundt pan in a large, deep roasting pan and pour enough hot water to come 1 inch up the sides.
8. Step
Bake the chocoflan for 80 minutes, until a toothpick inserted in the center of the cake and flan layers comes out clean. Carefully transfer the cake pan from the water bath to a wire rack and remove the foil. Let cool at room temperature for 1 hour, then transfer the pan to the refrigerator and chill, uncovered, for about 2 hours.
9. Step
When ready to serve, remove the bundt pan from the refrigerator. Place a large plate or platter upside down over the pan. Carefully and quickly turn the platter and pan over, then slowly remove the pan.
10. Step
Pour the remaining caramel sauce on top of the chocoflan, the slice and serve.
11. Step
RECIPE BY: Marisel Salazar


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