Choco Flan Cake
A magical two-layered Mexican dessert that combines rich chocolate cake and silky caramel flan, also known as "Pastel Imposible".
Print Pin Servings: 12 servings
Calories: 420kcal
Cost: $10–$12
Equipment
- 1 Pan 10–12 cup capacity, non-stick preferred
- 1 Heavy-bottomed saucepan For caramel preparation
- 1 Fine-mesh sieve To strain flan mixture
- 1 Large roasting pan For water bath
- 1 Digital kitchen scale Optional for accuracy
Ingredients
Caramel Layer
- 1 cup Granulated sugar
- ¼ cup Water
- 1 tablespoon Butter
Flan Layer
- 1 can Sweetened condensed milk
- 1 can Evaporated milk
- 4 oz Cream cheese
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Cornstarch Secret tip for creamier flan
Chocolate Cake Layer
- 1 box Chocolate cake mix
- 3 Large eggs
- ½ cup Vegetable oil
- 1 ¼ cup Warm water
- 2 tablespoon Unsweetened cocoa powder Enhances chocolate depth
Instructions
- Preheat oven to 350°F (175°C).
- Cook sugar and water until amber, add butter, pour into pan.
- Blend flan ingredients and strain.
- Combine cake ingredients, let batter rest 5 mins.
- Layer flan then cake batter in bundt pan.
- Place bundt in roasting pan with hot water.
- Bake 50–60 mins until cake is set and flan jiggles.
- Cool in bath 15 mins, then chill 4+ hrs.
- Run knife around edges and invert onto plate.
Notes
For best results, use a non-stick pan and ensure flan is well blended for a silky texture. Chill thoroughly before unmolding.
Nutrition
Serving: 150g | Calories: 420kcal | Carbohydrates: 48g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 320mg | Potassium: 220mg | Fiber: 2g | Sugar: 37g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2.2mg