This cake is amazing! But don't just take my word for it, try it yourself! The results will be fantastic.
Thank you to the dear subscriber for suggesting this ChocoFlan Cake. It tastes so good!
The ChocoFlan Cake is nicknamed the "Impossible Cake", but really it's super simple.
I had tons of fun making this cake. I just got my first bundt pan (I had been eyeing it for months!) and I finally had an excuse to use it.
A ChocoFlan Cake has three layers:
The trick for this cake is chilling. Yes I know, who wants to chill cakes? You want to chill it because the flan still has to set. I was so excited while waiting for this cake, I took it out too early. A little bit didn't set and started melting, but it worked out in the end! It tasted amazing nonetheless.
|Level: 👩🏽🍳👩🏽🍳|Time: 3 hours, 30 minutes| Serves: 6-8|
1/4 cup Caramel Sauce
For the Chocolate Cake:
3/4 cup sugar
10 tablespoons unsalted butter
1 3/4 cup flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup cocoa powder
1 1/4 cup milk, room temperature
For the Flan:
1 can (14 ounces) condensed milk
1 can (12 ounces) evaporated milk
Grease a 12 cup bundt pan with baking spray. Spoon in your caramel sauce all around it. Preheat your oven to 350 degrees F.
Beat together sugar and butter until creamed. Slowly add in your egg. In a separate bowl mix flour, baking powder, baking soda, and cocoa powder. Add half of the flour mixture into the butter mixture. Add your milk, and the last of your flour mixture. Pour into bundt pan.
In a blender, blend the condensed milk, evaporated milk and four eggs. Pour this into the bundt pan and cover with aluminum foil. Fill a roasting pan halfway with water and add your bundt pan into it. Bake for 1 hour.
When your cake is ready, chill for 1 hour at room temperature, and 2 more hours in the fridge. Serve your cake with more caramel sauce.
- The Bored Baker 👩🏽🍳