Chocoflan Impossible Cake
Mexican two-in-one bake, chocolate cake batter and vanilla flan that magically switch places during baking, served inverted with cajeta drizzle.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 175°C (350°F). Grease a 15cm bundt tin thoroughly and spread 1 tbsp cajeta evenly in the base. Whisk together flour, cocoa powder, baking soda, and salt. Beat softened butter and caster sugar for 2 minutes until pale. Beat in eggs one at a time, then vanilla extract. Fold dry ingredients alternately with buttermilk in three additions.
Bake 1
Spoon chocolate batter gently over cajeta layer in bundt tin, smoothing the top. Blend cream cheese for 30 seconds until smooth, then add condensed milk, evaporated milk, and vanilla. Blend for 30 seconds more until silky (note: this smaller batch may not need additional eggs—use your judgment on consistency).
Bake 2
Pour flan mixture slowly over chocolate batter—layers will switch during baking. Cover bundt tin loosely with foil. Place in a small roasting pan and pour boiling water around it to come 2–3cm up the sides. Bake at 175°C for 50–55 minutes until a skewer through the centre comes out clean and flan layer is set. Remove foil for the last 5 minutes.
Rest
Remove bundt tin from water bath and cool for 20 minutes at room temperature. Refrigerate at least 3 hours until fully chilled and firm.
Plate
Run a thin knife around the inside of the bundt. Invert a large plate over the tin and turn over in one confident motion. Lift the tin—cajeta will pool around the flan-topped cake. Drizzle with extra cajeta and slice to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.