Chocoflan (Impossible Cake)

Name: Chocoflan (Impossible Cake)
Ingredients: 1 box chocolate cake mix; 7 eggs; Oil (use the amount specified on the cake mix box); Milk (use the amount specified for water on the cake mix box, but substitute with milk); 1 can sweetened condensed milk; 1 can evaporated milk; 1 tablespoon vanilla extract; Caramel sauce (cajeta); Aluminum foil and water for water bath (bain-marie)

Cocina Facil @cook_16305552

Tijuana Mexicali

Chocoflan (Impossible Cake)

Cocina Facil @cook_16305552

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Ingredients

1 boxchocolate cake mix
7eggs
Oil (use the amount specified on the cake mix box)
Milk (use the amount specified for water on the cake mix box, but substitute with milk)
1 cansweetened condensed milk
1 canevaporated milk
1 tablespoonvanilla extract
Caramel sauce (cajeta)
Aluminum foil and water for water bath (bain-marie)

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Steps

1

First, prepare the chocolate cake mix according to the instructions on the box. (Instead of water, use milk for a richer flavor.) Mix until smooth and no lumps remain.
2

In a blender, combine the sweetened condensed milk, evaporated milk, 4 eggs, and the vanilla extract. Blend until fully combined.
Optional: Add 1 teaspoon of instant coffee for extra flavor, or half a bar (about 4 ounces/115 grams) of cream cheese. I don't usually add these, but I've made it this way for a friend.
3

Use a cake pan—round, square, or a Bundt pan works well. Grease the pan with butter or oil, spreading it with a paper towel. Drizzle caramel sauce (cajeta) generously around the pan, especially if using a Bundt pan.
4

Pour the cake batter into the pan, then slowly pour the flan mixture over the top. Pour slowly to avoid mixing the two layers. Cover the pan with aluminum foil and place it inside a larger baking dish filled with enough water for a water bath (bain-marie). Make sure the water doesn't overflow into your cake pan when boiling.
5

Bake in a preheated oven at 350°F (about 175°C) for about 1 hour. Check for doneness by inserting a skewer or toothpick—it should come out clean.
Option: You can also cook this on the stovetop using the same water bath method over medium heat. On the stove, it usually takes about 1 hour and 20 minutes (check with a toothpick for doneness).
6

Remove from the oven and let cool to room temperature. Once completely cool, carefully unmold the cake (make sure it's fully cooled to prevent breaking). Refrigerate for 1 hour before serving.
I like to serve it decorated with fresh strawberries.