Chocoflan (Impossible Cake)

Name: Chocoflan (Impossible Cake)
Yield: 1 cake + 8 cupcakes
Ingredients: 8 eggs; 1 can evaporated milk (12 oz / 360 g); 1 can sweetened condensed milk (14 oz / 387 g); 1 package cream cheese (3.5 oz / 95 g); 1 1/4 cups water (about 300 ml); 3/4 cup sugar (about 150 g); 3 tablespoons vanilla extract; 1/2 cup vegetable oil (about 120 ml); 1 box chocolate cake mix; as needed, butter; as needed, flour; 4 cups hot water (1 liter)

Ana Angel @AnaAngel

México

For years, I thought this cake was super hard to make because of its name, but it’s actually SO EASY! 😍 It’s my husband’s favorite, and I love impressing him with this simple recipe. Make it and feel like a total kitchen pro. 😜 And since I love chocolate, I use the extra batter to make some cupcakes for myself.

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Ingredients

1 cake + 8 cupcakes

8eggs
1 canevaporated milk (12 oz / 360 g)
1 cansweetened condensed milk (14 oz / 387 g)
1 packagecream cheese (3.5 oz / 95 g)
1 1/4 cupswater (about 300 ml)
3/4 cupsugar (about 150 g)
3 tablespoonsvanilla extract
1/2 cupvegetable oil (about 120 ml)
1 boxchocolate cake mix
as needed, butter
as needed, flour
Extra
4 cupshot water (1 liter)

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Steps

1

Make sure all ingredients are at room temperature.
2

In a skillet over medium heat, add the 3/4 cup sugar and stir constantly until it melts into a liquid caramel.
3

Turn off the heat and pour the caramel into a round cake pan (about 8 inches / 21 cm in diameter), tilting to coat the bottom and a little up the sides. Set aside to cool.
4

Meanwhile, prepare the chocolate cake mix according to package instructions. For mine: mix 3 eggs, 1/2 cup water, 1/2 cup oil, and the entire box of cake mix. (I use a super moist mix from the grocery store.)
5

Grease the sides of the caramel-coated pan with butter. Pour in half of the chocolate cake batter over the caramel. Set aside.
6

Preheat the oven while you make the flan: In a blender, combine 5 eggs, 1/2 package cream cheese, the can of sweetened condensed milk, the can of evaporated milk, and 3 tablespoons vanilla extract. Blend well for a couple of minutes.
7

Slowly pour the flan mixture over the cake batter in the pan. Don’t worry if it looks odd—this is how it’s supposed to be! 😜
8

Let it rest for 5 minutes.
9

Heat about 4 cups (1 liter) of water on the stove. Have a large pot ready that can fit your cake pan inside for a water bath (bain-marie).
10

Cover the cake pan tightly with aluminum foil. Place the pan inside the large pot and carefully pour the hot water around it, making sure the water doesn’t go over the top of the cake pan.
11

Carefully transfer to the oven and bake for 85 minutes at 350°F (180°C).
12

Optional: With the leftover chocolate cake batter, make cupcakes by pouring into cupcake liners and baking for 40 minutes (after you take out the main cake).
13

After 85 minutes, remove the cake from the oven and let it cool. Then refrigerate overnight or at least a couple of hours.
14

To unmold, place a plate on top of the pan, flip it quickly, and lift off the pan.
15

Done! Enjoy every bite of this delicious treat 😍😍😍!