Impossible Chocolate Flan Cake is easy to make and sure to wow a crowd. A delicious combination of caramel, chocolate cake and (leche) flan, it’s the perfect baked treat!
Hello again! I’m Sanna and I’m here to share another fantastic recipe with you.
If you like moist chocolate cake and cream cake, you’re in luck. I’ll show you how to make an amazing Impossible flan cake that combines these two favorite desserts in one delicious experience!
What is magic chocolate?’
The cake consists of three components and is baked in a pan. The layering starts with the dulce de leche, followed by the chocolate dough and finally the flan. As it bakes, the cake rises to the top and the pudding sinks to the bottom.
Once you release the cake from the pan and invert the cake onto the serving plate, you will find that the chocolate layer and the wafer layer have magically swapped places! You get a gorgeous cake with a luscious caramel glaze on top.
How to make
Chocolate cake layer
- To prevent lumps in the batter, make sure the milk and eggs are at room temperature.
- In a large bowl, cream the butter and sugar with an electric mixer until thick and fluffy.
- Add the eggs and continue beating.
- In a separate bowl, sift the dry ingredients and add half of the mixture to the mixing bowl.
- Add half the milk. Whisk the mixture until the dry ingredients are just moistened.
- Add the remaining half of the dry mixture and the milk and beat until the ingredients are combined. Do not overmix, the result would be a thick cake.
- Mix the condensed milk, evaporated milk, eggs and vanilla extract in a bowl. Mix until well incorporated.
- Using a fine sieve, strain the mixture into the empty container.
- Preheat oven to 350F.
- Grease a 12-cup pan with softened butter and add the dulce de leche, swirling to cover the bottom of the pan.
- Spoon the chocolate batter over the dulce de leche, making sure to fill the pan evenly. Use an angled trowel to smooth the top.
- Carefully pour the flank mixture over the chocolate batter.
- Cover the pan with aluminum foil and secure the edges.
- Place the pot on a baking sheet and place in the oven. Carefully pour about two inches of hot water into the pan to create steam inside the oven as the cake bakes.
- Bake the cake in a 350 F oven for about 60 minutes without opening the oven door to keep the steam from escaping.
- After 60 minutes, check the cake by sticking a skewer in the middle. The cake is ready if the skewer comes out with some fine chocolate crumbs.
- Take the cake out of the oven and let it cool completely on the baking sheet.
- To release the cake, gently shake the pan from side to side to loosen the cake.
- Turn the cake serving plate over the barrier and carefully turn it over. Gently lift the pan from the plate and release the cake.
- Serve the cake immediately or let it cool in the fridge.
And there you have it, layers of decadence in one ultimate treat. Caramel, flan and chocolate in every slice!