Chocoflan Impossible Cake
A deep, rich choco cake is piled with creamy vanilla flan and drizzled with a fine coating of cajeta caramel drizzle in this Mexican Chocoflan Impossible Cake recipe! A milk protein chocolate sauce from Mexico is undeniable.
Equipment
- 1 Oven
- 1 Bundt Pan
Ingredients
- 2 Cups 2 cups of Condensed Milk
- 2 Scoops Softened Cream Cheese
- 4 Cups Evaporated Milk
- 5 Large Eggs
- 3-4 Drops Vanilla Essence
- 1 Small Cube Of Softened Butter Granulated Sugar (as per taste)
- 250 gms Flour Cocoa Powder(as per taste)
- 2 tbsp Powdered Cinnamon
- 1 tbsp Baking Soda
- 1 tbsp Baking Powder
Instructions
- A springform cake pan, as well as a baking pan big enough to fit the bundt pan within while still leaving room for water, is required. To bake the custard layer, you will use a Bundt Pan or a water bath.
- Place one oven temperature in the oven's center. Heat the oven to 350 degrees Fahrenheit. Sprinkle cajeta over the bottom of the cheesecake pan brushed with oil. For the Bain Marie, bring 2 cups of water to a boil.
- For the Cocoa Mousse Layer, beat the sugar and butter along with an ordinary mixer until smooth and creamy, about 3-5 minutes. Incorporate the egg.
- In a large bowl, mix the flour mixture. Then, 1/3 at a moment, add the dry components to the wet components, alternately with milk once all of the components are mixed.
- To make the flan top, combine all of the flan components in a mixer and process on medium for thirty seconds, or until thick. There is no such thing as magic when it comes to making this incredible Chocoflan Impossible Cake. The thicknesses of the cake dough and flan mixtures are the explanation or science underlying the shifting of the 2 layers.
- Spread cake mixture evenly and across cajeta inside the domed pan. Then, using the bottom of a large spoon, carefully spoon the custard mix into the Bundt pan, laying it on top of a cake mix.
- Wrap the springform pan tightly with a piece of foil that has been lightly buttered, buttered cut side against the cake.
- Fill the roasting pan halfway with boiling water, approximately two inches high. Without removing the door, bake approximately for 60 minutes.
- Cover with foil & give the cake a taste test. It should feel hard when you press on it, and a toothpick placed inside it should look clean. The pudding dips to the bottom of the pan because it gets heavier and much more solid during baking, but the cake gets to the surface due to the souring agent, which causes it to spread by becoming light and fresh.
- Take the cake from the boiling water and set them aside to cool fully. When the cake is cold enough to handle, shake this from side-to-side to release it, then invert a big platter over it, grip tightly, and flip it over. Scrape the leftover cajeta onto the cakes with a slotted spoon.