Chocoflan
A classic layered dessert with a warming twist using Loisa Organic Ground Cinnamon that will impress every time!
By: Franchesca Livraghi | @breakthrukitchen
Chocoflan is one of those desserts that never stops being impressive, no matter how many times you make it. You pour everything into one pan, put it in the oven, and somehow it comes out with perfect layers every single time.
This version keeps things simple and approachable, with rich chocolate cake, a smooth cinnamon-kissed flan, and caramel that ties it all together. Adding Loisa Organic Ground Cinnamon to the flan gives it a subtle warmth that makes the flavor feel a little more special without overpowering the dessert.
What makes this the ‘impossible cake’
Chocoflan is known as the impossible cake because of the way the layers magically switch while baking. Even though you pour the chocolate cake batter into the pan first and then slowly add the flan mixture on top, they do not stay in that order. As the cake bakes, it rises and becomes lighter, while the flan mixture slowly sinks as it cooks and sets.
By the time it comes out of the oven, the flan has moved to the bottom of the pan and the cake is on top. Once you flip it, the flan ends up right where it belongs, sitting perfectly over the chocolate cake.
How to melt the caramel
Melting the caramel is all about patience. Cooking the sugar over low to medium heat and letting it melt on its own helps prevent burning. Avoid stirring and instead gently tilt the pan as the sugar melts so it colors evenly.
Once it reaches a deep amber color, pour it into the Bundt pan and tilt the pan to coat the bottom. Placing the pan in the freezer for a few minutes helps the caramel harden quickly and keeps it from mixing into the cake batter later.
Baking and water bath tips
The water bath is what helps the flan cook slowly and evenly, which is key to getting that smooth, creamy texture. Putting the roasting pan in the oven first, then carefully placing the Bundt pan inside it and pouring the boiling water halfway up the sides makes everything much easier to manage and safer to transport. Covering the pan with foil protects the flan from direct heat and helps everything cook evenly.
How to get the Chocoflan out of the pan
Unmolding the Chocoflan is much easier once it is fully chilled, so place it in the fridge overnight after baking for the best results. Running a knife gently around the edges helps loosen it from the pan, then you can place a large plate over the Bundt pan, flip it confidently, and let it sit for a few seconds so the caramel can drizzle down. Then you can lift the pan away and reveal the perfect Chocoflan!
Chocoflan
12
25 minutes
1.35 hours
Ingredients
1 cup granulated sugar
1 box devils food cake mix
1 can evaporated milk
1 can condensed milk
4 eggs
1 tsp vanilla extract
½ tsp Loisa Organic Ground Cinnamon
Directions
Preheat the oven to 350°F. Add the sugar to a saucepan over low to medium heat and let it melt without stirring, gently tilting the pan as needed, until it turns amber. Carefully pour the caramel into a Bundt pan, tilt to coat the bottom evenly, then place the pan in the freezer while you prepare the rest.
Prepare the devil’s food cake mix according to the package instructions and pour the batter into the Bundt pan over the hardened caramel.
Add the evaporated milk, condensed milk, eggs, vanilla extract, and Loisa Organic Ground Cinnamon to a blender and blend until smooth. Slowly pour the flan mixture over the cake batter, then cover the pan tightly with foil.
Place a large roasting pan in the oven and place the Bundt pan inside the large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan. Bake for about 1 hour and 30 minutes.
Remove from the oven and water bath, let cool, then refrigerate for at least 4 hours or overnight. Run a knife around the edges, invert onto a plate, and serve.
What You'll Need:
Featured Articles
View All
Chocoflan
12
25 minutes
1.35 hours
Ingredients
1 cup granulated sugar
1 box devils food cake mix
1 can evaporated milk
1 can condensed milk
4 eggs
1 tsp vanilla extract
½ tsp Loisa Organic Ground Cinnamon
Directions
Preheat the oven to 350°F. Add the sugar to a saucepan over low to medium heat and let it melt without stirring, gently tilting the pan as needed, until it turns amber. Carefully pour the caramel into a Bundt pan, tilt to coat the bottom evenly, then place the pan in the freezer while you prepare the rest.
Prepare the devil’s food cake mix according to the package instructions and pour the batter into the Bundt pan over the hardened caramel.
Add the evaporated milk, condensed milk, eggs, vanilla extract, and Loisa Organic Ground Cinnamon to a blender and blend until smooth. Slowly pour the flan mixture over the cake batter, then cover the pan tightly with foil.
Place a large roasting pan in the oven and place the Bundt pan inside the large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan. Bake for about 1 hour and 30 minutes.
Remove from the oven and water bath, let cool, then refrigerate for at least 4 hours or overnight. Run a knife around the edges, invert onto a plate, and serve.