CHOCOLATE FLAN CAKE

Looking at the photos and just thinking about making this Chocolate Flan seems complicated to make but to tell you honestly it's pretty simple. Some also called this recipe as Impossible Cake or Magic Cake.
Why? Because of its mind-blowing effect that occurs during baking when the cake batter takes the shape and rises to the top of the pan before the custard has set. 
Made of creamy cheesecake flan with rich and dense chocolate cake and caramel topping. Delicious! 
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Mind-blowing it is! Even I was amazed how it's like part science experiment. Where the components don't combine despite adding Chocolate Cake Batter and Flan Mixture on the pan. they just switch places when they bake. Unbelievable! 
Magic Flan Cake, Impossible Cake, Choco Flan, Chocolate Flan Cake... whatever you call it doesn't matter. All I know is that this cake is pretty simple to make, it looks amazing and taste delicious! 
I've seen different recipes online and many actually uses a cake box mix. Of course you can use that, but why not make it form scratch? It's easy anyways. 

I've made Custard Cake before but the process is different. The cake is not dense but instead a chiffon cake is prepared so it doesn't combine with the flan mixture.
For this one, the cake is dense and that could be the reason that even if they get mixed, they will still separate during baking.
It could also be because of the baking soda and baking powder which its function is to make the cake rise so it produced gas making the cake less dense than the flan during baking.

It's impossible but it's real and if you try it, you'll know what I mean. This is a recipe that you will definitely enjoy making and will get to enjoy by your family and friends. Give it a try and let me know what you think about this recipe in the comment section below. Enjoy! 

chocolate flan recipe

Ingredients:
Caramel: 

• 1 cup sugar

Cake:

• 1-3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup+ 2 tbsp unsalted butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 tsp vanilla
• 1-1/2 cups fresh/whole milk

Flan:

• 1 (12oz) can evaporated milk
• 1 (14 oz) condensed milk
• 4 ounces/113g cream cheese, room temperature
• 4 large eggs, room temperature
• 2 tsp vanilla​

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Procedure:

• In a medium pan, add sugar. Over low heat, caramelize until amber in color. Drizzle across the bottom of the greased bundt pan and set aside.

• Preheat oven to 350F / 176C. 
• In a medium bowl, combine flour, baking powder, baking soda and salt. Stir-in cocoa powder until well incorporated. Set aside.
• In a large bowl. cream the butter. Add sugar and beat until light and fluffy, about 2-3 minutes.
• Add the eggs and beat well to combine. 
• Add a third of the flour followed by half of the milk. Beat on low until just combined then add another third of the flour and remaining milk. Beat again on low then add remaining flour. Scrape the sides of the bowl and beat once more. 
• Add the batter to the prepared pan and smooth across the top.
• Make the flan by combining all flan ingredients in a blender. Blend on high for about 30 seconds.  You can also do this using a hand mixer or a stand mixer using the whisk attachment and beat all the ingredients until fully incorporated.​

• ​Pour the mixture over the chocolate layer by passing through a strainer to remove bubbles.
• Cover tightly with aluminum foil and transfer to a larger pan like aroasting pan or a larger round pan.  Add hot water to fill one inch high up the side of the pan.
• Bake in a preheated oven  on the middle rack for  1 hour and 20-30 minutes. Remove from the water bath, remove the foil and let cool completely on a wire rack.
• Run a knife or icing spatula the edges to loosen the cake. Invert  a large plate or cake stand over the pan then flip over and remove the pan. 
• Enjoy! 

RECIPE NOTES:

• I used a 9 cup size Bundt pan. 12 cup can also be used. 
• Make sure to check the water in between baking and refill with hot water as needed. 
• Cool completely before removing from the pan. If the flan is still hot, it will not come off from the pan and the flan will break.
• Keep the chocolate flan refrigerated until ready to serve.

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PRINTABLE RECIPE

Chocolate Flan Cake by PinoyCookingRecipes