Chocoflan. Get Chocoflan Recipe from Food Network. It's a mind-blowing effect that occurs during baking when the chocolate cake batter takes shape and rises to the top of the pan, before the custard has set. Chocoflan This dessert is known in Mexico as the "Impossible Flan" because the layering of a cake with a flan in one dessert looks impossible to achieve.

Sift together the flour, baking soda, baking powder and salt in a medium bowl. Mix the buttermilk, cocoa powder, tequila, triple sec and vanilla extract in a medium bowl. As the name suggests, chocoflan is a fusion of chocolate cake and flan. You can have Chocoflan using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocoflan

Prepare 10 of " Round Cake Pan or 12 Cup fluted tube cake pan.
It's of For Caramel:.
You need 1 Cup of Sugar &.
Prepare 1/2 Cup of Water.
You need of For Cake:.
Prepare 3 of Large Eggs.
You need 1 of Chocolate CakeMix.
Prepare 1/3 Cup of Oil.
It's 1 Cup of Milk.
Prepare 1/2 Cup of Sour Cream.
You need of For Flan:.
You need 4 of Eggs, room temp.
You need 1 Tbsp of vanilla extract.
You need 1 (12 oz) of can evaporated milk.
You need 1 (14 oz) of sweetened condensed milk.
You need 8 oz of Cream cheese, room temp.

The combination of these two classic desserts is absolutely delicious and always a hit when we make it. If you make it right, you will have a piece of flan and chocolate cake in every bite, which is so tasty! Chocoflan is a rich show-stopping dessert that's as easy as it is magical. Sweet and creamy vanilla flan floats across a horizon of tender chocolate cake while drippings of warm caramel cascade down each and every side.

Chocoflan instructions

Preheat oven to 350 degrees.
All ingredients need to be at room temperature.
Make caramel by combining the sugar and water in a medium saucepan and cooking over moderate heat swirling saucepan occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling saucepan constantly until color is caramel brown. Remove from heat and using a towel or hot pad, pour into cakepan immediately tilt pan and swirl caramel to coat the bottom and sides well. It sets very quickly! Set aside..
In large bowl, beat cake mix, milk, oil and 3 eggs with electric mixer on medium speed about 1 minute then add sour cream and beat for another minute or two scraping bowl occasionally. Pour batter over caramel in pan..
In blender, place flan ingredients (4 Eggs, cream cheese, condensed & evaporated milk & vanilla) Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.).
Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
Bake about 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Remove cake pan from water bath to cooling rack. Cool about 30 minutes, if you let it cool too much the bottom caramel might stick to pan. After 30 minutes place serving plate upside down on cake pan and turn plate and pan over. Remove pan, cover Chocoflan and refrigerate overnight or at least 4 hours..
Store in refrigerator.
Enjoy!!.

But, perhaps what's truly amazing… it didn't start out that way. Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce! A Mexican caramel sauce made with goat milk. This amazing Chocoflan Impossible Cake will make you do a double-take. It is a beautiful double layered cake covered with Cajeta caramel sauce.