What is Chocoflan Casero?
Chocoflan casero, also known as “impossible cake,” is a delicious Mexican dessert that combines two irresistible treats: rich chocolate cake and creamy flan. Despite its name, this dessert is easy to make at home with the right ingredients and steps.
History and Origin of Chocoflan
Chocoflan originated in Mexico and has become a favorite dessert across Latin America and the United States. The unique part of this cake is how the layers magically switch places while baking, creating a beautiful and delicious contrast.
Ingredients for Chocoflan Casero
1 For the Caramel:
- 1/2 cup sugar
2 For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 eggs
- 1 teaspoon vanilla extract
3 For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Step-by-Step Recipe to Make Chocoflan Casero
1. Prepare the Caramel
- Heat the sugar in a saucepan over medium heat until it melts and turns golden brown.
- Pour the caramel into a greased bundt pan and spread evenly.
2. Make the Flan
- Blend sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth.
- Pour the mixture over the caramel in the bundt pan.
3. Prepare the Chocolate Cake
- Mix flour, cocoa powder, baking soda, and baking powder in a bowl.
- In another bowl, beat butter and sugar until creamy. Add eggs, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Pour the chocolate cake batter over the flan mixture.
4. Bake the Chocoflan
- Cover the bundt pan with aluminum foil.
- Place it in a larger baking dish filled with hot water (a water bath) and bake at 350°F (175°C) for about 1 hour.
- Check with a toothpick; if it comes out clean, the chocoflan is ready.
5. Cool and Serve
- Let the cake cool completely before refrigerating for at least 4 hours.
- Invert onto a plate and enjoy your delicious homemade chocoflan casero!
Tips for the Best Chocoflan Casero
- Use room-temperature eggs for better mixing.
- Don’t skip the water bath; it ensures a smooth, creamy flan.
- Let the cake chill completely before unmolding to avoid breaking.
Variations of Chocoflan Casero
- Nutty Chocoflan: Add chopped nuts to the caramel for extra crunch.
- Coffee Chocoflan: Replace half of the milk in the chocolate cake with brewed coffee for a rich flavor.
- Coconut Chocoflan: Add shredded coconut to the flan for a tropical twist.
Why Chocoflan Casero is a Must-Try Dessert
Chocoflan casero is not just a dessert; it’s an experience. The combination of soft chocolate cake, silky flan, and sweet caramel makes it a showstopper for any occasion.
FAQs About Chocoflan Casero
1. Can I make chocoflan without a bundt pan?
Yes, you can use any deep baking dish, but a bundt pan helps achieve the classic shape.
2. How long does chocoflan need to chill?
At least 4 hours, but overnight is best for firm texture.
3. Can I freeze chocoflan casero?
Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.
4. Why did my flan not set properly?
Make sure to bake it long enough and use the water bath correctly.
5. Can I use a cake mix for the chocolate layer?
Yes, using a boxed cake mix saves time and still tastes great.