Impossible Chocolate Flan Cake

The gathering will be amazed by the simple to produce impossible chocolate flan cake. It’s the best baked good since it combines chocolate cake, caramel, and (leche) flan in a decadent way!

Greetings once more! Sanna here, ready to share yet another delicious dish with you.

You’re in luck if you enjoy both a creamy flan and a luscious chocolate cake. I’ll demonstrate to you how to create a gorgeous flan cake that blends these two dessert favs into one delicious treat.

What is magic chocolate?

The bundt pan is used to bake the three halves of the cake. The dulce de leche is layered first, then the chocolate batter, and lastly the flan. The cake rises to the top while baking, while the custard falls to the bottom.

You’ll discover that the chocolate and flan layers have miraculously exchanged places after the cake has been removed from the pan and placed upside down on the serving dish! You receive a lovely cake with a rich caramel icing on top.

How to make

Chocolate Cake Layer

Make sure the milk and eggs are at room temperature to avoid lumps in the batter.
Use an electric mixer to thoroughly combine butter and sugar in a large mixing dish.
Continue beating after adding the egg.
Sift the dry ingredients together in an another basin, then pour half of the mixture into the mixing bowl.
Pour in half the milk. The mixture should be beaten until the dry components are barely moistened.
Just until the ingredients are combined, add the milk and the remaining dry ingredients. Avoid overmixing since it will produce a thick cake.

Flan Layer

Condensed milk, evaporated milk, eggs, and vanilla extract should all be combined in a mixing dish. Stir well to combine.
Strain the mixture into a spouted container using a fine-mesh sieve.

Assembling Layers

Set the oven to 350 degrees.
Melted butter should be used to grease a 12-cup bundt pan. Add dulce de leche and swirl to coat the bottom of the pan.
Pour the chocolate batter evenly throughout the pan, covering the dulce de leche. Smooth the top with an angled spatula.
Pour the flan mixture over the chocolate batter with caution.
Wrap aluminium foil around the bundt pan and fasten the edges.

Baking The Cake

Place the bundt pan into the oven on top of a roasting pan.
As the cake bakes, carefully add two inches of boiling water into the roasting pan to produce steam.
To prevent the steam from escaping, bake the cake in a 350°F oven for around 60 minutes without opening the door.
Check the cake by poking a skewer in the centre after 60 minutes. If the skewer emerges with some soft chocolate cake crumbs, the cake is done.
Upon removing the cake from the oven, allow it to cool fully on the roasting pan.
Gently shaking the roasting pan from side to side will help the cake release.

And here you have it, layers of decadence in one ultimate treat. Caramel, flan, and chocolate in every slice!

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