Chocoflan Impossible Cake
Chocoflan Impossible Cake – Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan, dripping with a delicate layer of cajeta caramel sauce!
Mexican Chocolate Cake
Have you always wanted to try Impossible Cake, but never had the nerve? This easy Chocoflan recipe is a winner!
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. It is like no other cake I have ever made or enjoyed.
Magic or Miracle?
Chocoflan defies the culinary logic by inverting its layers during the baking process.
The pan goes into the oven layered with caramel, then chocolate cake, then flan. Then later comes out of the oven with the flan and chocolate layers reversed. It goes into the oven one way and comes out another.
Is it magic or a miracle?
One bite of Chocoflan Impossible Cake will leave you believing in the Impossible!
What Ingredients You Will Need
For the Flan Layer:
- Sweetened Condensed Milk
- Evaporated Milk
- Softened Cream Cheese
- Large Eggs
- Vanilla Extract – Mexican if possible
For the Chocolate Cake Batter Layer:
- Softened Unsalted Butter
- Granulated Sugar
- Large Egg
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Ground Cinnamon
- Baking Powder
- BakingSoda
- Buttermilk
For the Pan:
- Softened Butter for greasing
- Cajeta (Caramel Sauce)
How To Make This Cake
You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.
Set one oven rack in the middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
Boil about 2 quarts of water for the Bain Marie.
For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.
For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.
Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.
Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)
Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly, and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
Serve at room temperature, or chill and serve cold. Both are ! Muy Delicioso! Garnish with more cajeta if desired.
Pro Tip: Cajeta is easy to find in most grocery stores. Check the Mexican food section or Mexican market. You can also find it online. If you can’t find it you may substitute Dulce de Leche or another type of caramel sauce.
Chocoflan Impossible Cake Baking Tips
The first time I made this marvelous cake I just assumed that I had the standard-sized Bundt cake pan.
Yet I soon discovered mine was a bit smaller than needed, and had to borrow the correct size pan. (Thanks Mom!)
It is the attention to little details that can boost a recipe from good to amazing.
In Chocoflan Impossible Cake there are really no hidden tricks. If you follow the directions you will “Nail it!” every time.
Chocoflan Impossible Cake has the look of a cake you slaved over all day.
Contrary to appearances, it is surprisingly fun and easy to make. However, there are specific steps you must attend to, in order to achieve the desired magic, but there is nothing too hard about that.
This recipe requires a minimum 12-cup capacity pan. The cake also came out of the pan much better when I buttered it, instead of spraying it with baking spray.
Butter is better!
Chocolate Mexican Cake
This Chocoflan Impossible Cake is such a perfect combination of textures and flavors.
The moist cake, silky flan, and creamy caramel are not your everyday cake, but you will want it to be.
It is impossibly addicting, impossibly easy, and very possibly your new favorite dessert!
Get the Full (Printable) Chocoflan Impossible Cake Recipe Below. Enjoy!
Frequently Asked Questions
Should The Cake Move When The Pan Is Moved Side To Side?
It can be a tiny bit wobbly when you take it out of the oven, but not a big wobble, or it might collapse.
What Can I Use If I Don’t Have Buttermilk?
You can make your own buttermilk in just a few minutes using this recipe from my blog!
Can I Make This A Day In Advance?
Yes, you can make this recipe several days in advance. Cover and chill, in the pan, until the day you plan to serve it. Then set it out at room temperature for 1-2 hours before flipping it out of the pan.
Need More Cakes in Your Life? Try our…
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- Homemade Strawberry Cake From Scratch
- Best Buttermilk Lemon Cake
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Chocoflan Impossible Cake
Ingredients
For the Flan Layer:
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 4 teaspoons vanilla extract, Mexican if possible
For the Chocolate Cake Layer:
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/4 cup buttermilk
For the Pan:
- 2 tablespoons softened butter for greasing
- 1/4 cup cajeta (caramel sauce)
Instructions
- You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a Bain Marie or water bath to cook the flan layer.
- Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
- Boil about 2 quarts of water for the Bain Marie.
- For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.
- For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.
- Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.
- Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)
- Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
- Serve at room temperature, or chill and serve cold. Both are !Muy Delicioso! Garnish with more cajeta if desired.
Video
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Thank you so much for your delicious recipe! It came out perfect and my family loved it 😊
This recipe is a new favorite for me. It was such a big hit. The cake batter is so velvety and the cinnamon flavor is delicious.
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This recipe is really amazing am really like it. You made my day. Thanks for sharing.
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I do not have access to evaporated milk, what can I use instead?
Hi Lisa!
You can use scalded whole milk. Set it on the stovetop just long enough to simmer around the edges of the pan, but not fully boil. Remove from heat and cool before using.
I made this cake as written except I reduced the cinnamon in half as I don’t like things too cinnamon-y. I used the caramelized sugar (no cajeta). It baked exactly the one hour. Was really easy to unmold after complete cooling (then I placed in refrigerator for 30 minutes). I did make sure I buttered the cake pan well. Recipe a keeper, it was delicious and not too sweet!. I hate an overly sweet dessert. It looks impressive with relatively little work. I also may try the full amount of cinnamon next time as it was not too much for my taste at the 1/2 level.
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Followed the recipe as it is listed here. Cake came out great. Brought it to a Mexican themed dinner party and it was a big hit. I will be making this again.
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I enjoyed the chocoflan just not a fan of adding cinnamon to the mix I will try next time without cinnamon.
It was a fantastic flavorful treat. The beautiful magic that happens and the beauty it turns out to be is worth the anticipation. I love it!
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Fantastic cake! I made a complete mistake and added 3 eggs to chocolate batter instead of 1. When I realized the error, added a couple extra tablespoons of flour. Even with that mistake(and I forgot to add vanilla to the flan), it was amazing. My homemade cajeta certainly didn’t hurt either. Can’t wait to make again!
Can I only use half of the recipe for a 6inch Bundt cake?
Hi Christina,
In theory, yes, but I haven’t made this in a smaller pan so I hesitate to offer a baking time. If you give it a try, please report back!
Absolutely delicious! I adapted the cake recipe to make it gluten-free (gf flour blend made with white rice flour, tapioca starch and cornflour, plus some xantam gum), and it came out really nice. The cinnamon flavour of the chocolate cake goes very nicely with the vanilla flan. Make sure to coat the pan very generously with butter, I had a hard time getting it out and was afraid it would break but it didn’t.
Any suggestions for high altitude baking?
I live in the Denver area and I’ve only ever made boxed brownies, which came out fine (although I think the instructions told me to throw a little baking powder into the mix).
I know this was a year ago, but I live at about the same elevation and I religiously use King Arthur Baking’s high altitude adjustments and it’s worked every time so far! My only addendum to their instructions is I try not to use eggs as the extra “liquid”. It’s fine in cakes, but for other things I’ve gotten a slightly more rubbery texture, so I try to use milk/buttermilk/molasses/whatever before eggs.
I saw this recipe and just had to try it! I’ve never made chocoflan before and this was so fun! My whole family loved it!
Ok, this has taken regular flan to a whole new & even more delicious level!! It is heavenly!! Love the chocolate flavor with the flan & caramel sauce.
I’m going to make this for a Mexican themed dinner this weekend and have a question.
Do you actually place the buttered foil directly on the flan mixture when it goes into the oven? Or does it just cover the top of the pan itself?
thanks!
Hi Linda,
It covers the top of the pan. The butter is to make sure that if the cake rises and touches the foil, it does not stick. :)
to see the batter and the flan shift in the pan after putting it in the oven Is truly mesmerizing! thank you for sharing this recipe!
A beautiful, and delicious cake, follow the recipe. Will put it in my baked goods rotation. Moist, chocolatey, goodness. Thank you.
Hei, I made this cake for my husbands birthday, the whole family is in Quarantine. I got an amazing result, the cake was delicious..!!!!!
My cake was ready in one hour and 15 minutes. I made Caramel sauce. My husband got really surprised. (^.^)
I followed the recipe & the cake turned out good but the chocolate mix was so thick & kinda of fell apart. Is there anything i can add to it next time to make it a bit more solid & not chunky/ thick?
This recipe is really amazing am really like it. You made my day .
Now am going to try this, it’s my evening snack. Thank you so much
I want to bring this cake to a party, should I unmold before transport or wait til I get to the party?
Hi Lenore,
Yes, you should take it out of the mold prior to transporting it. Once it is set, it is sturdy enough to place in a cake box and move.
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wow, this cake looks so delicious and chocolaty. I want to try this, I hope I will b make it as it is delicious and chocolaty. it looks so easy to make at home easily. thanks for sharing this delicious recipe and amazing article.
OMG! This was AMAZING! It was easy to make and soooo delicious! Follow the precise instructions and make a showstopper! You will not regret it!
Should the cake move some when the pan is moved from side to side? The toothpick is clean, but the bottom seems a bit wobbly.
Hi Kathy!
It can be a tiny bit wobbly when you take it out of the oven, but not a big wobble, or it might collapse.
This is looking so easy and amazing Choco flan cake recipe. I really like it. Thank you for sharing this article.
Great recipe! I goofed it the first time around but it still came out great, though probably not as perfect. When I read the instructions, I noticed it said to add the cake batter first and then the flan mixture, which confused me. I thought surely it was the other way around. Sure enough, spooning the cake mixture on top of the flan mixture was not the move. Interesting that the caramel stays in the bottom of the bundt pan while the cake rises through the flan. Mindblowing. Anyway, I loved it and my Mexican roommate was so excited to see me try it. Can’t wait to send one to her family, she said it’s her mom’s favorite.
Delicious……… Chocoflan cake I will try at home. It is not possible in Recreational Vehicle.
If I dont have buttermilk, what can I use? Thanks
Hi Lee!
You can make your own buttermilk in just a few minutes: https://www.aspicyperspective.com/how-to-make-buttermilk/
Made this cake today as part of a Mexican themed lunch and it worked out very well!
Wow this is really too good about the Choco flan Choco flan cake thanks sharing this article
Thanks to fulfil my foody need .
am crazy to make new thing every day .
Its really nice for me .
Thank you so much
Really great! The chocolate and cinnamon in the cake are delicious and the flan was excellent. It’s a dense, moist cake (probably because of the water) and for me took about 90 minutes to cook. Amazing recipe all around.
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Amazing recipe, that cake looks so yummmyy, i wanna try it now.
This cake was so much fun to make and it came out great for my first time! My mixer broke in the middle of prep so I could not beat the chocolate batter (had to stir by hand) so I think that is why it was not as high as in the picture but otherwise it came out so pretty and was delicious. We all loved it. I followed recipe exactly – easy to follow!
The impossible cake was impossible for me. I cooked it for about 1.5 hours, followed the directions carefully but when I turned over the cake the flan was watery and slid off the cake part. Do you have any ideas on what went wrong? It was a big disappointment. The reason I gave it 3 stars is i put it in a bowl with raspberries and whipped cream on top and called it pudding. It tasted good but it looked like a disaster.
Hi! A common problem people have with this dish is that the water they put in the dish surrounding the flan isn’t hot enough. You need some pretty dang hot water for the water bath. That’s how you cook the flan, after all.
Also, something that some people do is they will just skip the “impossible” bit and put the cajeta and the flan in the pan, bake that alone for about 20 minutes, and then put in the cake batter and bake for ~an hour. That way, the flan will definitely be cooked, and some people don’t like that the flan can be a little darker when it travels through the chocolate cake. I hope this helps if you end up trying again!
The first took 5 minutes longer to cook. I would start checking it at 1 hour 20 minutes. The first attempt was 1 hour 35 the second was set by 1 hour 25 minutes. I was never a huge chocolate cake or flan person but the combo is absolutely amazing and now I make it for all gatherings. It is addicting for sure.
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Seldom do I ever rate or leave comments but this was just too delicious and amazingly easy for such an elegant look. I didn’t have a 12 cup bundt pan so I didn’t put quite as much of everything in. I used a regular cake mix and followed the box instructions. I even forgot to put the foil on top and it still came out beautiful!! Everyone commented how delicious and moist it was and that it wasn’t an overly sweet dessert. Definitely making many many times again especially if I want a WOW factor dessert.
I love the cake but i am eating this lovely Choco flan impossible cake thanks
This cake was so much fun to make and it came out great for my first time! My mixer broke in the middle of prep so I could not beat the chocolate batter (had to stir by hand) so I think that is why it was not as high as in the picture but otherwise it came out so pretty and was delicious. We all loved it. I followed recipe exactly – easy to follow!
My grandson called it “magic” and I even wrote about that in my own personal blog (giving you credit of course). Thanks for creating such a fun recipe.
I plan on making this in the next couple of days. Can this be made a day ahead? If so, do I leave it in the pan until ready to serve?
I leave chocoflan in refrig overnite..loosen edges with knife…flipped and covered with microwave cover next day. Leave for another 2 days…amazingly creamier and thicker…unless of course u dont like thick….then I poured more homemade caramel over flan..depends on ur taste..
(I made extra caramel by melting 1 cup sugar in heavy pot ..then when u see that golden caramel color pour 1/2 or 1/4 warm water lightly) be carefull u dont burn urself becuz it will sizzle and bubble up quickly and try to turn hard..Just remove from heat and keep stirring with wooden spoon til it all melts
(USE GLOVES !
You might have a little piece that didnt melt..throw out..I make alot and when it cools down I pour in a jar, bottle whatever u have..It turns thicker in refrig. Save for whenever u need..for flan or fruit or ice cream..Be Creative!!😉
amazing creamy thicker flan.. and that cake..DELISH!
NOTE: I used the original recipe Mexican caramel on bottom of bundt pan..then cake..then flan..as recipe calls for..
TIp: try
Betty Crocker Red RedVelvet
Duncan’s Hines Chocolate
(Instead of using water for box cake..substitute with Vanilla yogurt)
Works wonders also
GOOD Luck!!
Hi Joanne,
Yes, you can make this recipe several days in advance. Cover and chill, in the pan, until the day you plan to serve it. Then set it out at room temperature for 1-2 hours before flipping it out of the pan.
Wow, this is looking so delicious and yummy recipe of cake. Thanks for sharing this article.
I don’t have a bundt pan. Can it be used in a reg circle or square tin? Just wandering if the aeration through the centre of the bundtaters cooking time?
Just thinking the same thing!! Like a short cake pan
Since it calls for a 12 cup Bundt pan, I think you would need a deep cake pan or split into two but then cooking time is going to vary quite a bit.
Everyone said it’s the best cake they’ve ever had. Substituted in dulce de leche (homemade). I will be making again!
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Just made this yesterday and followed the directions exactly except I added 1 tsp of cinnamon and cooked the cake for 1 1/2 hours. The cake was perfectly baked and came out of the pan without any problems. This was a very impressive dessert and tasted delicious! The very clear, step by step instructions gave me the courage to try making this dessert and it is definitely a keeper!!
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Its very yummy and delicious recipe that I taste today by the lovely reading of your article. It is one of mine interesting and useful article I really like this recipe and after the reading of this article, I am craving for this tasty cake recipe. Thanks for sharing this article with us
I made this dessert for a gathering this week and boy oh boy was this a huge hit with our friends. I was apprehensive about the amount of cinnamon used in chocolate cake batter but it adds to the flavor of the cake. I added vanilla to both cake and flan and it was just perfect.
This is a keeper. The only variation that I did was that I made the caramel. Definitely let it cool completely before cutting it. We cut ours warm and the flan caved in a little. But everyone loved it.
Hi Sommer Collier,
This is such top notch ideas. I am always looking to make some thing new for my kids lunch object. This time I discovered your listing useful. I am going to feature this to my child lunch item. Hope, so my infant additionally loves it.
Thanks for the sharing this yummy recipe recommendations..
Wonderful recipe! Beautiful textures and flavor! Easy to follow recipe! Thank you! The crowd at my house loved it!
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You can make your cajeta by putting a pan on the stove on medium and a cup of sugar. Keep stirring occasionally and that will melt down into caramel sauce.
I made this last night for the first time,super delicious!My flan was a bit to soft not sure if I blended for to long.When I tilted my cake some did stay stuck on the bundt pan:(Still tasty
I saw this recipe, and thought, very impressive! Well, I was jumping for joy when i turned the pan upside down, and this beautiful cake came out! I was making it for my neighbor, and she loved it!!!
The 1st time I made it, it was perfection. The 2nd time it bombed! All the flan mixture seeped out of the pan. I am using an angel cake pan cause I couldn’t find a bundt pan big enough. I can’t figure out what went wrong! Any thoughts?
Hi Heather,
I’m so sorry that happened. So if you had success the first time, you have to consider what variables were different the second time you made it. (Baking can be fussy like that.) Did you try to bake it on a very humid day? Were you using old baking soda or baking powder? Is there any chance your oven needs to be calibrated? Any of these things could have caused the issue.
That’s exactly why it’s seeped out and made a mess because an angel food cake pan comes apart and it’s basically only for angel food cake, I have a friend that did the same thing
This cake is pretty easy and delicious, I made it for my husband for his birthday because it’s his favorite. However 1 thing I would add to this as a side note is, if you are hand mixing the flan ingredients with a wire whisk add the cream cheese to the bowl and slowly add in the liquid while mixing. This will ensure the flan mix is smooth and you wont have trouble mixing in small clumps of cream cheese. You can also toss it all into a blender if you don’t have a hand mixer.
This is bomb 💯
Can I make this with box cake instead of doing from scratch?
Can i make this in a regular cake pan? I dont have a bundt pan :/
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I plan to make this this coming weekend. I purchased a large pan. Just wondering, if I have a good choc. cake recipe and a good flan recipe, can I use those, or do I need to follow this recipe so the cakes “swap” sides of the pan? Thank you.
Hi Andrea,
I can’t really say how it will turn out if you use different recipes, sorry. Good luck! :)
It should still work. You can use a box of chocolate cake mix and it will work just fine.
What in the world type of baking pan is wide enough and high enough to hold 2 quarts of water?
Hi Jen,
You need a roasting pan for this recipe. However, in a pinch, if your bundt pan fits inside a 9X13 baking dish, you can use that. Those are usually 3-quart capacity.
5 stars, I am addicted! Thank you for the trouble of figuring out the perfect preparation. This is by far the best I have made I have made it twice now and realize the bake time varies a little depending on the day for whatever reasons. The first took 5 minutes longer to cook. I would start checking it at 1 hour 20 minutes. The first attempt was 1 hour 35 the second was set by 1 hour 25 minutes. I was never a huge chocolate cake or flan person but the combo is absolutely amazing and now I make it for all gatherings. It is addicting for sure.
First time making a flan cake, I followed directions, it came out perfect.
This cake was amazing, I made it for my uncles wedding. He is a total daddy’s boy and loves chocolate if you know what I mean. It’s not like uncle Leo to say no to daddy’s chocolate and jiggly flan. Fantastic recipe! I look for forward to a new meat surprise.
Texas daddys for life
Came out perfectly follow the directions!
This cake takes almost 2 hours to bake. The first time I made it it took it out at the hour mark and it was not baked at all. The next time I made sure to add more water to the bottom tray and it still took 2 full hours.
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I have eaten this in Honduras and was hoping to find a good recipe! I can’t wait to make it myself!
Oh my goodness, I’m drooling! This cake looks absolutely spectacular! I have a 12 cup Bundt pan, so I’m gonna have to try it!
Oh. My. Goodness. This may just be my new favorite!!!
This is definitely a cake everyone needs to make!!
So creative and such a cool recipe, awesome job!
So we’ve made this a few times and we are in love. It has such a unique flavor and is so addicting.
This is better than the previous recipe I got. You were correct with using butter to line the pan.
I have to cut back on the cinnamon next time. Somehow it was a bit overpowering for a chocolate cake.
Will definitely make this again. Thanks!!!
Buttermilk not easy to find here in Thailand. What can I replace with?
Hi Carolina,
You can make buttermilk by adding 2-3 teaspoons of lemon juice or white vinegar to whole milk. Let it sit for 10 minutes before using in the recipe. :)
Any idea if a 1:1 gluten free flour blend would work in this?
Hi Meg!
I haven’t tried it with this recipe, but it works in nearly everything else, so I think it would work. If you try it, please report back. :)
Chocoflan impossible cake. I had been hoping for a reason to make this cake and today was the day. My grandson and I got up early and made this cake for after we ate his gourmet dinner. The cake was a big hit with everyone, his Mom, Aunt and Uncle. It was so delicious, everyone wanted to take a second piece home for later! We took your tips to heart, which is why we were so successful. We saw the cake come thtough the flan while cooling. Real cool! FYI, I am 72 and don’t get around very well and my wonderful grandson is my first grandchild and was born on my birthday 31 years ago! I am so lucky!
Correction: . . . through the flan while cooking. . .
Am I the only one who thought it was chocolate cake with a slice of an apple on top?! I’m glad it was flan and not an apple though, much better! LMAO This is a great recipes though and it looks like it’ll satisfy a chocolate addict like myself
The best 2-for-1 deal in town!
Hi, Such great ideas. I am always trying to make something new for my baby lunch item. This time I found your list useful. I am going to add this to my baby lunch item. Hope, so my baby also loves it. Thanks for the sharing this yummy recipe tips.
Recipe is perfect. Made a beautiful dessert for anniversary. Thank you for sharing such a great dessert!
Something does not sound right here. You are pouring the caramel sauce first into the bundt pan followed by the cake batter and finally the flan.
Looking at the attached photos it is obvious that the flan mixture preceded the cake batter into the pan. That and the fact that you are only filling the roasting pan with only two inches of water is indicative that the Bain Marie was meant for the flan and not the cake.
I would really like to give this recipe a whirl and would appreciate receiving your comments.
Hady
I went through notes regarding the reversal of layers. I have had that happen in my slow cooker molten lava cake. I will try the recipe and revert.
The flan is heavier than the cake batter and sinks to the bottom in the pan while the fluffy, air filled cake batter rises to the top. The recipe should work as presented.
Hi, in my country we do not have evaporated milk, do you think a traditional recipe of flan will work?
Hi Dinah,
Yes, just scald the milk first in a pan, then cool it. That way, it has more of the qualities of evaporated milk. Happy baking!
Interesting, so the flan goes through the cake batter and ends on top when flipped? Looks great!!
That’s what I was wondering! Is that why it’s impossible?