Flancocho (Flan Cake)
Flancocho is a dessert made with flan and bizcocho (cake). Flancocho is also known as chocoflan or impossible cake. It combines light and creamy flan with rich and chocolatey cake. Literally the best of both worlds!
Equipment
- 1 Bundt cake pan see notes for links
- 1 Blender see notes for links
- 1 Large baking pan for bain marie, water bath
- 1 Serving platter see notes for links
Ingredients
Caramel Topping
- 1 cup granulated sugar
Flan
- 5 large eggs room temperature
- 1 can evaporated milk 12 oz
- 1 can condensed milk 14 oz
- 1 tsp vanilla extract
Chocolate cake
- 1 box chocolate cake mix
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 2 oz Kahlúa optional
- 1 tbsp instant coffee optional
Instructions
- Preheat the oven to 350℉. Take the eggs out of the refrigerator and allow them to come to room temperature.
Make the caramel
- Thoroughly grease the bundt pan. Set aside.
- Place a small saucepan over medium high heat. Add granulated sugar.
- Once the sugar at the bottom starts melting, begin stirring continuously with a heat-resistant spatula or wooden spoon. Do not use a metal spoon or you may run the risk of crystalizing your sugar.
- Continue stirring constantly until the caramel turns golden brown, about 4-5 minutes. Be careful not to burn the caramel or it will taste bitter.
- Very carefully, pour the caramel into the bundt pan to coat the bottom. Rotate the pan to get an even layer of caramel all around. Set aside to allow the caramel to cool and harden.
Prepare the flan
- To a blender, add evaporated milk, condensed milk, room temperature eggs, and vanilla. Mix until well combined.
- Using a strainer, pour the flan mixture into the bundt pan slowly. The strainer will remove any air bubbles.
- Cover the bundt pan tightly with aluminum foil. Place the bundt pan inside of a larger baking pan and fill the larger pan with hot water up to about 1/4 of the height of the bundt pan. We don't want the water to reach inside of the bundt pan because any moisture will ruin the flan.
- Bake the flan for about 45 minutes or until it sets partially and remove from the oven.
Prepare the chocolate cake
- In the meantime, make the cake mix according to the package instructions. If you want a coffee-infused chocolate cake, add instant coffee and Kahlúa to the cake mix.
- Please note, the flan mixture will not rise while baking but the cake batter will double in size, so plan accordingly when pouring into the bundt pan. You may only need to use half of the cake batter.
- Pour the cake batter on top of the flan.
Bake the flancocho
- Using the same water bath method, bake the flancocho for about 45 minutes or until you insert a toothpick and it comes out clean. The time will vary depending on the size of your pan.
- Remove the flancocho from the oven and take off the aluminum foil. Allow it to cool to room temperature and then cover it with foil or plastic wrap. Refrigerate for at least 4-6 hours, but preferably overnight.
- To unmold the flancocho, give the bundt pan a gentle shake to loosen it from the sides. Place a serving platter on top of the bundt pan and flip the flancocho onto the platter.
- Serve with fresh berries and enjoy. ¡Buen provecho!