Chocoflan (Impossible Cake)

 **Chocoflan (Impossible Cake)**

This decadent dessert features a rich chocolate cake and a silky, smooth flan, topped with caramel sauce. The layers magically reverse during baking, making it a show-stopping treat for any occasion.

### Ingredients

- **For the Caramel:**

  - ½ cup store-bought caramel sauce (or make your own by melting 1 cup sugar in a saucepan until golden)

- **For the Chocolate Cake:**

  - 1 cup all-purpose flour

  - ½ cup unsweetened cocoa powder

  - 1 teaspoon baking soda

  - ¼ teaspoon salt

  - ½ cup unsalted butter, softened

  - ¾ cup granulated sugar

  - 1 large egg

  - 1 teaspoon vanilla extract

  - 1 cup whole milk

- **For the Flan:**

  - 1 can (14 oz) sweetened condensed milk

  - 1 can (12 oz) evaporated milk

  - 4 large eggs

  - 1 teaspoon vanilla extract

### Directions

#### For the Caramel:

1. **Grease a Bundt pan** generously with butter, and pour the caramel sauce into the bottom of the pan, spreading it evenly.

#### For the Chocolate Cake:

1. **Preheat the oven** to 350°F (175°C).

2. In a medium bowl, **whisk together** the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, **beat the butter and sugar** until light and fluffy, about 2-3 minutes.

4. **Add the egg** and vanilla extract, and mix until combined.

5. **Gradually add the flour mixture** and milk to the butter mixture, alternating between the two, beginning and ending with the flour mixture. Mix until just combined.

6. **Pour the chocolate cake batter** evenly over the caramel in the Bundt pan.

#### For the Flan:

1. In a blender, **combine the sweetened condensed milk**, evaporated milk, eggs, and vanilla extract. Blend until smooth.

2. **Gently pour the flan mixture** over the chocolate batter in the Bundt pan. The layers will naturally switch during baking.

#### Baking the Chocoflan:

1. **Prepare a water bath**: Place the Bundt pan inside a larger baking dish and fill the larger dish with about 1 inch of hot water.

2. **Bake** for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. The cake should be firm, and the flan should have set.

3. **Cool the cake** in the pan for 1 hour, then refrigerate for at least 4 hours (or overnight) before unmolding.

#### To Serve:

1. **Carefully invert** the cake onto a serving plate. The caramel will drip down over the flan and cake.

2. Slice and enjoy!

### Prep Time

- 20 minutes

### Cooking Time

- 50-60 minutes

### Cooling Time

- 4 hours (minimum)

### Total Time

- About 5 hours (including cooling)

### Calories

- Approximately 400 per slice

### Servings

- 10-12 servings