We invited friends to come for appetizers and he is a chef, so I started searching for a dessert that was worthy of him visiting. When I saw this recipe, I knew it was the one. Although it looks like it is very involved, it is actually very easy and rewarding to make!
There are many recipes that are like this one. Some call for a boxed cake mix. I liked this one since you make the cake – also because it’s chocolate – and you add cinnamon! I also learned that when you add cream cheese to the flan, it’s called flan queso. Flan queso was described as when cheesecake meets creme brûlée!!
The description “Mexican Chocoflan Impossible Cake is a dense, rich chocolate cake stacked with creamy vanilla flan dripping with a delicate layer of Cajeta caramel sauce” is what made me want to make it!
I gathered all the ingredients. The only thing I had to buy was the buttermilk. Everything else was in my pantry!
The chocolate cinnamon cake was quick and easy to assemble.
I wanted to use the Cajeta Carmel sauce since that is what was recommended. Although the recipe says most grocery store carry it, I couldn’t find it and needed to go to a Mexican grocery store. It is made with goat’s milk and is worth finding. I would make it with Carmel sauce though if I couldn’t. You have to use a 12 cup bundt pan – this is important as it will not fit if you don’t. I did read in another recipe that you could use a smaller one, and not use all the cake mix. Use the extra cake mix to make cupcakes! Since my bundt pan was 12 cups, I did not have to worry about this. Drizzle the Carmel on the bottom of the pan after using butter to grease the pan. The recipe states that butter is better than any cooking spray so I used butter. I wanted to follow the recipe to a T so that it turned out correctly.
The flan had basic pantry ingredients as well.
All you have to do it put it in your blender and combine – super easy!
Because I forgot to take a photo of the cake batter in the bundt pan, Im using the photo from the recipe. You just pour the batter over the cajata Carmel sauce and smooth the top.
You then use the back of a spoon to softly pour the flan on top of the cake mix. You put the bundt pan in a roasting pan and fill the roasting pan with 2 inches of boiling water. I did measure it because you want to make sure you have enough water in the roasting pan for the flan to cook.
Butter a piece of foil to put over the bundt cake.
Put the cake in the oven at 350 degrees. Make sure you move your rack down so the roasting pan will fit.
Bake for one hour. Do not be tempted to open the oven door. When the cake is finished, it should be firm to the touch (testing for the flan to not be too giggly) and a toothpick should come out clean (to make sure the cake is done). Take the pan out of the water and set to cool completely. When cool, invert the cake onto a platter that is big enough for the cake. I did learn the using a platter that has a lip around it helps keep the form. I put it on a flat platter first, and the cake did separate in 3 places. I then put it on another platter with a lip and after doing a google search, all the cake were on that kind of platter. The recipe does not tell you this. I was bummed that it happened but now I know. I’ve posted a photo on each kind of plate below. I luckily got a photo on the flat platter before it separated. The amazing part of this cake is that the cake mix and the flan switch places in the pan during the cooking! That’s just so cool!
I served it with homemade whipped cream and sprig of mint from our community garden. I did see a suggestion to serve it with banana slices. I will try that next time for sure! I drizzle a little more Carmel before serving. This is worth trying! Enjoy!
Good for your soul 
Leave a comment