The Impossible Chocolate Flan Cake Recipe That Magically Flips Itself

Impossible Chocolate Flan Cake is as fun to bake as it is to eat. This dessert magically separates into layers while baking, leaving a rich chocolate cake on the bottom and creamy flan on top. It's a luscious, sweet treat perfect for family gatherings and parties. Watch how simple it is to create this show-stopping cake at home. Don’t forget to like, comment, and subscribe for more dessert recipes. 🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/impossi... ✔️ Subscribe to my Channel:    / @kawalingpinoyblog   🔔 RING the BELL Icon to get notifications when I have a new video up. How to Make Magic Chocolate Flan Cake ✅Ingredients: 1-ounce butter, softened (for greasing the pan) 1/4 cup dulce de leche (homemade or store-bought) For the Chocolate Cake 3/4 cup sugar 5 ounces unsalted butter, softened 1 egg, room temperature 1 3/4 cup flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 cup cocoa powder, unsweetened 1 1/4 cup milk, room temperature For the Flan 1 can (14 ounces) condensed milk 1 can (12 ounces) evaporated milk 4 eggs 1/2 tablespoon vanilla extract ✅Instructions: Preheat oven to 350 F. Making the Chocolate Cake Layer In a large mixing bowl, cream butter and sugar using an electric mixer until thick and fluffy. Add the egg and continue to beat. Sift together the flour, cocoa powder, baking powder, and baking soda in a separate bowl. Add half of the dry ingredient mixture into the creamed butter and sugar mixture. Add half of the milk. Beat the mixture until the dry ingredients are just moistened. Add the remaining half of the dry mixture and of the milk. Beat just until the ingredients are incorporated. Making the Leche Flan Layer Combine condensed milk, evaporated milk, eggs, and vanilla extract in a mixing bowl. Stir until well incorporated. Using a fine-mesh sieve, strain the mixture into a spouted container. Baking the Chocoflan Grease a 12-cup bundt pan with softened butter. Add the dulce de leche, swirling to cover the bottom of the bundt pan. Set aside. Spoon the chocolate batter into the bundt pan on top of the dulce de leche, filling the pan evenly. Using an angled spatula, smoothen the top. Carefully pour the flan mixture into the bundt pan over the chocolate batter. Cover the bundt pan with aluminum foil, securing the edges. Set the bundt pan on a roasting pan and place it inside the oven. Carefully pour about two inches of hot water into the roasting pan. In a 350 F oven, bake the cake for about 60 minutes without opening the oven door to keep the steam from escaping. After 60 minutes, check for doneness by inserting a toothpick in the center of the cake. If it comes out with some soft chocolate cake crumbs, the cake is ready. Take the cake out of the oven and let it cool completely on the roasting pan. To release the cake, gently shake the roasting pan from side to side to loosen the cake. Invert a serving plate over the bundt pan and carefully turn it over. Gently lift the bundt pan from the plate, releasing the cake. Serve the flan cake right away or refrigerate to completely chill. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel. Make sure to ring the BELL button to get notified when I have a new video up. Enjoyed the video? Please SHARE! For more delicious recipes: https://www.kawalingpinoy.com/ Follow me on Facebook:   / kawalingpinoy   #chocoflancake #impossiblechocolateflancake