Irresistible Cajeta Chocoflan
The famous 'impossible cake' in its sweetest version: a layer of moist chocolate cake topped with a creamy custard infused with the unique flavor of cajeta.
85 min
Medium
Mexicana
10 servings
The story behind
I’ve always found it funny why it's called the 'impossible cake' because even though it seems like magic how the layers flip in the oven, the only truly impossible thing is having just one slice. This dessert reminds me so much of family gatherings where someone always asks how on earth you made it. This version with cajeta is my absolute favorite because it adds such a rich, deep flavor compared to regular caramel. It's the perfect way to end a Sunday meal or to enjoy as an afternoon treat with a tall glass of cold milk.
Instructions
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1Start by greasing your mold thoroughly and coating the bottom with a generous layer of cajeta.
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2Mix the chocolate cake batter as instructed on the box and pour it into the mold.
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3Blend the evaporated milk, condensed milk, eggs, and vanilla until smooth; this is your flan mixture.
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4Very carefully pour the flan mixture over the cake batter (using the back of a spoon helps it pour gently).
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5Cover with foil and bake in a water bath (baño María) at 180°C. This is where the magic happens and the layers swap places.
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6Let it cool down completely before flipping it onto a plate—this is crucial so it stays together! Top with a cherry and enjoy the amazing contrast of flavors.
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