Chocoflan (Impossible Cake)

Level: Intermediate
Yield: 10 to 12 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 12 servings
Calories: 615
Total Fat: 33 g
Saturated Fat: 11 g
Carbohydrates: 70 g
Dietary Fiber: 1 g
Sugar: 56 g
Protein: 12 g
Cholesterol: 150 mg
Sodium: 484 mg
Total: 5 hr 30 min (includes cooling and chilling times)
Active: 30 min

Indulge in the magical Chocoflan, also known as pastel imposible or impossible cakea stunning dessert where silky flan crowns a rich, moist chocolate cake, all crowned with luscious caramel. Watch in awe as the batters mysteriously swap places during baking! This easy version starts with a boxed devil's food cake mix, boosted with extra eggs, warm cinnamon, bold espresso, and fragrant Mexican vanilla for irresistible flavor. Add mini chocolate chips for delightful crunch, and pour the flan gently over a spoon to keep them in place. Perfect for wowing guestsyour new favorite showstopper awaits!

Ingredients:

Nonstick cooking spray, for the pan
1 cup sugar
One 15.25-ounce box devil's food chocolate cake mix
1/2 cup vegetable oil
7 large eggs
1 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon instant espresso
1 tablespoon plus 1 teaspoon Mexican vanilla extract
1/4 cup mini chocolate chips, optional
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
8 ounces cream cheese, at room temperature

Special equipment:
a 12-cup bundt pan

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Preheat the oven to 350 degrees F. Generously spray a 12-cup bundt pan with cooking spray.
Heat a small saucepan over medium heat until warm, then add the sugar. Cook, stirring constantly, until it begins to melt and turns into a golden caramel, about 5 to 8 minutes.
Drizzle the caramel along the bottom of the prepared pan, swirling lightly to coat it; be careful, as the pan will be hot.
Bring a large pot of water to a boil.
Combine the cake mix, vegetable oil and 3 of the eggs in a medium bowl. Mix the milk, cinnamon, instant espresso and 1 teaspoon of the vanilla in a separate bowl, then add it to the cake mix mixture; whisk until smooth. Fold in the mini chocolate chips, if desired. Pour the chocolate batter into the pan over the caramel.
For the flan, blend the sweetened condensed milk, evaporated milk, cream cheese and remaining 4 eggs and 1 tablespoon vanilla in a blender until smooth. Slowly pour the flan mixture over a large spoon into the pan so that it lands gently on the surface of the batter; do not stir. Cover the bundt pan tightly with foil and place it inside a larger pan. Fill the larger pan about halfway with boiling water.
Bake until an inserted toothpick comes out clean, about 1 hour 20 minutes. Let cool completely at room temperature, then refrigerate until well chilled, at least 3 hours and up to overnight.
Invert the chocoflan onto a platter just before serving.