A rich chocolate cake topped with silky vanilla flan and glossy caramel—the classic “impossible cake” that magically forms two beautiful layers while baking.
Prep: 20 minutes | Bake: 60–70 minutes | Serves: 12
Ingredients
Caramel
¾ cup granulated sugar
2 tablespoons water
Chocolate Cake
1 cup all-purpose flour
⅓ cup cocoa powder
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup milk
⅓ cup vegetable oil
1 teaspoon vanilla
½ cup hot coffee or water
Flan
1 can sweetened condensed milk, 14 oz
1 can evaporated milk, 12 oz
4 large eggs
1 tablespoon vanilla
Instructions
Heat the oven to 350°F (175°C). Grease a 10-inch Bundt pan.
Cook the sugar and water until deep amber. Carefully pour the caramel into the pan.
Whisk the dry cake ingredients. Add the egg, milk, oil, vanilla, and hot coffee; mix until smooth. Pour over the caramel.
Blend the condensed milk, evaporated milk, eggs, and vanilla. Slowly pour over the cake batter.
Cover tightly with foil. Place the pan inside a larger roasting pan and add hot water halfway up the sides.
Bake for 60–70 minutes, until set. Cool, then refrigerate for at least 4 hours.
Run a knife around the edges and invert onto a serving plate, allowing the caramel to flow over the top.
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