Homemade Chocoflan: The Impossible Cake That Always Surprises!

Step 1: Prepare the Caramel
In a pan over medium heat, melt 1 cup of sugar until it turns golden brown, forming a smooth caramel.
Pour the hot caramel into the bottom of your mold. Allow it to cool and set.
Step 2: Prepare the Cake Mixture
Follow the instructions on the chocolate cake mix box, combining the mix with 3 eggs, ½ cup of oil, and 1 cup of water until the batter is smooth and well-mixed.
Pour the cake batter over the set caramel in the mold.
Step 3: Prepare the Flan
In a blender or bowl, combine condensed milk, evaporated milk, 4 eggs, and 1 teaspoon vanilla essence. Blend until smooth and well-integrated.
Carefully pour the flan mixture over the cake batter. Don’t worry if the layers appear to mix, as they will naturally separate during baking.
Step 4: Bake in a Water Bath
Cover the mold tightly with aluminum foil.
Place the mold inside a larger tray filled with hot water, ensuring the water level reaches about halfway up the sides of the mold.
Bake at 175°C (350°F) for about 1 hour and 15 minutes, or until a toothpick inserted into the flan comes out clean.
Step 5: Cool, Refrigerate, and Unmold
Let the cake cool completely before placing it in the refrigerator for at least 4 hours.
Once chilled, run a knife around the edges of the cake to loosen it. Carefully flip it onto a large plate to reveal the layers.
Step 6: Serve and Enjoy!
For an extra special touch, decorate with chopped nuts, a dollop of whipped cream, or more caramel drizzled on top!

Serving and Storage Tips