Magic cake or chocoflan also it is known as impossible cake is the best mexican cake you'll ever taste, it's a kind of mix between chocolate cake and a layer of yummy custard creme caramel. Today i made it with a very tasty and simple way and it was so yummy and easy to make, also it is ready in just 3 hours not like the traditional chocoflan cake which you should wait overnight or at least 6 hours.
I used for the custard layer, ready to use (caramel flan) creme caramel Dr.oetker, you can use any other mark but i just want to show you what i used for my cake. And i made my own chocolate cake recipe, i bake it and voila my cake is ready to eat LOL. It's so tasty cake as a dessert and for your tea time break i promise you, you going to love it.
Prep time: 15 mins
Baking time: 35 mins
Servings: 8 persons
For Caramel flan :
1 packet ready to use (caramel flan) creme caramel
2 cups milk
I use Dr.Oetker for the creme caramel layer.
For Cake:
4 eggs
1 tbsp vanilla extract
1 cup sugar
1/2 cup milk
1/2 cup melted butter
2 cups all purpose flour
3 tablespoons unsweetened Cocoa powder
1 tbsp Baking Powder
Pinch of salt
Preheat oven at 180掳C.
Empty the sauce caramel bag in a bottom of 20 cm cake mold, set a side.
In a suacepan, melt the caramel flan mix in 2 cups of milk. Stir on medium heat until getting hot, but not boiling.
Pour the flan mixture into the cake mold.
In a bowl whisk the eggs, sugar and vanilla extract until the mixture white in color, then add the milk and butter, give it a quick whisk.
Add the seften dry ingredients into two phases until you have a soft cake mixture.
Above the caramel flan mixture pour the cake mixture.
Sit the cake mold in a deep tin at least 7.5cm deep, pour enough boiling water in the tin around the cake mold, so it comes halfway up the side of the mold..
Bake the cake at 180掳C for 35 mins.
Let it cool at room temperature for 1 hour, then chill in the fridge at least 2 hours.
Flip the cake mold upside down in a large serving dish.
Enjoy.
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