Rick Bayless Chocoflan: The Impossible Cake
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- เผยแพร่เมื่อ 2 ส.ค. 2024
- Recipe 👉 www.rickbayless.com/recipe/ch...
The first time I tasted this was a couple of decades ago in a market stall in Merida. It blew me away: chocolate cake on the bottom fused with a rich, creamy flan on the top. I quickly went on the hunt for a recipe, which was pretty easy to find, given that most recipes are based on prepared ingredients (chocolate cake mix, evaporated milk, sweetened condensed milk) and easy for non-bakers to execute. Recipes abound, but history does not. Given the prepared ingredients, I guessed it was first concocted in the test kitchen of a prepared foods company. But to date, I have not found one claiming it. Nor anyone else, which seems odd for such a crazy-good, crazy-fun-to-make cake.
Here’s what you do: you smear caramely cajeta over a deep pan, spread in chocolate cake batter, then carefully top it with a liquidy custard. In the oven, the cake’s leavening is activated, filling the batter with bubbles causing it to rise through the flan (it does this in clumps) and reform into a chocolate cake layer. The cake batter that started out below the flan finishes on top as a beautifully cooked cake layer. You turn the whole thing out onto a platter and there it sits: chocolate cake topped with flan, the cajeta standing in for the flans typical caramelized sugar crown.
Though the boxed-cake-mix recipes abound, I wanted to make chocoflan from scratch, so I contacted a professional baker friend in Puebla and asked if she had one. Hers is the recipe I’ve used for years, though it calls for a 10-inch cake pan that’s 3 inches deep, not a pan the average cook owns. Here I’ve scaled her recipe to fit in a Bundt pan (the internet tells me this is the most common way to bake chocoflan), which actually makes the baking quicker and more uniform.
I’ve fiddled with the cake, too, nudging it closer to a devil’s food cake and more streamlined than my original. Some recipes call for cream cheese in the flan (making it what’s know as a flan-or queso-napolitano). My version is a little lighter, which I love.
Though this recipe may appear daunting, I will relay that my mother, in her eighties, decided this was her dessert and made it for many special occasions. And she never considered herself much of a baker.
what I have learned about mexian cuisine is that the blender is the most important tool of all.
Es verdad, en tiempos pasados las pobres mamas y abuelitas se acababan los pulmones de tanto moler en metate las especias, salsas y maíz.
I really enjoy how Rick has completely immersed himself in Mexican cuisine. Sweet, savory, veggies, meat, fish, pastry… does it all. I remember seeing Rick blow people away with his Oxacan black mole on Top Chef Masters a decade ago. Great to see that, much like a mole, both his skills as a chef and teacher have developed wonderful depth and complexity with time. 🍻
Funny story. I thought I’d be festive and cheeky one Christmas years ago. I added green food dye to the cajeta and the flan mixture, then used a red velvet boxed cake mix. The result was hilarious. You should’ve heard the gasp during the reveal. It was definitely two layers, red cake and green flan. It was delicious but did not look appetizing AT ALL. My nephew called it the Incredible Hulk cake. I’m making your recipe this year and sticking to natural colors (but I added a little concentrated cold brew coffee just cause chocolate cake is so good with a little coffee 😋).
The green and red reminded me of the grinch! Thanks for sharing 🤭
Just made this for a Cinco de Mayo party we are going to and bake time was nearly double the time 1 hour 35 mins before cake part was baked. Haven’t turned it out yet but hope it tastes and looks as great as yours Rick! 😊😬🙏
I am a life long baker but this is my first attempt at this and not sure why it took this long . Edit ,my mistake just watched video again and forgot to cover with foil ,obviously made a huge difference!🤦♀️
Wait... Two of my favorite desserts... COMBINED?! I can only imagine how amazing it must smell. This is witchcraft Rick and I love it!
🙌🏽 yes
Nah. It's not that word. It's a Miracle of God \○/ I want to go by Rick's house for this. Praise Jesus
My girlfriend makes the best flancocho, that's what we call it here on the island... She made it over 8 years ago...and it was delicious, she's a great baker, and there's a young lady on you tube that makes a triple by adding cheesecake to it... Boricuas always know how to make great desserts... One regret, my uncle use to make the best sweets from Puerto Rico and none of us asked for the recipes... So they died with him...
I used to LOVE watching your show on PBS!!!!
Yours is the first recipe I find that doesn't use a cake mix for the chocolate cake part. I truly appreciate that, thank you.
I’m not a huge flan fan, but my wife is and I am fan of chocolate cake. So it looks like we would both enjoy this . Gonna make, it looks delicious! Thanks Chef Rick!
I just made this bundt this past weekend (April 2024). It was an extra dessert for a Mexican-themed birthday party (not the bday cake). It was THE most delicious chocolate cake I have ever made! It will definitely be my go-to from now on. And the flan was delicious. The cake was a huge hit.
The one thing that threw me was why it was called Impossible. I understand the reason behind it---soooo glad I watched the video because I would have assumed the recipe was in the wrong order and I would have reversed the layers! It's a wonderful surprise. BUT! the only one who knows why it would be called Impossible is the baker! Anyone else would not know the magic that had transpired. :)
This is one of my favorite cake.
My husband LOVES chocoflan. If he is lucky I will make it for him 😋
I'm from Costa Rica, my mom makes this cake every once in a while. It's unbelievably delicious!!!
This is the best cake ever! After a day or 2 it gets even better as the flan caramel seeps into the chocolate cake.
Oh man that goats milk caramel sauce is indeed the GOAT 🐐
You know it.
Rick - you are amazing, I think you might be the only Chef at that level that actually shares the real recipe and enjoys sharing it with others. These priceless recipes will live for generations to come! Thank you from one of your biggest fan.
hola Rick , me da tanta emoción cuando cocinas la comida de mi país, tengo años mirandote en ,PBS ,Live well, y ahora en You tube, ojalá un día pudiera visitar tus restaurantes, y conocerte😱 me encanta cocinar, desde hace años preparo 🥮el chocoflan siguiendo tu receta, sale delicioso, yo cocino pero ,para perfeccionarlo sigo tus consejos, 🙏🏼🙏🏼🙏🏼
Every time, my wife is cooking thiscrecipe, she has neen used your video that is easy yo make. It is always come out great. Thank you so much for teaching us how to make the impossible cake.
You’re the man😂! So many different recipes, but yours is better presented! I know that because you didn’t use a box cake, it will be tastier! Thank you for spreading the true Mexican cuisine for many decades! First Mexican Chef to appear, that I used to watch many moons ago on PBS! ❤
My mom made this once and it came out looking just like this and it tasted great. This made me remember that and now I want to eat it again!
El REY Rick back at it again with the wholesome videos, this looks excellent my man
What a showstopper and it's so simple to prepare. Thank you Rick.
Beautiful!!
That looks so delicious!
This is surprisingly easy to make
oh my... looks so good!
Holy crap, what a combo! Perfect reveal at the end!
Thank you, this is incredible!! ❤
Wow! That looks luscious! I’m certainly putting that on my list to make!
Thanks Rick I must do this asap!
Wow, that looks fantastic! Definitely I would make this for a big dinner party. thanks!
Outstanding instructions that I can understand!
Wow! If I ever really need to impress someone I'm going to be making this.
This canNOT be for real. Amazing. I have heard of "chocoflan" but always thought it was just a chocolate flan custard.
Thank you so much for sharing!!! I made it following your instructions and it was just THE BEST!
Love at the end Rick starts drooling a bit as he's talking about the cake. ✌️Yep, know the feeling. Good stuff.
That is exactly the kind of dessert I want to make. I also want to say, thank you. You are one of the first chefs that inspired me to cook with passion. Back in the day, I watched your BBQ video's and found them very intriguing and have been watching you ever since. Loved this video. "Now the payoff" Epic
I haven't made this in more than 10 years. Great video reminder 👍 I used your recipe in came out perfect. Thank you to one of the best Mexican chef
OMG! Am eating at our friends’ house this weekend and I am totally making this! We had his pepita chocolate cake recently and it was amazing, so I am definitely looking forward to this deliciousness!!
Oh my! I can't wait to make this.
Let us know how it goes!
You outdid yourself again Chef.😁
Love this recipe! Made it this weekend and everyone loved it! Thank you for the recipe and making baking enjoyable! I can’t believe how moist the cake was! I used coconut milk because it was all I had and no one could tell.
Dear god I was not prepared for this. Looks so amazing
Thank you so much. I made this two days ago for a friend's reunion and they loved it. They couldn't believe that one can bake flan and cake together. Never tried this before, and never heard about it, but really, THANK YOU for this.
En México es uno de los postres más comunes, además es el sobrenombre o alias que le dieron al hijo del presidente, por que el chamaco tiene un mechón de cabello rubio teñido por supuesto, en la parte de arriba de su cabeza.
Es tan común, que lo venden en rebanadas en puestos callejeros.
HI RICK- THANK YOU SO MUCH FOR CREATING THIS VIDEO!!! I ABSOLUTELY 💯♥️
CANNOT WAIT TO MAKE THIS!!
I AM ALSO SHARING IT WITH ALL MY FOODIE FRIENDS!
I AM A RETIRED EXECUTIVE CHEF. I AM A BIG FAN OF YOUR FOOD, KNOWLEDGE AND PASSION FOR THE FOOD OF OUR NEIGHBORS TO THE SOUTH! AIN'T IT JUST GRAND THAT ONE CAN CREATE AND ENJOY A LIFETIME WITH THE SIMPLE PLEASURE & PASSION THAT IS FOOD- FOOD IS MY FAVORITE ART FORM!!
Indeed! Thanks for watching. Have you subscribed yet? More great stuff on the way.
stop shouting
Beautiful!! 😍 This. is. Happening.
What a master of his craft
Que rico!!!
So sorry for the misspelling I was very tired when I wrote it everything came out great with the cake. The chocolate cake was amazing. Thank you so much I remember seeing your video years ago. Hope to meet you one day and I love what you do. We only live once, thank you again JP from Miami
Hey Rick, just found your channel through this video. Gotta say your demeanor and everything is just really charming, keep it up!
This cake makes me happy
LOOKS SO DELICIOUS!!!! 🤩I thank you so much for posting your wonderful recipes, you make it easy to understand and to follow step by step. Muchisimas Gracias!!!
I love to hear that. Thanks.
I just made this recipe, I let it cool to room temp them cooled it for 30 minutes in fridge. . . AMAZING recipe. I used lower quality dulce de leche and it still came out awesome. Other recipes have cake that’s more like bread, very dense, this was soft and spongy and flavorful. I added espresso powder to the chocolate cake mix, and also, if you heat the milk for chocolate cake batter in the microwave until hot, you can bloom your cocoa powder in it by whisking them together, it enhances the flavor, especially if using a good quality cocoa powder
Muy muy Bien 👍 very very Good
ARRIVA...MEXICO!!!!🎉🎉🎉🎉
You can see LED lights the videographer is using in the artwork with the person kneeling.
What a fun video! I remember eating a US version of the Impossible Cake in the 80s. It’s great to see the concept is enjoyed in other countries too. It makes me wonder where the concept originated. The pollination of ideas is such a great concept to observe.
How about a pumpkin coco flan... Yes please😀
my mom does something like this with a hybrid pecan pie/cheesecake. looks good!
If you don’t find that caramel you can also easily make a quick caramel that’s very traditional in the Mexican flan where we just pour a bunch of sugar I think like a cup or two I’m not sure and a splash of water like a few spoonfuls and mix it around until it gets browned, you want a dark brown but not too dark because it will burn and be very bitter.
I’ve made it and it is fabulous. Hershey Extra Dark is the best.
How does he stay so fit?!! Thanks for sharing!
What a great recipe Rick Bayles thanks for making this video! Question, during Thanksgiving many Latin/American families make Pumpkin Flan so I was wondering could your recipe work and what ratio of Pumpkin Puree will be ideal?
OM!!! Flan love the cake-flan !!! Favorite desert of Mexican!!! Rick can I use a simple cake box for the cake??
I've only ever had this made for me. No excuse not to try now.
Hells yeah!
I'm not a big fan of flan, but I love the combination of the flan and the cake in chocoflan.
You can use different cake flavors. Fresa flan (strawberry flan cake) is delicious too.
how about tres leches cake?
Tres leches cake is delicious too. However, when it's too soggy I don't enjoy it as much. My daughter love tres leches cake.
I like that you use that you use the canned milks recipe of flan. It is good, and feels like evaporated milk and condensed milk was purposefully created to make flan 😂
My bf would be happy if I learned to bake. But it’s too hot to heat up the house further. I’ll try this in the fall
A standard can of evaporated milk is actually 12oz. Not 14oz. Sweetened condensed milk is 14oz.
❤️❤️
I’ll take two
As an option try making Flan de Coco from Costa Rica. The addition of shredded coconut to regular flan makes it something sspecial.
I put the flan mixture in the pan first followed by the cake batter. :)
In the grocery stores near me, standard evaporated can size is 12 oz, while the condensed can size (La Lechera brand and others) is 14 oz. Will the porportion of these two impact the flan much?
Add a bit of regular milk, no problem at all.
I have made 2 of these cakes in the last few months, one from scratch and one from a boxed cake mix. I am looking forward to trying this one soon.
Hi Rick, is it possible to make sugar caramel on the bottom of the pan or would the cake not come out? Thanks.
Will this work in the individual bundt cake pans? I'm certain we'll have to divide the portions accordingly
I’m gonna stop watching your videos while at the gym! Especially anything with desserts. I will be however making this for a cousins birthday.
Thanks Chef for this awesome video and recipe!
Quite welcome.
Question Rick...can you use a box cake mix and if so do you follow the instructions on the package? Please let me know
Thanks
Delicioso 🤤💯💯💯💯💯
Can box cake mix be used ?
Can the flan batter be made the night before and sit in the fridge overnight instead of stand for four hours?
Sorry, but that won't work.
Can Dutch processed cocoa be used in the cake recipe?
Hi chef 🧑🍳 you vicit Colima Mexico 🇲🇽 is moor good food the nice people very nice people I am you cooking Mexican you cooking nice boy 👍 ❤❤❤❤❤❤
Why not start with the flan in the bottom of the bundt pan and pour the cake batter on top of it before baking?
To everybody the 3/4 of a teaspoon is three 1/4 of a teaspoon❤❤❤
Can you do this topping, putting the condense milk in water ? I live in finland and cajeta is impossible to find . Thanks .
Hey Rick would you mind covering Birria ?
Noted.
I don't have a blender, can I use an electric hand mixer instead?
Wait how did the flan end up on the top if it was underneath the chocolate aka the last to be added to the bundt cake???
How much baking soda, baking powder and salt?
In my world, 'foil' and 'oil' are one-syllable words.
Like pudding cake.
Are there any Mexican sweet potatoe recipes that you’re familiar with?
One of my favorite sides: www.rickbayless.com/recipe/camote-mash/
The real ambassador of the Mexican cuisine!... The best recipe of the chocoflan ever!....Denle su pasaporte Mexicano ya!!.....
How much of baking soda, baking powder and salt?? Please 🙏
When you say, you let it sit...you mean the blender mix or put the flan on the cake and then let it sit?
Recipe posted in the caption.
🤯😯🙃🙂
Sweet baby yisus 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Crystal Taylor
Why not just put the flan in the pan first, then the chocolate cake batter over it?
If you notice when he carefully pours it over the ladle it doesn't sink into the cake batter much. If you did it the other way around you'd have a mess because the cake batter would sink right away and probably dissolve before it could even bake.
Rick!……… ~ 0:13 ~ You have to stop with the food porn…..