Instant Pot Chocolate Flan Cake Recipe (Chocoflan)

April 29, 2018Van
Blog post

Prep time: 15 minutes

Cook time: 22 minutes

Serves: 6-8

Chocolate Flan Cake is Mexican dessert also known as Chocoflan or Impossible Cake – it’s one of the most delicious desserts consisting of a velvety flan on top of a rich chocolate cake with a caramel topping. When you put the cake together, you place the chocolate cake batter on the bottom of the pan and you pour the flan mixture on top, when it’s done baking, the two layers switch places, so this “magic” is how it got the name Impossible Cake – seriously the coolest cake around.

I tried looking for a pan that fit into the Instant Pot in several stores, but I couldn’t find one small enough – so I ended up ordering a 7 Inch Bundt Pan on Amazon that fits in the 6 Qt and 8 Qt Instant Pot (link here) and it works perfectly for this recipe.

Instant Pot Chocolate Flan Cake Recipe (Chocoflan)

Click here to purchase this bundt pan on Amazon.

Instant Pot Chocolate Flan Cake Recipe (Chocoflan)

Instant Pot Chocolate Flan Cake Recipe (Chocoflan)

Instant Pot Chocolate Flan Cake Recipe (Chocoflan)

Instant Pot Chocolate Flan Cake Recipe (Chocoflan)

Print Recipe

Instant Pot Chocolate Flan Cake Recipe (Chocoflan)

  • Prep time: 15 minutes
  • Cook time: 22 minutes
  • Serves: 6-8

www.foodisafourletterword.com

Ingredients

Flan

  • 1 Can Sweetened Condensed Milk, 14 oz
  • ½ Cup Half and Half
  • 2 Tablespoons Cream Cheese
  • 1 Large Egg + 1 Egg Yolk
  • 1 Teaspoon Vanilla Extract

Chocolate Cake

  • ½ Cup All Purpose Flour
  • ¼ Cup Cocoa Powder
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Cup Butter, melted
  • ½ Cup Granulated Sugar
  • 1 Large Egg
  • ½ Teaspoon White Vinegar
  • ⅓ Cup Half and Half
  • 3 Tablespoons Caramel Sauce
  • 1 Teaspoon Butter, to coat the bundt pan

Method

  • 1)

    Prepare your 7 inch metal bundt pan (purchase here) by using a stick of butter and coat the entire interior of the bundt pan, use your hands/fingers to get the butter into all the grooves of the pan.

  • 2)

    Pour 3 Tablespoons of Caramel Sauce into the bottom of your bundt pan, if you caramel sauce is thick, microwave it for 5-10 seconds so it’s pourable.

  • 3)

    Prepare the flan mixture by placing ½ Cup of Half and Half, 1 Can of Sweetened Condensed Milk, 1 Teaspoon of Vanilla Extract and 2 Tablespoons of Cream Cheese into your blender, blend on medium until it looks blended and there are no cream cheese pieces floating around – usually takes 30-60 seconds. Add 1 Large Egg + 1 Egg Yolk and blend on low just until the eggs are blended in and the mixture looks smooth and set aside.

  • 4)

    Add ½ Cup of All Purpose Flour, ¼ Cup of Cocoa Powder, ½ Teaspoon of Baking Powder and ½ Teaspoon of Baking Soda into a bowl and whisk well and set aside (*Optional – you can also sift this mixture if your cocoa powder seems lumpy)

  • 5)

    In a separate large bowl, add ¼ Cup of Melted Butter, ½ Cup of Sugar, 1 Large Egg, ⅓ Cup of Half and Half and ½ Teaspoon of White Vinegar – stir well with a whisk until the mixture looks smooth. Add the flour/cocoa mixture and stir until just combined.

  • 6)

    Pour the chocolate cake batter into the bundt pan and use a spoon to even it out. Slowly pour the flan mixture on top of the cake batter, don’t worry if it looks like some of the cake batter got into the flan. Cover the top of the bundt pan well with a piece of foil.

  • 7)

    Place 1 Cup of Water into your Instant Pot and place your trivet in it. Carefully place the bundt pan on top of the trivet and seal the Instant Pot lid. Switch the knob to Sealing and set the Instant Pot for High Pressure / Manual for 22 Minutes. When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting to release the rest of the steam.  When the pin drops, open the lid.

  • 8)

    Carefully remove the bundt pan from the Instant Pot, I just used the trivet handles and lifted it out with the trivet. Remove the foil and let it cool on the counter for 45 minutes then cover with foil and place into the refrigerator to cool for 2 hours.  Some people like to eat this warm, so you could serve this once the pan is cool enough to handle.

  • 9)

    When you’re ready to serve, place a large plate on top of the bundt pan, then holding the plate and pan securely together, flip it over and the flan cake should slide out easily onto the plate. You can garnish the top of the cake with chopped pecans if you prefer and serve the slices with a large dollop of whipped cream. Enjoy!

↓ Supplies to make this recipe ↓











8 Comments

  • Victoria

    April 30, 2018 at 6:57 am

    Looks delish! If I made this before work and left it refrigerated in the pan all day–instead of just two hours–would it still work?

    1. Van

      April 30, 2018 at 8:01 am

      Hi Victoria, yes you could definitely refrigerate it all day and it would still be amazing!

  • Janani

    April 30, 2018 at 3:53 pm

    Looks Amazing! Will I be able to make this without using eggs? Is there a substitute for eggs in this recipe?

    1. Van

      May 8, 2018 at 8:30 pm

      Hi Janani, sorry I have never made flan or cake without eggs so I don’t know how you would substitute it in this recipe.

  • Elisabeth

    May 5, 2018 at 9:29 am

    I made this last night, looks like your picture and tastes pretty darn good. The only thing I was unsure of (after the cake was in the IP while re-reading the recipe) was the amount of sweetened condensed milk. I converted the can I bought here in Canada (300 ml) to fluid ounces and it was less than the 14 ounces you call for in the recipe. I was a little anxious, hoping it would set up and it did, whew 🙂

    1. Van

      May 5, 2018 at 2:00 pm

      Hi Elisabeth, I’m glad the cake turned out well for you! I think all sweetened condensed milk cans are the same size, it’s 14oz in weight and about 1⅓ Cups measured which is the same as 300ml.

  • Joanne

    May 16, 2018 at 3:57 pm

    Thank you for this fabulous recipe! I had never tasted flan before, so after making this I made flan. However, your recipe combines the flan with chocolate cake, which seem to even improve with age in the refrigerator, rather than the cake part drying out. So, wonderful recipe! MY QUESTION: my granddaughters prefers dairy free recipes, so would it be possible to substitute rich coconut milk (canned) for the half& half cream? I could substitute Earth balance for the butter, & maybe just use the small amount of cream cheese.

    1. Van

      May 17, 2018 at 2:30 pm

      Hi Joanne, I’m so glad you enjoyed there chocolate flan cake! Yes you can substitute coconut milk for the half and half in the chocolate cake recipe. Are you trying to make the flan dairy free as well?

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