Black Forest Chocoflan Cake

If you love desserts with drama and unbeatable flavor combos this showstopping Black Forest Chocoflan brings the rich magic of flan and luscious chocolate-cherry cake together in one impossible bake The classic Mexican impossible chocoflan gets a Black Forest twist for a dessert with layers that flip themselves in the oven and a caramel crown that steals the spotlight

Every time I bake this it grabs gasps and recipe requests The caramel top is like dessert jewelry My family loves the surprise when they see the layers flip

Ingredients

• Sugar: gives the caramel base that glossy chewy topping use pure cane sugar for best results
• Eggs: bring richness and help set both flan and cake choose fresh large eggs for structure
• Sweetened condensed milk: adds flan’s sweetness and creamy texture opt for a well-known brand for smoothness
• Whole milk: balances flan’s texture use whole for silkiness
• Vanilla: imparts warmth try real extract for depth
• Butter: ensures a tender cake crumb pick high-quality unsalted
• Granulated sugar: sweetens the cake and helps color choose fine granulated type
• All-purpose flour: builds cake’s structure sift for best lightness
• Cocoa powder: creates chocolate flavor go for Dutch-process if you want deep color
• Baking powder: helps the cake rise ensure it is active for fluffiness
• Milk: loosens the cake batter use room temperature for a smooth mix
• Melted chocolate: intensifies chocolate layers pick good quality with at least sixty percent cacao
• Pitted cherries: add tart bursts use ripe firm cherries fresh if in season or well-drained jarred cherries

Step-by-Step Instructions

Make the Caramel:

Combine sugar and water in a heavy pan over medium-low heat swirl until the sugar crystals melt to a deep amber watch closely and avoid stirring Pour the caramel into a cake pan and quickly tilt to coat the bottom fully the caramel will set fast

Prepare the Flan Mix:

Blend eggs sweetened condensed milk whole milk and vanilla until very smooth I like to use a blender for a silky custard Let sit while you make the cake

Mix the Chocolate Cake:

Cream butter and sugar until light and fluffy about two minutes Add eggs one at a time beat well until fully emulsified Stir in sifted flour cocoa baking powder with a pinch of salt alternating with milk until just combined Blend in melted chocolate Gently fold in pitted cherries to avoid breaking them up

Assemble the Layers:

Pour the set caramel into a prepared water bath Place chocolate cake batter over the caramel layer smoothing gently Scatter remaining cherries if desired Slowly pour the flan mixture directly over the cake batter it will float to the bottom during baking

Bake the Cake:

Set the cake pan inside a larger roasting pan and fill halfway up with boiling water Bake at one hundred sixty degrees celsius or three hundred twenty five fahrenheit for about one hour until the flan is just set and a tester comes out clean

Chill and Unmold:

Let the cake cool to room temperature on the counter then refrigerate at least four hours Overnight is best Run a thin knife around the edges and invert onto a rimmed plate letting the caramel sauce pour over the top Scatter fresh cherries for a finishing touch

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The first time I flipped it I was nervous but the layers slid out perfectly and the caramel shimmered My kids love cherry season because they know this cake will appear at least once

Storage tips

Keep your Black Forest Chocoflan in the fridge tightly covered It holds up beautifully for up to four days The caramel may thicken with chilling and it is easy to spoon over each slice

Ingredient substitutions

If cherries are out of season use jarred or frozen pitted cherries just thaw and drain well For the cake layer you can use Greek yogurt or sour cream instead of part of the milk for extra tenderness Almond extract is wonderful here added with the vanilla for a flavor twist

Serving suggestions

Slice with a hot knife for tidier layers Serve with extra fresh cherries or a dollop of whipped cream This is stunning for celebrations and pairs well with coffee or a cherry liqueur drizzle

Cultural and historical context

This cake is inspired by Mexican chocoflan known as impossible cake for its magical layer flip It meets the classic Black Forest flavors from Germany Cherries chocolate and cream get baked into an unexpected showstopper that brings the best of both dessert traditions to your table

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Common Questions

→ What is the secret to layering?

Pouring the flan mixture gently over the cake batter allows the layers to swap while baking, creating distinct strata.

→ Why use a water bath?

Baking in a water bath ensures even heat and prevents the flan from curdling or cracking, resulting in a smooth texture.

→ Can I use fresh or frozen cherries?

Both work well. Pit the cherries first. Frozen cherries should be thawed and drained to avoid excess moisture.

→ How do I unmold the cake easily?

After chilling, run a knife around the edge and invert onto a plate, allowing the caramel to drip over the top.

→ What can I substitute for condensed milk?

You may try evaporated milk plus extra sugar and vanilla, but the texture may become less creamy.

→ Is it possible to make ahead?

Yes, this dessert is best made a day ahead to allow flavors to meld and ensure easy slicing after chilling.