This dessert is not just cake, and not just flan, it’s both! Also known as “impossible cake”, the layers of the chocoflan seem to magically switch during baking. This version is composed of chocolatey banana cake, stacked with coffee infused custard and salted caramel sauce.

While it may be known as impossible, it’s actually quite easy and only takes three steps; making a caramel, mixing a cake batter and blending a custard.

The caramel – Cook together sugar, water and salt until it caramelizes into a deep amber color.

The cake – This rich chocolate cake is made extra tender by the addition of bananas. Very ripe bananas are the trick to achieving maximum banana flavor. If the bananas are not quite ripe, and you just can’t wait to make the cake, then roast them in the oven until they’re dark brown and begin to burst. Let them cool before adding to the batter.

The custard – Aka, the flan is silky smooth and infused with strong coffee. The addition of cream cheese gives this flan a little more sliceable structure, more than a traditional version.

After being mixed separately, the layers are slowly baked together in a water bath. This ensures that the custard sets perfectly without over-baking. The custard that is poured on last, almost magically transfers places with the cake batter as it bakes. Don’t try to rush this process or take it out of the oven too soon. Cooler water in the the water bath will increase the baking time. The cake is done when a skewer inserted in the center comes out clean.

It’s also important to be patient when it comes to cooling. Let the chocoflan cool to room temperature and then chill thoroughly in the fridge before flipping out of the pan. The cake can be served once flipped. For a tidier presentation, trim the edges and then transfer to a decorative serving dish.

About the Farm

Los Caulotes & Dona Fina – Quetzaltepeque, Guatemala & Kansas City, Missouri

Dona Fina is a small batch, single origin, family owned coffee company. Los Caulotes is their farm in Quetzaltepeque, Guatemala where the coffee is grown sustainably and equitably on 12,000 coffee trees. The beans are harvested seasonally, by hand and then shipped to Kansas City. Each batch is roasted on a weekly basis to ensure the freshest coffee possible. This is some of the most delicious and responsibly sourced coffee you can find in the United States, and it all comes from the hands of one passionate family.

Coffee & Banana Chocoflan

Recipe by Nadine MossCourse: DessertDifficulty: Moderate

Servings

8-10

servings

Prep time

minutes

Cooking time

hour

minutes

Chocoflan is made up of rich banana chocolate cake, stacked with coffee infused custard and salted caramel sauce.

Ingredients

Salted Caramel Layer
1/2 cup (100 g) granulated sugar
2 tablespoons (30 g) water
Pinch of kosher salt
Banana Chocolate Cake
1 cup (120 g) all-purpose flour
1/4 cup + 2 tablespoons (44 g) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (200 g) granulated sugar
1 large egg, at room temperature
1/2 cup (125 g) banana, ripe (about 1 large)
1/2 cup (120 g) buttermilk (or whole milk)
1/2 cup (120 g) vegetable oil
3/4 teaspoon vanilla extract
Coffee Flan
3/4 cup (237 g) sweetened condensed milk
3/4 cup (180 g) milk
1/2 cup (120 g) brewed coffee
3 large eggs
1/2 cup (113 g) cream cheese, at room temperature
1/8 teaspoon kosher salt
3/4 teaspoon vanilla extract

Directions

Caramel
To make the caramel, combine sugar and water in a small saucepan. Stir. Cover with a tight fitting lid and cook over medium heat until the sugar water turns into an amber colored syrup. Remove from heat. Grease a standard sized loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches). Pour the caramel into the greased pan. Move the pan back and forth until the caramel coats the base in an even layer. Set aside.
Chocolate Banana Cake
Preheat the oven to 350°F.
To make the cake batter, whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium sized mixing bowl. In another medium bowl, mix together the sugar, egg, banana, buttermilk, oil and vanilla until smooth. Combine the wet and the dry ingredients and mix until a smooth cake batter forms. Pour the batter into the pan, covering the caramel. Spread until smooth. Set aside.
Coffee Flan
To make the coffee flan custard, combine sweetened condensed milk, milk, coffee, eggs, cream cheese, salt and vanilla in a blender. Blend until smooth. Pour the custard over the cake batter.
Place a deep, wide baking dish in the oven. Fill the dish halfway with warm water. Place the pan of chocoflan in the water dish and then cover with foil. Bake for 1 hour and 30 minutes (or more), or until completely set. Test to see if it’s done by inserting a skewer or tooth pick in the center. If it comes out clean, it’s done. If it has wet cake batter attached, then keep baking.
Once fully baked, remove the cake from the water bath. Let cool at room temperature and then chill throughly. Once fully chilled, run a knife around the edge of the cake and then flip onto a cutting board. Transfer to a serving dish. For a tidier presentation, trim the edges of the cake to create a rectangle with straight edges and then transfer to a serving dish. Slice and serve.