Qudrat Qader (Chocolate Flan Cake)
Chocoflan recipe, also known as chocolate flan cake is a delicious two in one type of dessert. The bottom part is a chocolate cake with a rich, deep flavor and more like a brownie with a sticky consistency while the upper is a creamy flan with luscious caramel.
This cake mix is also known as the impossible cake and in the Arab region, it goes with “Qudrat Qader” which literally translates to the word impossible. This is because you put both batters in and they bake separately into a wonderfully delicious cake. It is often made with chocolate cake to highlight the contrasting colors and make it look more appealing.
So, what makes this cake magical? The magic part happens in the oven. You pour the cake batter over the flan and they get separated in the oven, with the flan at the bottom and the cake on top, then you flip it when serving. Besides the magic that will happen in the oven, there is also magic that will happen to anyone who eats this delicious cake…
Ingredients
For the caramel:
1 cup sugar.
For the flan:
4 large eggs.
1 1/2 teaspoon vanilla extract.
1 can condensed milk.
1 1/2 cup heavy whipping cream.
3/4 cup milk.
For the cake batter:
1/2 cup oil.
1 cup sugar.
1 teaspoon vanilla extract.
2 eggs.
2 Tablespoons of unsweetened cocoa powder.
1 cup flour.
1 Tablespoon baking powder.
1/2 cup milk.
Instructions
Grease a bundt pan thoroughly with vegetable oil or spray with cooking oil.
To make the caramel:
Melt sugar in a saucepan over medium heat. Keep an eye on it as we do not want it to get burnt.
Stir every now and then until all sugar has melted and has a deep amber color. Make sure your melted sugar is smooth with no sugar granules or lumps
Remove from heat set aside to cool down a bit then pour into the bundt pan.
To make the flan:
In a deep bowl, beat the eggs with vanilla extract.
Add condensed milk and whisk until combined.
Add heavy cream and milk then whisk well.
Set aside.
Make the cake batter:
In a bowl combine flour, cocoa powder and baking powder.
In a deep bowl beat sugar and oil for 2-3 minutes.
Add vanilla and first egg then mix well. Add the second egg and beat well.
Sift the dry ingredients over the egg mixture in three batches then mix.
Mix in milk using a spatula.
Assemble the cake:
Preheat the oven to 350F.
Pour the flan mixture over the hardened caramel in the bundt pan.
Pour the chocolate cake mixture over trying to distribute it evenly.
Place the bundt pan in a large oven safe pan and fill the bigger pan with hot water until water level reaches half the bundt.
Bake in the oven anywhere from 1 hour to 1 1/2 hour.
Insert a toothpick in the cake when it comes out clean it means your cake is done. Take it out and let it sit in the hot water for another 10 minutes.
Transfer to a wire rack and let it cool completely. Refrigerate overnight or for at least 4 hours.
Invert the cake into your serving platter
Lara Khouli