A caramel custard ganache with chocolate cake? It's impossible not to love! It's also called Impossible Cake because the flan and chocolate cake layers reverse during baking. We made the impossible possible by baking our chocolate cake outside of the Bon shell, so that when we piped in the two different fillings there was no chance of the Bon layers giving us the old switcheroo.
Though we do have to say, we would find this Bon delicious in any order. A dark, fudgy cake fills the bottom of this dark chocolate shell, topped off by a rich, creamy custard. We have Babe Babe Babe Fer to thank for this nostalgic creation 🩷 Fer submitted the Chocoflan as a Latin/Mexican dessert that she would love to see (and eat) in Bon form, and so the Chocoflan Bon was born (the name was even cute enough already not to need any workshopping). If you're interested in giving a full sized Chocoflan a go, check out this recipe here!
As you can see from the very tempting looking Chocoflan in the background, this dessert is traditionally made in a Bundt Pan. We like to think that we've kept a bit of this circular flare by incorporating a BBB mendiant on the top. If you don't own a Bundt Pan, or you're not much of a baker, don't fret! You can find this unique sweet treat at a few spots around Detroit, including J.B Sweets and La Gloria Bakery.
