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Impossible Cake
Impossible Cake
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Prep Time:
25 minutes
Cook Time:
61 minutes
Total Time:
146 minutes
Indulge in a luscious dessert of layered Mexican caramel sauce, chocolate cake, and creamy flan.
Ingredients:
  • 0.25 cup cajeta, sweetened caramelized goat's milk syrup
  • 1.5 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 cup butter, softened
  • 2.5 tablespoons butter, softened
  • 1 egg
  • 2 tablespoons strong brewed coffee
  • 1 cup whole milk
  • 2.5 cups evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C.); generously grease a 10-inch fluted tube pan, then lightly dust with flour and tap out any excess.
  • Fill a shallow baking pan one-third of the way up the sides of the tube pan with water. Place the water bath in the oven to warm up while preheating.
  • Transfer the caramel sauce into a microwave-safe bowl and heat until warm and pourable, which should take roughly 1 minute. Once ready, pour the warm caramel sauce into the prepared tube pan, ensuring that the base is fully covered.
  • Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
  • Cream 1/2 cup plus 2 1/2 tablespoons of butter in a bowl using an electric mixer until smooth. Mix in sugar until light and fluffy. Add 1 egg and coffee. Gradually incorporate flour mixture and milk, alternating between the two, until well combined. Pour the cake batter evenly over the caramel in the tube pan.
  • In a food processor, blend evaporated milk, condensed milk, 4 eggs, and vanilla extract until smooth. Pour the mixture over the cake batter through a fine sieve.
  • Place the chocolate cake in a water bath in the preheated oven and bake for approximately 1 hour or until a toothpick inserted comes out clean.
  • Allow the cake to cool for approximately 1 hour. Gently loosen the edges with a thin knife, place a serving plate over the cake, and invert onto the plate.

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