Recipes Cuisine Latin American Mexican Impossible Cake 4.5 (111) 88 Reviews 60 Photos This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish. Recipe by gem Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 60 60 60 60 Prep Time: 25 mins Cook Time: 1 hrs 1 mins Additional Time: 1 hrs Total Time: 2 hrs 26 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients ¼ cup cajeta, sweetened caramelized goat's milk syrup Cake: 1 ½ cups all-purpose flour 6 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder ½ cup butter, softened 2 ½ tablespoons butter, softened 1 cup white sugar 1 egg 2 tablespoons strong brewed coffee 1 cup whole milk Flan: 2 ½ cups evaporated milk 1 (14 ounce) can sweetened condensed milk 4 eggs 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess. Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating. Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely. Mix flour, cocoa powder, baking soda, and baking powder together in a bowl. Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan. Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve. Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour. Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate. Tips Cook's Note: You can replace the cajeta sauce with a traditional caramel if preferred. Gently heat 1/2 cup white sugar in a saucepan over medium-low heat until melted and golden brown, then pour into your greased and floured pan. I Made It Print Nutrition Facts (per serving) 459 Calories 20g Fat 59g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 459 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 133mg 44% Sodium 364mg 16% Total Carbohydrate 59g 22% Dietary Fiber 1g 5% Total Sugars 41g Protein 12g Vitamin C 2mg 9% Calcium 295mg 23% Iron 2mg 9% Potassium 400mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved