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My review
Impossible Cake
106
gema
"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 creme caramel. Serve topped with more melted cajeta if you wish."
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Ingredients
2 h 26 m servings 459Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 6684 Ratings
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Most helpful positive review
2/24/2017
This recipe was so simple. I made my own caramel sauce and made it in a very decorative bundt pan. It came out easily and beautifully. I've even made it in a hurry using a cake mix and it was...
Most helpful critical review
5/22/2018
Sorry but this did not turn out as I hoped. I'm a fairly experienced cook and baker. It seems the bundt pan I used may have been too deep, making the cake thicker to the point it was not cook...
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2/24/2017
This recipe was so simple. I made my own caramel sauce and made it in a very decorative bundt pan. It came out easily and beautifully. I've even made it in a hurry using a cake mix and it was...
1/15/2017
This is a Mexican ChocoFlan . I make it all the time...so very delicious. The chocolate cake soaks up the milky creaminess and makes it heavenly.
5/3/2017
This is a delicious cake. I made it yesterday and the recipe was fantastic. The measurement of the ingredients and cooking times were spot on. I used Ghirardelli caramel sauce that didn't n...
1/26/2018
I tried this recipe partly out of curiosity and partly because I wanted a Mexican-inspired dessert to go with Chef John's recipe for Pork Chili Verde. The taste of the chocolate cake batter is ...
4/27/2017
Yum! I was so happy to find and try this recipe. I had made this before once in Mexico, with a boxed cake mix, and it came out great, but I've since become sort of a baking purist and I like ...
9/24/2017
My bundt pan is obviously not the same as the recipe's submitter. It is a 9" pan but it curves in at the bottom so it must hold less... The recipe as written made way too much to fit my pan. My ...
7/21/2017
D-licious! This was a really intriguing cake to make. took a little step-by-step planning and turned out FANTASTIC! I highly recommended it. All guests loved it. I will make it again and ag...
3/6/2017
I've made this twice now, the first time I made it like the recipe except I used salted caramel it was great . The second time I switched up I made it coconut. I used salted caramel and white ca...