Skip to main content New<> this month
Get the Allrecipes magazine
Impossible Cake
January 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 very smooth and pleasant. I would enjoy itself. I've never been a fan of flan, although a friend from the Philippines cooked some homemade flan that I enjoyed. I'm amazed at how the flan batter sinks to the bottom of the pan and sets. The flan layer possessed a nice, creamy sweetness that worked well with the chocolate layer. I could not find cajeta. I attempted to make dry caramel, but it ended up being more of a Chernobyl experience. I then made the wet caramel, but could not get enough out of the sauce pan before it hardened. As a result, I felt like my cake needed twice the caramel I ended up with to equal what the recipe asked for. A stronger caramel taste would have added a nice complexity to the taste. A darker, amber caramel with a slight bitter flavor would balance the sweetness of the other two layers. Those who tasted the cake raved about it. The response was more enthusiastic than anticipated. Overall, it's a delicious cake that's easy to make, although people will assume it's much more difficult because of the flan layer. Let them believe what they wish and take the compliments.

  1. 85 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars