Impossible Cake

It is made using whole eggs along with condensed and evaporated milk and covered with a simple light sugar syrup.

Recipe Summary Impossible Cake

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.

Ingredients | Mexican Dessert Recipes Easy Authentic

¼ cup cajeta, sweetened caramelized goat's milk syrup

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

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.

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.

Info | Mexican Dessert Recipes Easy Authentic

prep: 25 mins cook: 1 hr 1 min additional: 1 hr total: 2 hrs 26 mins Servings: 12 Yield: 12 servings

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