Impossible Cake recipe

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Ingredients

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

Nutrition Info

458.8 calories
carbohydrate: 59.4 g
cholesterol: 132.6 mg
fat: 20.3 g
fiber: 1.3 g
protein: 12.1 g
saturatedFat: 12 g
servingSize: -
sodium: 364.3 mg
sugar: 40.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.

  5. 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.

  6. 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.

  7. Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.

  8. 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.

Recipe Yield

12 servings

Recipe Note

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.

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