But how? How could this happen? Surely it is impossible! And yet, Impossible Cake is a very delicious reality! This cake manages to stack creamy flan on top of a tender, coffee-infused, caramel-glazed cake in just one pan! Yes, really! Who needs frosting when flan is so indulgent? It takes a little time to make this Impossible Cake, but once it comes out of the oven and you’ve enjoyed a slice, you’ll know you just made a miracle happen!
Ingredients
For the cake:
- 1/4 cup cajeta sauce
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup plus 2 1/2 tablespoons butter, softened
- 1 cup white sugar
- 1 egg
- 2 tablespoons strong-brewed coffee
- 1 cup whole milk
For the flan:
- 2 1/2 cups evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 4 eggs
- 1 teaspoon vanilla extract
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease and flour the base and the sides of a 10-inch fluted tube pan.
Step 3 –Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan.
Step 4 –Place the water bath in the oven to warm up while the oven is preheating.
Step 5 –Pour the cajeta sauce into a microwave-safe bowl and microwave until warm and pourable, about 1 minute.
Step 6 –Pour the warmed cajeta sauce into the prepared tube pan, covering the base of the tube pan completely.
Step 7 –In a large bowl, add the flour, the cocoa powder, the baking soda, and the baking powder and mix to combine.
Step 8 –In a mixing bowl, beat the butter with an electric mixer until smooth.
Step 9 –Add the sugar to the butter and beat until light and fluffy.
Step 10 –Add 1 of the eggs and the coffee to the butter mixture and beat to incorporate.
Step 11 –Alternate adding the flour mixture and the milk to the butter mixture, mixing the batter well between additions.
Step 12 –Pour the cake batter evenly over the cajeta sauce in the tube pan.
Step 13 –In the bowl of a food processor, combine the evaporated milk, the condensed milk, the remaining eggs, and the vanilla extract and blend until smooth.
Step 14 –Pour the flan mixture over the cake batter through a fine sieve.
Step 15 –Place the tube pan in the preheated water bath and bake until a toothpick inserted into the cake comes out clean, about 1 hour.
Step 16 –Allow the cake to cool, about 1 hour.
Step 17 –Carefully run a thin knife around the edges of the cake to loosen it from the pan. Cover the cake with a serving plate and flip the cake onto the plate.
Step 18 –Serve.