This impossible cake recipe yields a decadent treat with layers of Mexican caramel sauce, chocolate cake, and creamy flan to make a luscious dessert.
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
459 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt), then lightly dust with flour; tap to remove excess.
Step 2
Fill a shallow baking pan with enough water to come 1/3 up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
Step 3
Pour cajeta caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, completely covering the bottom.
Step 4
Whisk flour, cocoa powder, baking soda, and baking powder together in a bowl.
Step 5
Beat 10 ½ tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Add flour mixture, alternating with milk, mixing well after each addition. Pour batter over caramel in tube pan.
Step 6
Combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; pulse until smooth. Pour over cake batter through a fine-mesh sieve.
Step 7
Bake in the water bath in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
Step 8
Cool on a wire rack for about 1 hour. Carefully run a thin knife around the edges to loosen, tap pan firmly a few times then shake gently. Place a serving plate over the pan and invert to release cake onto the plate.
Ingredients
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
1 cup white sugar
1 teaspoon baking powder
4 eggs
1 (14 ounce) can sweetened condensed milk
6 tablespoons unsweetened cocoa powder
1 cup whole milk
2 tablespoons strong brewed coffee
1.5 cups all-purpose flour
2.5 tablespoons butter, softened
2.5 cups evaporated milk
0.25 cup cajeta, sweetened caramelized goat's milk syrup
