Description
A decadent Mexican dessert also known as the Impossible Cake, featuring a rich chocolate cake topped with creamy vanilla flan and finished with a glossy caramel layer.
Ingredients
- 1 cup granulated sugar (for caramel)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tbsp vanilla extract (for flan)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan over medium heat, melt 1 cup sugar until golden to make caramel.
- Carefully pour caramel into the bottom of a bundt pan, swirling to coat evenly.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix 3/4 cup sugar, oil, egg, vanilla, and milk.
- Combine wet and dry ingredients to form the chocolate cake batter.
- Pour cake batter gently over the caramel in the pan.
- Blend condensed milk, evaporated milk, eggs, and vanilla until smooth.
- Slowly pour flan mixture over the cake batter.
- Cover pan tightly with foil and place in a larger baking dish.
- Add hot water to the outer dish halfway up the bundt pan.
- Bake for 60–70 minutes until set.
- Remove from oven and cool completely.
- Refrigerate at least 4 hours or overnight.
- Invert onto a serving plate before serving.
Notes
- The layers will switch during baking—this is normal.
- Use a water bath to ensure a smooth flan texture.
- Chill well before unmolding for best results.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican