# Impossible Cake

By [Anthony](https://paragraph.com/@anthony-2) · 2021-12-24

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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.

Directions

Instructions Checklist

*   Step 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.
    
*   Step 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.
    
*   Step 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.
    
*   Step 4
    
    Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
    
*   Step 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.
    
*   Step 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.
    
*   Step 7
    
    Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
    
*   Step 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.

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*Originally published on [Anthony](https://paragraph.com/@anthony-2/impossible-cake)*