Impossible Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt) and dust with flour, ensuring every crevice is coated. Tap out any excess flour. (5 minutes)

Recipe View Prepare a water bath by filling a shallow baking pan with enough hot water to reach about 1/3 of the way up the sides of the tube pan. Place the water bath on the lower rack of the oven to preheat along with the oven. (2 minutes)

Recipe View In a microwave-safe bowl, warm the cajeta caramel sauce until it's easily pourable, about 1 minute. Pour the warmed caramel evenly into the prepared tube pan, ensuring the entire bottom is covered. (3 minutes)

Recipe View In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder until well combined. This ensures even distribution of the leavening agents. (3 minutes)

Recipe View In a separate large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Beat in the egg and coffee until well incorporated. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. Pour the chocolate batter gently over the caramel layer in the tube pan. (10 minutes)

Recipe View In a food processor or blender, combine the evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract. Process until completely smooth. Gently pour the flan mixture over the cake batter in the tube pan, using a fine-mesh sieve to catch any solids and ensure a silky smooth flan layer. (5 minutes)

Recipe View Carefully place the tube pan into the preheated water bath in the oven. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent loosely with foil. (60 minutes)

Recipe View Once baked, remove the cake from the oven and let it cool in the water bath for 1 hour. This gradual cooling helps prevent cracking. After 1 hour, remove the cake from the water bath and cool completely on a wire rack. (60 minutes)

Recipe View Once completely cool, run a thin knife or spatula around the edges of the cake to loosen it from the pan. Invert a serving plate over the tube pan, then carefully flip the cake onto the plate. Gently tap the pan a few times to ensure the cake releases completely. (5 minutes)