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Impossible Cake

"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."

Ingredients :

• 1/4 cup cajeta, sweetened caramelized goat's milk syrup
• Cake:
• 1 1/2 cups all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup butter, softened
• 2 1/2 tablespoons butter, softened
• 1 cup white sugar
• 1 egg
• 2 tablespoons strong brewed coffee
• 1 cup whole milk
• Flan:
• 2 1/2 cups evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H26M

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

Notes :

• Cook's Note:
• You can replace the cajeta sauce with a traditional caramel if preferred. Gently heat 1/2 cup white sugar in a saucepan over medium-low heat until melted and golden brown, then pour into your greased and floured pan.

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