Also known as “Pastel Imposible” (the Impossible Cake), this mega dessert is actually two delicious dishes in one. Even though you add the chocolate cake batter in first, it’s the flan that ends up on top after it bakes! Magic. Flan can come in many variations, but a favorite way to enjoy it is accompanied by a piece of chocolate cake—so why not both? Top that off with some creamy caramel sauce and this Mexican dessert is ready to party.
Cajeta caramel sauce is new to me. It’s a Mexican caramel sauce made with goat milk. Cajeta is easy to find in most grocery stores. Check the Mexican food section or Mexican market. You can also find it online. If you can’t find it, you may substitute Dulce de Leche or another type of caramel sauce.
Be sure and check to see if you have the standard sized Bundt cake pan. Mine was a bit smaller than needed and had to borrow the correct size pan.
Prep Time: 20 MINUTES
Cook Time: 1 HOUR
Total Time: 1 HOUR 20 MINUTES
Servings: 12 slices
For the Flan Layer:
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 4 ounces cream cheese, softened
- 3 large eggs
- 1 tablespoon vanilla extract, Mexican if possible
For the Chocolate Cake Layer:
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1 tablespoon ground cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/4 cup buttermilk
Shortcut: you can substitute with Betty Crocker™ Super Moist™ triple chocolate fudge cake mix.
In large mixing bowl, add cake mix, cinnamon, water, oil and 3 eggs. Beat with electric mixer for approximately 3 minutes, or until all ingredients have combined.
For the Pan:
- 2 tablespoons softened butter for greasing
- 1/4 cup cajeta (caramel sauce)
Instructions
You will need a 12-cup bundt pan and a roasting pan large enough to put the bundt pan inside of and have plenty of room for water. You are creating a water bath to cook the flan layer.
Set one oven rack in middle of the oven. Preheat oven to 350 degrees F. Coat the bundt pan with butter and drizzle the bottom of the pan with cajeta.
Boil about 2 quarts of water for the water bath.
For the Chocolate Cake Layer: With an electric stand mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Beat in the egg. Sift all dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated. Or take the short cut noted above.
For the Flan Layer: Place all the flan ingredients together in a blender and blend on high until smooth, about 30 seconds.
Set the bundt pan inside the roasting pan. Scoop cake batter into the bundt pan on top of the cajeta, smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt pan so that it lays on top of the cake batter.
Lightly butter a piece of foil and cover the bundt pan tightly, butter side down against the cake. Pour boiling water in the roasting pan about two inches high. Gently slide the pan onto the middle oven rack. Bake for 1 hour without opening the oven door. (You need to keep all of the steam inside the oven to do its job.)
Remove the foil and test the cake. It should be firm to the touch, and an inserted toothpick should come out clean. (If not, place back in the oven for another 10-20 minutes.) Remove the cake from the water bath and cool completely to room temperature. When cool, shake the pan from side to side to loosen, place a large platter inverted over the cake, hold tightly and quickly flip over. With a rubber spatula scrape the remaining cajeta onto the cake.
Serve at room temperature, or chill and serve cold. Both are magnifico! Garnish with more cajeta if desired.
Notes
This classic Mexican dessert tastes great alongside a strong cup of coffee.
