Can You Handle the Irresistible Temptation of Mexican Impossible Cake?

I'm going to come right out and say it, I'm totally smitten with this Mexican Impossible Cake (Pastel Imposible). This cake is not just a treat for the taste buds, but it's very easy on the eye too. Imagine the rich, velvety texture of chocolate cake paired with the creamy, smooth magic of flan, oozing with rich caramel sauce ... This cake is absolutely love at first bite.

And this cake performs a magic trick too ... As the cake bakes, the layers switch places, creating a beautiful contrast that leaves everyone wanting more.

The Perfect Duo: Chocolate and Flan

Picture cutting into a slice of cake only to uncover a delightful layer of creamy flan nestled within rich chocolate cake. This is the magic of Pastel Imposible and gives a fun twist on traditional baking. The flan and chocolate cake batter, poured into the pan simultaneously, create an enticing contrast that melds beautifully during baking.

The Star of the Show: Caramel Sauce

No dessert is complete without a finishing touch, and for Pastel Imposible, that touch is a luscious caramel sauce. This sweet addition elevates the cake from delightful to truly unforgettable.

Mexican Impossible Cake (Pastel Imposible) - The Recipe

For the Flan Layer:

• 397g sweetened condensed milk

• 340g evaporated milk

• 113g cream cheese, softened

• 3 large eggs

• 4 teaspoons vanilla extract

  
  

For the Chocolate Cake Layer:

• 142g unsalted butter, softened

• 200g granulated sugar

• 1 large egg

• 219g plain flour

• 60g cocoa powder, unsweetened

• 1 tablespoon ground cinnamon

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 312.5ml buttermilk

For the Pan:

• 2 tablespoons softened butter for greasing

• 1/4 cup caramel sauce

Method

• You will need a bundt tin and a roasting try large enough to put the bundt pan inside of and have plenty of room for water, to create a Bain Marie or water bath to cook the flan layer. 

• Preheat oven to 170 degrees C / 350 degrees F. Coat the bundt pan well with butter and drizzle the bottom of the pan with the caramel sauce.

• Boil water for the Bain Marie.

• For the Chocolate Cake Layer: Cream together the butter and sugar, until light and fluffy, 3-5 minutes. Beat in the egg. 

• In a separate bowl, sift all the dry ingredients together. Then mix the dry ingredients into the wet mixture, 1/3 at a time, alternating with buttermilk until all ingredients are incorporated.

• For the Flan Layer: Place all the flan ingredients together in a bowl and whisk on high until all of the ingredients are combined and smooth

• Set the bundt tin inside the roasting pan. Scoop cake batter into the bundt tin on top of the caramel sauce and smooth it out. Then gently pour the flan mixture over the back of a large spoon into the bundt tin 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 caramel sauce onto the cake.

• Serve at room temperature, or chill and serve cold.