Impossible Cake

Ingredients

  • ¼ cup cajeta, sweetened caramelized goat’s milk syrup
  • 1 ½ cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup butter, softened
  • 2 ½ tablespoons butter, softened
  • 1 cup white sugar
  • 1egg
  • 2 tablespoons strong brewed coffee
  • 1 cup whole milk
  • 2 ½ cups evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 4eggs
  • 1 teaspoon vanilla extract
  • Directions

  • 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.

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  • 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.

  • Tips

    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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