MEXICAN CHOCOFLAN (PASTEL IMPOSIBLE -- IMPOSSIBLE CAKE) RECIPE
A chocolate cake baked with flan on the top. When done, the flan is now on the bottom, but when the cake is inverted, it is back on top! A great favorite at Mexican fiestas, this cake is delicious and beautiful.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350 F. (180 C.). Butter a tube cake pan (8″ across and 4″ high/200 mm. x 100 mm.) and spread cajeta on bottom of pan.
- Heat a small sauce pan of water for hot water bath to pour into a pan larger than cake pan.
- Prepare flan mixture by blending eggs, evaporated milk, condensed milk and Kahlua. Set aside.
- In standing mixer (or use a hand-held electric mixer), mix butter and sugar for 2 minutes on medium-high speed. Scrape down sides of bowl, and add egg and Kahlua. Beat for 30 seconds.
- Sift together flour, baking powder, baking soda, cocoa and salt. Add half of dry ingredients, alternating with half of buttermilk, until all is incorporated into butter mixure. Beat for 1 minute on medium-high speed.
- Spoon batter into cake pan over cajeta, and level with a spatula.
- Pour flan mixture over cake batter, pouring over a spoon to gentle the pressure (see photo below).
- Set cake pan in a larger pan, and place on oven rack. Add boiling water to large pan to a depth of 1″.
- Bake 50 minutes, or until cake tests dry with a wooden toothpick. (Cake will pull away from sides of pan after it is removed from oven.)
- Remove from water bath and cool on a rack to room temperature. Refrigerate until ready to serve. To serve, run a thin knife around inside of pan sides and invert onto cake plate. If any cajeta sticks to the pan, spread onto the cake.
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