Mexican Chocoflan Pastel Imposible Impossible Cake Recipes

CHOCOFLAN IMPOSSIBLE CAKE

Steps:

• 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 Bain Marie or 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 Bain Marie.
• 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.
• 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 !Muy Delicioso! Garnish with more cajeta if desired.

IMPOSSIBLE CAKE

Steps:

• 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.

DULCE DE LECHE CHOCOFLAN

Steps:

• Heat oven to 350 degrees.
• Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
• Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
• In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
• Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
• Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
• Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
• Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.