How long does it take to make Impossible Cake?

About 2 hours in total: 30 minutes of prep and 1 hour 30 minutes of cooking.

How many servings does this Impossible Cake recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Impossible Cake recipe come from?

It was shared by chefenials on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Impossible Cake

Name: Impossible Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 200 g sugar; 80 g sugar; 60 g butter; 80 g dark chocolate couverture; 60 g flour; 0.5 tsp baking powder; 20 g cocoa; 600 ml milk; 1 egg; 3 egg yolk; to taste vanilla essence; 2 egg

A playful Mexican dessert that layers a silky chocolate cake, a sweet caramel base, and a luscious vanilla flan—each bite delivers a harmonious blend of rich chocolate, smooth caramel, and creamy custard.

Maker: chefenials

From: Instagram(view original)

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Prep Time

30 min

Cook Time

1 hr 30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr estimated total time for 8 servings.

Explore related saves

Dessert Mexican Cake Flan

Ingredients

No main ingredients listed.

Caramel

7 1/10 oz sugar

Cake

2 egg
2 4/5 oz sugar
2 1/10 oz butter
2 4/5 oz dark chocolate couverture
2 1/10 oz flour
1/2 tsp baking powder
0.71 oz cocoa

Flan

1 3/10 pt milk
7 1/10 oz sugar
1 egg
3 egg yolk
to taste vanilla essence

Instructions

1
Preheat the oven to 302°F (300°F). Line a deep baking dish with parchment paper and set it inside a larger pan for a bain‑marie.
2
Prepare the caramel: place 200 g of sugar in a heavy saucepan over medium heat. Stir gently until the sugar melts and turns a deep amber color, then immediately pour it onto the parchment‑lined dish, spreading it evenly. Allow the caramel to harden completely.
3
In a large mixing bowl, whisk together 2 whole eggs and 80 g of sugar until the mixture becomes pale, thick, and fluffy.
4
Add the melted butter and melted dark chocolate couverture to the egg‑sugar mixture, stirring until fully incorporated.
5
Sift in 60 g of flour, 0.5 tsp of baking powder, and 20 g of cocoa powder. Fold the dry ingredients into the batter until the batter is smooth and free of lumps.
6
Gently pour the chocolate batter over the set caramel layer, ensuring an even covering.
7
Place the baking dish in the preheated oven and bake for about 1 ½ hours, or until a toothpick inserted into the center comes out clean. The cake should be firm and the top lightly set.
8
While the cake is baking, prepare the flan: combine 600 ml of milk, 200 g of sugar, 1 whole egg, 3 egg yolks, and a few drops of vanilla essence in a saucepan.
9
Cook the flan mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (approximately 10‑12 minutes). Do not let it boil.
10
When the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
11
Pour the warm flan evenly over the cooled cake, allowing it to seep into the caramel and cake layers.
12
Transfer the assembled cake to the refrigerator and chill for at least 2 hours, or until the flan is fully set.
13
Before serving, run a thin knife around the edges of the dish, invert the cake onto a serving platter, and slice into portions.

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