Why settle for a boring old cake when you can have the Impossible Cake? Made with a decadent chocolate base and a creamy custard made with cream cheese, this two-layer cake is unlike anything you've ever tasted. It's so good, you'll wonder how we managed to create something so delicious!
Why settle for a boring old cake when you can have the Impossible Cake? Made with a decadent chocolate base and a creamy custard made with cream cheese, this two-layer cake is unlike anything you've ever tasted. It's so good, you'll wonder how we managed to create something so delicious!
Ingredients
7 OZ / 200 G light brown sugar
0.5 OZ / 20 ML lime juice
1 OZ / 30 ML water
10.5 OZ / 300 ML evaporated milk
9 OZ / 250 ML condensed milk
6 EA eggs
7 OZ / 200 G cream cheese
2 TSP vanilla extract
7 OZ / 200 G cake flour
1 OZ / 30 G cocoa powder
0.25 TSP salt
1 TSP baking soda
1 TSP baking powder
3.5 OZ / 100 G sugar
4 OZ / 120 ML vegetable oil
4 OZ / 120 ML heavy cream
Directions
Add the light brown sugar and lime juice into the mixing bowl. Make the caramel with the measuring cup removed for 20 minutes / 265°F|130°C / speed 1 / stir.
Pour the caramel into a round mould (28 cm | 11 inches). Allow to set.
Add evaporated milk, condensed milk, 4 eggs, cream cheese and one tsp of vanilla extract into the mixing bowl. With the measuring cup inserted, make the custard for 20 seconds / speed 6. Remove and set aside.
With butterfly whisk inserted, add cake flour, cocoa powder, salt, baking soda, baking powder, sugar, vegetable oil, heavy cream, 1 tsp of vanilla extract and the remaining eggs into the bowl. Mix for 5 minutes / speed 4.
Pour the chocolate batter into the mould and pour the custard mixture over it. Cover with a piece of aluminium foil and bake in a bain-marie for 50 minutes at 180°C / 360°F. Allow to cool to room temperature and unmould.
