In a saucepan, melt ½ cup sugar over low heat until golden brown.
Pour into a greased Bundt pan and swirl to coat the bottom. Let it harden.
2️⃣ Make the chocolate cake batter:
Beat butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Mix dry ingredients (flour, cocoa, baking powder, baking soda) in a bowl.
Alternately add dry ingredients and milk to the butter mixture, mixing well.
Pour into the caramel-coated Bundt pan.
3️⃣ Prepare the flan mixture:
Blend condensed milk, evaporated milk, eggs, and vanilla until smooth.
Gently pour over the chocolate batter (it will sink but will switch places while baking!).
4️⃣ Bake with a water bath (Baño María):
Cover with foil. Place the Bundt pan in a larger baking dish filled with hot water halfway up the sides.
Bake at 180°C (350°F) for 50-60 minutes, until set.
5️⃣ Cool & Unmold:
Let it cool, then refrigerate at least 4 hours (or overnight).
Run a knife around the edges, place a plate on top, and flip it over to reveal the magic!
✨ Why is it called the Impossible Cake?
✅ The flan and cake layers magically switch places while baking!
✅ Moist chocolate cake + silky caramel flan = heaven!
🍮 Tip: Serve with whipped cream and berries for an extra touch!
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