Mexico's Impossible Cake Deliciously Defies The Logic Of Baking

Desserts' names can be perplexing at times. Baked Alaska has nothing to do with Alaska. Hummingbird Cake contains no hummingbirds (thank god).

Buckle Cake, on the other hand, bears no similarity to a belt buckle. 

Impossible Cake from Mexico, on the other hand, is properly named. 

The delectable treat, also known as a chocoflan, defies logic. Here's the enigma:While the cake is baking,

The layers invert. The batter is baked in a bundt pan with a layer of chocolate cake batter on top of a layer of flan

When it comes out of the oven, the chocolate cake layer appears mysteriously on top.

It's entertaining to assume that the shifting layers are caused by pixie dust, but there is a scientific explanation for the phenomenon.

Everything comes down to gravity. To summarize, chocolate cake batter is denser than flan.

It's solid enough uncooked to hold a layer of flan, but as the batter cooks and rises, the cake layer becomes lighter by volume than the flan, rising to the top.

 When the bundt pan with the cooked cake is placed upside down onto a plate, you get a chocolate cake confection covered with flan and — if you include the caramel layer — 

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