This cake seemingly impossibly transforms while baking! The chocolate layer rises to the top, while the creme caramel layer sinks to the bottom. The result is as gorgeous to eat as it is to look at!
There are two options for covering the base of your cake tin: dulce de leche caramel sauce or caramelised sugar. If you wish to opt for the caramelised sugar, use a metal cake tin and melt 100g caster sugar in the bottom of the tin gently over the hob, or alternatively melt in a saucepan and then pour into your greased and floured tin.
Impossible *almost*, but 100% worth it! - 16 Nov 2016
I've made this twice now, the first time I made it like the recipe except I used salted caramel it was great . The second time I switched up I made it coconut. I used salted caramel and white cake with coconut extract , for the cream mixture I used coconut milk instead of evaporated milk and added more coconut extract for flavor and sprinkled toasted coconut on top - 05 Mar 2017 (Review from Allrecipes USA and Canada)
This recipe was so simple. I made my own caramel sauce and made it in a very decorative bundt pan. It came out easily and beautifully. I've even made it in a hurry using a cake mix and it was wonderful. The cake was moist but dense. A keeper!!! - 23 Feb 2017 (Review from Allrecipes USA and Canada)