Pastel Imposible (Chocoflan)

Preheat your oven to 180 degrees Celsius. Place a large roasting pan with about 2.5 centimeters of water in the oven to create a bain-marie.

Prepare the caramel: In a heavy-bottomed saucepan, melt the Granulated sugar (for caramel) over medium heat, stirring constantly until it turns into a golden amber liquid. Carefully pour the hot caramel into a 2.5-liter bundt pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

Prepare the chocolate cake batter: In a large bowl, whisk together the All-purpose flour, Granulated sugar (for chocolate cake), Unsweetened cocoa powder, Baking soda, Baking powder, Mexican cinnamon, and Salt.