‘Cause we are living in a chocoflan kind of world, and I’m a chocoflan kind of girl..anyone else wish they’d walk into a store and have everyone randomly break out into song and dance… anyone? Really I’m alone here? This is what happens when I’m left alone in my kitchen, with my thoughts. So with Cinco de Mayo quickly approaching, I dug deep down and found this little gem. I know what your thinking flan and chocolate cake in one…it’s unheard of! It defies the laws of gravity, the world as we know it has been turned upside down! But it really is a great dessert, that will totally impress your friends, and maybe even leave them speechless.
It’s a beauty I know, I am quite proud of it myself. This recipe is really easy, you make a chocolate cake batter and then the flan custard, which you make in the blender! I told you easy! Oh yeah and in case you were wondering you could totally use this flan recipe, just to make flan. It’s really that easy.
As you can see here I have an example of both of the batters we are using. You can make this with a vanilla cake, and you could also make this with box cake mix. I’ve made it with both and it came out fine either way. This is a safe zone, there will be no judgment here on my part.
This recipe asks for cajeta, which is a Mexican spiced caramel sauce. It’s a bit hard to find for some, I live in miami so we have a lot of Latin specialty shops here. But if you can’t find it you could always just buy regular caramel sauce, or you could make your own.
Your also going to have to bake this in a bain- marie ( that’s fancy talk for water bath), I put the Bundt pan into my roasting pan and fill it with water half way up the side of the Bundt pan. Oh and FYI, I recommend filling it with water from your oven, I find it to be easier.
Recipe from Marcela Valladolid from Foodnetwork
For the cake:
10 Tbs unsalted butter at room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt
For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk ( do not confuse this with dulce de leche, it’s a completely different beast)
4 ounces cream cheese, room temperature
1 tablespoon vanilla extract
1/4 cup cajeta or caramel sauce
Put your oven rack in the middle of the oven and preheat to 350 degrees.
Coat a Bundt pan with a little butter, then cover the bottom with 1/4 cup caramel and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Cream the butter and sugar in a bowl using your stand mixer, beat until light and fluffy, then add in the egg and vanilla. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Add the cake batter into the prepared Bundt pan and spread evenly over the Caramel sauce. Slowly pour the flan mixture over the cake batter, at this point I cover the cake with foil and take the roasting pan to the oven along with the bundt pan and add about 1-inch of hot water to the roasting pan, bake for 1 hour, or until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. It actually took my cake 1 hour and 15 minutes. So oven times may vary. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little say a few hail Marys and flip over. Remove the pan and drizzle with some more caramel. Then serve!