Chocoflan

Ingredients

• Butter (Softened, for coating the pan)
• 0.25 cup Cajeta or caramel sauce (For coating the bottom of the pan)
• 10 tbsp Butter (At room temperature, for the cake)
• 1 cup Sugar (For the cake)
• 1 Egg (At room temperature, for the cake)
• 1.75 cup All-purpose flour (For the cake)
• 0.75 tsp Baking powder (For the cake)
• 0.75 tsp Baking soda (For the cake)
• 0.333333 cup Cocoa powder (For the cake)
• 1.25 cup Buttermilk (For the cake)
• 12 oz Evaporated milk (One 12-ounce can, for the flan)
• 14 oz Sweetened condensed milk (One 14-ounce can, for the flan)
• 4 oz Cream cheese (At room temperature, for the flan)
• 3 Eggs (For the flan)
• 1 tbsp Vanilla extract (For the flan)
• 0.25 cup Cajeta or caramel sauce (For garnish)
• 0.25 cup Pecans (Chopped, for garnish)

Steps

1. 1

   Place an oven rack in the middle of the oven and preheat the oven to 350°F.

2. 2

   Coat a 12-cup Bundt pan with a little softened butter. Coat the bottom with 1/4 cup cajeta or caramel sauce, then place the Bundt pan inside a large roasting pan, which will serve as the water bath.

3. 3

   For the cake, add the room-temperature butter and sugar to a bowl. Using an electric hand mixer or stand mixer, beat until light and fluffy.

4. 4

   Beat the room-temperature egg into the butter mixture.

5. 5

   In a medium bowl, sift together the flour, baking powder, baking soda, and cocoa powder.

6. 6

   Beat one-third of the flour mixture and one-half of the buttermilk into the egg mixture. Repeat the additions, ending with the remaining flour mixture. Blend until well incorporated.

7. 7

   For the flan, combine the evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla extract in a blender. Blend on high for 30 seconds.

8. 8

   Scoop the cake batter into the prepared Bundt pan and spread it evenly.

9. 9

   Slowly pour the flan mixture over the cake batter.

10. 10

    Cover the Bundt pan with foil. Add about 1 inch of hot water to the roasting pan.

11. 11

    Carefully place the roasting pan in the oven. Bake for 1 hour, until the cake surface is firm to the touch or an inserted toothpick comes out clean.

12. 12

    Remove the Bundt pan from the water bath and cool the cake completely to room temperature, about 1 hour.

13. 13

    Invert a large, rimmed serving platter over the Bundt pan. Hold the platter and pan tightly together, jiggle them slightly, and flip them over.

14. 14

    Remove the Bundt pan. Scrape any remaining cajeta from the pan onto the cake, garnish with the chopped pecans, and serve.

Notes

The batters may appear to mix when poured into the pan, but they separate during baking, with the flan ending up on the bottom after inversion. The dessert may be served warm, although it is traditionally chilled for 24 hours before serving. Cajeta is a thick caramelized milk spread, also known as dulce de leche; a thick caramel sauce may be substituted. Special equipment: 12-cup Bundt pan, large roasting pan, blender, and electric hand or stand mixer.

Nutrition per serving

• dessert
• cake
• Mexican
• baked
• water-bath
• chocolate
• flan
• crowd-pleaser