Ingredients: |
Ingredients: Flan Ingredients
1 13 oz can dulce de leche
1 12 oz can evaported milk
4 oz cream cheese, room temperature
1½ tsp vanilla extract
⅛ tsp kosher salt
5 large eggs
Cake Ingredients
1⅓ cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp kosher salt
6 tbsp unsalted butter, room temperature and cubed
½ cup strong brewed coffee
½ cup buttermilk, room temperature
1 large egg, room temperature
1 tsp vanilla extract
nonstick baking cooking spray
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Directions: |
Directions:Preheat the oven to 350º and liberally coat a 10-cup Bundt pan with baking spray -- make sure to use actual baking spray that contains flour rather than nonstick cooking spray.
In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla, and salt and blend until smooth. Pour in the eggs and blend for another 10 seconds until smooth.
Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle. Mix on the lowest setting until just combined.
Add the butter and continue mixing on low speed until the mixture resembles wet sand. Scrape down the sides as needed.
In a bowl or large measuring cup, combine the coffee, buttermilk, egg, and vanilla. Slowly pour the wet ingredients into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl as needed and beat on high for 1 full minute.
Add the cake batter to the Bundt pan, smoothing the top with a spatula or spoon.
Carefully ladle the flan mixture on top of the cake batter, disturbing the cake batter as little as possible.
Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it on to the Bundt pan, greased side down, folding it over the edges to loosely seal it.
Transfer the roasting pan to the oven. Pour enough water into the roasting pan to come up 2-3 inches.
Bake until a skewer inserted in the cake comes out with few to no crumbs -- 1½-2 hours.
Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set -- at least 2 hours.
Once ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter. Gently shake the cake up and down if it's being difficult. Chocoflan can be covered and refrigerated for up to 3 days. |
Personal
Notes: |
Personal
Notes: This is a very fidgety cake to make, but it's crazy impressive when it's done. The cake and the flan switch places while cooking, so the cake ends up at the top of the inverted Bundt pan and the flan at the bottom. For the roasting pan, I used our largest turkey roasting pan so I could make sure there was room for the water. An extra benefit of this cake -- if you leave the roasting pan with the water in it in the oven after you turn the oven off and let it sit there overnight, the steam will clean almost all the grease and dirt from the inside of your oven. Just wipe with paper towels!
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This recipe for Dulce de Leche Chocoflan is from