My mom sent this recipe to me. I discovered in talking with her today that the reason she sent it to me is because she was too scared to try it out herself. I have become the recipe guinea pig, and I am totally OK with that.
There’s always a little bit of uncertainty when trying a new recipe and it helps to know that someone else has tried it with good results. It really helps to know that someone you know and trust has tried it. I am often skeptical of some online reviews because I don’t know if the people writing the reviews are clueless in the kitchen and totally botched a perfectly good recipe, OR if the person likes anything they eat because they lack good taste and taste buds. So, send me your iffy recipes and I will try them and give you my honest opinion…if that means anything.
This cake is half chocolate cake and half flan. Well, more like 60% chocolate cake and 40% flan. Regardless, chocolate cake + flan = crazy delicious. A bundt pan is filled with a thin layer of cajeta, topped with a chocolate cake batter and finished off with a flan type mixture that makes it way down to the bottom of the pan during the baking process. This creates the layer of creamy flan on top of the cake which when inverted is topped with the sweet and decadent cajeta.
I topped the finished cake with toasted pecans. It could be served with some sweetened whipped cream or vanilla ice cream. This cake was a hit at the small group we had at our house last night. It was such a hit that we had a mere slice left over.
Things you should know:
It took more than the hour baking time for the top to become firm. I would recommend 1 hour and 15 minutes, then let it sit at room temperature for about an hour. Un-mold the cake and refrigerate it for at least an hour before serving. Giving the cake time to set is imperative. Your patience will be rewarded. Swear.
- 12-cup capacity Bundt pan
- Softened butter, to coat pan
- 1/4 cup cajeta or caramel sauce
For the cake:
- 10 tablespoons butter, 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
For the flan:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces cream cheese, room temperature
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup cajeta or caramel sauce
- 1/4 cup chopped pecans
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa 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 or with a whisk, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour and 15 minutes, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. 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 and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
- Cook’s Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it’s inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.