It was The Hubby's birthday last week and in our house when it's your birthday you get to request your cake. He thought about it long and hard (we take cake very seriously) and he finally came up with Chocoflan. This cake is so yummy that I just had to share. It's quite the mystery (see below) and is sure to impress all of your family and friends.
The original recipe is from Mexican Made Easy.
For the cake:
10 tablespoons of butter, room temperature
1 cup white sugar
1 egg, room temperature
1 3/4 cup all purpose flour
3/4 teaspoon baking power
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cup buttermilk
For the flan:
12 oz evaporated milk (1 can)
14 oz sweetened condensed milk (1 1/2 cans)
4 ounces cream cheese, room temperature
1 teaspoon vanilla
1/2 cup caramel sauce
1/4 cup chopped pecans
Remove one oven rack and move the other one to the middle. Preheat oven to 350 degrees farenheit.
Smear a bundt pan with butter and then drizzle in about 1/4 cup of the caramel sauce.
For the cake:
Beat together butter (and yes, it's painfully slow to measure out 10 tablespoons) and sugar using an electric mixer. Beat until fluffy, then add in the egg. Sift flour, baking powder, baking soda and cocoa together in a medium bowl. Beat in 1/3 of the flour mixture and 1/2 of the buttermilk into the butter mixture. Repeat, ending with the flour mixture. Don't just dump it all in at once (like I know you want to....). Marcella says it's important to alternate and it's probably best to listen to her on this one. Beat until well incorporated.
Scoop the batter into the prepared bundt pan. It's going to seem unusually thick for a cake - that's normal. Spread it around so it's nice and even.
Now for the flan:
In a blender or food processor (make sure it's one that doesn't spew out liquid) combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Now pour your flan mixture on top of the cake mixture. The flan will sit on top of the cake, but don't worry if it combines a little.
Cover the bundt pan with tin foil and place it inside a large roasting pan. Pour hot water into the roasting pan until it's about half way up the bundt pan. Now very gingerly place the whole kit and kaboodle into the oven and let the magic happen.
The recipe says to bake for one hour, but every time I make it I have to cook it for about an hour and twenty minutes. Maybe it's a high altitude thing? When you take the tin foil off you want the cake to be springy but not gooey.
Once the cake is done, take the bundt pan out of the roasting pan and let the cake cool. When you take the tin foil off you will see that during the baking process the cake and the flan mysteriously switched places. When you put it in the oven the flan was on the top and now the cake is on the top! It's amazing - a mystery of baking.
Allow the cake to cool for about an hour. When you are ready to remove it from the pan, place a cake plate on top of the pan and then flip the whole thing over. It usually takes a few good shakes to loosen it from the pan. Drizzle the remaining caramel syrup on top and sprinkle on the pecans. This cake is best when it's chilled for at least 24 hours.
Here's my husband enjoying his birthday cake. Notice how he dressed up for the occasion? Those heart pants have seen better days! He's requested a new pair but I might be hard pressed to find such beautiful heart pants again.
If you give this recipe a go come back and let me know how it turns out.
I'll be linking up to: Tatertots & Jello