Guys, I found this amazing cake…and made it…and it was so good I’ve got to share:
Chocoflan
- ¼ cup cajeta — if you don’t have this just make a soft caramel (or melt down some caramels from the store)
Cake:
- 1 ½ cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup butter, softened
- 2 ½ tablespoons butter, softened
- 1 cup white sugar
- 1 egg
- 1 tsp Espresso Powder
- 1 cup half and half (or evaporated milk or whole milk)
Flan:
- 2 ½ cups evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease the base and sides of a 10-inch Bundt pan — the more decorative the better! Now is the time to break out those damn pans that never come out clean no matter what you do!!!
Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
Warm caramel sauce and pour into the prepared tube pan, covering the base completely.
Mix flour, cocoa powder, espresso powder, baking soda, and baking powder together in a bowl and set aside.
Then beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
Let cake cool!!!! I didn’t and you see what happened, it split!!!! Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
