Chocolate Flan Cake
Pampano - NYC
This recipe is like a magic trick. You pour the vanilla flan batter on top of the chocolate batter, but as the cake bakes, the flan sinks to the bottom. After it has cooled, you flip it out on to a serving platter, and—ta da!—the flan is back on top.
One 9-inch cake
- 6 ounces cream cheese
- 3/4 cup evaporated milk
- 1 can sweetened condensed milk
- 4 eggs
- 3/4 cup cajeta or dulce de leche
- 1 cup sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/3 cup cocoa
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup boiling water
To make the flan, preheat the oven to 325ºF. In the bowl of a mixer or in a blender or food processor, beat cream cheese, evaporated and condensed milks, and eggs until well-blended, and set aside.
To make the chocolate cake, butter and flour a 9-inch tube pan and pour the cajeta or dulce de leche into the pan, distributing evenly. Combine the sugar, flour, cocoa, baking soda, baking powder, and salt in a large mixing bowl, stirring until blended.
Add the milk, oil, vanilla extract, and egg and mix until combined. Stir the boiling water into the batter with a spatula, then pour the mixture into the prepared pan.
Pour the flan mix evenly over the chocolate batter. Set the tube pan into a larger pan, and fill the latter with hot water about halfway up the sides of the cake pan (you are making a bain marie). Bake for about 50 minutes, or until a cake tester comes out clean when inserted in the center of the cake. Cool the cake, then turn it out onto a serving platter.