This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.
Ingredients
- ¼ cup cajeta, sweetened caramelized goat's milk syrup
Flan
- 2 ½ cups evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 1 teaspoon vanilla extract
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
- 2 tablespoons strong brewed coffee
- 1 cup whole milk
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
Step 2
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.
Step 3
Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
Step 4
Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
Step 5
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 and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
Step 6
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.
Step 7
Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
Step 8
Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
Tips
Cook's Note:
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 459 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat12g | 60% |
Cholesterol133mg | 44% |
Sodium364mg | 16% |
Total Carbohydrate59g | 22% |
Dietary Fiber1g | 5% |
Total Sugars41g | |
Protein12g | |
Vitamin C2mg | 9% |
Calcium295mg | 23% |
Iron2mg | 9% |
Potassium400mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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