Description
A stunning two-toned dessert where chocolate cake and creamy vanilla custard magically swap places while baking.
Ingredients
1 cup granulated sugar (for caramel)
1.5 cups all-purpose flour
1 cup granulated sugar (for cake)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg (for cake)
1/2 cup warm coffee
4 large eggs (for flan)
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 tablespoon pure vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly.
Step 2: Melt 1 cup of sugar in a saucepan over medium heat until it turns into a smooth, amber-colored caramel. Pour immediately into the Bundt pan.
Step 3: Whisk together flour, sugar, cocoa, baking soda, and salt. Add buttermilk, oil, egg, and coffee. Mix until smooth and pour into the pan.
Step 4: Blend the 4 flan eggs, condensed milk, evaporated milk, and vanilla. Slowly pour this over the cake batter using a spoon to break the fall.
Step 5: Place the pan in a larger roasting dish and fill with hot water until halfway up the sides. Cover with foil.
Step 6: Bake for 75-90 minutes until a toothpick in the cake comes out clean. Remove from the water bath and cool.
Step 7: Refrigerate for at least 6 hours. To serve, run a knife around the edge and invert onto a rimmed plate.
Notes
Ensure the water for the bain-marie is hot, not boiling, to prevent the flan from developing large air bubbles.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 45g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 95mg
