Ever since I saw a version of this cake on Instagram, I didn't rest until I made it! And I didn't regret it! At first, I was a little hesitant because I'm not a big fan of "flan," but the idea of a chocolate cake with a creamy vanilla layer intrigued me.
Make this recipe! It's totally worth it. It's special (and sophisticated) enough to bring to Christmas dinner. Everyone will love it.
Ingredients
Serves 8 to 10 people
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160g of caramel syrup (I used the Royal brand)
For the cake
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120g of unsalted butter, at room temperature
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250g plain flour
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½ teaspoon of baking soda
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½ teaspoon of baking powder
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60g of raw cocoa powder
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¼ teaspoon of fine salt
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100g of brown sugar (or coconut sugar)
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100 grams of fine sugar
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2 eggs
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200 ml of milk (with 1 teaspoon of cider vinegar or lemon juice mixed in - this will cause you to have curdled milk)
For the pudding
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1 x 400g can of evaporated milk
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1 x 400g can of condensed milk
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120g of natural cream cheese, at room temperature.
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3 eggs
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2 teaspoons of vanilla paste (I used paste, but you can use the seeds from inside a vanilla pod)
Preparation
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Preheat the oven to 160ºC (325ºF). Grease a bundt cake pan generously with butter. Pour the caramel sauce over the base. Place the pan inside a larger baking dish and set aside (you will fill it with water later to bake the cake).
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Start by making the cake. Sift the flour, baking soda, baking powder, cocoa powder, and salt into a bowl. Place the butter and both sugars in the bowl of a stand mixer. Beat using the paddle attachment for 3 minutes, until the mixture is very fluffy and creamy.
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Add the eggs, one at a time, and mix well. Add the flour mixture alternately with the buttermilk, in 3 additions. Transfer the cake batter to the prepared pan, gently leveling it with the back of a spoon.
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Move on to the pudding. Place all the ingredients in a blender. Blend for about 15 seconds until well mixed. Pour over the chocolate cake batter. Line the mold with parchment paper, followed by aluminum foil, and seal tightly. Place the mold inside the baking pan and add hot water until it reaches about 2 cm from the top of the mold.
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Bake for 1 hour. Rotate the pan after 30 minutes to ensure even baking. The cake is done when a toothpick inserted comes out almost clean (mine took 1 hour and 20 minutes to bake). Remove from the water bath and let cool completely.
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Gently turn the cake onto a plate and refrigerate until cool or overnight. To serve, drizzle with more caramel, slice, and enjoy!
*Recipe adapted from this recipe