I’ve discovered another great cake recipe that I’m pretty chuffed about. This one is a surprisingly rich cake, given that it uses an entire dozen eggs, but it’s an amazing recipe that warrants being made at least once and definitely for a crowd!
The fun of this cake comes from it being two-layers baked all at once: chocolate cake on the bottom with amazingly dense & rich flan on top.
You need to make this cake at least a day in advance because it takes quite awhile to bake, then be left to cool to room temperature and finally sit in the fridge to chill for at least another 8 hours, though overnight is preferable, for the flan to set properly.
Magic Flan Cake
1/2 cup caramel sauce
1/2 cup + 2Tbsp flour
1/3 cup cocoa
1/2 tsp baking soda
1/8 tsp salt
4oz bittersweet chocolate
6 Tbsp butter
1/2 cup buttermilk
1/2 cup sugar
1 tsp vanilla
2 cans sweetened condensed milk
2 1/2 cups milk
6 oz cream cheese
6 eggs + 4 egg yolks
1 tsp vanilla
Large kettle of boiled water for hot water bath
For the cake:
Preheat oven to 350F.
Grease 12-cup bundt pan & set aside.
Microwave caramel until easily pourable, about 30 seconds.
Pour caramel evenly into bottom of bundt pan.
Combine dry ingredients into bowl & set aside.
Combine butter & chocolate in large bowl and microwave until melted.
Whisk buttermilk, sugar, eggs & vanilla into chocolate mixture until incorporated.
Stir in flour mixture until just combined and pour batter over caramel prepared bundt pan.
Place cake pan in a large, deep, roasting pan & set aside to make flan mixture.
For the flan:
Process all ingredients in blender until smooth.
Gently pour flan mixture over cake batter.
Place roasting tray on oven rack.
Carefully pour hot water into roasting pan until it reaches halfway up side of bundt pan.
Bake 75-90 minutes, until toothpick inserted comes out clean.
Transfer bundt pan to wire rack and leave cool to room temperature, about 2 hours.
Refridgerate at least 8 hours for flan to set, preferably overnight.
To remove cake from bundt pan:
Place bundt pan in a large bowl of very hot water for about 1 minute.
Gently loosen the edges of cake with a small rubber spatula.
Invert cake onto large plate* & slowly remove pan, allowing caramel to drizzle over top of flan.
*A large ceramic quiche pan is the perfect vessel to serve the flan from, as the caramel sauce will have a lovely place to pool without losing any!