Inspired By Mexican Made Easy, Cooking Channel
Prep Time: 40 minutes
Cooking Time: 1 hour – 1 hour + 15 minutes
Cooling Time: 1 hour +
1 1/2 sticks butter + greasing, room temperature
1 cup sugar
4 eggs, room temperature
1 2/3 cup flour
1 tsp baking soda
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cup buttermilk
1/2 cup cocoa powder
1 tsp instant coffee or coffee liqueur
1/8 tsp cinnamon
2 tsp Tequila
2 tsp Cointreau
1 tsp vanilla extract + 1 tbsp
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk
4 oz. cream cheese, room temperature
1 14 oz. can Dolce de Leche, warmed
1/2 cup chopped pecans
3 medium mixing bowls
Large roasting pan with hot water
Preheat oven 350 Degrees F, put oven rack in the middle.
Cake Batter: In a mixing bowl, add butter and sugar, beat with a hand mixer until fluffy. Add in 1 egg and continue to mix until well incorporated. In another bowl, sift together flour, baking soda, baking powder and salt. Mix the buttermilk, cocoa powder, instant coffee, cinnamon, Tequila, Cointreau and 1 tsp vanilla extract into a separate rate mixing bowl. Slowly add small amounts of the flour mixture and buttermilk mixture into the butter, sugar, egg mixture. beat with the hand mixer until all the flour and liquid are well incorporated.
Flan: In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, 3 eggs, 1 tbsp vanilla extract and blend for about 30 seconds.
To Assemble: Grease bundt pan and place cake batter evenly around the bottom of pan, then slowly pour the flan liquid over the cake batter. Place bundt pan in a roasting pan and fill with hot water until at least 1 inch deep. Carefully place in oven and bake for 1 hour – 1 hour/ 15 minutes. Check to see if cooked in the middle by inserting a tooth pick and it comes out clean. Remove cake from oven and from water bath and cool completely. Run a knife carefully along the edge of the bundt pan and invert to a serving platter. The flan will be on the top and the chocolate cake will be on the bottom. Drizzle with Dolce de Leche and sprinkle with chopped pecans.