Southwestern Recipes
Cocoa Coffee Flan Cake
Cocoa Coffee Flan Cake is a variation of a popular Mexican dessert – an almost magical cake that separates into distinct layers of cake and flan, reversing layers during baking.
Yield: 12 to 16 servings
Ingredients
Cake
- 1/3 cup dulce de leche, cajeta or caramel sauce
- 1/2 cup (1 stick) Challenge Unsalted Butter, room temperature
- 3/4 cup light brown sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground coffee
- 3/4 cup buttermilk
- 1/2 cup coffee flavored liqueur (Kahlúa)
Flan
- 4 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 2 teaspoons vanilla extract
Instructions
Cake
- Heat oven to 350 degrees F. Butter a 12 cup Bundt pan. Spread room temperature caramel sauce over bottom and half-way up the sides of the pan; set aside.
- Cream butter and sugar.
- Beat in eggs.
- Stir together flour, cocoa, baking soda, salt and ground coffee.
- Add dry mix in portions to creamed mixture alternating with buttermilk and coffee liqueur. Mix until well blended. Spread batter evenly into prepared Bundt pan.
Flan
- Whisk in sweetened condensed milk, evaporated milk and vanilla extract. Slowly pour over cake batter.
- Set Bundt pan in roasting pan and add about an inch of hot water to roasting pan to create a water bath. Bake for one hour.
- Remove Bundt pan from water bath and let cool about 15 to 20 minutes.
- Invert a large rimmed serving platter over pan and flip to unmold. Cool at room temperature about an hour then refrigerate.
Attribution
Recipe and photo used with permission from:
Challenge Dairy
Source: Challenge Home Economist