Flan can be terribly intimidating – chocolate cake topped with flan takes it to another level of intimidation!
Note: The cake layers “flip-flop” during baking.
But this Chocolate Caramel Turtle Flan really could not be any easier and is pretty foolproof. I was really happy with how this turned out, and it was completely different from anything I’ve ever made.
-Start with a really well buttered and floured Bundt pan. Or you can use this Baker’s Joy spray that has both in it.
-Spread some dulce de leche on the bottom of the pan, making a little ring.
-The chocolate cake batter is rich and thick, made moist with buttermilk and a little added cinnamon for that Mexican chocolate taste.
-Spread it around the Bundt pan and try not to eat it all…it’s good stuff!
-I don’t know why I thought flan was so hard to make. This was my first time making it, and all you have to do is throw a couple of ingredients together in the blender and pour it on top.
-It will be really wet but that’s normal.
-The key to a moist flan is to create a water bath while you’re baking it. Just place your Bundt pan within a larger pan in the oven. Pour warm water into the outer pan. Be careful not to burn yourself!
-Once you have baked and cooled the cake, invert it on your serving plate. Now here’s the moment that strikes fear in any and all bakers out there. Will it come out? Did you grease your pan well enough? Since we put some dulce de leche on the bottom of the pan, this cake is more forgiving than most. And yes, mine came out beautifully.
Note: The cake layers “flip-flop” during baking.
Chocolate Caramel Turtle Flan
Ingredients
- For the cake:
- 1 cup dulce de leche
- 3/4 cup butter, softened
- 1 cup sugar
- 1 whole egg
- 3/4 cup Gold Medal flour
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup plus 2 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons buttermilk
- For the flan:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 4 whole eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Cake toppings:
- 1 cup dulce de leche
- 1/2 cup finely chopped pecans
Directions
- Preheat oven to 350 degrees F and position oven rack to the middle. Generously butter a 10-inch Bundt pan and sprinkle with flour or use Baker's Joy cooking spray. Tip the pan and tap out excess flour. Warm the dulce de leche a little bit to soften it and pour it over the bottom of pan to coat evenly.
- For the cake: In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg. Sift together the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa. With the mixer on medium-low, beat in about 1/2 of flour mixture, followed by 1/2 of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute. Pour batter into the Bundt pan and spread evenly.
- For the flan: In a blender combine the sweetened condensed milk and evaporated milk, the eggs and both extracts. Blend until smooth.
- Slowly pour the flan mixture over cake batter. Pull out the oven rack, set the cake into larger pan, then set both pans on rack. Pour 6 cups of hot water around the cake. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour.
- Refrigerate cake for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop.
- Drizzle the reserved cup of dulce de leche over the cake and sprinkle with pecans. Slice and serve.
Recipe and Photo credit:tablespoon / CC BY-NC-ND
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