This dessert is well-known! A stunning smooth recipe for a moist and rich chocolate cake and a layer of flan are added to a Bundt® pan that has been buttered. If desired, serve with additional melted cajeta on top.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 1 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 26 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup cajeta, sweetened caramelized goat’s milk syrup
- 1 ½ cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup butter, softened
- 2 ½ tablespoons butter, softened
- 1 cup white sugar
- 1 egg
- 2 tablespoons strong brewed coffee
- 1 cup whole milk
- 2 ½ cups evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
- Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
- Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
- Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
- Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
- Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
- Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
- Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.
- Cook’s Note:
- You can replace the cajeta sauce with a traditional caramel if preferred. Gently heat 1/2 cup white sugar in a saucepan over medium-low heat until melted and golden brown, then pour into your greased and floured pan.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 12 g |
| Sodium | 364 mg |
| Sugars | 41 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I and my foodie boss+family LOVED it on my first try. Based on the previous reviews I expected it to fail, but I followed the directions EXACTLY as written & it turned out beautiful AND delicious! I made the traditional caramel sauce because the store did not have cajeta sauce. The caramel failed on the first attempt, but totally succeeded the second time (the key was use a TINY saucepan & do NOT look away or stop stirring for a moment) THIS is a keeper & NOT impossible. Just trust & FOLLOW the directions
I had to make a dessert for a Christmas dinner and I did something I rarely do…I made a cake that I’d never attempted to make before based solely on the pictures and reviews. My husband was the first to try it so I told him if it didn’t taste good to “accidentally” drop the entire thing on the floor. Lol Now I can tell when my husband is being polite or sincere and he LOVED this cake. In fact I’ve never seen him go on about any other cake as much. I was so relieved! I used a jar caramel sauce as I was crunches for time, but otherwise I followed the recipe exactly. A couple of notes about my experience: It took over 1 1/2 hours to get the flan portion to finally set up and even after that the center of the flan section closest to the tube still collapsed a bit. After refrigerating it over night it set up firmer. The extra time in the oven did not seem to affect the cake in the least. It was still very soft (I don’t like the “M” word, but you know what I mean). The cake had more of a brownie vibe to it. I was actually surprised by how the caramel sauce didn’t get absorbed into the cake or flan layers. It’s also cool how the flan section “magically” switches places with the cake layer. Overall this cake was a resounding success and based on this initial trial I’ll be able to perfect the end result.
I was looking up the recipe for this cake to make for a birthday party that I am hosting. I have made this cake at least 3 times and it always comes out amazing! Everyone loves it. I will say that I have quite a bit of experience making flan which helps. The water bath is very important. And each oven is different so make sure the knife comes out clean, even if it takes longer than the recipe calls for. This cake fascinates me because it flips itself while baking. I think this is a 5-star recipe!
Amazing. Simple. Moist. Delicious. Magical.
This was a disaster! I followed the recipe to the letter, and when I turned it upside down to put it on the serving plate, the flan was not cooked and the milk mixture went everywhere! Any suggestions?
My whole family loved it!!! I only used 3/4 sugar to decrease sweetness and baked for 1 1/2 hours. I encountered some problems with my tube pan since I noticed it had a leakage. So I had to pour everything into a normal baking pan. I thought I was going to get a marble-ish cake because of that but in the end it found its way back!! I’m so happy I came across this recipe. Thank you for sharing it!
This was so decadent and chocolatey. The Fam loved it!! I will definitely making this again.
Justo….
Love it!
it was just ok. My family likes cake, flan and creme brule but didn’t like this cake. I won’t make it again.
Best cake ever. Authentic and spot on recipe
Really good. I ccoked it for an hour before I checked it. Should have started checking at about 50 minutes. It was a little overcooked and dry. Directions said to cook for about an hour, so I should have known better. I didn’t take a photo, maybe next time I make this for a barbeque at the end of the month. This will be devoured at the barbecue.
Made almost exactly to the recipe–only added a dash of nutmeg to the custard. My friends think I’m a 5-star cook and I’m not going to tell them how easy it was.
I made it, took it to our Church coffee hour and everyone loved it. Like someone else posted, my bundt pan must be a small version because all the ingredients won’t fit. Unfortunately I put the cake batter in, put the pan in the oven in the water bath, then poured the flan ingredients on top. It quickly started overflowing, so I put the rest of the flan into 2 small Pyrex glass bowls and placed those in the water bath. Also, it says a shallow pan to fill up to a third of the bundt pan. That doesn’t work. The shallow pan can’t hold enough water so maybe a cake pan? I used a 1/2 c. Smuckers caramel, not reading it correctly. Next time I will order the Mexican caramel. So when I turned it upside down, it was a bit of a caramel, milky mess. haha, but impressive!! and tasted delicious. So I want to make it again and not repeat my mistakes
No, but it was great!
This is actually called Choco flan but it’s very delicious
Made as directed and was 5 star… Added toasted coconut and used coconut oil as substitute for regular oil… delicious addition! See pic
Made this for Thanksgiving dessert and it was a huge hit with the whole family! Easy to make, just follow the directions carefully and it will come out great!
5 Stars! Hit of our Mexican themed lunch!
Absolutely love it!!!
Absolutely love it!!!