IMPOSSIBLE CAKE (CHOCOFLAN)
Ingredients for the cake batter:
10 tbsps. butter, room temperature...
1 c. sugar
1 egg
1 3/4 c. plain flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/3 c. cocoa powder
1/4 tsp. fine salt
1 1/4 c. buttermilk (I used half Greek yoghurt and half milk)
To assemble the cake you will need:
butter or baking spray for greasing
1/2 c. (or more) caramel, dulce de leche, cajeta or toffee fudge sauce
whole pecans for decoration
Instructions:
Pre-heat the oven to 350° F/180° C.
Grease a 12-cup bundt pan (I used a 10-cup one) with butter or baking spray. Pour 1/4 c. of caramel at the bottom of the pan. If the caramel is too thick, warm it up just so it will settle evenly on the bottom of the pan.
Cream the butter and sugar together. Add the egg and beat until light and fluffy.
Sift the flour, baking powder, baking soda, cocoa powder and salt in a separate mixing bowl.
Beat 1/3 of the flour mixture and half of the buttermilk into the egg mixture. Repeat, ending with the last of the flour mixture. Blend well.
Spoon the cake batter into the pan. Carefully drag a fork on the top to even it out without disturbing the caramel at the bottom.
Slowly pour the flan mixture into the cake batter.
Cover with baking paper (so the top won't stick to the foil when cooked), then with foil.
Sit the bundt pan on a roasting tin and add about an inch of hot water. Bake for about an hour or until a cake tester comes out clean. The cake layer should rise to the top. If there are still wet patches of custard remaining on top, cook further.
Remove from the water bath and cool to room temperature. Gently run a rubber spatula around the edge and the center of the pan. Put an inverted rimmed plate on top of the pan, jiggle and flip over. Remove the pan and scrape any remaining caramel onto the cake. Arrange pecans on top and drizzle with more caramel.
Slice and serve with caramel sauce.
Ingredients for the flan:
1 410 gm. can of evaporated milk
1 397 gm. can of condensed milk
4 ounces of cream cheese, room temperature
3 eggs
1 tbsp. vanilla extract
Instructions:
Mix all of the ingredients together and blend in a blender or with a hand blender.
Ingredients for the cake batter:
10 tbsps. butter, room temperature...
1 c. sugar
1 egg
1 3/4 c. plain flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/3 c. cocoa powder
1/4 tsp. fine salt
1 1/4 c. buttermilk (I used half Greek yoghurt and half milk)
To assemble the cake you will need:
butter or baking spray for greasing
1/2 c. (or more) caramel, dulce de leche, cajeta or toffee fudge sauce
whole pecans for decoration
Instructions:
Pre-heat the oven to 350° F/180° C.
Grease a 12-cup bundt pan (I used a 10-cup one) with butter or baking spray. Pour 1/4 c. of caramel at the bottom of the pan. If the caramel is too thick, warm it up just so it will settle evenly on the bottom of the pan.
Cream the butter and sugar together. Add the egg and beat until light and fluffy.
Sift the flour, baking powder, baking soda, cocoa powder and salt in a separate mixing bowl.
Beat 1/3 of the flour mixture and half of the buttermilk into the egg mixture. Repeat, ending with the last of the flour mixture. Blend well.
Spoon the cake batter into the pan. Carefully drag a fork on the top to even it out without disturbing the caramel at the bottom.
Slowly pour the flan mixture into the cake batter.
Cover with baking paper (so the top won't stick to the foil when cooked), then with foil.
Sit the bundt pan on a roasting tin and add about an inch of hot water. Bake for about an hour or until a cake tester comes out clean. The cake layer should rise to the top. If there are still wet patches of custard remaining on top, cook further.
Remove from the water bath and cool to room temperature. Gently run a rubber spatula around the edge and the center of the pan. Put an inverted rimmed plate on top of the pan, jiggle and flip over. Remove the pan and scrape any remaining caramel onto the cake. Arrange pecans on top and drizzle with more caramel.
Slice and serve with caramel sauce.
Ingredients for the flan:
1 410 gm. can of evaporated milk
1 397 gm. can of condensed milk
4 ounces of cream cheese, room temperature
3 eggs
1 tbsp. vanilla extract
Instructions:
Mix all of the ingredients together and blend in a blender or with a hand blender.