Chocolate Dulce de Leche Flan Cake

The original recipe can be found here.  I’m copying it here so I’ll have it here with my notes and any changes I’ve made to it.

Ingredients:

1 can dulce de leche (he says 3/4 cup, but I just bought a can of it from the grocery store)

For the cake layer:

3/4 cup sugar
3/4 cup flour
1/3 cup unsweetened cocoa powder, preferably Dutch-process
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1/2 cup buttermilk or plain whole milk yogurt
3 tablespoons vegetable oil
1 egg, at room temperature
1/2 teaspoon vanilla extract

For the flan:

1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
4 eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Directions:

1. Preheat the oven to 375ºF,  brush or spray an 8in cake pan with oil or PAM.  If the cake pan doesn’t have high sides (greater than 2″) you won’t be able to pour all the flan into the cake pan after the dulce de leche and cake batter.

2. Smear half the ducle de lache can around the bottom and up the sides of the pan. Place the mold or cake pan in a roasting pan.

3. To make the cake layer, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. and in a small bowl, whisk together the buttermilk or yogurt, vegetable oil, egg, and vanilla.  I then used a handheld mixer to mix it all together.  Finally, pour the batter into the cake pan over the dulce de leche.

4. Make the flan layer by blending together the evaporated and condensed milks, the eggs, the vanilla, and salt until smooth.

5. Pour the flan mixture over a large spoon onto the cake layer.

6. Cover the mold or cake pan loosely with foil and fill the roasting pan with very hot water, so it reaches halfway up the side of the cake pan, and bake for 50 minutes, or until a knife inserted into the center comes out relatively clean.  It could take longer than 50 minutes…

7. Once done, remove from the oven and carefully lift the cake pan out of the roasting pan, then let the cake cool to room temperature.  You can store it like this until ready to serve in the fridge (good for up to 3 days).

To serve: Run a knife around the perimeter of the cake, then set a cake or dinner plate overturned on top of the mold or cake pan. Holding both the mold and the plate, flip the two simultaneously and shake gently, until you hear the flan release. Remove the mold. Smear the remaining dulce de leche over the top and sides of the cake.