This Mexican cake is a combination of my two favorite desserts: chocolate cake and flan. It’s a pretty cool way to make: first you put cake batter in the pan, and then you pour the flan on top. The cake batter rises to the top and the flan sinks to the bottom and absorbs the delicious cajeta (ka-HEH-ta) caramel sauce. The flan doesn’t have any chocolate in it and the cake appears to be untouched by flan. Magic!
I tried making this 3 times until I got the cake right: a moist and richly chocolate. I adapted Kevin and Nancy Mills’ recipe for Devil’s Food Cake from “Chocolate on the Brain”, substituting Peet’s coffee for some of the water, and adding a bit extra vanilla and cocoa.
3 Tb cajeta. I use Los Mexicanos brand, which is more syrupy than canned cajeta.
½ cup brewed coffee (I used Peet’s)
¼ cup water
½ cup unsweetened cocoa powder (use the best you can find. I use Guittard brand from Berkeley Bowl’s bins)
¾ stick butter, plus about a teaspoon for greasing the pan
¾ cup sugar
1 large egg
1 tsp vanilla
1 cup flour
¾ tsp baking soda
1/8 tsp salt
3 large eggs
1 can sweetened condensed milk
1 can evaporated milk
2 tsp vanilla
Preheat oven to 350◦
Combine flan ingredients in a bowl and mix well. Set aside.
Heat the coffee and water to boiling. Add cocoa and stir until smooth. Set aside to cool.
Sift flour, baking soda and salt and set aside.
Beat butter and sugar until fluffy. Add the egg and vanilla and beat until smooth. Add ½ the chocolate mixture and beat until well blended.
Add flour mixture and beat on low speed until just mixed. Add the rest of the cocoa mixture and beat on low speed again until it’s blended into a batter. Don’t over-beat or it will toughen the batter.
Butter a Bundt pan (use a nonstick pan for best results) using your fingers. Pour the cajeta in and use your fingers to spread it around the bottom and sides.
Place the Bundt pan inside the water bath (Bain de Marie).
Cool right side up on a rack. Then cover with foil and refrigerate overnight, or at least 12 hours. Serve cold.