Description
A unique two-in-one dessert featuring a fudgy chocolate cake layer and a silky flan custard, topped with rich cajeta (Mexican caramel sauce). It is baked in a water bath for a tender texture and is make-ahead friendly.
Ingredients
Scale
- 1 cup cajeta (Mexican caramel sauce)
- 1 can (14oz / 397g) condensed milk
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup white granulated sugar
- ½ cup unsalted butter, melted and cooled
- ½ cup whole milk
- 1 large egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside bottom tightly with two layers of heavy-duty aluminum foil.
- Pour ¼ cup of cajeta into the bottom of the prepared pan and spread into an even layer.
- In a blender, combine condensed milk, 4 eggs, vanilla extract, and remaining ¾ cup cajeta. Blend until smooth and frothy. Pour over the cajeta layer in the pan.
- In a separate bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. In another bowl, whisk melted butter, milk, and 1 egg.
- Combine wet and dry ingredients for the cake batter, stirring until just combined. Do not overmix.
- Drop spoonfuls of chocolate cake batter onto the surface of the flan mixture. Do not spread evenly; leave as distinct dollops.
- Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan.
- Bake for 50-60 minutes until edges are set and the center has a slight jiggle. Tent with foil if browning too quickly.
- Remove from water bath and cool on a wire rack for 10 minutes. Run a knife around the edge and remove the springform ring.
- Cool completely to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- To serve, place a large plate upside down over the cake, hold firmly, and flip. The cake should slide out with the cajeta on top. Drizzle with remaining sauce if desired.
Notes
The water bath is crucial for gentle cooking of the custard. Ensure eggs are at room temperature to prevent curdling. The cake must be chilled overnight for the flan to set properly. If using a blender, strain the mixture if any lumps remain. Do not freeze as the texture will become watery.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 2
- Protein: 8
Keywords: Mexican chocolate flan cake, cajeta recipe, flan cake, dessert, make-ahead dessert, chocolate cake, custard, cajeta caramel