Made in a bundt cake pan.
Can you tell I’ve just been loving this pan lately?
What can I say I love cakes that I don’t have to fill or frost.
And this flan is soo different. Crazy. Out of the box. Indulgent. Perfection.
I had some friends over for dinner and decided on a whole Mexican night menu.
Why? Because I fricking love Mexican food.
So what did I make?
Well things started off with a 5 layer dip… That I didn’t make. Nope I bought it from the store. Gasp! When having guests over I don’t like to feel super overwhelmed by making a bunch of different things and being stuck in the kitchen the whole day. So I usually buy the appetizer course.
Next for the main I made the White Sauce Chicken Enchiladas I posted a while back. They are my favorite enchiladas ever. I assembled them ahead of time and then right before the guests got here I made the sauce and put them in the oven. The sauce takes about 3 mins to make and it’s soo creamy and dreamy just love it!
Then for a side I made some Mexican rice. Love that stuff! My new favorite way to prepare rice. I took out the onions since our friend Chad hates onions and it was still fab.
And then finally for dessert I made this flan/cake concoction.
Comments: I adored this recipe! It was easy to follow and the results are fab! So at first you start preparing the chocolate cake portion. Very easy cake that is moist with a hint of cinnamon. The batter is amazing, thick and luscious and fingerlicking delicious. And then you prepare the flan… In your blender! Doesn’t get easier than that. You bake it in waterbath, which I hate doing, and in about 45-50mins it’s done. Well almost, it has to chill for a few hours but the wait is worth it.
Tips: Using bundt pans I am always nervous that my cake won’t come out of the pan. Well I’ve been using PAM spray for baking with butter and flour already in it and it works beautifully! Definitely recommend.
Negatives: Once it’s cooled, you decorate the cake with a drizzle of dulce de leche and chopped pecans but my dulce de leche just kind of got absorbed into the cake so it wasn’t as pretty as I would’ve hoped other than that absolutely nothing!
Will I make this again? In a heartbeat.
Chocolate Caramel Turtle Flan
For the cake:
- 1 cup dulce de leche
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 3/4 cup all-purpose flour
- 1 cup cake flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup plus 2 tbsp cocoa powder
- 1 tsp ground cinnamon
- 1 cup plus 2 tbsp buttermilk
For the flan:
- 1 (14oz) can sweetened condensed milk
- 1 (12oz) can evaporated milk
- 4 large eggs
- 1 tsp vanilla extract (I didn’t have any coconut extract so I used 2tsp vanilla)
- 1 tsp coconut extract
- 1 cup dulce de leche
- 1/2 cup finely chopped pecans
- Preheat oven to 350F. Grease and flour a bundt cake pan. Spread 1 cup of dulce de leche on the bottom of the bundt pan.
- In the bowl of electric mixer, over medium-high speed beat the butter and sugar until light and fluffy.
- Scrape the sides of the bowl with a spatula and beat in the egg.
- In a bowl, sift together flours, baking powder, baking soda, salt, cinnamon and cocoa.
- With the mixer on medium-low slowly add 1/2 of the dry ingredients to the wet followed by 1/2 of the buttermilk. Repeat. Scrape the bowl and beat over medium speed for 1 min. Pour the batter into the prepared bundt pan.
For the Flan:
- Combine all the ingredients in a blender and blend until smooth.
- Pour the flan mixture slowly over the chocolate cake.
- Bake in a waterbath for 50-55 mins or until a toothpick comes out clean. (While baking the chocolate and flan layers will switch)
- Let it cool at room temp for 1hr.
- Refrigerate for at least 3hrs preferably overnight.
- Decorate cake with dulce de leche and pecans right before serving.