Chocoflan Cake / Chocolate Flan Cake Recipe by Swapna

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Ingredients

of the cake in my 6 cup capacity bundt pan. I also added little nutmeg
powder and a teaspoon of caramel sauce to the flan mixture to reduce the eggy
smell.... You can completely omit that.... Do try this cake to impress your guests
or your better half or your valentine and donât forget to send me a thank you
note ;) ;)....
Chocoflan Cake /
Chocolate Flan Cake
12-cup capacity
Bundt pan
Softened butter,
to coat pan
10 tablespoons
butter, room temperature
1 3/4 cups
all-purpose flour
3/4 teaspoon baking
powder
1 (12-ounce) can
evaporated milk
1 (14-ounce) can
sweetened condensed milk
4 ounces cream
cheese, room temperature
1 tablespoon
vanilla extract
Â½ tsp Nutmeg powder
1/4 cup dulce
de leche or caramel sauce
Put an oven rack
in the middle of the oven and preheat to 350Â°F / 180Â°C.
Coat a Bundt pan
with a little butter, then coat the bottom with 1/4 cup dulce de leche and put it in a large roasting pan. (The
roasting pan will serve as a water bath during baking.)
For the cake: Add
the butter and sugar to a bowl and using an electric hand mixer or stand mixer,
beat until light and fluffy, then beat in the egg. Sift together the flour,
baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour
mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with
mixture over the cake batter. Cover with foil and add about 1-inch of hot water