A chocolate cake baked with flan on the top. When done, the flan is now on the bottom, but when the cake is inverted, it is back on top! A great favorite at Mexican fiestas, this cake is delicious and beautiful.
1/3 cup plus 1 tablespoon (1.2 oz./33 grams) cocoa powder (not Dutch processed)
Pre-heat oven to 350 F. (180 C.). Butter a tube cake pan (8â³ across and 4â³ high/200 mm. x 100 mm.) and spread cajeta on bottom of pan.
Heat a small sauce pan of water for hot water bath to pour into a pan larger than cake pan.
Prepare flan mixture by blending eggs, evaporated milk, condensed milk and Kahlua. Set aside.
In standing mixer (or use a hand-held electric mixer), mix butter and sugar for 2 minutes on medium-high speed. Scrape down sides of bowl, and add egg and Kahlua. Beat for 30 seconds.
Sift together flour, baking powder, baking soda, cocoa and salt. Add half of dry ingredients, alternating with half of buttermilk, until all is incorporated into butter mixure. Beat for 1 minute on medium-high speed.
Spoon batter into cake pan over cajeta, and level with a spatula.
Pour flan mixture over cake batter, pouring over a spoon to gentle the pressure (see photo below).
Set cake pan in a larger pan, and place on oven rack. Add boiling water to large pan to a depth of 1â³.
Bake 50 minutes, or until cake tests dry with a wooden toothpick. (Cake will pull away from sides of pan after it is removed from oven.)
Remove from water bath and cool on a rack to room temperature. Refrigerate until ready to serve. To serve, run a thin knife around inside of pan sides and invert onto cake plate. If any cajeta sticks to the pan, spread onto the cake.