This is hands down one of the best cakes I’ve made in a long time. Maybe I should rephrase that so you don’t think other cakes haven’t been good. I’ll start again.
This is one of my most favored cakes of those I’ve made recently. Better?
Word games aside this cake is the bomb diggity! Months ago I seen several versions online and mentally stored it away for future reference. While planning our Cinco de Mayo dinner (which we needed like we needed a hole in our heads) I knew it was time to bake it. The recipe is from Food Network and at first glance of the instructions I thought it was too time consuming. However, as we know, anything worth having is worth the extra effort. This baby surely was.
There are two parts to this cake; the chocolate cake itself and the flan. This was my first flan and it didn’t disappoint. The bottom of the bundt pan is coated in caramel sauce. What an awesome first step! Then the chocolate cake batter is scooped in. It’s kind of thick so an ice cream scoop makes it easier. After you smooth the batter into the pan the flan mixture which was prepared in a blender, is poured over the top.
The batter and the flan mixture did mingle slightly and was to be expected. The cake is then covered with foil and baked in a water bath.
My cake baked for approximately 70 minutes. After baking it’s removed from the water bath and left to cool in the pan at room temperature for an hour. After the cake is turned out onto a serving plate the caramel from the bottom of the pan drips all over it. At that point I knew an extra 30 minutes of exercise was in store today.
The directions suggest you let the cake chill in the fridge overnight for best results. Yeah right! I couldn’t wait until dinner was over to dive into this. The creamy lightness of the flan combined with the moist dense chocolate cake was/is over the top, do the happy dance fantastic. Can you tell I like it? The only thing I changed from the original recipe was to use Hershey’s Special Dark Cocoa for a deeper chocolate color and flavor. Please don’t wait until Cinco De Mayo 2015 to make this.
In the interest of brevity and my sore wrists I’m going to just give you the link to the recipe. Take care!!
I’ll be sharing this at some of my favorite link parties. Drop by and show them a little love!