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Saturday, March 6, 2021

S birthday cake 2021: Dulce de leche chocoflan

Another birthday! All our birthdays are in the winter, within a couple months. S's is the last of the winter, or the first of the year, and is well positioned to liven up February.

I'd had my eye on this recipe for ages. I basically usually make 2 cakes a year, for S and s birthdays... I bought a bundt tin specially, and had to buy dulce de leche and evaporated milk from an online peruvian / latin food store (evap seemingly especially hard to find round here?), but it was worth it - it was a fun recipe!

Little s helped me make it, and especially helped with the decoration. This is the only photo I have of the cake, but it worked! The inversion of the batters and the layers on slicing are so cool! And it was tasty - we like flan! Ours turned out more uniformly dark brown on the outside than the photo in the original recipe - perhaps because I decided to dust the tin with cocoa powder (I was so paranoid it wouldn't come out of the tin... although not enough to actually buy a specialist cooking spray) - but it was ok, it just made the layers more surprising when we sliced it!


For the flan:

380 g dulce de leche (i used 'la havana' from a jar)
354 ml evaporated milk (I bought it online as evap, then realized it was labelled condensed when just about to use it... but then noticed it was not sweetened, so I decided it was really evaporated - so confusing!)
115 g cream cheese, at room temp
1 tsp vanilla powder
pinch fine sea salt
5 large eggs

For the cake:

160 g plain flour
200 g sugar
50 g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp ground cinnamon
85 g butter, cubed, at room temp
120 ml coffee, cooled
120 ml buttermilk
1 large egg
3/4 tsp vanilla powder

Heat oven to 180C. Prepare bundt tin by buttering the inside all over, being careful to get into all the nooks and crannies, and then dusting with cocoa powder.

To make the flan mix, blend up together the dulce de leche, evaporated milk, cream cheese, vanilla, and salt (I used a large bowl and a wand blender). Add in the eggs and blend until smooth.

To make the cake mix, mix the flour, sugar, cocoa powder, bicarb, baking powder, salt, and cinnamon with a fork. Add the butter and rub in with your fingers until the mixture resembles wet sand. In a jug, beat together the coffee, buttermilk, egg, and vanilla, then mix it into the flour-butter mix gradually. Beat as fast as you can for a full minute.

Pour the CAKE mix into the bundt tin, smoothing out the top with a spoon. Carefully ladle in the FLAN mix so you disturb the cake mix as little as possible. Put the filled bundt tin pan in a roasting tin large enough to fit it. Grease a piece of foil and place it greased side down onto the bundt tin, folding it over the edges to loosely seal it. Transfer to the oven, then pour cold water into the roasting tin to come up 2 to 3 inches.

Bake for 2 hours to 2 hours 15 min, checking for doneness after 1 hour 45 min, using a skewer inserted into the cake to make sure it’s baked through, with little to no crumbs sticking to the skewer when you pull it out. (mine was pretty much done at 1 h 45 - I gave it an extra 5-10 min but I don't think it needed it).

Take out of the oven very carefully. Remove the bundt tin carefully from the roasting tin and let it cool to room temperature (which took several hours) before placing it in the fridge to cool completely, at least a couple of hours.

When ready to serve, carefully run a knife around any edges that are sticking, invert onto a serving plate, and shake up and down gently until it comes out!

 

It took a long time to cool and chill so definitely make the day before you want to eat it. And remember to brew the coffee and get cream cheese and butter to room temp ahead of time as well.

I was so relieved it came out - suddenly realized when shaking up and down the fifth time or so that turning out a bundt is a wee bit stressful (it was the first time I'd used a bundt tin) - there is no hiding issues - no icing or anything - the decoration is all in the shape of the tin... But we made it, phew! s and me had fun decorating it...

Realized it had an insane variety of different dairy products in it: dulce de leche, evap, cream cheese, butter, buttermilk... Also realized I like buttermilk - had never bought it pure before, always imagined it would taste like butter because of the name, but it is more like a runny yoghurt. 

The chocoflan was beautiful and quite tasty: maybe I should make more flans. And will have to think of more things to do with that bundt tin now!

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