Two Layer Flan Topped Chocolate Cake
An Original Recipe by Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 1 hour
For chocolate layer
- Non stick oil spray
- 1/2 cup cajeta or dulce de leche caramel
- 1.5 cups plain all purpose flour
- 1.5 cups brown sugar
- 6 tablespoons cocoa, sifted
- 1.5 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1.5 cups water
- 1/2 cup vegetable oil
- 3 tablespoons vinegar
- 2 teaspoons vanilla extract
- 3 tablespoons candied nuts to decorate
For flan custard layer
- 400g/14.13ozs tin sweetened condensed milk
- 375ml/13 fl oz tin evaporated milk
- 4 eggs, at room temperature
- 125g/4oz. mascarpone or cream cheese
Step 1 - Preheat the oven to 180C/350F and put a kettle full of water onto the boil. Have a large tray that can fit the bundt tin in - this is for a water bath. Spray the inside of a bundt tin with non stick spray and spread 1/4 cup of the caramel on the base of the tin.
Step 2 - Place the flour, sugar, cocoa, bi carb and salt in a bowl and whisk to combine. In a jug whisk the water, oil, vinegar and vanilla and add to the dry mix. Fold to combine well. Pour this into the caramel lined tin.
Step 3 - In a blender or food processor, process the sweetened condensed milk, evaporated milk, eggs and mascarpone until smooth. Pour into the tin -the two mixes will look like they have combined but the two batters will separate when baking. Spray a sheet of foil with oil and cover the top of the tin with the foil.
Step 4 - Place the bundt tin in the larger tin and pour the water around the bundt tin so that there is an inch of hot water. This cooks the cake gently. Bake for 1 hour until a skewer inserted into the chocolate cake comes out clean. Remove from the water bath and cool at room temperature. This is usually served cold the next day but you can upturn this once cooled. Clamp a large serving plate under the bundt tin and gently wiggle it out of the tin.
Step 5 - Decorate with more cajeta or caramel and chopped candied nuts.