- 1/4 cup Cajetaor caramel sauce or syrup, plus extra for serving
Instructions
Preheat the oven to 350°. Spray a 12 cup bundt cake pan with cooking spray, and set aside.
For the flan: In a blender, add the condensed milk, evaporated milk, eggs, egg yolk, and vanilla extract. Blend for about 20 seconds or until everything is well mixed. Set aside.
For the cake: Combine the flour, baking powder, baking soda, cocoa powder, cinnamon, chili powder, and espresso powder in a medium bowl, and whisk everything together well.
In a large mixing bowl, pour the canola oil and sugar, and mix together with a whisk. Add the eggs and egg yolk, one at a time, making sure they are completely mixed before adding the next. Add the vanilla extract and whisk until just mixed.
Add in about a third of the dry ingredients along with the milk into the sugar and egg mixture, and fold together with a wooden spoon or spatula. Add the remaining dry ingredients, and fold until just combined.
Pour the caramel sauce into the bottom of the bundt cake pan evenly.
Pour the cake batter on top of the caramel sauce in the cake pan, then pour the flan batter into the cake batter.
Place the bundt cake pan into a large roasting or baking pan (16x9 for example), and add some boiling water to the roasting pan, until it is about halfway up the bundt pan.
Take a large square of aluminum foil, spray it with cooking spray, then cover the cake pan. Bake the cake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Remove the foil, and place the cake, still in the bundt pan, on to a cooling rack, and let the cake rest for an hour.
After an hour, run a thin knife around the edge of the pan to make sure the cake is loose. Place a large plate or platter over the cake pan, and flip them both over on to a counter. Tap the cake pan until the cake releases, and remove the pan.
Serve immediately with extra caramel sauce, or cover with plastic wrap and refrigerate.
Notes
Cinnamon and chili powder are optional, but they compliment the cocoa powder well.
Instead of canola oil, you can use 1/2 cup unsalted butter, softened. You need to cream the butter with an electric hand mixer or stand mixer with the sugar.