Esteban Castillo's Dulce de Leche Chocoflan Cake Recipe on Food52
"From Esteban Castillo's book, 'Chicano Eats,' a magical, "impossible" cake that that bakes into distinct layers of dulce de leche flan and fudgy chocolate cake...."
INGREDIENTS
•
1 (13.4 ounce/380 g) can La Lechera dulce de leche (1½ cups/355 ml)
•
1 (12 ounce/354 ml) can evaporated milk
•
4 ounces (113 g) cream cheese, at room temperature
•
1 1/2 teaspoons vanilla extract
•
1 pinch of Diamond Crystal kosher salt
•
5 large eggs
•
1 1/2 cups (160 g) all-purpose flour
•
1 cup (200 g) sugar
•
1/2 cup (50 g) unsweetened cocoa powder
•
1 teaspoon baking soda
•
1/2 teaspoon baking powder
•
1/2 teaspoon Diamond Crystal kosher salt
•
1/2 teaspoon ground cinnamon
•
6 tablespoons (85 g) unsalted butter, cubed, at room temperature
•
1/2 cup (120 ml) brewed coffee
•
1/2 cup (120 ml) buttermilk
•
1 large egg
•
1 teaspoon pure vanilla extract
•
For serving (optional)<\/em>
•
Dulce de leche
•
Chopped nuts
•
Whipped cream
•
Ground cinnamon
Comments & Reviews
Just A Pinch Sweepstakes