Chocoflan (Mexican Chocolate Cake and Flan)

Instructions

1. Heat the oven to 350°F (175°C) and bring a kettle of water to a boil. Grease the Bundt pan well with the 10 g softened unsalted butter, then pour the cajeta into the bottom (warm it for 15 seconds in the microwave if it is too stiff to pour). Set the pan in a large roasting pan.
2. For the cake, whisk the all-purpose flour, cocoa powder, baking soda, baking powder and fine sea salt in a bowl.
3. In a large bowl, beat the 115 g softened unsalted butter and granulated sugar with a mixer until light and fluffy, about 3 minutes. Beat in the egg and the 5 ml vanilla extract. On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing just until smooth.
4. Spoon the cake batter over the cajeta in the Bundt pan and spread it into an even layer.
5. For the flan, blend the sweetened condensed milk, evaporated milk, cream cheese, the 4 eggs and the 10 ml vanilla extract in a blender until completely smooth, about 30 seconds.
6. Slowly pour the flan mixture over the back of a spoon onto the cake batter so it does not dig in. It will look like a mistake; the layers switch places as they bake.
7. Cover the Bundt pan tightly with greased foil. Place the roasting pan on the oven rack and pour hot water into it to come about 1 inch (2.5 cm) up the sides of the Bundt pan.
8. Bake until the cake springs back when touched and a skewer inserted into the cake layer comes out clean, and the flan is set with only a slight jiggle (at least 160°F / 71°C in the flan), 65 to 75 minutes.
9. Lift the Bundt pan out of the water bath, remove the foil and cool on a rack for 1 hour. Cover and refrigerate until fully chilled and set, at least 4 hours or overnight.
10. To unmold, run a thin knife around the edges and center tube, set a large rimmed platter on top and invert. Wait a minute for the chocoflan to release, lift off the pan and spoon any cajeta left in the pan over the top. Slice with a knife dipped in hot water.