Chocolate Citrus Chocoflan Bundt

Flan: 

• ½ (12-ounce) can (184 grams) evaporated milk (about ¾ cup)
• ¾ (14-ounce) can (190 grams) sweetened condensed milk (about ⅔ cup)
• 2 large eggs (100 grams), room temperature
• 2 ounces (57 grams) cream cheese, room temperature
• ¾ teaspoon (3 grams) vanilla extract
• ¼ teaspoon kosher salt
• ¼ teaspoon (1 gram) tightly packed orange zest

Batter:  

• 1¼ cups (156 grams) all-purpose flour
• ¾ cup (150 grams) granulated sugar
• ½ cup (43 grams) unsweetened cocoa powder
• ⅓ cup (73 grams) firmly packed light brown sugar
• 2 teaspoons (2 grams) instant espresso powder
• ¾ teaspoon (3.75 grams) baking soda
• ¼ teaspoon (1.25 grams) baking powder
• ¾ teaspoon (2.25 grams) kosher salt
• ⅔ cup (160 grams) sour cream, room temperature
• ¼ cup (56 grams) vegetable oil
• 2 large eggs (100 grams), room temperature
• 2 tablespoons (30 grams) water, room temperature
• 1 tablespoon (15 grams) coffee liqueur*
• 1 teaspoon (4 grams) vanilla extract

Topping: 

• ½ cup (140 grams) dulce de leche
• 4 teaspoons (20 grams) fresh orange juice
• ¼ teaspoon kosher salt
• ½ teaspoon (2.5 grams) coffee liqueur

Chocoflan:

1. Preheat oven to 350°F (180°C).
2. For flan: In the container of a blender, combine milks, eggs, cream cheese, vanilla, salt, and orange zest; process until smooth and well combined, about 30 seconds. Strain through a fine-mesh sieve into a large bowl or glass measuring cup.
3. For batter: In a large bowl, sift together flour, granulated sugar, cocoa, brown sugar, espresso powder, baking soda, and baking powder, pressing through any solids with a silicone spatula. Whisk in salt.
4. In another large bowl, whisk together sour cream, oil, eggs, 2 tablespoons (30 grams) room temperature water, liqueur, and vanilla. Gradually stir in flour mixture just until combined.
5. Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles. Place Bundt pan in a 13×9-inch baking pan.
6. Hold a regular spoon about 1 inch above batter in pan; pour flan mixture into spoon, letting it overflow gently and evenly onto batter. (It’s OK if batter and flan mixture mix just slightly). Loosely cover Bundt pan with a greased sheet of foil. Carefully place baking pan in oven; add enough hot water to come 1 inch up sides of Bundt pan.
7. Bake until cake is firm to the touch, a wooden pick inserted near center comes out clean, and an instant-read thermometer inserted near center registers 194°F (90°C) to 200°F (93°C), 1 hour and 45 minutes to 2 hours and 10 minutes. (Do not check cake too early or often.) Remove Bundt pan from baking pan; uncover and let cake cool in Bundt pan on a wire rack for 1 hour. Loosely cover with foil, and refrigerate overnight.
8. To serve, let stand at room temperature for 45 minutes. Place Bundt pan in a 13×9-inch baking pan; fill with enough very hot water to come 1 inch up sides of Bundt pan. Let stand for 5 minutes. Using a small offset spatula, gently loosen center and edges of cake, only going about halfway down pan. Loosen 3 to 4 scalloped edges by reaching offset spatula almost all the way down and gently pushing inward to help loosen flan portion. (The aim is to break the seal and allow the cake to release; it’s OK to have minor dings in the flan portion.) Invert pan onto a cake plate. Shake, tap, and jiggle pan vigorously until you feel cake release; continue to loosen edges as needed. Remove pan.

Topping:

1. In a small microwave-safe bowl, heat dulce de leche, orange juice, and salt on high in 10-second intervals, stirring between each, until smooth, loose, and drizzle-consistency. Stir in liqueur. Spoon topping on top of flan; serve immediately.

Notes: 

*We used Kahlúa.

For endless Bundt recipe inspiration, check out bakefromscratch.com.