Dulce de Leche / caramel sauce / Cajetahomemade or store bought - 1/4 cup
For the cake:
10tbspUnsalted butter @ room temperature
1cupSugar
1Egg @ room temperature
1 3/4cupsAll-purpose flour
3/4tspBaking powder
3/4tspBaking soda
1/3cupCocoa powder
1 1/4cupButtermilk @ room temperature
For the flan:
112 ounce canEvaporated milk
114 ounce canSweetened condensed milk
4ouncesCream cheese @ room temperature
3Eggs
1tbspVanilla extract I used Vanilla essence
1/2tspNutmeg powder
2tspDulce de Leche
For garnish:
1/4cupDulce de leche or caramel sauce
Instructions
Put an oven rack in the middle of the oven and preheat to 350°F / 180°C.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup dulce de leche and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake
Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan
In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs, vanilla, nutmeg powder and dulce de leche. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 to 1 to 1 ¼ hours, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Cool completely then refrigerate at least 4 hours or overnight.
Place bottom third of Bundt pan in bowl of hot tap water for 1 minute. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining dulce de leche from the pan onto the cake. Serve with extra caramel sauce drizzled over the top.
Notes
I used a 10 cup bundt pan and I had around 1/4 cup of left over flan mixture. My cake was ready in 1 hr 25 mins. The cake is a bit fudgy in texture.I mixed dulce de leche with some cold milk to loosen it a bit and used it as sauce. You can serve it hot or cold. We liked it slightly hot. I microwaved each slice with sauce drizzled on top of it for 20-25 seconds. If you are having it cold, better keep it at room temp for 10-20 mins before serving.I stored it in fridge in an airtight container for 3 days.Be careful while you invert the cake. Run a knife around the cake tin and make sure the cake is loosened around the edges and in the middle also.I checked with Swapna, whether we can bake it in a regular pan instead of Bundt pan. She said it should work, but it may not be visually appealing as a Bundt cake, also the baking time might be a bit longer.