Happy Birthday, Payaso – Chocoflan
Happy Birthday to the one and only, Payaso! The Payaso and I were both born in the same year, and for the next six months, he’ll be one number in age higher than me; something I like to remind him of on a daily basis from now until my birthday in December. We’ve spent the past weekend celebrating his birthday, and also our anniversary. To really party, we had great tickets to the “I Love 90’s” concert: Young MC, Tone Loc, Color Me Badd, Salt-N-Pepa, and Vanilla Ice. We both agreed it was the most fun we had at any of the concerts this year. We sang and danced our 40 something butts off (well, not enough of mine, but I’ll digress). We even got to go backstage and meet Salt-N-Peppa, which was so much fun…and quick. Like, it’s a blur and I can’t believe we actually got to meet them. We weren’t allowed to take pictures with our cameras so we’re waiting to get the “official” photo from their people. I just pray that I’m not giving the side eye to Pep’s boob in the pictures. And, sorry, Spinderella, I didn’t mean to elbow you in your boobs (yes, plural…I was a mess; don’t judge me!). We also had a great visit with my cousin, Katie, and we got to spend some much needed time in our gardens.
Back to the birthday boy: He’s truly one of a kind. He’s my best friend. He keeps me centered, and knows what to say to talk me off that perpetual ledge. He’s also the kindest and most loving person I have ever know. I love watching the joy come from his face when he talks about his family and close friends. He gives the absolute best hugs. I’ve never seen him lose his temper, which is incredible given he’s been married to me for four years. He has an honest smile. He packs my lunch and backpack for me every morning before work. I feel his love even when we aren’t together. He’s given new meanings to those sappy love songs they used to play on the radio. I can’t sleep without him next to me. He finds the good in every situation (even those stories I tell him about the frustrations with my job). He’s my everything, and I give thanks to God every day that he blessed me with him.
I love making his birthday cake every year. Chocoflan is a Mexican dessert consisting of chocolate cake and topped with flan and caramel sauce. I first made chocoflan for my mom over ten years ago. On our first date, I told the Payaso that I could make a mean chocoflan, but I don’t think he believed me. I told him I’d make it for him for his birthday, and sure enough, I did. We were living in Berkeley, and our oven wasn’t really calibrated correctly so the heat fluctuated while it was being used. I thought I had accounted for this in the baking time, and the cake seemed like it was done, but it wasn’t the cake I needed to worry about. I proudly announced that his birthday cake was ready for the unveiling. We came into the kitchen (imagine a 4′ x 9′ hallway), and I dramatically flipped the cake pan over only to be soaked in flan mixture. The flan had not set up in the oven, and was now covering the counters, the floor, Lola and me! I was so bummed, but every year since, the chocoflan has been a success! But let me tell you, there isn’t a year that goes by that I say a little prayer while flipping that darn cake over! I made this yesterday for tonight’s celebration. And yes, I said a prayer and did a happy dance when the cake and flan came out of the pan in one piece. Lola may have been a little disappointed in that success. This recipe is taken from Marcela Valladolid, and is absolutely heavenly delicious.
Chocoflan
Ingredients:
- Softened butter to coat pan
- 1/4 cup caramel sauce
For the cake:
- 10 tablespoons room temperature butter
- 1 cup sugar
- 1 room temperature egg
- 1 3/4 cup flour
- 3/4 teaspoon each of baking powder and baking soda
- 1/3 cup cocoa powder
- 1/14 cups buttermilk
For the flan:
- One 12-ounce can evaporated milk
- One 14-ounce can sweetened condensed milk
- 4 ounces room temperature cream cheese
- 3 cold eggs
- 1 tablespoon vanilla extract
For garnish:
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans
Directions:
- Preheat oven to 350 degrees.
- Coat a 12-cup Bundt pan with butter and drizzle 1/4 cup caramel sauce into bottom of pan.
- For the cake: Beat together butter and sugar with electric hand or stand mixer until light and fluffy. Add room temperature egg and mix until combined. Sift together flour, baking powder, baking soda and cocoa into a medium sized bowl. With mixer on low, add 1/3 of the flour mixture into the butter mixture until combined. Add half of the buttermilk. Repeat, ending with flour mixture. Add cake batter to prepared Bundt pan and spread evenly.
- For the flan: Add all ingredients to a blender and blend on high for 30 seconds. Carefully pour the mixture over the cake batter in the Bundt pan.
- Cover Bundt pan tightly with aluminum foil and set in a large roasting pan.
- Carefully pour boiling water into roasting pan to cover bottom of Bundt pan by approximately 1 inch. Be mindful to not burn yourself or get water into Bundt pan.
- Place roasting and Bunt pan into oven and bake for 90 minutes. Cake will be done when the surface of the cake is firm and a toothpick comes out clean when inserted into cake.
- Once baked, remove Bundt pan from roasting pan and place on cooling rack. Allow to cool completely to room temperature, which can take 2 hours.
- Once cooled, remove foil. Place a cake plate or other rimmed serving platter over the Bundt pan. Holding tightly together, give the pan a little shake and flip over. Remove Bundt pan and scrape any caramel sauce over cake.
- Garish with additional caramel sauce and chopped pecans, if desired.
I love that the batter and the flan switch places in oven. You add the batter to the Bundt pan first.
Then the flan mixture.
But after it’s cooked, and you remove the foil from the pan, the cake batter is on top!. Here’s proof that the two magically switch places in the oven.
Try this chocoflan! I know there are a lot of steps, but I guarantee that anyone who tries this will love it. I have complete faith that you can make this recipe. The flan is custardy, thick and delicious. The cake is moist and full of flavor. When you combine the two together, it’s glorious. It might even change your life. Seriously. It’s a showstopper worthy enough for the Payaso’s birthday.
Happy birthday, my love! I can’t wait to celebrate with you tonight. Te amo!