1 can 13.4-ounce (380-gram) can La Lechera dulce de leche or 1 1/2 cups (355 ml) prepared
1 can 12-ounce (354-ml) can evaporated milk
4 ounces ounces (115 grams) cream cheese at room temperature
1 1/2 teaspoons teaspoons vanilla extract
1 pinch pinch kosher salt
5 eggs large eggs
1 1/3 cups cups (160 grams) all-purpose flour
1 cup cup (200 grams) sugar
1/2 cup cup (50 grams) unsweetened cocoa powder
1 teaspoon teaspoon baking soda
1/2 teaspoon teaspoon baking powder
1/2 teaspoon teaspoon kosher salt Diamond is specified but you’ll be fine with any
1/2 teaspoon teaspoon ground cinnamon
6 tablespoons tablespoons (85 grams) unsalted butter cubed, at room temperature
1/2 cup cup (120 ml) brewed coffee cooled
1/2 cup cup (120 ml) buttermilk
1 egg large egg
1 teaspoon teaspoon vanilla extract pure
Equipment
blender
stand mixer
sifter
measuring cup
cooking spray
10-cup (2.5 liter) Bundt pan
roasting pan or baking dish
foil
Directions
In a liquid measuring cup, combine 1/2 cup (120 ml) brewed coffee, cooled, 1/2 cup (120 ml) buttermilk, 1 large egg, and 1 teaspoon pure vanilla extract. Slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for a full minute.
Heat your oven to 350°F (180°C).
Make the flan: In a blender, combine 1 13.4-ounce (380-gram) can of La Lechera dulce de leche or 1 1/2 cups (355 ml) prepared dulce de leche, 1 12-ounce (354-ml) can evaporated milk, 4 ounces (115 grams) cream cheese, 1 1/2 teaspoons vanilla extract, and a pinch of kosher salt. Blend until smooth, 20 to 30 seconds. Pour in 5 large eggs and blend for another 10 seconds until smooth.
Make the chocolate cake: Sift 1 1/3 cups (160 grams) all-purpose flour, 1 cup (200 grams) sugar, 1/2 cup (50 grams) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt (Diamond is specified but you'll be fine with any), and 1/2 teaspoon ground cinnamon directly into the bowl of a stand mixer fitted with a paddle attachment, or a large bowl for use with an electric handmixer. Mix on the lowest setting until just combined, then add 6 tablespoons (85 grams) unsalted butter, cubed, at room temperature and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
Bake chocoflan: Liberally coat a 10-cup (2.5 liter) Bundt pan with cooking spray. Add the cake batter, smoothing out the top with an offset spatula or spoon. Carefully ladle in the flan so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it greased side down onto the Bundt pan, folding it over the edges to loosely seal it. Transfer to the oven, then pour water (from the tap is fine) into the roasting pan or baking dish to come up 2 to 3 inches.
Bake for 2 hours to 2 hours 15 minutes, checking for doneness after 1 hour 45 minutes, using a skewer inserted into the cake to make sure it's baked through, with little to no crumbs sticking to the skewer when you pull it out.
Carefully remove the Bundt pan from the roasting pan and let it cool to room temperature before placing it in the fridge to cool completely, at least a couple of hours.
To serve: Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. If desired, serve with dulce de leche, chopped nuts, whipped cream, and/or a sprinkle of cinnamon.