I’ve been threatening to make the Reversed Impossible Chocolate Flan featured in “Sweet & Southern” by Ben Mims and on NYTimes cooking for weeks. I’d been looking for a recipe like this after I made the Lemon Pudding Cake a few weeks ago (if you haven’t tried it do so. It’s amazingly delicious). I secretly tried to come up with a recipe for a one batter magic cake myself, hoping I could achieve the same separation with one chocolate batter. Well, I didn’t have much luck, but I did have a really nice chocolate mousse cake in my fridge.
This cake has two batters (they’re both dead easy) so twice as much magic happens. Before your eyes, the pudding sinks, the cake rises and a dessert worthy of a banquet at Hogwarts appears. No charm or wand waving needed. Helga Hufflepuff would be proud.
For the cake
½ cup butter, room temperature (1 stick)
¾ cup sugar
1 large egg, room temperature
1-½ cups flour
¼ teaspoon salt
1-teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk
3 teaspoons vanilla extract
For the chocolate custard
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
½ cup cocoa powder
1-teaspoon vanilla extract
4 large eggs
Preheat oven to 375°F. Spray a Bundt pan with cooking spray. Place it in a large roasting pan, fill roasting pan half way up with water. Remove Bundt pan, and place roasting pan on rack in middle of oven.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy, beat in egg and mix until incorporated. Whisk flour, salt, baking powder and baking soda together in a bowl. Whisk buttermilk and vanilla together in another bowl.
Beginning and ending with the flour mixture alternating with the buttermilk, add to butter and sugar in three stages, beating just until incorporated. Spread evenly in Bundt pan, smooth top.
Using a hand mixture, beat evaporated milk, condensed milk, cocoa, eggs and vanilla together until smooth (the mixture will be thin). Ladle custard gently on top of cake batter.
Transfer to roasting pan, and bake for 35-40 minutes until a tester comes out clean.
Cool completely on a wire rack before even attempting to turn out (I put it in the fridge towards the end to make sure the custard set). Invert pan onto a plate, cake should slide right out. Grab a fork.
Some notes if you make this: A few of the reviews mentioned that the custard portion was rubbery. I didn’t find that at all. The custard was silky with a rich chocolate flavor. Also, some thought the cake was bland; so with that in mind I decided to triple the vanilla, used buttermilk rather than coconut milk and skipped the vinegar.