Directions
Prep
- Take out eggs, butter, and buttermilk 2 hours beforehand to bring to room temp.
- Wash sifter, blender, bundt pan, and mixer.
- When ingredients are room temp, preheat oven to 350 F.
- Coat bundt pan with butter and place it in a large roasting pan (for water bath).
- Sift together the flour, baking powder, baking soda and cocoa in a medium bowl.
- In a very small bowl mix together the cinnamon, nutmeg, clove, and cardamom.
- Zest half a lime into another small bowl.
Make the chocolate cake batter
- Add the butter and sugar to a large bowl and using an electric hand mixer or stand mixer, beat until light and fluffy.
- Beat in ONE egg to the wet ingredients.
- Beat 1/3 of the flour mixture into the egg mixture.
- Beat 1/2 of the buttermilk into the bowl.
- Repeat, ending with the flour mixture. Blend until well incorporated and set aside.
Make the Ponche-de-Crème flan
- In a blender, combine the evaporated milk, condensed milk, cream cheese, 3 eggs, spices, vanilla, lemon zest, and bitters.
- Blend on high for 30 seconds.
- Taste and add more bitters if needed.
Bake
- Scoop the cake batter into the bundt pan. Spread evenly with a spatula.
- Slowly pour the flan mixture over the cake batter.
- Cover with foil. Using the blender, add about 1-inch of hot water to the roasting pan.
- Bake ~1 hour. Your oven may be longer or shorter. Test cake by inserting with a toothpick and seeing if it comes out clean.
- When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours.
Unmold
- Place a large cutting board over the Bundt pan, grasp tightly together, jiggle a little and flip over.
- Garnish with a drizzle of caramel to taste and chopped Tunnocks Caramel and serve!
Nutrition facts
I have absolutely no idea! Please feel free to hit me up if you calculate this 😆