This cake seemingly impossibly transforms while baking! The chocolate layer rises to the top, while the creme caramel layer sinks to the bottom. The result is as gorgeous to eat as it is to look at!
4 tablespoons dulce de leche caramel sauce, melted (see tip)
150g butter, softened
190g caster sugar
2 tablespoons strong coffee
200g plain flour
6 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
230ml full cream milk
600ml evaporated milk
1 (397g) tin condensed milk
1 teaspoon vanilla extract
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Directions Preparation:30min › Cook:1hour › Extra time:1hour › Ready in:2hours30min
Preheat the oven to 180 degrees C. Grease and lightly flour the base and sides of a 23cm ring cake tin then tap away any excess flour. Prepare a water bath testing that the cake tin will fit inside and the water will come up to about 1/3 of it's height. Place the water bath in the oven to warm up while preheating.
Caramel Bottom: Warm the dulce de leche in a microwave or saucepan to melt to pouring consistency. Pour gently into the base of the prepared tin, covering completely (see tip for alternate method).
Cake: Beat the butter in a mixing bowl using a handheld electric mixer. Add the sugar and beat until light and fluffy. Add the egg and coffee and beat until creamy.
Into a separate mixing bowl, sift together the flour, cocoa powder, bicarb and baking powder. Alternate adding the flour and milk to the butter mixture, until the ingredients are well mixed. Set aside.
Creme Caramel: Combine the evaporated milk, condensed milk, eggs and vanilla into a blender or food processor and blend until smooth.
To Assemble: Over the caramel in the base of the tin, spoon in the chocolate cake mixture, distributing evenly, then smooth the top making sure there are no gaps between the cake mixture and the cake tin either around the sides or in the middle.
Through a fine sieve, gently pour the creme caramel mixture over the chocolate cake mixture.
Place inside the waterbath and bake for 1 hour (avoid opening the oven). Towards the end of baking you will notice that quite magically the creme caramel is now on the bottom and the chocolate cake is on the top - WOW! When the cake is done a skewer inserted into the chocolate cake should come out clean.
Remove from the oven and allow to cool for 1 hour. To serve the cake, carefully run a thin knife around the edges to loosen then cover with a serving plate and carefully and quickly flip over. Add more melted dulce de leche on top for serving if you wish.
Dulce de leche or sugar
There are two options for covering the base of your cake tin: dulce de leche caramel sauce or caramelised sugar. If you wish to opt for the caramelised sugar, use a metal cake tin and melt 100g caster sugar in the bottom of the tin gently over the hob, or alternatively melt in a saucepan and then pour into your greased and floured tin.