5ounces10 tablespoons butter, cool room temperature
7oz1 cup granulated sugar
⅜teaspoonfine sea salt
1teaspoonvanilla
1teaspoonground cinnamon
¾teaspoonchipotle powder
1egg
2tablespoonsespresso powder dissolved in 1 1/2 tablespoons hot water OR 3 tablespoons espresso
6.5ozall purpose flour
¾teaspoonbaking powder
¾teaspoonbaking soda
⅓cupplus 1 tablespoon American cocoa powder(not Dutch process)
9ouncesbuttermilk
For the Flan
1 12-ouncecan evaporated milk
1 14-ouncecan sweetened condensed milk
4eggs
2teaspoonsespresso powder or freeze-dried coffee
1teaspoonground cinnamon
1teaspoonMexican vanilla or pure vanilla extract
1/4-3/8teaspoonfine sea salt
To Prepare the Pan
1cupliquid(warmed) cajeta, dulce de leche or caramelized sugar (as for creme caramel). I made cajeta based on this recipe
Instructions
For the Cake
Cream butter until smooth.
Add sugar, salt, vanilla, cinnaon and chipotle powder. Cream until light and fluffy, scraping down the sides of the bowl as needed, about 6 minutes.
Add the egg and espresso and mix thoroughly until completely combined. Scrape bowl as necessary.
Whisk together the flour, cocoa powder, baking powder and baking soda.
Add half to the mixer and mix on low for a few seconds. Add half the buttermilk, then the rest of the dry mixture followed by the last of the buttermilk. Scrape sides of bowl as necessary.
Beat on medium-high speed about 45 seconds.
For the Flan
Combine all the ingredients in a blender and blend on high speed until smooth.
To Prepare Pan and Finish
Spray a Bundt pan with pan spray and then dust liberally with flour. Knock out excess flour.
Pour the cajeta, dulce or caramel evenly in the bottom of the pan.
Spoon the cake batter in evenly and then smooth it all out.
Strain the flan mixture through a fine mesh strainer slowly right on top of the cake batter, moving the strainer around so you aren't pouring it all in one place.
Set the pan in a larger pan and place in a preheated 350F oven. (center rack)
Pour enough hot water in the larger pan to come at least an inch up the sides of the Bundt pan.
Bake for about an hour, or until the cake is firm.
Let cool to room temperature before turning out onto a platter.