Coco Mocha Flan Cake

Fri Night 10 PM as I lay in bed lazying the baker inside started screaming please let's make something. It's been ages since we made something. Without wasting much time I had to jump out as if I did not then I wouldn't have made something in another few months. Voila hit the 24 hours grocery store, come back, get started and 1 AM this is the result and I am off to sleep satisfied tucking the flan in the fridge to be explored for breakfast.

Here is the recipe to the sinful coffee lovers version of non traditional Flan.

Ingredients for the Flan:

• 1/2 cup granulated sugar
• 1/4 cup water
• 3 large eggs
• 2 egg yolks
• 1/2 cup caster (that is superfine or refined) sugar
• 1 1/2 cups milk (use any kind. I use 2%)
• 1 cup coconut milk (For a much more pronounced coconut flavor, increase coconut milk to 1 1/2 cups and reduce 1% milk to 1 cup.) 
• 2 tsps vanilla extract

Method for Flan:

• Put sugar and water in small saucepan and heat without stirring until it turns a deep, golden brown color. Remove from heat and immediately pour into a large glass baking dish or casserole. Tilt the dish so that the caramel coats the entire bottom surface before it hardens;
• In a large bowl, beat the whole eggs and egg yolks until foamy. Gradually add caster sugar and beat until thick and light;
• Heat milk and coconut milk, then add gradually to the egg and sugar mixture, beating constantly. Stir in vanilla
• Set aside while preparing the chiffon batter

Ingredients for Chiffon Cake:

Chiffon cakes are known to be the softest cakes. They are fluffy and thus makes the best base for any layered baking needs.

• 2/3 cup cake flour
• 1/3 cup Dutch-processed cocoa
• 2/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, separated
• 1/4 cup vegetable oil
• 1/4 cup strong black coffee (make it with only a tsps of coffee powder if you don't want the cake to be too strong in coffee flavour)
• 1/2 tsp vanilla extract

Method for Chiffon Cake:

• In one bowl, whisk cake flour, cocoa, sugar, baking powder and salt until well combined;
• Whisk in egg yolks, oil, coffee and vanilla until batter is smooth;
• In a separate bowl, beat egg whites almost to stiff peak stage. Fold egg whites into the egg yolk mixture in two additions

Assemble the Flan Cake:

• Preheat oven to 325ºF;
• Strain flan custard into the caramel-coated dish. 
• Carefully pour or spoon out the chiffon batter over the custard;  don't worry - batter will float on top! Use only enough so that the cake will not overflow the pan as it rises during baking;
• Place dish in a water bath bu putting the baking dish on top of a bigger dish filled with boiling water. The baking dish should be at least half way submerged in boiling water. This prevents the caramel and flan from burning while baking.
• Bake for about 40 minutes, testing for doneness by inserting a knife to check. When knife comes out clean, remove cake from oven and let cool.
• When cooled down, cover with foil or plastic wrap and chill in the refrigerator, preferably overnight