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1
Put an oven rack in the middle of the oven and preheat to 350 degrees F. Grease a Bundt pan with butter.
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2
First prepare the cake batter.
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3
Add the butter and sugar to a bowl and, using an electric hand mixer or a stand mixer, beat until light and fluffy.
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4
Then beat in 1 egg.
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5
Sift together the flour, baking soda, baking powder and salt in a medium bowl.
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6
Mix the buttermilk, cocoa powder, tequila, triple sec and vanilla extract in a medium bowl.
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7
Beat half of the flour mixture half of the buttermilk into the egg mixture.
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8
Repeat, ending with the flour mixture.
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9
Blend until well incorporated.
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10
Now prepare the flan mixture.
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11
In a blender, combine the condensed milk, evaporated milk, cream cheese, the remaining 3 eggs and vanilla extract.
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12
Blend on high for 30 seconds.
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13
Scoop the cake batter into the prepared Bundt pan.
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14
Then slowly pour the flan mixture over the cake batter.
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15
Add about 1-inch of hot water to the roasting pan.
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16
Carefully slide the pan into the oven and bake until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean, about 1 hour.
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17
When the cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
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18
Run the tip of a sharp paring knife along the edge of the Bundt pan to loosen.
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19
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle it a little and flip over to release the chocoflan from the pan.
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20
Garnish the cake with some chopped pecans.
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21
Place some mixed berries in the center of the chocoflan then sprinkle the entire thing with powdered sugar and serve.
