Ingredients
For the Caramel:
1 cup granulated sugar
For the Flan:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract
For the Chocolate Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Instructions
- Prepare the Caramel
Preheat your oven to 350°F (175°C). In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns into a smooth, golden-brown liquid. Carefully pour the hot caramel into a bundt pan, swirling it to coat the bottom evenly. Set aside to harden. - Make the Chocolate Cake Batter
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the buttermilk, oil, egg, and vanilla. Mix until smooth. Pour this batter into the bundt pan over the hardened caramel. - Prepare the Flan Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, 4 eggs, and vanilla. Blend until completely smooth. - The “Magic” Assembly
Slowly and carefully pour the flan mixture over the chocolate cake batter. You can pour it over the back of a large spoon to prevent it from disturbing the cake layer too much. Don’t worry—the layers will magically swap positions during baking! - Bake in a Water Bath (Bain-Marie)
Place the bundt pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the bundt pan. Cover the bundt pan loosely with aluminum foil. Bake for about 60–75 minutes, or until a toothpick inserted into the cake comes out clean. - Cool and Invert
Remove the cake from the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours (preferably overnight). To serve, run a thin knife around the edges, place a large rimmed plate over the pan, and quickly flip it over. The caramel will drizzle down the sides.
