Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 can (14 oz/396g) sweetened condensed milk
  • 1 can (12 oz/354ml) evaporated milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) milk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract

Instructions:

  1. In a saucepan, heat sugar over medium until melted and golden. Carefully pour into the bundt pan, swirling to coat the bottom.
  2. Blend condensed milk, evaporated milk, eggs, and vanilla in a blender until smooth. Set aside.
  3. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, eggs, and vanilla; mix until combined.
  4. Pour flan mixture over the caramel in the bundt pan. Gently pour chocolate cake batter over the flan.
  5. Place bundt pan in a larger pan filled with hot water, creating a water bath. Bake in a preheated oven at 350°F (175°C) for 50 minutes.
  6. Allow to cool for at least 15 minutes before inverting onto a plate.
  7. Refrigerate for at least 2 hours before serving.