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A magical combination of chocolate cake and creamy flan baked together in one pan. This family celebration dessert is a stunning, two-in-one treat that never fails to impress.
Preheat your oven to 350°F (175°C) and prepare a Bundt pan by generously coating it with nonstick spray. Pour 1/4 cup of caramel sauce into the bottom if desired.
In a blender, combine the sweetened condensed milk, evaporated milk, cream cheese, 4 eggs, 1 teaspoon vanilla extract, and salt. Blend until smooth and set aside—this mixture is for the flan.
In a separate large bowl, cream the butter and granulated sugar together until light and fluffy using a hand mixer. Add 2 eggs (for cake) one at a time, beating well after each addition.
In another bowl, whisk together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet cake batter, alternating with whole milk, starting and ending with the dry. Mix in 1 teaspoon vanilla extract.
Spread the chocolate cake batter evenly into the prepared pan. Slowly pour the flan mixture over the cake batter; the layers will shift during baking due to density differences.
Create a water bath by placing the Bundt pan in a larger roasting pan and adding hot water to reach halfway up the sides of the pan. Carefully transfer to the oven.
Bake for 75–85 minutes, or until a toothpick inserted into the cake comes out clean. Begin checking at the 75-minute mark to avoid overbaking.
Remove from the oven and water bath. Let the chocoflan cool for at least 1 hour, then refrigerate for 4 hours or overnight to fully set and for best slicing texture.
To unmold, gently run a thin knife around the edge, invert onto a serving plate, and allow the pan to sit for a couple of minutes before lifting. Spoon any remaining caramel over the chocoflan before serving.
