A delicious treat that blends the best of both worlds: rich chocolate cake with silky caramel flan. With the ideal combination of tastes, this rich dessert will dazzle your visitors while also satisfying your sweet craving.

For the Flan Layer, combine the following ingredients:

1 granulated sugar cup
four huge eggs
1 can sweetened condensed milk (14 oz.)
1 (12 oz.) can evaporated milk
For the Chocolate Cake Layer: 1 teaspoon vanilla extract

1 cup regular flour
1 granulated sugar cup
1/3 cup chocolate powder, unsweetened
a half teaspoon baking powder
a half teaspoon baking soda
a quarter teaspoon of salt
1 cup of buttermilk
1 tablespoon vegetable oil
1 big egg
a half teaspoon of vanilla extract

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Melt the granulated sugar in a small saucepan over low to medium heat, stirring frequently. Cook until the sugar melts and gets a beautiful caramel color. Take care not to burn it.
Pour the caramel quickly into the bottom of a Bundt pan or cake pan. Tilt the pan to evenly distribute the caramel throughout the bottom. Allow it to cool and harden.
Combine the eggs, sweetened condensed milk, evaporated milk, and vanilla essence in a blender. Blend until completely smooth.
Pour the flan mixture into the pan with the firm caramel.
For the Chocolate Cake Layer, prepare the following:

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing dish.
To the dry ingredients, add the buttermilk, vegetable oil, egg, and vanilla essence. Blend the batter until it is smooth.
Pour the chocolate cake batter carefully over the flan mixture in the pan.
Baking:

Wrap the pan in aluminum foil.
In a bigger baking dish, place the pan. Fill the larger dish halfway with hot water to make a water bath (bain-marie).
In a preheated oven, bake for 1 hour. When a toothpick pushed into the cake comes out clean, the Chocoflan is done.
Allow the pan to cool to room temperature after removing it from the water bath.

Refrigerate the Chocoflan for a few hours or overnight after it has totally cooled.
Run a knife around the edge of the pan to release the Chocoflan before serving. To release the dessert, place a serving dish over the pan and swiftly flip it over. The caramel will cascade down over the cake, giving a lovely display.
Serve your Homemade Chocoflan and enjoy!