Magic Chocolate Flan Cake
adapted from Cook's Country

For the Cake:
1/2 cup caramel sauce or topping (store bought or homemade)
1/2 cup plus 2 tablespoons all-purpose flour
1/3 cup (1 ounce) cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
6 tablespoons butter
1/2 cup buttermilk
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

For the Flan:
2 (14-ounce) cans sweetened condensed milk
2 1/2 cups whole milk
6 ounces cream cheese
6 large eggs
4 large egg yolks
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a 12-cup nonstick bundt pan, taking
care to get in all the nooks and crannies. Pour the caramel sauce into the
bottom of the pan.

In a medium bowl, combine the flour, cocoa, baking soda, and salt; set
aside. In a microwave-safe bowl, combine the chocolate and butter and
microwave at 50% power for 1-minute increments, stirring in between, until
the mixture is melted and smooth, about 2-4 minutes. Whisk the buttermilk,
sugar, eggs, and vanilla into the melted chocolate mixture until
incorporated. Add the flour mixture and stir until combined. Pour the
chocolate batter evenly over the caramel.

Add all the flan ingredients to a blender and process until smooth. Slowly
and carefully pour the flan mixture over the the cake batter. Place the
filled cake pan in a large roasting pan. Place the roasting pan in the oven
and carefully pour warm water into the roasting pan until it reaches
halfway up the sides of the bundt pan. Bake the cake until a toothpick
comes out clean and the flan registers 180 degrees on an instant-read
thermometer, about 75-90 minutes. Remove the Bundt pan from the roasting
pan and place it on a wire rack to cool completely. Refrigerate for 8 hours
(or up to 12).

To remove the cake from the pan, fill a large bowl with hot water and place
the bottom third of the Bundt pan in the water for 1 minute. Carefully
invert the cake onto a flat plate or cake platter. Slowly remove the pan
letting the caramel drizzle over the top of the cake. Serve chilled.