Step 1: Make the Caramel Melt 1 cup (200g) granulated sugar in a heavy-bottomed pan over medium heat, stirring constantly until it turns evenly browned. Carefully take it off the heat and slowly add 1/2 cup (113g) room temperature water; it might harden at first. Put it back on the heat to melt until you get a smooth amber syrup, then let it cool. Pour this into a greased and sugared 10-12 cup bundt pan and freeze to harden.

Step 2: Preheat and Prep the Pan Preheat your oven to 350°F (175°C) and make sure your bundt pan is well-greased with vegetable shortening and sprinkled with granulated sugar. Add the cooled caramel and pop it in the freezer to set completely. This step helps keep the layers from mixing later.

Step 3: Prepare the Chocolate Cake Batter Sift together 1 1/2 cups (191g) all-purpose flour, 1/2 cup (60g) unsweetened cocoa powder, 3 teaspoons baking powder, and 1/4 teaspoon fine sea salt. In another bowl, cream 3/4 cup (170g) room temperature unsalted butter with 1 cup (200g) granulated sugar until it’s pale and fluffy. Beat in 3 large eggs one by one, add 1 teaspoon vanilla extract, and mix in 1/2 cup (113g) milk. Gently fold in the dry ingredients without overmixing for a light texture.

Step 4: Mix the Flan Lightly beat 4 large eggs, then blend them with 1 can (396g) sweetened condensed milk, 1/2 cup (113g) heavy cream, 2 teaspoons vanilla extract, and 1 tablespoon (15g) all-purpose flour until smooth.

Step 5: Assemble the Cake Pour the chocolate cake batter over the hardened caramel in the bundt pan and smooth it out. Carefully add the flan batter on top.

Step 6: Bake It Place the bundt pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides. Cover loosely with foil and bake for 1 to 1 1/2 hours. Check if it’s done by inserting a toothpick into the cake layer it should come out clean and gently shaking the pan for the flan to jiggle slightly. Remove the foil for the last 10 minutes if the top browns too fast.

Step 7: Cool and Chill Take the pan out of the water bath, let it cool to room temperature, then cover and refrigerate for at least 6 hours or overnight.

Step 8: Unmold the Cake Dip the bottom of the chilled pan in warm water to loosen the caramel, jiggle to check, and invert onto a plate. For a detailed twist, try adding fruit-inspired flavors to your baking like in our muffin recipes.