Chocoflan Bundt (Flan Cake)

Ingredients

1 boxed chocolate cake mix (any brand works)
1 tablespoon espresso powder
4 large eggs
1/2 cup butter
1 cup milk

Flan:
12 oz condensed milk
14 oz evaporated milk
4 large eggs
8 oz cream cheese (full fat)
1 tablespoon vanilla extract
1/2 teaspoon salt

Caramel Topping:
1/4 cup cajeta or caramel sauce

Flavor: chocolate, caramel, sweet
Texture: fluffy cake, rich flan but not too sweet
Storage: stays freshest in an air-tight container in the fridge. Will stay fresh for a week.

Instructions

1. Preheat oven to 350ºF.
2. In a blender, add flan ingredients and blend until smooth.
3. Prepare cake mix according to package instructions, but increase the amount of eggs required by one and substitute water with milk and oil with butter. Most brands will ask for three eggs, half cup of oil, and one cup of water.
4. Add expresso powder to the cake batter and mix until well combined.
5. Spray a standard bundt pan with oil.
6. Add cajeta or caramel sauce to the bottom of the bundt pan.
7. Add cake batter to the bundt pan on top of caramel.
8. Slowly pour the flan mixture on top of the cake batter. As the cake bakes, the liquid will sink to the bottom of the cake, creating a layer of flan on top upon inverting the bundt.
9. Cover the hole in the center of the bundt with a crumbled piece of aluminum foil, then cover the entire bundt pan with more aluminum.
10. Place the bundt pan into a large dish, add 1-2 inches of hot water to the dish creating a water bath.
11. Bake for 50-60 minutes.
12. Remove from oven and let cool to room temperature. Then chill in the fridge for at least 2 hours.
13. When ready to serve, place the bundt in a dish with hot water for 30 seconds. Loosen the edges of the cake with a toothpick. Place the serving plate on top of the bundt pan and holding the plate firmly in place with one hand, invert the bundt pan and the cake will unmould.
14. Serve chilled with whipped cream or cajeta.

Variations

Strawberry: use strawberry cake mix and remove espresso powder.
Vanilla: use vanilla cake mix and remove espresso powder.
Ube: use vanilla cake mix and add 2 teaspoons ube flavoring to the cake batter.
Coffee: use vanilla cake mix and add 3 tablespoons of espresso powder.