• Grease a bundt pan thoroughly with vegetable oil or spray with cooking oil.

To make the caramel

• Melt sugar in a saucepan over medium heat. Keep an eye on it as we do not want it to get burnt.
• Stir every now and then until all sugar has melted and has deep amber color. Make sure your melted sugar is smooth with no sugar granules or lumps
• Remove from heat set aside to cool down a bit then pour into the bundt pan.

To make the flan:

• In a deep bowl, beat the eggs with vanilla extract.
• Add condensed milk and whisk until combined.
• Add heavy cream and milk then whisk well.
• Set aside.

Make the cake batter:

• In a bowl combine flour, cocoa powder and baking powder.
• In a deep bowl beat sugar and oil for 2-3 minutes.
• Add vanilla and first egg then mix well. Add the second egg and beat well.
• Sift the dry ingredients over the egg mixture in three batches then mix.
• Mix in milk using a spatula.

Assemble the cake:

• Preheat oven to 350F.
• Pour the flan mixture over the hardened caramel in the bundt pan.
• Pour the chocolate cake mixture over trying to distribute it evenly.
• Place the bundt pan in a larger oven safe pan and fill the bigger pan with hot water until water level reaches half the bundt.
• Bake in the oven anywhere from 1 hour to 1 ½ hour.
• Insert a toothpick in the cake when it comes out clean it means your cake is done. Take it out and let it sit in the hot water for another 10 minutes.
• transfer to a wire rack and let it cool completely. Refrigerate overnight or for at least 4 hours.
• When ready to serve, take the bundt out of the fridge, place it in a larger pan.
• Pour some hot water in the large pan and leave it until it has loosened.
• Invert the cake into your serving platter and top with any melted caramel found at the bottom of your bundt.