one layer of chocolate cake, one layer of light silky flan, all covered in caramel sauce. What's not to love?
Preheat the oven to 350F.
Use a 12 cup capacity Bundt pan, and spray well with cooking spray (or grease with butter). pout the 1/4 cup caramel sauce into the pan.
Add butter and sugar to the mixer bowl and beat until light and fluffy. Then add the egg and mix to incorporate.
Sift the flour, baking powder, baking soda, and cocoa together. Beat in 1/3 of the flour, and half the butter milk into the sugar mix. Repeat, ending with teh last 1/3 of the flour mix.
Blend until well incorporated.
put all ingredients into a blender, and blend on high for 30 seconds.
Pour the cake batter into the bundt pan on top of the caramel sauce. Spread out evenly.
Slowly pour the flan mix over the chocolate batter.
Cover the pan with foil, and set into a roasting pan filled with 1" of hot water.
Slide into the oven, and bake 1 hour until the cake is firm to the touch or an inserted toothpick comes out clean. When done, remove from the water bath, and cool to room temperature, about an hour.
Cover the bundt pan with a large plate, and flip over to remove the cake. If any sauce remains in the pan, scrape out and drizzle onto the surface of the cake.
Garnish with more caramel sauce and the nuts.
The batters may appear to mix when teh flan sauce is poured over. DOn't worry, they will separate on their own! It's best, in my opinion, when served warm, but is fine at room temperature. You can substitute cajeta (dulce de leche) for the caramel sauce.