4. Assemble the Cake
Pour the chocolate cake batter over the caramel in the cake pan.
Gently pour the flan mixture on top. (During baking, the layers will naturally switch places.)
5. Bake
Cover the pan with aluminum foil.
Place it inside a larger baking dish filled with hot water (water bath/bain-marie).
Bake at 180°C (350°F) for 40–45 minutes.
Check for doneness with a toothpick; it should come out clean.
6. Cool and Unmold
Let the cake cool completely in the pan.
Refrigerate for at least 4 hours, preferably overnight.
Carefully invert onto a serving plate.
Enjoy your delicious creamy chocolate flan cake! 🍫🍮
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