In a pan over medium heat, melt the sugar until it turns golden and smooth.
Immediately pour the caramel into the bottom of your mold and let it cool and harden.
2. Prepare the Cake Mixture:
Follow the instructions on the chocolate cake mix box. Combine eggs, oil, and water until the mixture is smooth and well combined.
Pour the cake batter over the hardened caramel in the mold.
3. Prepare the Flan:
In a blender, mix the condensed milk, evaporated milk, eggs, and vanilla until smooth and well integrated.
Gently pour the flan mixture over the cake batter. The two layers will separate while baking to create the classic chocoflan structure.
4. Bake in a Water Bath:
Cover the mold with aluminum foil.
Place the mold in a deep baking tray filled with hot water (halfway up the sides of the mold).
Bake at 175°C (350°F) for 1 hour and 15 minutes. Insert a toothpick into the flan to check for doneness; it should come out clean.
5. Cool, Refrigerate, and Unmold:
Allow the cake to cool completely at room temperature.
Refrigerate for at least 4 hours to help the layers set properly.
Once chilled, run a knife along the edges of the mold, then carefully flip the cake onto a large plate.
Serving and Storage Tips
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