Instructions:

For the Flan Layer:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, melt the granulated sugar over low to medium heat, stirring constantly. Continue cooking until the sugar melts and turns into a golden caramel. Be careful not to burn it.
3. Quickly pour the caramel into the bottom of a Bundt pan or a cake pan. Tilt the pan to spread the caramel evenly across the bottom. Set it aside to cool and harden.
4. In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
5. Pour the flan mixture over the hardened caramel in the pan.

For the Chocolate Cake Layer:

6. In a mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
7. Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
8. Carefully pour the chocolate cake batter over the flan mixture in the pan.

Baking:

9. Cover the pan with aluminum foil.
10. Place the pan in a larger baking dish. Pour hot water into the larger dish to create a water bath (bain-marie).
11. Bake for 1 hour in the preheated oven. The Chocoflan is ready when a toothpick inserted into the cake comes out clean.
12. Remove the pan from the water bath and allow it to cool to room temperature.