Chocolate Flan Cake

• 6 ounces cream cheese
• 3/4 cup evaporated milk
• 1 can sweetened condensed milk
• 4 eggs

• 3/4 cup cajeta or dulce de leche
• 1 cup sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/3 cup cocoa
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 1/2 cup boiling water

To make the flan, preheat the oven to 325ºF. In the bowl of a mixer or in a blender or food processor, beat cream cheese, evaporated and condensed milks, and eggs until well-blended, and set aside.

To make the chocolate cake, butter and flour a 9-inch tube pan and pour the cajeta or dulce de leche into the pan, distributing evenly. Combine the sugar, flour, cocoa, baking soda, baking powder, and salt in a large mixing bowl, stirring until blended.

Add the milk, oil, vanilla extract, and egg and mix until combined. Stir the boiling water into the batter with a spatula, then pour the mixture into the prepared pan.

Pour the flan mix evenly over the chocolate batter. Set the tube pan into a larger pan, and fill the latter with hot water about halfway up the sides of the cake pan (you are making a bain marie). Bake for about 50 minutes, or until a cake tester comes out clean when inserted in the center of the cake. Cool the cake, then turn it out onto a serving platter.