Make the flan – In a blender, combine both cans of milk, 4 eggs, and 1 tsp vanilla. Blend until completely smooth and creamy. No lumps. Set aside in a bowl.
Make the cake batter – In another bowl, beat 2 eggs and ½ cup sugar until light and fluffy (about 2 minutes). Add ¼ cup milk, ¼ cup oil (or melted butter), and 1 tsp vanilla; mix well. In a separate bowl, sift together 1 cup flour and 1 tsp baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Don't overmix — you want a light, tender cake.
Assembly magic – Pour the chocolate cake batter over the hardened caramel in the Bundt pan. Then, very gently, pour the flan mixture on top of the cake batter. (Don't stir — just pour!)
Water bath bake – Cover the Bundt pan tightly with foil. Place it inside a larger roasting pan. Fill the roasting pan halfway with hot water (this is a bain-marie, which keeps the flan creamy). Bake at 350°F (175°C) for 60–75 minutes, or until a toothpick inserted comes out clean. The flan should jiggle just slightly in the center but not be liquidy.
Cool completely – Let the cake cool to room temperature on a wire rack (about 1 hour), then refrigerate for at least 4 hours (overnight is better). This is crucial — the cake needs to set so the layers stay intact when you invert it.
The big reveal – Run a thin knife around the edges of the Bundt pan to loosen the cake. Place a serving plate on top of the pan, then flip it over. The caramel (now liquid again from the heat) will drip down the sides, the flan layer will be in the middle, and the cake will be on the bottom. It's pure magic.
⏱️ Total Time: About 2.5 hours active time + overnight chilling
The Magic Explained: During baking, the cake rises and the flan sinks, creating layers that swap positions. When you invert it, the caramel (originally on the bottom) is now on top, dripping beautifully down the sides. Pure. Magic.
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