• Heat the oven to 170°C
• Grease a 27 cm bundt tin with butter (or equivalent) and place the tin into a larger roasting tin.

Caramel Layer

• Coat the bottom of the bundt tin with half of the caramel sauce

Cake Layer

• Sift flour, baking powder, bicarb, cocoa, and salt into a medium bowl.
• cream together the butter and both sugars until light and fluffy (a stand mixer works well for this) then beat in the eggs one at a time until just incorporated
• mix in a third of the flour mixture, then half the buttermilk, then repeat. then add the last of the flour
• Mix until everything is incorporated, then transfer to the bundt tin

Creme Caramel Layer

• Mix all the ingredients (evaporated milk, condensed milk, cream cheese, eggs, vanilla, salt) in a blender (or food processor) until smooth
• Pour the batter over the cake batter in the tin

Cooking the Cake

• Cover the bundt tin first with baking paper, then with foil , wrapping it up tightly
• Add enough boiling water to the roasting tin to come 2 cm up the side of the bundt tin
• Transfer to the oven and bake for an hour (rotating the tin at 30 minutes) or until a skewer inserted into cake comes out clean
• Lift tin out of the water bath, remove foil and baking paper, and leave until completely cool (about an hour)
• Invert the flan on to your serving plate, you may need to jiggle it slightly to release from the tin. Then refigerate until cold, for at least two hours (but overnight allows more flavour to develop)
• To serve, thin the remaining 80 g caramel with the milk, and drizzle over the flan