Step 1

Prep the oven. Position a rack in the center of the oven and preheat the oven to 350°F. Bring the water for assembly to boil and cover to keep warm while you prep the flan and chocolate cake.

Step 2

Make the flan. In the blender pitcher, combine the dulce de leche, evaporated milk, cream cheese, vanilla, and salt for the flan. Blend on medium-high until smooth, about 30 seconds. Add the eggs for the flan and blend on medium-high until combined, another 10 to 15 seconds.

Step 3

Mix the dry ingredients for the chocolate cake. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt.

Step 4

Whisk the wet ingredients, then mix in the dry ingredients. In a large bowl, whisk together the buttermilk, coffee, butter, egg, and vanilla for the chocolate cake. Gradually whisk in the dry ingredients until just combined.

Step 5

Prep and fill the bundt pan. Generously spray a 10-cup capacity bundt pan with nonstick baking spray. Immediately use a rubber spatula to scrape the chocolate cake batter into the prepared bundt pan. Use an offset spatula to smooth its top.Slowly ladle the flan batter over the chocolate batter, being careful not to disturb the batter. Set the filled bundt pan in the middle of a large roasting pan and tightly cover its top with aluminum foil. Pour the boiled water into the roasting pan until water reaches halfway up the sides of the bundt pan.

Step 6

Bake the chocoflan. Bake for 105 to 120 minutes, or until a skewer inserted into the center of the cake comes out clean.

Step 7

Cool the chocoflan. Remove the chocoflan from the water bath, uncover its top, and cool completely on a wire rack.

Step 8

Chill the chocoflan. Once the chocoflan has cooled completely, tightly cover its top with plastic wrap. Refrigerate for at least 4 hours, preferably overnight.

Step 9

Steam the chocoflan to unmold it. Set the bunt pan with the chocoflan in the middle of the roasting pan. Bring the water for serving to boil and immediately pour into the roasting pan until water reaches halfway up the sides of the bundt pan. Dip the kitchen towel in the hot water (careful—it will be hot!). Wring it out over the sink or roasting pan (avoiding the bundt pan with the chocoflan) until it's damp but not wet. Cover the chocoflan and roasting pan with the kitchen towel and let sit for 15 minutes.After 15 minutes, uncover the pans. Remove the bundt pan from the water bath. Place a serving plate over the bundt pan. Flip the bundt pan and plate upside down to turn the chocoflan out of the bundt pan. Garnish immediately with the remaining cocoa powder.

Step 10

Serve and store. Serve chilled, or at room temperature. The chocoflan can be stored in the refrigerator, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days.