Prepare the Caramel: In a medium saucepan over medium heat, melt the granulated sugar until it turns golden brown. Carefully pour the hot caramel into the bottom of a 10-inch Bundt pan, swirling to coat the bottom evenly.

Prepare the Flan: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla extract, and salt. Blend until smooth.My Latina Table

Prepare the Chocolate Cake: Prepare the chocolate cake batter according to the package instructions.David Lebovitz+6Bon Appétit+6laurainthekitchen.com+6

Assemble the Cake: Pour the chocolate cake batter over the caramel in the Bundt pan. Slowly pour the flan mixture over the back of a spoon onto the cake batter. The flan mixture will sink to the bottom, and the cake batter will rise to the top during baking.laurainthekitchen.com

Bake: Preheat the oven to 350°F (175°C). Place the Bundt pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the Bundt pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the cake comes out clean.

Cool and Unmold: Remove the Bundt pan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight. To unmold, run a knife around the edges of the pan, place a serving plate over the top, and invert the pan. Gently lift the pan off.