Chocoflan - Marcela Valladolid

Here is a wonderful Chocoflan recipe from Marcela Valladolid. Her cookbook Fresh Mexico is excellent, I highly recommend it.

Chocoflan
From Marcela Valladolid’s cookbook Fresh Mexico
Caramel
1 C granulated sugar
Chocolate cake
½ C boiling water
½ C unsweetened coco powder
1/3 C whole milk
1 teaspoon vanilla extract
1 1/3 C all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, room temperature, plus some for the pan
1 C dark brown sugar
½ C granulated sugar
3 large eggs
Flan
½ C evaporated milk
½ C sweetened condensed milk
2 large eggs
½ teaspoon vanilla extract

Preheat oven to 400 F. Butter 10 inch nonstick Bundt pan (12 C capacity).
To make caramel, stir together the granulated sugar and ¼ C water in a large heavy saucepan set over medium-high heat. Cook, brushing down the sides of the pan with a wet pastry brush to prevent crystals from forming, until the sugar melts and mixture becomes a dark amber color. Working quickly and carefully, immediately pour the hot caramel into the prepared Bundt pan, tilting it to cover the bottom and halfway up the sides of the pan. Let the caramel cool completely 4 hours or overnight in the refrigerator.
Place caramel-coated Bundt pan in the roasting pan, and fill the roasting pan halfway with water.
To make the chocolate cake, whisk the boiling water and the coco powder in a medium bowl to blend. Whisk in the milk and the vanilla extract. In another medium bowl, whisk the flour, baking soda, and salt.
Using the electric mixer, beat together the butter, brown sugar, and granulated sugar until the mixture is pale and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the flour and coco mixtures alternately in batches, beginning and ending with the flour (the batter may separate; do not worry). Pour the batter into the Bundt pan.
To make the flan, combine the evaporated milk, condensed milk, eggs, and vanilla in a blender. Blend for 30 seconds on high speed, until smooth. Pour the mixture gently over the chocolate batter in the Bundt pan. Cover the pan with foil, and carefully transfer it, in the water filled roasting pan, to the oven. Bake for 15 minutes.
Reduce the oven temperature to 350 F, and continue baking until the tester inserted into the cake comes out clean, about 1 hour.
Let the cake cool in the pan for 15 minutes. Carefully run a small knife around the edge of the cake, invert the cake onto a platter. Cool for 1 hour. Cover and refrigerate overnight. Serve chilled.