Chocolate Flan Cake
For caramel:
1 cup of sugar
For custard:
4 eggs
½ kg milk (2.5 cups)
3 tablespoons of sugar
1 packet of vanilla
Grated zest of 1 lemon
For cake:
3 eggs
1 cup of sugar
1 teacup of milk
1 teacup of vegetable oil
2 tablespoons of cocoa
1 packet of baking powder
1 packet of vanilla
1.5 cups of flour

Preparation:
First, put 1 cup of sugar in a pan. Lower the heat and let it slowly caramelize. Be careful as sugar burns quickly; don't turn the heat up too high. Pour the melted caramel into your cake mold and let it cool.
For the custard part, whisk eggs with sugar until creamy. Add milk, vanilla, and lemon zest, and whisk again. This mixture will be the custard sauce and won't be cooked on the stove. Pour it over the caramel.
For the cake layer:
Whisk eggs with sugar until they become frothy. Add milk, vegetable oil, cocoa, baking powder, vanilla, and flour, then whisk again. Pour the cake mixture over the caramel layer.
Don't worry about the appearance at this stage; it will settle during baking. Place the cake mold in a tray filled with water. Bake in a preheated oven at 180°C (356°F) for about 50 minutes, using both top and bottom heat.
Check with a toothpick; if there are no dough residues, it's done. Let the Caramel Custard Cake rest for at least 8 hours, or overnight in the fridge if you have time.
Place the well-rested cake on a tray filled with hot water, invert it, and serve.
Enjoy!
When whisking the caramel custard, be careful not to froth the eggs too much. If using a mixer, let it sit for a while to allow the foam to settle.

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