Red Velvet Chocoflan

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup caramel sauce (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a Bundt pan by greasing it generously with non-stick spray or butter and then dusting it lightly with flour.
2. Pour the caramel sauce into the bottom of the prepared Bundt pan. Set aside to allow it to settle while you prepare the cake batter.
3. In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In another bowl, combine the vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring. Mix until smooth and well combined.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
6. In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
7. Pour the red velvet cake batter into the Bundt pan over the caramel layer. Then, carefully pour the chocoflan batter on top.
8. Place the Bundt pan in the center of the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a serving plate and let it cool completely before slicing.
10. Drizzle additional caramel sauce over the top before serving.