It's a divine blend of moist chocolate cake, silky flan, and Mexican cajeta sauce.
The layers of cake and flan make for a beautiful presentation that's sure to impress.
Grease and flour a 10-inch Bundt or tube pan or use a baking spray. Coat the bottom with cajeta and set aside.
Beat butter, sugar, and eggs with a mixer until fluffy and white (4-5 mins), adding eggs one at a time and beating well after each addition.
Add vanilla extract to the batter and sift in the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.