Preheat your oven to 350°F (175°C) and grease a bundt pan or a round cake pan with butter or cooking spray.

In a large mixing bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar.

In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and mix until a smooth batter forms.

In a blender, combine softened cream cheese and caramel sauce, blending until silky-smooth.

Pour the chocolate batter into the bottom of the prepared bundt pan, then pour the flan mixture over it.

Place the bundt pan inside a larger roasting pan and add hot water until it reaches halfway up the bundt pan.

Bake for about 60 minutes, checking for doneness by inserting a toothpick.

Let the chocoflan cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.

Run a knife around the edges of the chocoflan and carefully flip it onto a serving plate for presentation.