A delightful dessert combining the flavors of mocha and almond in a flan cake.
Preheat your oven to 350°F (175°C) and prepare a Bundt pan by spraying it with non-stick cooking spray.
Ensure the pan is thoroughly coated to prevent sticking.
Mix the caramel sauce with the instant coffee granules until combined, then pour this mixture into the bottom of the prepared Bundt pan.
Swirl the pan gently to evenly distribute the caramel.
In a mixing bowl, combine the cake mix, cola, eggs, and canola oil. Beat with an electric mixer until smooth.
Mix on medium speed for a fluffy texture.
Pour the cake batter over the caramel base in the Bundt pan.
Pour slowly to avoid disturbing the caramel layer.
In a food processor, blend the cream cheese, sweetened condensed milk, heavy cream, milk, eggs, and almond extract until smooth.
Pulse initially to prevent splattering.
Gently spoon the flan mixture over the cake batter in the Bundt pan.
Use a spoon to distribute the flan evenly.
Cover the Bundt pan tightly with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the Bundt pan.
Ensure the foil is sealed tightly to prevent water from entering.
Bake in the preheated oven for 2 hours. Remove from the oven and let cool for 15 minutes before inverting onto a serving plate.
Allow the cake to cool slightly before inverting to maintain its shape.
Sprinkle toasted almonds over the flan and drizzle melted chocolate over the top using a ziplock bag as a piping tool.
Cut a small corner of the bag for precise drizzling.
Refrigerate the cake until fully chilled before serving.
Chilling enhances the flavors and sets the layers.
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