Egg custard on a very moist chocolate cake

Moist, Gooey Chocolate Cake topped with Leche Flan and Caramel.

PART 1-
For the caramel topping (just like your regular leche flan caramel toppings)
1. Granulated White Sugar - 1/2 cup
2. Water 1 tbsp - just to moisten the sugar.

PART 2-
For the leche flan:
1. Egg yolk - 6 pcs
2. Condensed Milk - 1 can (can be lesser if you don't like very sweet)
3. Evaporated Milk or Whole fresh milk - 1 small can, or 3/4 cup.
4. A drop of vanilla extract. (just to kill the egg smell)

PART 3 -
For the chocolate cake;

1. All-purpose or plain flour - 190g
2. Cocoa powder - 60g
3. Baking Powder - 1 tsp
4. Baking Soda - 1 1/2 tsp
5. Unsalted Butter - 50 to 60g ( or cooking oil if you don't have it).
6. White granulated sugar - 130g
7. Brown sugar - 60g
8. Whole eggs - 2 medium
9. Melted milk` chocolate - 30g more or less

PART 4 - Homemade buttermilk
1. Fresh Whole Milk - 1 1/2 cups
2. Juice of one lemon

Baking time:
First - 20 minutes bake at 170 C (no fan) 150 C with a fan function
Second - 60 minutes bake all together at 170 C (no fan) 150 with fan function

The total baking time is 80 minutes.

You must bake PART 2 first for at least 20 minutes to harden its surface, then bring out and pour the chocolate cake batter and continue baking for 60 minutes, halfway thru, remove the aluminum foil.