Creme Caramel Cake

Ingredients

• 1/2 cup sugar (for the caramel)
• 3 eggs (for the custard)
• 1 teaspoon vanilla (for the custard)
• 1 cup sugar (for the custard)
• 2 cups milk (for the custard)
• 2 eggs (for the cake)
• 1 teaspoon vanilla (for the cake)
• 1/2 cup sugar (for the cake)
• 1/2 cup vegetable oil
• 1 1/4 cups flour
• 1/2 cup milk (for the cake)
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• Hot water to fill a water bath around the pan

Method

1. Preheat the oven to 180°C.
2. Make the caramel: melt 1/2 cup sugar over medium heat until it becomes a golden caramel, then pour it immediately into the cake pan and tilt the pan to coat the bottom and sides with a thin layer of caramel.
3. Make the custard: beat 3 eggs with 1 cup sugar and 1 teaspoon vanilla until combined, then add 2 cups milk and mix well. Strain the mixture through a sieve to remove foam and any impurities, and pour it carefully over the caramel in the pan.
4. Make the cake batter: beat 2 eggs with 1/2 cup sugar and 1 teaspoon vanilla until the mixture is light, then add 1/2 cup oil and 1/2 cup milk and mix. Combine the flour with 1/4 cup cocoa powder and 2 teaspoons baking powder, then add them gradually to the wet ingredients until you have a smooth, uniform batter.
5. Pour the cake batter gently over the custard and caramel layer in the pan so it covers evenly.
6. Place the cake pan inside a larger baking tray, then pour hot water into the outer tray until it reaches halfway up the sides of the cake pan (water bath).
7. Bake in the preheated oven at 180°C for about 50 minutes or until the top cake layer is set (test with a wooden skewer inserted into the center of the cake layer — it should come out clean).
   Timers: 50 min
8. Remove the pan from the oven and let it cool completely on a wire rack, then refrigerate for several hours or until the custard is firm.
9. Before serving, run a thin knife around the edges of the pan, then invert it gently onto a serving plate so the caramel is on top.