Preheat your oven to 350º F.

Start by steeping the milks with the coffee and cinnamon for the flan. In a medium sized saucepan combine the condensed and evaporated milks together with the coffee, cinnamon stick, orange peel, and pinch of salt. Bring the mixture to just below a simmer then turn off the heat and set aside to steep and cool for at least 15 minutes.

To make the cake, sift the flour, sugar, cocoa powder, baking powder, salt, cinnamon, and baking soda directly into the bowl of a stand mixer. Mix on the lowest setting with the paddle attachment just until combined then add the cubed up butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.

Combine the coffee and buttermilk in a liquid measuring cup with the vanilla then slowly add that to the dry ingredients/butter mixture with the mixer running on low. Add the eggs one at a time, then after the second egg scrape down the sides of the bowl and beat the mixture for a full minute. Set aside while you finish the flan.

Strain the milks out into a blender (I used a reusable metal coffee filter) then add the cream cheese, eggs, and vanilla. Blend until the cream cheese is completely blended in there on medium speed, I go for a full 30 seconds.

Liberally grease a 10-12 cup bundt pan with non-stick cooking spray then evenly add the cake batter, smoothing out the top. Carefully ladle in the flan so you disturb the cake batter as little as possible then transfer to a large baking dish or roasting pan that the bundt pan can fit into. Grease a piece of aluminum foil and place it greased side down onto the bundt pan, folding it over the edges to loosely seal it. Place this into the oven then pour hot water (from the tap is fine) into the roasting pan or baking dish until it’s about 2-3” full.

Bake the flan for 1 hour 40 minutes, checking at the 1 hour 30 minute mark, using a skewer inserted into the cake to make sure it’s baked through, with little to no crumbs sticking to the skewer when you pull it out.

Carefully remove the bundt pan from the roasting pan and let it cool to room temperature before placing it in the fridge to cool completely, at least a couple hours. Once you’re ready to serve carefully run a knife around any edges that didn’t pull away from the edge then invert onto a serving platter, carefully shaking it up and down if it’s being difficult but if it was greased properly you shouldn’t have any major issues. Serve with whipped cream and a sprinkle of cinnamon if desired.