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1
Preheat the oven to 375F.
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2
Lightly grease the bottom and sides of an 8-inch cake pan.
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3
Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).
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4
TO MAKE THE CAKE, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended.
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5
In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla.
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6
Add to the flour mixture, whisking until thoroughly combined.
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7
Pour the cake batter into the pan and set aside.
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8
TO MAKE THE FLAN, combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps.
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9
Pour gently over the cake batter.
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10
Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides.
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11
Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
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12
Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight.
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13
To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over.
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14
Garnish with the toasted nuts.
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15
Serve cold or at room temperature.
