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Preheat the oven to 350 degrees F.
In an electric mixer blend the butter with the sugar until it’s light and fluffy, almost white. Whisk in the eggs, one at time until incorporated.
Sift together flour and baking powder and then slowly add this to the creamed sugar. Once the flour has been added, stir in the cocoa powder.
Next mix in the orange juice and vanilla. Once it’s well combined, pour the cake batter into a well-greased cake pan.
In a blender, add all the ingredients and blend well. Pour this mixture on top of the cake batter, very carefully so you don’t disturb the cake batter.
Place a larger cake pan or baking dish in the oven and fill it with about 1 inch of water. Then place the chocoflan pan in the water bath (bain-marie or bano de maria). Let the cake bake for about 75 to 90 minutes or until the cake is done.
Let the cake cool for about an hour. Then when you are ready to flip the chocoflan, pour some hot water into the larger pan and set the chocoflan pan in the hot water for about 30 seconds.
Pour dulce de leche or cajeta in a small sauce pan on low heat. Stir in milk slowly to desired constancy.
Flip the chocoflan onto a cake plate and serve. This cake holds well in the frig for several days.
Drizzle with caramel (dulce de leche or cajeta) and sprinkle with nuts, if using.
Serve warm or chilled.