Chocolate Flan Cake

Reviews

• "Excellent recipe, very YUMMY!. If you can't find Cajeta in the spanish section of your supermarket, look where the condensed milk is and they might have Dulce de Leche (La Lechera brand). If you still can't find dulce de leche all you need to do is get a can of condensed milk, remove label, put in a pot with enough boiling water that will cover it and cook for 3 hours. If you want do more than one can since it keeps well in the refigerator. This tastes much better than caramel. You can also use it on the middle of two shorbread cookies, cake fillings, fruit dipping or just with a spoon by itself. I made this cake twice, first time with caramel and second time with the condensed milk and it made a difference. Thank you for an awesome recipe"

  By *Yani* on December 20, 2008 | 769396

• "In Puerto Rico we call this FLANCOCHO. We use vanilla cake mix though. Also , we make our own caramel. Just cook 1 cup of sugar in a sauce pan and add a teaspoon of water until it starts to turn amber, poor this into the prepared pan and swirl around a bit, then add liquids. It's so good, my sis and I had it the last time we went out there and it was yummy!!!"

  By latinmargarita on August 06, 2009 | 921198

• "OMG.....made a special trip to the Mexican store for cajeta. glad I did....THIS CAKE IS HEAVEN ON A PLATE! The little extra effort it takes is oh so worth it....words cannot decribe how good this is! TY Annie for something REALLY special!"

  By LAURIE on May 12, 2003 | 52048

• "Really good and easy to make. I halved the recipe and bake it in a loaf pan but forgot to adjust the baking time accordingly (I baked for 2 hours) so the cake turned out kind of dry. Fortunately the caramel helped balance out the dryness. Perhaps I will bake for just 1 hours 15 mins next time. I used Kittencal's caramel sauce which is another recipe on this website."

  By Chef #1376400 on August 31, 2010 | 1143185

• "After 3 bundt pans I have found the pan to hold this cake without spilling over the pan. Nordic Ware (proudly made in the USA) "Original Bundt Pan" Platinum collection Sates 10 - 15 cups & it does hold 15 cups. At last a pan the perfect size to hold this incredible cake. Presentation & taste are both superb!!!"

  By Campfire Princess on May 11, 2010 | 1098202

• "As evryone has said.....OMG!!!! This was very easy to make and tastes amazing! I read the other reviews about possible overflow so I used 4 custard dishes (1 cup size) and prepared 4 small cakes before emptying the rest of the ingredients in the bunt pan. I let the 4 samll cakes cook with the large bunt in a very large disposable pan with the water bath. I took the 4 smaller cakes out at about 1 hour 15 minutes. I let the large cake cook for the remaining 45 minutes. They all came out absolutley picture perfect!!!! I also let the large cake cool for 30+ minutes before I plated it. I used my largst serving plate and still spilled cajeta in the sink. Oh well, I guess I have a good excuse to go and get a new "BIGGER" serving plate. Thanks bunches Miss Annie, this is definatley a 5 star recipe!!! I'm gonna fool around with the butter cake with cinnimon idea....MMMMMM Yummy!"

  By Sunshine 79' on November 12, 2009 | 988064

• "OMG!! I cannot believe this cake! If it were possible, I'd give it 10 stars, which it definately deserves. I didn't change a thing and it turned out perfectly. I made it for a co-worker's birthday and they couldn't stop raving about it! This cake is marvelous! It not only tastes wonderful, it also looks very elegant. The pictures don't do it justice. Just as the recipe states, you must make sure the foil is sealed around the edges of the pan. I used three pieces of foil, just to make sure and still had some of the cake batter seeped out in the center "hole" area but it didn't affect the cake at all. I will make this cake many more times. Thank you Miss Annie for an amazing dessert!"

  By CarolO on October 14, 2009 | 969683

• "I have made this 5 or 6 times. It has always been the hit of the party. It's easy to do and turns out perfect everytime if you use a large enough bundt pan. I have a 15 cup heavy aluminum pan from Nordic and it doesn't overflow and the cake just drops out everytme. Did it for church coffee hour and literally a dozen people asked for the recipe. Out of 5 stars, I give it 10"

  By Chef #1345450 on August 08, 2009 | 922675

• "I've made this three times now, improving on it each time. The first time I followed the recipe exactly, and it was okay. The second time, I used my favorite chocolate cake recipe instead of boxed mixed and it was that much better. A few things to note: You really do need a large bundt pan. I had to go out and buy a new one, 12 to 15 cups because the first time I made this I wasn't sure how large my pan was and it was too small. Second, this is just as good if you don't add the caramel to the pan and just add it after, and you save the mess. Third, the type of pan you have changes the temperature needs; the first time I used a silicone pan and it came out great, the second time I used a cast aluminum pan and it was burnt (although it still tasted fine), the third time I turned the temp down to 325, came out perfect."

  By strawberrybird on June 05, 2009 | 883212

• "After eyeing this recipe for a few months, I decide to make it yesterday for my family and a few close friends. This was amazing! Huge hit., everyone loved it! Cannot wait to make it again!!"

  By johnnybelinda on February 25, 2013 | 1369549

• "Sister, cousin, myself just finished the 'tester' flan cake while it was still warm--superb. At the last minute, discovered we had no foil left (kids had used it for holiday decor). Used those clear oven cooking bags (didn't poke any holes in them) for the 10-cup bundt pan & our round 'tester' pan each in a separate bag. Twisted bag as close to pan as possible, tied with kitchen/butcher string, trimmed excess bag and put each in a separate bain marie (for differing bake times). Both came out looking perfect without any overspill inside the bags, either. We will all make this again. We also used the copycat recipe for a moist chocolate cake mix that is available on this site rather than a store-bought mix. This flan cake is a new comfort food combo!"

  By Chef #1336767 on December 20, 2012 | 1354361

• "This cake is great! I love flan, but whenever I buy it, it just isn't that great. It's always very porous, and not very sweet. This was tasty, not porous or unsweet. The way a good custard should be. I told my husband it was "Mexican cheesecake" so he would try it. If I said it was flan, he wouldn't try it because of the Latin name. I will make this again. :)"

  By cindyrocks88 on June 11, 2012 | 1310693

• "Very very impressive. Cajeta wasn't as hard to find as I thought and it was fairly easy to make. Bake time and pan size are important so altering either might result in disaster! Loved it, everyone wanted the recipe and I have numerous requests for another."

  By pies & cakes & cookies ohmy! on September 17, 2011 | 1251048

• "Great recipe and very easy. This cake is much better than any store bought cake, a true party pleaser! It is a great dessert for any SPECIAL occasion."

  By Chef #521732 on May 10, 2011 | 1216962

• "Really amazing presentation! Yummy. I only had a 10cup bundt so I divided the recipe between that and a 8x8 glass baking dish. Adjusted the time to 1 1/2 hours for both. Turned out wonderfully (if you like flan). I personally love it. I used smuckers caramel topping. Yes it is messy to turn out. definitely get a serving dish with a raised edge."

  By erlewis2004_11465184 on December 13, 2010 | 1172112

• "WOW! This is a beautiful cake! Rave reviews, especially on the appearance. My family isn't too much on custards, but they loved the caramel and cake portions!"

  By Chef #278214 on October 18, 2010 | 1155619

• "It was very, very simple to make. But, I would make my on caramel next time so as to have a more creme brulee or true caramel flan flavor. I found this to be a very mild to bland tasteing desert. But I prefer very bold flavors."

  By grannysue2001 on September 15, 2010 | 1146992

• "Aboslutely fabulous! I made this for the first time for a party with a Mexican theme. It was a HUGE hit! Everyone was asking for the recipe!"

  By krystalmorales on August 09, 2010 | 1137900

• "There should be a 10 star rating for this one! The batter almost fills 12 cup bundt pan so it is a must. Be sure to use a large oversize platter as caramel needs a place to go when inverting! This is most certainly an easy, impress your guests and delicious recipe. Thanks for sharing!"

  By jorector on June 10, 2010 | 1114158

• "Fantastic and soo easy! Everyone loved it, and asked for the recipe! It's definately going to be one of our favorties!"

  By tastefultreats on April 26, 2010 | 1091320