Churro Cake with a Spiced Chocolate Sauce

With Cinco de Mayo just a few days away (and it falling on the weekend this year) you may be searching for some fun and delicious recipes to make. If you’re thinking of making churros but aren’t keen on the idea of having to fry them or just want a fun alternative how about a Churro Cake with a Spiced Chocolate Sauce for drizzling over it. And don’t worry, you will still have the cinnamon sugar coating that makes a churro extra yummy.

I began by combining my dry ingredients – flour, baking powder, cinnamon and salt – in a medium bowl and setting it aside. In the bowl of my stand mixer I beat butter, sugar and vanilla on medium-high speed until it was light and fluffy – about five minutes. I then added in four eggs and two egg yolks, one at a time. And finally I beat in sour cream. With the mixer on low, I added in the flour mixture in three parts alternating with milk. Once the mixtures were combined I poured it into a Bundt pan that I sprayed with baking spray. I tapped the pan down on my counter a few times to release any air bubbles and then baked it in a 350 F preheated oven for about 50 minutes. Once the cake was done I let it sit in the pan for about 10 minutes and then inverted it on a wire rack to cool completely.

Once the cake was cool I placed it along with the cooling rack over a large bowl. I combined cinnamon and sugar in a small bowl and set it aside. In another small bowl I melted three tablespoons of unsalted butter in the microwave. Next, using a pastry brush, I brushed sections of the cake with the melted butter and then sprinkled the cinnamon-sugar mix over the section. Pressing the mixture on to the cake to adhere it. Hence me placing the rack over a large bowl, any excess melted butter and cinnamon sugar mixture simply fell into the bowl, making for an easier clean-up. You want to do this in sections, if you simply brush the entire cake and then tried sprinkling it with the cinnamon sugar it will not adhere to the cake as well (or at all) since the butter will seep into the cake.

Next, I made the chocolate sauce to go along with the cake. I combined half and half, chile powder, dark brown sugar, unsweetened cocoa powder, vanilla extract and salt in a small saucepan. I brought it to a simmer over medium heat and then removed it from the heat and added in semi-sweet chocolate chips. I let the mixture stand for a few minutes and then stirred it until it was smooth.

The best way to eat this… With the chocolate sauce drizzled over the cake. YUM! This cake was hit amongst my friends with some of us going back for seconds and practically drenching the cake with the sauce – it’s that GOOD!

Churro Cake with a Spiced Chocolate Sauce

Ingredients:

For the Cake:

2 3/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 3/4 cups sugar

1 tablespoon vanilla extract

4 large eggs plus 2 egg yolks, at room temperature

1/2 cup sour cream

3/4 cup whole milk

 

For the Cinnamon Sugar Topping:

3 tablespoons unsalted butter, melted

1/4 cup sugar

1 teaspoon ground cinnamon

 

For the Spiced Chocolate Sauce:

1 1/4 cups half-and-half

1/4 cup dark brown sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/4 teaspoon chile powder**

Pinch of salt

3/4 cup semi-sweet chocolate chips*

 

*original recipe called for 4 ounces semi-sweet chocolate, chopped

**If you want your sauce to have more of a kick add in 1/2 – 1 teaspoon of chile powder

 

Directions:

Preheat the oven to 350 F. Prep a Bundt pan by spraying it with baking spray (or brushing it with butter and then coating it with flour).

In a medium bowl whisk together the flour, baking powder, cinnamon and salt.

In the bowl of a stand mixer, or using a handheld mixer, beat the butter, sugar and vanilla extract on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, and then the egg yolks. Beat in the sour cream. Reduce the speed to low and add in the flour mixture in three parts alternating with the milk. Beat until combined.

Pour the batter into the prepared pan and tap the pan on the counter a few times to release any air bubbles. Smooth the top of the batter with a spatula and then place in the oven for about 50 – 55 minutes. Until a cake tester inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes and then loosen the edges with your cake tested or butter knife and invert the cake on a wire rack to cool completely.

Once the cake has cooled make the topping.

Combine the cinnamon and sugar in a small bowl. Place the cake along with the rack over a large bowl. Working in sections, brush the cake with the melted butter and then sprinkle the cinnamon sugar over the cake, pressing to adhere it to the cake.

To make the spiced chocolate sauce combine all of the ingredients, minus the chocolate chips, in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat and add in the chocolate chips. Let it sit for 2 minutes and then stir until smooth.

Serve the cake with the spiced chocolate sauce.

Recipe from Food Network

Pumpkin Churros

Initially I was planning on making a Pumpkin Spice Latte with some leftover pumpkin puree, but, then I came across a recipe for Baked Pumpkin Churros and I decided that my puree would be put to better use making them.

The batter came together quickly – less than fifteen minutes – and it was easy to pipe it on a parchment lined baking sheet to pop in the oven. While I didn’t try it, I am sure you could fry these if you want a more traditional churro, the downfall of that of course is that frying them means they won’t keep as well as baking them.

Once baked I sprayed them with cooking spray and rolled them in a cinnamon-sugar mixture to give them the traditional churros coating.

And finally I made hot fudge for dipping… YUM!

Baked Pumpkin Churros

Ingredients:

2/3 cup water

1/2 cup pumpkin puree

6 tablespoons butter, sliced into 1 tablespoon pieces

2 tablespoons light brown sugar

1/4 teaspoon salt

2 teaspoons cinnamon, divided

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon vanilla extract

1 cup all-purpose flour

2 large eggs

1/2 cup sugar

Cooking spray, to spray baked churros

Hot fudge sauce, for serving (optional)

 

Directions:

Preheat the oven to 400 F. Lay 2 same-sized baking sheets on top of one another and line the top sheet with parchment paper. Using 2 baking sheets will prevent the bottom of the churros from burning.

In a medium saucepan combine the water, pumpkin, butter, brown sugar, 1 tsp. of cinnamon, nutmeg, ginger and cloves. Cook over medium-high heat, stirring frequently until the mixture boils.

Remove from the heat and add in the vanilla extract and flour and stir with a rubber spatula until the dough comes together and forms a smooth dough.

Transfer the dough to the bowl of an electric mixer (or a large bowl if using a hand mixer) and let it rest for 2 minutes.

On low speed add in one egg and mix until well combined, increasing the speed if necessary. Repeat with the second egg.

Transfer the dough to a large piping bag with a large star tip (I used a Wilton 6B tip).

Pipe the dough onto the prepared baking sheet. I ended up piping churros that were about 4 to 5 inches in length. You could pipe them smaller or larger.

Bake in the preheated oven for 25 – 35 minutes. The length of time will depend on the tip used and the length of your churros.

In a shallow dish combine the sugar and remaining cinnamon.

Once out of the oven, spray the churros with the cooking spray (top and bottom) and roll them in the cinnamon-sugar mixture to coat. Transfer to a wire rack. Eat them alone or with hot fudge sauce.

Recipe from Cooking Classy

 

Hot Fudge Sauce*

Ingredients

1 cup unsweetened cocoa powder

1 cup sugar

1 cup heavy cream

1 stick unsalted butter**, cut into pieces

3 teaspoons vanilla extract

 

Directions:

In a medium saucepan, whisk together the sugar and cocoa powder.

Whisk in the cream, then turn the heat to medium and continue whisking as the mixture warms up.

Once the mixture is warm add the butter and stir to melt.

Once hot, add the vanilla and stir to combine.

Turn off the heat and let the sauce cool in the pan for 5 minutes and then transfer to a heat-proof container.

Store in the refrigerator. It will become solid as it cools. When using, just spoon out your desired amount and heat in the microwave for 20 seconds, stir and then heat for an additional 10 seconds or until your desired temperature.

*This recipe can easily be halved

**The original recipe called for salted butter

Recipe from The Pioneer Woman

Cinco De Mayo Treats – Cupcakes & Churros

Happy Cinco de Mayo! While many will celebrate this day with tacos, burritos, margaritas and/or maybe some sangria (I had some yesterday,) I opted to bake some sweet treats… Tres Leches Cupcakes and Churros. The cupcakes were a piece of cake to make but the Churros; well I had my concerns prior to making them. I am not big on frying things – not because of the healthy/unhealthy debate, but, because I am fearful of hot oil splattering on me. Thankfully nothing of the sort happened and the Churros were a success.

Up first the cupcakes… I started off by assembling and prepping (separating the eggs, sifting the flour and melting the butter) all of my ingredients.

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I began making the batter by whisking together the egg whites with salt and baking soda until soft peaks formed. Following that I added in the eggs yolks and sugar.

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I then folded in the butter…

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And then the flour.

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After a little more folding the batter was ready.

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Per the directions, I used paper-lined foil liners which would hold up better while the cupcakes soaked up the Tres Leches.

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While the cupcakes were baking I made the Tres Leches mixture by whipping together condensed & evaporated milk and heavy cream.

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As soon as the cupcakes were done baking, approximately 25 minutes in a preheated 350 degree oven, I poked holes in them with a skewer and brushed the milk mixture over the cupcakes until I was just about out of the mixture.

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I then let the cupcakes sit for a bit so the milk mixture could be absorbed by the cupcakes and so they could finish cooling.

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On to the Churros… I began by making the dough for the Churros. I’ll be the first to admit that it didn’t look all that appetizing.

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I then filled a pastry bag fitted with a star tip with the dough.

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Now the part that concerned me… Piping the dough into hot oil. As I said though, it went off without a hitch.

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And after a frying up a few batches and letting them drain on paper towels I shook them up with a cinnamon sugar mixture and they were ready for munching.

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And to finish off the cupcakes… I topped them with a whipped cream frosting and then sprinkled them with some cinnamon. Delicioso!

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Tres Leches Cupcakes

From Martha Stewart’s Cupcakes

For Cupcakes:

6 large eggs, separated, room temperature

1/4 teaspoon baking soda

1/4 teaspoon coarse salt

1 cup sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

1 cup all-purpose flour, sifted

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

3/4 cup heavy cream

For Whipped Cream Frosting:

2 cups heavy cream

1/4 cup confectioners’ sugar, sifted

Preheat oven to 325 Degrees F. Line standard muffin tins with paper-lined foil liners. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form. Reduce speed to low. Add yolks and sugar; whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.

Divide batter evenly among lined cups, filling each half-way. Bake, rotating tins halfway through, until golden brown, about 25 minutes. Remove from oven. Immediately pokes holes in tops of cupcakes with a skewer.

Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tin, brush milk mixture over cupcakes, repeating until all liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator, wrapped tightly in plastic once completely cool; bring to room temperature before serving.)

For whipped cream – whisk heavy cream until soft peaks form. Add confectioners’ sugar and whisk until combined.

To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.

 

Mexican Crullers (Churros)

Courtesy: Daisy Martinez

1 cup water

4 tablespoons unsalted butter

2 tablespoons brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

4 to 5 eggs

Canola oil, for frying

1/2 cup sugar

1/2 teaspoon ground cinnamon

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.