Churro Cake With Spiced Chocolate Sauce Recipes

CHURROS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
• Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
• Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
• Preheat the oven to 175 degrees F.
• When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
• Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
• Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
• Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.

CAKE, CHURRO WITH SPICED CHOCOLATE SAUCE RECIPE

Steps:

• 1. make the cake; preheat the oven to 350 butter a 10 cup bundt pan, making sure to get in all the crevices, dust with flour and tap out the excess. whisk the flour, baking powder, cinnamon and salt in a medium bowl, set aside 2. beat the butter, sugar and vanilla in a large bowl with a mixer on med-high speed until light and fluffy, about 5 minutes. beat in the eggs, one at a time, then the egg yolks. beat in the sour cream until combined. (the batter may look curdled). reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until combined. 3. pour the batter into the prepared pan, smooth the top and tap the bottom of the pan against the counter a few times to release any large air bubbles. bake until a wooden skewer inserted into the center comes out clean, about 35 minutes. transfer to a rack and let cool 10 minutes in the pan; loosen the edge of the cake with a wooden skewer and invert onto the rack to cool completely. 4. make the cinnamon sugar topping: combine the sugar and cinnamon in a large bowl. working in sections, brush the cake with the melted butter, hold the cake over the bowl and sprinkle with the cinnamon sugar pressing to adhere. 5, make the sauce: combine the half and half, brown sugar,cocoa powder, vanilla, chile powder and salt in a small saucepan. bring to a simmer over medium heat; cook, stirring, until the sugar dissolves, 2-4 minutes. remove from the heat and add the chocolate. let stand 2 minutes, then stir until smooth. serve the cake with the spiced chocolate sauce.

DELICIOUS CHURROS WITH CHOCOLATE SAUCE RECIPE BY TASTY

Steps:

• Add water, oil, sugar, and salt into a saucepan and bring to a boil. Whisk until combined. Take off heat once combined.
• Add flour and mix with a wooden spatula until dough forms. Let cool.
• Beat an egg into the dough mixture thoroughly.
• Fill dough into a pastry bag with a star tip or into a zipper storage bag with the corner tip cut off.
• Squeeze dough into hot oil and cut off about every 3-4 inches. Fry until golden-brown, about 6 minutes. Immediately place into the cinnamon sugar mixture.
• For chocolate sauce, combine cocoa powder, sugar, salt, vanilla, and water in a saucepan. Bring to a boil whisking constantly. Let cool.
• Enjoy!

CHURRO COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (22 x 33 x 5 cm) baking dish and line with parchment paper.
• Make the topping: In a medium bowl, mix together the piloncillo, cornflakes, whole wheat flour, cinnamon, espresso powder, salt, and melted butter until well combined. Refrigerate until ready to assemble.
• Make the filling: In a medium bowl, mix together the piloncillo, granulated sugar, cinnamon, espresso powder, and cocoa powder. Set aside.
• Make the cake: In a large bowl, combine the granulated sugar, piloncillo, butter, baking powder, salt, and vanilla. Using an electric hand mixer, mix on low speed to combine, then increase the speed to medium and cream until soft and fluffy, about 5 minutes.
• Add the eggs, 1 at a time, beating between each addition until fully incorporated.
• In a small bowl, mix together the all-purpose and whole wheat flours.
• Add half the flour to the wet ingredients and mix with the hand mixer until just incorporated. Add the sour cream and fold with a rubber spatula until combined, then add the remaining flour and mix until just combined.
• Pour half of the batter into the prepared baking dish and smooth in an even layer. Sprinkle the filling evenly across the top. Pour in the remaining batter, spreading to cover the filling, then crumble the topping evenly on top.
• Bake until the cake is puffed and firm, about 45 minutes. Let cool completely, about 1 hour.
• Make the chocolate drizzle: Add the ancho chile powder and chocolate to a small bowl and pour the hot cream on top. Let sit for 1 minute, then stir to melt and mix completely. Transfer to a squeeze bottle or plastic bag with a corner snipped off.
• Drizzle the cake with the spiced chocolate sauce and cajeta, then slice and serve.
• Enjoy!