In Spain, churros are a well-liked sweet. Street vendors frequently sell the doughnuts in the form of sticks along with hot chocolate or chocolate dipping sauce. The combination of cinnamon, sugary sweetness, and a dash of chocolate in churros makes them highly addictive. Although they are the ideal treat, can these doughnuts be improved? They are capable, both in terms of flavor and appearance! Churros are simple to make and have a beautiful appearance, but making them into a cake will improve both the appearance and flavor!
Churro Dough Or Cake Batter?
By turning churros into a cake, I don’t mean literally shaping churro dough into a cake, but rather creating a cake with the same flavors as traditional churros. I attempted to make the cake base out of churro dough, but the results were disappointing. When compared to baked churro dough, fried dough has more crispiness and a soft center, whereas baked churro dough is not as crisp. It was also a little too eggy and dense when baked. Instead of churro dough, I made a soft cake flavored with churro.
Chocolate Or Dulce De Leche?
Churros come in two varieties: Spanish and Brazilian. While Brazilian churros are served with dulce de leche, Spanish churros are served with chocolate. Since I couldn’t decide between the two, I naturally chose both. If you’re wondering if you can pick just one and stick with it, the answer is yes. Be sure to double the filling, though!
How To Make Dulce De Leche
The majority of stores sell ready-made dulce de leche, but if you can’t find it or simply forgot to pick it up, you can make your own. All you need is a can of condensed milk.
In a sauce pot, add the unopened can of sweetened condensed milk and two inches of water. Once the water has reached a rolling boil, turn down the heat.
For lighter or darker dulce de leche, simmer the mixture for two or three hours, respectively.
After it has finished cooking and completely cooled, whisk the dulce de leche to get rid of any lumps.
You can bake it instead of cooking it in a sauce pot. Cover the condensed milk in a pie dish with aluminum foil and place it in a larger roasting dish with about an inch of water. 1 hour 45 minutes baking time for dulce de leche
Once the dulce de leche has been cooked and cooled, whisk it to remove any lumps.
What Does This Cake Taste Like?
My current obsession is with this cake. It is delicious, to start. It contains a combination of dulce de leche and chocolate ganache and is moist, sweet, and has a dense cinnamon buttery crumb. Although it may not appear so, making this cake is actually very simple. This simple cake is ideal for you if you are not a skilled or patient baker. It is the ideal cake for a centerpiece and for showing off your culinary prowess.
Can I Use Something Else For The Filling?
I saw several recipes for churro cake fillings, and they are all fairly simple, ranging from ganache cream to dulce de leche to simply whipped heavy cream. I also tried the whipped cream version, which was surprisingly light. If you prefer something lighter, try this filling with the ganache on top.
Churro Cake Recipe
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 9 slices
For the cake:
- 6 oz butter
- 1 ½ cup sugar
- 3 eggs
- ¾ cup milk
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- 2 cups flour
- 2 tsp baking powder
For the filling:
- 14 oz dulce de leche
For the coating:
- 1 ½ tbsp sugar
- 2 tsp cinnamon
For the ganache:
- 4 oz chocolate, quality dark
- 4 oz heavy cream
1. Set the oven to 350°F and prepare the sponge cake.
2. Two spring forms should be butter-greased and lined on the bottom with parchment paper.
3. Beat the eggs, sugar, and vanilla in a mixing bowl.
4. Flour, cinnamon, and baking powder are then added after adding milk.
5. Mix thoroughly until a smooth batter is achieved.
6. The batter should be divided among the spring forms. The sponge cake should bake for 30-35 minutes.
7. After transferring the cake pan to a cooling rack, allow it to cool there for 10 minutes before removing it.
8. Coat the cake; combine the sugar and cinnamon in a shallow dish. Roll the cake in the cinnamon mixture after brushing some melted butter around the cake’s edges.
9. On a cake stand, place the cake. Over the first layer of sponge cake, spread half of the dulce de leche.
10. Over the sponge cake, spread the remaining dulce de leche.
11. Chop the chocolate and put it in a bowl to make the ganache. In a sauce pan, warm heavy cream over medium heat.
12. Remove the cream from the heat once bubbles appear around the edges, then pour it over the chocolate. After letting the chocolate sit for two minutes, stir it until the mixture is smooth.
13. Over the dulce de leche, spread the ganache.
14. For 30 minutes before serving and slicing, refrigerate the cake. Enjoy!