Churro Cake

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 823, total fat 48 G., saturated fats 24 G., proteins 8 G., carbohydrates 94 G., fiber 2 G., cholesterol 181 mg, sodium 442 mg, sugar 67 G.

This festive cake is full of the flavors of Mexican churros and contains all the essential elements: a crispy sugar crust, fragrant hints of cinnamon, a light vanilla center, and chocolate sauce. Bake the cake ahead of time, then sprinkle it with sugar and drizzle with warm chocolate sauce just before serving. From the very first bite, you'll be transported to a sweetly aromatic churreria.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

15 tbsp unsalted butter at room temperature
2 tbsp. sugar
0.5 cups of sour milk or kefir
1/3 cup vegetable oil
3 tsp vanilla extract
4 large eggs at room temperature
2 cups premium flour
1 teaspoon baking powder
1 teaspoon coarse salt
0.5 tsp of soda
1.5 tsp ground cinnamon
170 g semi-sweet chocolate, finely chopped
2 tablespoons light corn syrup
3/4 cup heavy cream
Special equipment: 22x12 cm bread pan with non-stick coating

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, cream, semi-sweet chocolate, corn syrup, vanilla extract, cinnamon

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Spray a 9 x 5-inch nonstick baking dish with cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat 12 tablespoons butter with 1 1/2 cups sugar until pale and fluffy, about 6 minutes.

Meanwhile, combine the buttermilk, vegetable oil, vanilla extract, and eggs in a liquid measuring cup and beat with a fork until smooth. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda and set aside.
Reduce mixer speed to medium-low, then add one-third of the flour mixture and mix until fully incorporated, about 20 seconds. Add half of the egg mixture, mixing again until fully incorporated. Repeat with the remaining flour and egg mixture, scraping down the sides of the bowl with a rubber spatula after each addition.
Pour the batter into the prepared pan and smooth the surface with a silicone spatula or a small offset spatula. Tap the pan on the counter 10-15 times to release any large air bubbles.
Bake on the middle rack of the oven, rotating the pan halfway through, until golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 15 to 20 minutes, then turn it out onto a wire rack and let it cool completely, about 1 hour.
Meanwhile, in a small bowl, combine the cinnamon with the remaining 1/2 cup sugar, then pour two-thirds of the mixture onto the baking sheet, shaping it into a rectangle about the size of the baked cake.
Once the cake has cooled completely, place the chocolate and corn syrup in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it barely reaches a simmer, then carefully pour it over the chocolate. Let it sit for 1 minute, then stir with a silicone spatula until the sauce is smooth and glossy.
In a small bowl, melt the remaining 3 tablespoons butter in the microwave. Using a pastry brush, evenly brush all 4 sides and the top of the cake with the melted butter. Gently press each side of the cake into the sugar mixture on the baking sheet, filling any open areas. Sprinkle the remaining cinnamon sugar evenly over the top of the cake. While the cake is still on the baking sheet, drizzle chocolate sauce over the top, then transfer to a serving platter.