Churro Cake

Feliz Cinco de Mayo mi gente. I've been working hard to get this one up in time for today. Now, I am a Spanish major, so I am well aware that today isn't Mexico's independence, nor is it a hugely significant day in Mexico. But it's an excuse to make CHURRO CAKE! This recipe is from a group in LA, called Large Marge. They are amazing. I was first introduced to this cake through The Kitchy Kitchen. You mah girl Claire! 

This is admittedly not an easy cake. There are a lot of steps, but if you take them one at a time, even over a few days it's 100% doable. This is hands down the most amazing cake I've ever had the pleasure of consuming. Which makes all of the little steps so worth doing. The Mexican chocolate frosting tastes like abulelita hot chocolate, the cake is a perfectly moist, and the little churro bits that have been double cooked to make them crunchy are such a wonderful addition. And then it's topped with a pile of churros. A. PILE. OF. CHURROS.

I wanna talk to you about Pralinella though. It is like nothing you've ever had. The best way I can explain it is: imagine if Nutella was made with maple syrup, pecans, and caramelized white chocolate. I just can't do it justice trying to explain it, you need to try it yourself. Make it, eat it, slather it on toast. I don't care just get it into your life.

I hope you all have a fun and safe Cinco de Mayo. I also hope it's filled with churros and happiness. Love you guys!

Churro Cake

Cinnamon Brown Butter Cakes

  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup brown butter, room temperature
  • 1 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup grapeseed oil
  • 1 teaspoon vanilla
  • 1/2 cup milk
  1. Preheat the oven to 350ºF, and grease and line 3 6-inch cake pans. (You could do two 8 in pans instead)
  2. Combine the flour, baking powder, salt, and cinnamon in a bowl and whisk them all together.
  3. Using a stand mixer with the paddle attachment, cream the brown butter with both sugars until it is light and fluffy. Note on brown butter, I made it then let it chill in the fridge until it was solid again, brought it to room temperature and then whipped it in the stand mixer. Slowly stream in the eggs, yolks, oil, and vanilla. Mix on medium speed until the wet ingredients have fully incorporated. Scrape down sides of the bowl.
  4. Add the milk and dry ingredients alternately, beginning and ending with the dry ingredients, scraping down sides between each addition. Mix on low until the final dry ingredient addition is fully incorporated.
  5. Divide the batter evenly between the cake pans and bake them for 20-25 minutes or until they just start to get golden brown around the edges.
  6. Remove the cakes from their pans and let them cool completely before them using to assemble. Alternately — store the cakes in the freezer, well wrapped for up to a month until ready to use.

Pralinella

  • 2 cups of pecans
  • 1/2 cup maple syrup
  • 2 teaspoons salt
  • Scant 1/8 teaspoon cayenne
  • 1 1/2 cups white chocolate, chopped
  • 1/3 cup light corn syrup
  • 1 1/4 teaspoon white shiro miso
  • 2 tablespoons plus 1 teaspoon light brown sugar
  • 1 1/3 cups heavy cream
  1. Preheat the oven to 300ºF. Line a baking sheet with parchment.
  2. Add the pecans, maple syrup, 1 teaspoon kosher salt, and cayenne to a medium-sized bowl, and toss thoroughly.
  3. Transfer to the prepped baking sheet and roast for about 15 minutes. Halfway through the baking process, pull out the sheet and stir everything around. You’re looking for the nuts to turn dark without being burnt. The darker the nut, the better the flavor: mahogany is the color you want.
  4. Remove the nuts from the oven and let them cool for 5 minutes, then grind them in a food processor until they break down into butter — this takes several minutes. You should have about 1 cup of praline butter. Put this amount in a medium mixing bowl and set aside.
  5. Combine 1 cup of white chocolate with the remaining ingredients (including 1 teaspoon salt) — except the heavy cream — in a small saucepan. Heat over medium-low heat, stirring constantly with a heatproof spatula. Once the chocolate melts, turn the heat up to medium and continue to cook, stirring constantly, to caramelize the white chocolate. Once the mixture becomes a shade darker than shiro miso, remove it from the heat and slowly whisk in the heavy cream and unmelted white chocolate. If it seizes or doesn’t fully homogenize, then put it back on the stove top and heat it on low, whisking constantly.
  6. While the chocolate mixture is still warm, marry it with the pecan butter and store in an airtight container in the refrigerator overnight.

Mexican Chocolate Frosting

  • 6 ounces European style butter
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 ounces of bittersweet chocolate, melted and then cooled
  • 2 1/2 ounces of white chocolate, melted and then cooled
  1. Using a stand mixer with the paddle attachment, cream the butter on high speed until it’s light, fluffy, and smooth. Scrape down the sides of the bowl several times during this process. Add powdered sugar slowly and mix on low until combined and all the powdered sugar is incorporated into the frosting. Add the vanilla, cinnamon, and salt and mix until combined. Scrape down sides and give the frosting another go-round in the mixer on medium speed. Stream in both of the melted chocolates with the mixer on low and continue mixing until they are both fully combined and no streaks remain.
  2. Use the frosting immediately to assemble the churro cake, or store in the refrigerator for up to a week (or one month in the freezer). If storing, return the frosting to room temperature and loosen it in the stand mixer before using.

Churro Snaps

  • 2 cups, plus 2 teaspoons of granulated sugar
  • 2 tablespoons cinnamon
  • 1 tablespoon, plus 1 teaspoon salt
  • 1 cup of milk
  • 2 ounces European style butter
  • 1 cup all purpose flour
  • 4 large eggs
  • 4 cups of canola oil
  1. Preheat the oven to 250ºF
  2. Mix 2 cups sugar, cinnamon, and 1 tablespoon salt together in a medium bowl.
  3. Add the milk, butter, 2 teaspoons sugar, and 1 teaspoon salt to a medium saucepan and bring it to a boil over medium-high heat. Add the flour slowly and stir it vigorously without stopping with a sturdy wooden spoon for 1 minute to cook the flour. Don't add all the flour at once or you'll end up with a lumpy dough.
  4. Transfer the mixture to stand mixer fitted with the paddle attachment and let it cool for 5 minutes. Turn the mixer on medium speed and add the eggs one at a time. Let each egg fully incorporate before adding the next one.
  5. Meanwhile, pour 4 cups of oil into a 1 1/2 quart saucepan and heat it to 350ºF
  6. Transfer the batter to a piping bag, or a plastic ziplock bag with a corner cut, and pipe the batter into the oil, cutting it with scissors every 2 inches so perfect churros drop into the oil. Fry the batter in batches of six churros until they are deep golden brown.
  7. Use a slotted spoon to remove the churros from the oil and put them onto a paper-towel-lined pan. Let them cool for a minute, then toss them into the bowl with the cinnamon sugar and coat them.
  8. You are going to use some of these churros to decorate the finished cake and the rest to make the churro crunchies that go inside the cake. To do this, take some of the churros and break them up in to pieces about the size of grapes. You will need 2 cups worth of broken up churro bits. Set the remaining churros aside to decorate the cake.
  9. In a medium bowl, toss the broken up churros with 1/3 cup of the cinnamon sugar mixture, reserving the leftover mixture to coat the sides of the assembled cake.
  10. Spread the churro bits onto a parchment lined baking sheet and bake for 25 minutes, until they are crunchy, deep golden brown, and caramelized. Let the snaps cool completely before using them to assemble the churro cake.

Cake Assembly

  1. Lightly coat every layer of brown butter cake with the cinnamon sugar. Place the bottom layer on a plate, and spread a generous layer of pralinella (about 1/2-inch thick) over it. Sprinkle with the churro snaps, and lightly press the snaps down into the pralinella.
  2. Next, spread a thick layer of the Mexican chocolate frosting over the snaps, and add another layer of cake. Repeat until you're left with the top layer. Top with Mexican chocolate frosting and freshly fried churro toppers. Stand back and cry at the mountain of beauty you've made. 
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Written by Mary Ryherd On