After having churros recently at a restaurant and dipping them into chocolate sauce and caramel sauce I thought making a cake out of the choux pastry (churros batter) and layering up with chocolate and caramel goodness would be an awesome way to enjoy the churros flavor and texture in an unusual (though still super tasty) way.
Usually when you make churros you pipe the batter into boiling oil, however to keep the shape of a round cake I did some experimenting until I came up with a method that suited my needs perfectly.
Instead of chocolate and caramel sauce I made a creamy chocolate ganache and a creamy thickened version of caramel sauce to ensure the churros cake layers would bind together.
To cut through the sweetness and add an additional layer I then topped with some thickened cream.
This cake did take quite a few versions to get right but ohh my is it worth it.
- 100g white sugar
- 1 tsn cinnamon
- 250ml water
- 100g butter
- 150g plain flour
- ¼ tsn salt
- 40g icing sugar
- 3 eggs
- 20ml cream
- 50g dark chocolate
- 10g brown sugar
- 65g white sugar
- 10ml water
- 40ml cream
- 25g brown sugar
- 150g thickened cream
- Pre-heat the oven to 165c degrees.
- Make the cinnamon sugar by pouring the sugar and cinnamon onto a sheet of baking paper, stir until combine.
- To make the cake layers place the water and butter into a saucepan and heat on medium until the butter is melted.
- Stir until it starts to boil, remove the butter mix off heat.
- Add the flour, icing sugar and salt to the butter mix and using a wooden spoon stir until the mix balls and comes away from the side of the saucepan.
- Place the mix into a bowl until cool.
- Add the eggs to the mix and beat with a hand whisk until the batter is well combine and smooth.
- Line 2 baking trays with a piece of baking paper and draw 4 x 15cm circle outlines onto the paper with a pencil.
- Spoon the batter into a piping bag with a large round nozzle and pipe the mix around the edge of the circle, continuing until you reach the center and the circle is filled.
- Spread the mix with a spoon slightly to bleed the piping and place the trays in the freezer for 90 minutes or until the batter is hard set.
- Peel the disks from the baking paper.
- Place oil into a saucepan and heat on high until the temperature hits 250c degrees (or test with a corner of bread if it sizzles its ready).
- Place one disk at a time into the oil until golden brown.
- Remove with a spatula and place onto some absorbent paper towel.
- Once all are done line a large tray with baking paper, place the churros layers on the paper and bake in the oven to cook through for 40 minutes, flipping them over at the 20 minute mark.
- One by one place the layers in the cinnamon sugar, flipping to cover both sides in sugar.
- Place layers on a plate to cool.
- Meanwhile make the ganache by pouring the cream into a bowl and on medium power heat in the microwave until the cream just starts to bubble.
- Add the chocolate and leave for 1 minute.
- Add the sugar and stir until the ganache is glossy and smooth, leave aside to cool completely.
- To make the caramel place the white sugar and water into a saucepan on a high heat stirring until the sugar has dissolved.
- Now leave the mix without stirring until the sugar syrup is dark golden is colour, take off heat.
- Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
- In a separate bowl beat the extra thickened cream with electric beaters until soft peaks form.
- Spoon 50ml of extra cream into a separate bowl and beat further until firm peaks form, set aside.
- Spoon 50ml of extra cream into another bowl with the cooled chocolate ganache and beat slowly until the chocolate is combine and firm peaks form, set aside.
- To the remaining 50ml extra cream add the cooled caramel and beat slowly untl the caramel is combine and firm peaks form, set aside.
- To assemble the cake, place a churros layer on a plate, top with the chocolate cream spreading evenly with the back of a spoon.
- Place a second cake layer on the top, then the caramel cream spreading evenly with the back of a spoon.
- Place the third cake layer on top, then the cream, spreading evenly with the back of a spoon.
- Add the top layer and enjoy.
- Step 3
- Step 16
- Step 26
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