Churro Cake

• portions: 10 servings
• temps actif: 45 minutes
• temps total: 1 hour 20 minutes

Ingrédients

113 g unsalted butter (softened (½ cup / 1 stick / 4oz)

½ cup vegetable oil (125ml)

350 g white granulated sugar (1 ½ cups / 12.3oz)

4 large eggs

2 teaspoons vanilla extract

325 g cake flour (see notes #2) (2 ½ cups / 10.4oz)

3 teaspoons ground cinnamon

1 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk (180ml)

2 tablespoon unsalted butter (melted (28g / 0.5oz)

1 ½ teaspoons ground cinnamon

2 tablespoons caster sugar or white granulated sugar

125 g dark chocolate (70% cocoa solids, finely chopped)

½ cup thickened cream (heavy cream) (125ml)

1 cup milk (250ml)

¼ cup plain flour (all-purp flour) ()

½ tablespoon vanilla (notes 1)

225 g unsalted butter (softened (2 sticks / 1 cup / 8oz)

1 cup caster sugar (or white granulated sugar) ( (200g / 7oz)

⅛ teaspoon salt

1 teaspoon ground cinnamon

Instructions

FOR THE CAKE:Preheat oven to 180C (160C fan) / 350F.

Grease two 8 inch round cake pans with softened butter. Line the base with baking paper then roll flour around the inside to coat the sides of the tin before tapping out the excess.

Beat together softened butter, oil and sugar until very pale and creamy in the bowl of a stand mixer with paddle attachment or a large mixing bowl with handheld beater on medium-high.

Scrape down sides of the bowl. Add the eggs one at a time, beat on low until fully incorporated, then scraping down sides of the bowl before adding the next. Add the vanilla with the last egg.

In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Whisk well to combine.

Swap to a spatula and add ⅓ of the flour mixture in the butter/sugar mixture and gently mix through. Add half the buttermilk and fold through. Repeat 3 more times - flour, buttermilk, flour - just gently mixing each time until just combined - don’t overmix.

Divide the cake batter evenly between the two cake tins and bake for 32-35 minutes until a toothpick or cake tester comes out clean.

Let them cool in the tins for 5-10 minutes then turn it out onto a wire rack.

Combine the sugar and cinnamon, and mix well. Transfer to a plate or dish larger than the cakes in a line across the centre.

While the cakes are still warm and working one at a time, brush the sides with melted butter. Pick it up holding the two flat sides between your palms and very gently roll the edge in the cinnamon sugar. Brush the flat sides of the cakes with butter, then sprinkle the remaining cinnamon sugar over.

FOR THE CHOCOLATE GANACHE: Place the finely chopped chocolate into a heatproof bowl.

Add the cream to a small saucepan over medium heat and heat, swirling every so often, until it just starts to bubble.

Pour the hot cream over the chocolate, then give the bowl a little shake to settle the chocolate under the cream. Let it sit for 1 minute before stirring to a smooth ganache. If the chocolate isn’t melting just heat in the microwave for 10-15 seconds, no longer, then stir again.

Set aside to cool to room temperature.

FOR THE CINNAMON BUTTERCREAM: While the cakes are in the oven, you can begin the cinnamon buttercream. In a small saucepan whisk together the milk, flour and vanilla until smooth. Heat over low-medium heat stirring regularly so it doesn’t form lumps, for a 5-6 minutes until it thickens to a very thick paste.

Pour the paste into a bowl, cover with plastic wrap making sure the plastic wrap is touching the paste (this will stop the top from forming a skin), then allow to cool to room temperature. You can speed this up by putting it in the fridge but make sure it's room temp, not cold, when you use it.

Once the paste is completely cool, beat together the butter and sugar on medium high until really creamy (4-5 minutes). Make sure to regularly scrape down the sides of the bowl.

Add the cinnamon and salt and beat together.

Now add the paste, 1 large spoonful at a time and beating on low-medium to combine between each. Finally, beat on medium-high speed for 4-6 minutes. If it looks like it separates at the start, don't worry, keep on beating and it will beat up into an almost whipped cream consistency. Scrape down the sides a couple of times throughout.

ASSEMBLE THE CHURRO CAKE:Layer 1: Spread or pipe a couple of big scoops of frosting over one cake layer. Drizzle over a couple of spoonfuls of the ganache in the centre only.

Layer 2: Top with the second cake layer. Spread another couple of scoops of frosting on top of the second cake, levelling it out as flat as possible with an offset spatula. Wipe off the spatula, then run it around the side of the cake at the top, to straighten the top edge of the frosting, then gently level off any bits that stick upward after that.

Ganache: Transfer the chocolate ganache to a squeeze bottle, and squeeze a thin line of chocolate around the top edge of the cake letting it drip down the side every so often. Fill the centre then level with an offset spatula.

Transfer any leftover frosting to a piping bag with a star tip and pipe random stars over the top of the cake. Finally, if using the streusel, mix it with ¼ teaspoon of cinnamon, give it a toss, then scatter over the top of the cake.

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Nutrition

• Calories: 882 kcal
• Lipides Totaux: 54 g
• Lipides Saturés: 28 g
• Lipides Insaturés: 22 g
• Acides Gras Trans: 1 g
• Cholestérol: 172 mg
• Sodium: 268 mg
• Glucides Totaux: 92 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 63 g
• Protéines: 10 g