Mexican Chocolate Churro Cake

Mexican Chocolate Churro Cake is a delightful fusion of traditional churros and rich chocolate cake, perfect for any occasion. This decadent dessert features a moist chocolate cake base, topped with a cinnamon-sugar crust reminiscent of classic churros, and drizzled with a luscious chocolate sauce. Whether you’re celebrating a special event or simply indulging your sweet tooth, this cake is sure to impress your family and friends.

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ½ cup unsalted butter
  • 1 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 1 cup chocolate chips (for drizzling)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Step 3: Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.

Step 4: Incorporate Boiling Water

Carefully stir in the boiling water. The batter will be thin, but this is normal. Pour the batter evenly into the prepared cake pans.

Step 5: Bake the Cakes

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 6: Prepare the Cinnamon-Sugar Coating

In a small bowl, mix together the 1 cup of granulated sugar and 2 teaspoons of ground cinnamon. Set aside.

Step 7: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of chocolate frosting (or ganache) on top, then place the second layer on top.

Step 8: Coat the Cake

Brush the sides of the cake with melted butter, then roll the sides in the cinnamon-sugar mixture until fully coated.

Step 9: Drizzle with Chocolate

Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle the melted chocolate over the top of the cake.

FAQs

Can I use a different type of chocolate for this recipe?

Yes, you can use semi-sweet or dark chocolate chips for a richer flavor.

How do I store leftover Mexican Chocolate Churro Cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and frost them just before serving.

What can I serve with Mexican Chocolate Churro Cake?

This cake pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an extra indulgent treat.