Churro Cake with Spiced Chocolate Sauce

Indulge in this irresistible cinnamon sugar cake that captures the magic of traditional Mexican churros, crowned with a decadent chocolate sauce laced with ancho chile for a spicy kick that'll have you craving seconds!

Ingredients

For the Cake:

2 sticks unsalted butter, softened, plus extra for greasing the pan
2 3/4 cups all-purpose flour, plus more for dusting the pan
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 3/4 cups granulated sugar
1 tablespoon pure vanilla extract
4 large eggs plus 2 egg yolks, at room temperature
1/2 cup sour cream
3/4 cup whole milk

For the Cinnamon Sugar Coating:

1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

For the Spiced Chocolate Drizzle:

1 1/4 cups half-and-half
1/4 cup packed dark brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon ancho chile powder
Pinch of salt
4 ounces semisweet chocolate, chopped

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Instructions

Prepare the cake: Heat the oven to 350F. Butter a 10-cup Bundt pan thoroughly, reaching all the crevices, then dust with flour and shake out the excess. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
Using a mixer on medium-high speed, cream the butter, granulated sugar, and vanilla until fluffy, about 5 minutes. Add the eggs one at a time, followed by the egg yolks. Mix in the sour cream until blended (the batter may appear curdled). Lower mixer speed to low and alternately add the flour mixture and milk in three portions, mixing just to combine.
Transfer batter to the prepared pan, smooth the surface, and tap the pan several times against the counter to release large air bubbles. Bake until a toothpick inserted in the center comes out clean, approximately 55 minutes. Cool in the pan on a rack for 10 minutes; carefully loosen edges with a wooden skewer and invert onto the rack to cool completely.
Prepare the cinnamon sugar topping: In a large bowl, mix the granulated sugar and cinnamon. Brush the cake in sections with melted butter, then hold it over the bowl to sprinkle generously with cinnamon sugar, pressing lightly to make it stick.
To make the spiced chocolate sauce: In a small saucepan, combine the half-and-half, brown sugar, cocoa powder, vanilla, chile powder, and salt. Heat over medium until it simmers, stirring until the sugar dissolves, about 2 to 4 minutes. Remove from heat, add chopped chocolate, and let sit for 2 minutes before stirring to create a smooth sauce. Serve the cake drizzled with the warm chocolate sauce.

Photograph by Ralph Smith
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