Chocolate Funnel Cake with Cherry Compote


Cherry Compote:

  • 2 cups cherries, pitted
  • 1/2 cup sugar
  • 1/3 cup water

Whipped Cream:

  • 1 cup heavy whipping cream, chilled
  • 1 tablespoon granulated sugar

Funnel Cakes:

  • 5-8 cups canola or peanut oil
  • 1 1/4 cups all-purpose flour
  • 1/8 cup granulated sugar
  • 1/8 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups milk
  • 1 large egg, beaten
  • 1/4 cup powdered sugar, for garnish

Make the Cherry Compote:

In a small saucepan set over medium heat, add cherries, sugar and water; stir to combine. Bring to a low simmer and cook for 20 to 25 minutes, stirring occasionally, until sugar is dissolved and sauce thickens to a syrup-like consistency. Remove from heat and set aside.

Make the Whipped Cream:

In a large chilled bowl, add the cream and sugar. Start beating on low speed with a stand or hand mixer, gradually bringing the speed up to high. Beat until stiff peaks form. Cover and refrigerate until ready to use.

Make the Funnel Cakes:

Fill a large heavy-bottomed pot with 3 inches of oil, and set over high heat until the internal temperature reaches 350°F.

In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking powder and salt. Add egg and milk and whisk until just combined and smooth.

Transfer batter into a large piping bag fitted with a 1/4-inch round tip. Pipe batter into oil in a spiral motion and crossing the batter from one side of the cake to the other, making a cake about 6 inches in diameter. Place finger over piping tip to stop batter. After about 45 seconds to 1 minute when cake is golden brown, use metal tongs to gently flip the cake over. Cook until opposite side is golden brown, about 30 seconds, and remove to a wire cooling rack or paper towel to drain and cool. Continue process until batter is finished.

To serve, top cakes with a dusting of powdered sugar, then spoon cherry compote and whipped cream over top.

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