Cake of the Day: Churro Cake
Photo: Claire Thomas
Happy Cinco De Mayo! This phenomenal three-tiered churro cake is filled with layers of “pralinella” and Mexican chocolate frosting. It’s the creation of former Momofoku Milk Bar alums, Leslie Behrens and Courtney McBroom. The duo now run Los Angeles pop-up restaurant Large Marge. Here they share their popular cake with Claire Thomas of The Kitchy Kitchen.
It all starts with a “pralinella,” the Large Marge duo’s version of Nutella that’s made with pralines, caramelized white chocolate, and a special secret ingredient: “Shiro miso … not enough that you’re going to taste it but it will give you just a little umami, surprise flavor” says Behrens.
To assemble she spreads the “pralinella” on top of a cinnamon brown butter cake and sprinkles crushed homemade churros for texture. Behrens adds a thick blanket of Mexican chocolate frosting made with cinnamon and chocolate. She repeats these steps until she gets to the top where she stacks a cluster of whole churros creating a show-stopping dessert.
As Thomas says, “this cake is truly magical. It makes people happy, it captures the imagination, and it tastes amazing.”
Get the recipe: Churro Cake
Photo: Claire Thomas
More Cakes of the Day that celebrate Cinco De Mayo:
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