Not your average carnival funnel cake, this chocolate one topped with cherries is fancy enough to eat with a fork.
Servings: 4 to 5
2 cups cherries, pitted
½ cup sugar
⅓ cup water
1 cup heavy whipping cream, chilled
1 Tbsp granulated sugar
5–8 cups canola or peanut oil
1 ¼ cups all-purpose flour
⅛ cup granulated sugar
⅛ cup cocoa powder
1 tsp baking powder
¼ tsp kosher salt
1 ¼ cups milk
1 large egg, beaten
¼ cup powdered sugar, for garnish
Let's get Cooking...
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 350ºF.
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 ¼-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.