Churro Cake with Spicy Chocolate Sauce

Ingredients:

Cupcake

• 220 g butter, room temperature, plus extra for greasing the pan
• 2 and 3/4 cups all-purpose flour, plus extra for dusting the pan
• 1 tbsp baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon of salt
• 1 and 3/4 cups granulated sugar
• 1 tbsp vanilla extract
• 4 large eggs + 2 egg yolks, room temperature
• 0.5 cup sour cream
• 3/4 cup whole milk

Cinnamon sugar topping

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tbsp (30 g) butter, melted

Spicy Chocolate Sauce

• 1 and 1/4 cups light cream
• 1/4 cup brown sugar
• 2 tablespoons cocoa powder
• 0.5 tsp vanilla extract
• 1/4 teaspoon ancho chili powder
• A pinch of salt
• 110 g semi-sweet chocolate, chopped

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 10-cup muffin tin with a center vent, getting into all corners and curves; dust with flour and shake out any excess.
2. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a large bowl, beat the butter, granulated sugar, and vanilla with a mixer on medium speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then the yolks. Stir in the sour cream, beating until smooth. The dough may look curdled. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk. Knead the dough.
3. Pour the batter into the prepared pan, smooth the surface, and tap the pan on the counter a few times to release any large air bubbles. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes; loosen the edges of the cake with a wooden skewer and turn it out onto a wire rack to cool completely.
4. Make a cinnamon sugar toppingCombine the sugar and cinnamon in a large bowl. Working in sections, brush the cake with melted butter. Holding it over the bowl, sprinkle the cinnamon sugar over the cake, pressing down to adhere.
5. Make spicy chocolate sauceIn a small saucepan, combine the cream, brown sugar, cocoa powder, vanilla, chili powder, and salt. Bring to a simmer over medium heat; cook, stirring, until the sugar dissolves, 2-4 minutes. Remove from the heat and stir in the chocolate. Let sit for 2 minutes, then stir until smooth. Serve with spiced chocolate sauce.