Lightly coat every layer of brown butter cake with the cinnamon sugar. Place the bottom layer on a plate, and spread a generous layer pralinella (about 1/2 inch thick) over it. Sprinkle with half of the churro crunches, and lightly press the crunches down into the pralinella.
Next, spread a thick layer of the Mexican Chocolate frosting over the crunchies, and add another layer of cake. Repeat until you’re left with the top layer. Top with Mexican chocolate frosting and freshly fried churro toppers. Enjoy!
Using a stand mixer with the paddle attachment, cream the brown butter, sugar and brown sugar until they are light and fluffy. Slowly stream in the eggs, yolks, oil and vanilla. Mix on medium speed until the wet ingredients have fully emulsified, stopping to scrape down sides from time to time.
Add the milk and dry ingredients alternately, beginning and ending with the dry ingredients, scraping down sides between each addition. Mix on low until the final dry ingredient addition is fully incorporated.
Remove the cakes from their pans and let them cool completely before them using to assemble the CHURRO CAAAAAAAAKE. Alternately — store the cakes in the freezer, well wrapped for up to a month until ready to use.
Transfer to a parchment-lined baking sheet and roast for about 15 minutes. Halfway through the baking process, pull out the sheet and stir everything around. You’re looking for the nuts to turn dark without being burnt. The darker the nut, the better the flavor: mahogany is the color you want.
Once the chocolate melts, turn the heat up to medium and continue to cook, stirring constantly, to caramelize the white chocolate. Once the mixture becomes a shade darker than shiro miso, remove it from the heat and slowly whisk in the heavy cream and unmelted white chocolate. If it seizes or doesn’t fully homogenize, then put it back on the stove top and heat it on low, whisking constantly.
Mexican Chocolate Frosting
Using a stand mixer with the paddle attachment, cream the butter on high speed until it’s light, fluffy and totally smooth with no lumps. Scrape down the sides of the bowl several times during this process and quadruple check there aren’t any lumps of butter before you move on to the next step.
Use the frosting immediately to assemble the churro cake, or store in the refrigerator for up to a week (or one month in the freezer). If storing, return the frosting to room temp and loosen it in the stand mixer before using.
Dump the flour into the milk and stir it vigorously without stopping with a sturdy wooden spoon for one minute to cook the flour. The batter will be really thick and you’ll use some muscles stirring it.
Transfer the mixture to stand mixer fitted with the paddle attachment and let it cool for 5 minutes. Turn the mixer on medium speed and add the eggs one at a time. Let each egg fully incorporate before adding the next one.
Transfer the batter to a piping bag with a star-tip (we like using a medium closed tip) and pipe the batter into the oil, cutting it with scissors every 2 inches so perfect churros drop into the oil. Fry all of the batter 6 at a time until they are deep golden brown.
You are going to use some of these churros to decorate the finished cake and the rest to make the churro crunchies that go inside the cake. To do this, take some of the churros and break them up in to pieces about the size of grapes. You will need 2 cups-worth of broken up churro bits.
Mexican Chocolate Frosting