Funnel Cake with Chocolate

Funnel Cake with Chocolate is a crispy, golden deep-fried pastry topped with rich melted chocolate for the ultimate indulgence. A fairground favorite, this homemade version is easy to make with pantry staples and can be customized with your favorite toppings. Whether you enjoy it dusted with powdered sugar, drizzled with chocolate sauce, or topped with fresh berries, this dessert is guaranteed to satisfy your sweet tooth.

Why You’ll Love This Recipe

• Crispy and Light: The batter fries up to a golden, crunchy perfection.
• Decadent Chocolate Topping: A rich chocolate drizzle takes this classic treat to the next level.
• Easy to Make: Requires basic ingredients and comes together quickly.
• Perfect for Any Occasion: Great for fairs, festivals, parties, or a special homemade treat.
• Customizable: Add nuts, fruit, caramel, or even ice cream for extra indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Funnel Cake Batter:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ¾ cup (180ml) whole milk
• ½ cup (120ml) water
• 2 cups vegetable oil (for frying)

For the Chocolate Topping:

• ½ cup (90g) semi-sweet or dark chocolate chips
• ¼ cup (60ml) heavy cream
• 1 tablespoon unsalted butter

For Garnish (Optional):

• Powdered sugar
• Whipped cream
• Chopped nuts
• Fresh strawberries or bananas

Directions

1. Prepare the Funnel Cake Batter

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the egg, then mix in the vanilla extract, milk, and water.
3. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. The batter should be slightly thinner than pancake batter.

2. Heat the Oil

1. In a deep frying pan or heavy-bottomed pot, heat 2 inches of vegetable oil to 375°F (190°C).
2. Test the oil by dropping a small amount of batter—if it sizzles and floats, it’s ready.

3. Fry the Funnel Cake

1. Pour the batter into a piping bag or a squeeze bottle (or use a measuring cup with a spout).
2. Drizzle the batter in a circular motion into the hot oil, creating a spiral or lattice pattern.
3. Fry for 1-2 minutes per side until golden brown.
4. Use tongs to remove the funnel cake and drain on a paper towel.

4. Make the Chocolate Sauce

1. In a small saucepan, heat the heavy cream over low heat until warm (but not boiling).
2. Remove from heat and add the chocolate chips and butter, stirring until smooth.
3. Let cool slightly before drizzling over the funnel cake.

5. Serve and Garnish

1. Dust the warm funnel cake with powdered sugar.
2. Drizzle generously with the melted chocolate sauce.
3. Add whipped cream, chopped nuts, or fresh fruit if desired.
4. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• White Chocolate Funnel Cake: Use melted white chocolate for a different twist.
• Caramel Drizzle: Add a layer of caramel sauce alongside the chocolate.
• Nutella Funnel Cake: Replace the chocolate sauce with warmed Nutella.
• Spiced Chocolate: Mix a pinch of cinnamon or chili powder into the chocolate sauce for extra depth.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.

Storage and Reheating

• Refrigeration: Best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended, as funnel cakes lose their crispness.
• Reheating: Warm in an oven at 350°F (175°C) for 5 minutes to restore crispness. Avoid microwaving, as it makes the cake soggy.

FAQs

Can I make the batter ahead of time?

Yes! The batter can be stored in the fridge for up to 24 hours. Stir well before using.

What if I don’t have a piping bag or squeeze bottle?

Use a large spoon or measuring cup to pour the batter into the oil in a spiral pattern.

Can I air-fry funnel cake?

Yes, but it won’t be as crispy. Preheat the air fryer to 375°F (190°C) and cook for 6-8 minutes, flipping halfway.

Why is my funnel cake greasy?

The oil might not be hot enough. Make sure it’s at 375°F (190°C) before frying.

Can I make mini funnel cakes?

Absolutely! Just pipe smaller spirals into the oil and fry for a shorter time.

What other toppings can I use?

Try crushed Oreos, peanut butter drizzle, or even a scoop of ice cream on top.

Can I bake funnel cake instead of frying?

Baking doesn’t give the same crispy texture, but you can try baking at 375°F (190°C) for 12-15 minutes.

How do I prevent my funnel cake from sticking together?

Drizzle the batter in a controlled motion, keeping some space between loops.

What’s the best oil for frying?

Neutral oils like vegetable oil, canola oil, or peanut oil work best.

Can I make this without eggs?

Yes! Replace the egg with ¼ cup applesauce or mashed banana for an egg-free version.

Conclusion

Funnel Cake with Chocolate is a crispy, golden, and decadent dessert that brings the magic of fairgrounds into your kitchen. With its rich chocolate drizzle and light, airy texture, this homemade version is easy to make and perfect for any occasion. Try it today and indulge in this sweet, chocolatey delight!

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