Description
This Funnel Cake with Chocolate is a crispy, golden carnival-style treat drizzled with rich melted chocolate or dusted with cocoa powder. Light and airy on the inside with a crunchy exterior, this homemade funnel cake is quick, easy, and perfect for satisfying your sweet tooth. Enjoy it warm with a dusting of powdered sugar and a decadent chocolate drizzle!
Ingredients
Units
Scale
For the Funnel Cake Batter:
- 2 cups (250g) all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) whole milk
- 2 large eggs
- 1 tsp vanilla extract
- Vegetable oil (for frying)
For the Chocolate Topping:
- 1/2 cup (90g) dark or milk chocolate, melted
- 2 tbsp heavy cream (for smoothness)
- 1 tbsp cocoa powder (optional, for dusting)
- Powdered sugar (for extra sweetness)
Instructions
1. Prepare the Batter:
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, eggs, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Pour batter into a squeeze bottle or piping bag for easy pouring.
2. Fry the Funnel Cakes:
- Heat 2 inches of oil in a deep pan to 375°F (190°C).
- Squeeze or drizzle the batter in a circular, swirling pattern into the hot oil.
- Fry for 1-2 minutes per side, or until golden brown.
- Remove and drain on a paper towel.
3. Add the Chocolate Topping:
- Melt chocolate with heavy cream in the microwave in 30-second intervals, stirring until smooth.
- Drizzle the warm chocolate over the funnel cake.
- Optionally, dust with cocoa powder and powdered sugar.
4. Serve & Enjoy:
- Best served warm with a scoop of vanilla ice cream or whipped cream!
Notes
- No squeeze bottle? Use a ziplock bag with a small cut at the corner.
- For extra crunch, let the batter rest for 5 minutes before frying.
- Storage: Funnel cakes are best fresh but can be reheated in an oven at 350°F (175°C) for 5 minutes.
