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Delicious Black Forest Chocolate Funnel Cake topped with whipped cream and cherries

Chocolate Funnel Cake with Cherry Compote and Whipped Cream

A delightful twist on the traditional carnival favorite, this chocolate funnel cake is topped with a tangy cherry compote and fluffy whipped cream, making it an indulgent treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Funnel Cake Batter
  • 2 large eggs (room temperature) Fresh and golden to create a rich batter.
  • 1⅓ cup milk (room temperature) Creamy and smooth for the perfect consistency.
  • ¼ cup granulated sugar Sweetness that complements the chocolate.
  • 2 1/3 cups all-purpose flour A sturdy base for the funnel cake.
  • 1/3 cup cocoa powder Rich, aromatic chocolate flavor.
  • ½ teaspoon salt Enhances sweetness while balancing flavors.
  • 1 tablespoon baking powder Ensures a light, fluffy cake.
Cherry Compote
  • 2 cups cherries (pitted) Juicy, vibrant cherries for a fresh topping.
  • ½ cup sugar Used to create a sweet, syrupy compote.
  • ½ teaspoon vanilla Adds a warm, inviting aroma.
Whipped Cream
  • 1 cup heavy whipped cream Luxuriously fluffy topping for your dessert.
  • 3 tablespoons powdered sugar Sweetness for the whipped cream.

Method
 

Preparation
  1. In a medium bowl, beat the eggs and milk together until frothy and well combined.
  2. In another bowl, mix the granulated sugar, flour, cocoa powder, salt, and baking powder.
  3. Gradually add the dry ingredients into the wet ingredients, stirring until there are no lumps left in the batter.
Cooking the Funnel Cakes
  1. In a large cast iron skillet, heat about 2 inches of canola or vegetable oil to approximately 375°F.
  2. Pour the batter into a funnel or piping bag fitted with a round tip. Swirl the batter into the hot oil in a mostly random circular motion.
  3. Cook each funnel cake for about one minute on one side, then carefully flip it and cook for another 45 seconds to a minute until crispy and golden.
  4. Transfer the cooked funnel cakes to a wire rack lined with paper towels to absorb excess oil.
Making the Cherry Compote
  1. In a medium saucepan, place the pitted cherries and sugar. Heat on medium-high until the cherries release their juices, creating a syrup.
  2. Turn off the heat and stir in the vanilla extract.
Preparing the Whipped Cream
  1. In a chilled bowl, use a wire whisk to beat the heavy cream until soft peaks begin to form.
  2. Gradually add the powdered sugar while continuing to whisk until fluffy.
Assembling the Dessert
  1. Top each funnel cake with cherry compote and a dollop of whipped cream. Drizzle with cherry juice for an extra indulgent touch.
Serving
  1. Serve warm and enjoy immediately. Keep components separate until just before serving to retain textures.

Notes

Check oil temperature with a thermometer to ensure successful frying. Experiment with spices or swap cherries for other fruits for variations.