Dark Chocolate Bacon Cake
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1 ccoffee, hot
1 cdark chocolate cocoa powder
2 3/4 cflour
2 tspbaking soda
1/2 tspbaking powder
1 cbutter, softened
2 1/4 csugar, white
1 1/2 tspvanilla
1 cgranulated sugar
1 cheavy cream
12 ozchopped dark chocolate
1/4 cdark cocoa powder
4 cpowdered sugar, sifted
1 tspvanilla extract
2 tspinstant coffee dissolved in 1 tbl hot water
How to Make Dark Chocolate Bacon Cake
- Preheat oven to 350 degrees Grease 3 - 9 inch round cake pans.
Place bacon in a large, deep skillet. Cook over medium-high heat until brown. Drain, crumble and set aside. (I place bacon on a baking sheet and bake for 20-30 minutes,at 350, or until brown and crispy)
- In medium bowl, pour hot coffee over cocoa, and whisk until smooth.
- Add buttermilk and whisk until combined, set aside
- Sift together the flour, baking soda, baking powder and salt, set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in the eggs one at time, then mix in the vanilla.
- Add the flour mixture alternately with the cocoa mixture to the sugar/butter mixture.
- Mix in 3/4 of the bacon, reserving the rest for garnish.
- Spread the batter evenly between the 3 prepared pans and bake in preheated oven for 25 to 30 minutes.
- Cool for 10 minutes on wire racks then remove the cakes from the pans and cool completely on the wire racks.
Place the butter, granulated sugar, and heavy cream in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally.
- Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan.
- Remove the saucepan from the heat. Add the chopped dark chocolate and dark cocoa powder. Stir the mixture until it is smooth and all of the chocolate is melted.
- Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.
- Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to blend in the powdered sugar.
- Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout.
- Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color.
- Place on layer of your cooled cake onto a serving platter and cover the sides and top with the frosting. Place a layer on top of this and repeat with the frosting. Place the top layer on and repeat. Now spread remaining frosting over the sides to remove any splits on the layers. Spread the rest over the top layer and sprinkle remaining bacon over the top and dust with more cocoa powder if desired.