Yes. You read the title right. Bacon. Laced. Chocolate. Cake. What? Yes. But, before you run and hide (or shout for joy), fear not. This cake can be made just fine without bacon (or with extra). This recipe was given to me by a friend, Jeanette. When she told me what it was called, I couldn’t not make it. I mean, everyone should make bacon laced something at some point in their lives, right? So, I decided that I needed to make this.
So, the bacon is only in the frosting. If you are totally turned off by the idea of putting bacon in a cake, just use a different frosting. Problem solved.
This recipe was originally a Better Homes and Garden recipe, and can be found here. I changed it up a bit, (I halved the recipe and made a few other changes) and the instructions they posted were kind of hard to follow (I thought), so here goes:
Here’s what you need:
1/2 cup unsweetened cocoa powder
3/4 cup boiling water
1 1/3 cup flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 vanilla bean
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
For the frosting:
5 slices bacon
4 ounces dark chocolate (I used 60%)
1/2 of a bag of milk chocolate chips
2 cups whipping cream
5 drops liquid smoke
1/4 cup milk
Here’s what you do:
Before you begin, butter and flour a small cake pan. Turn the oven to 350.
1. Boil the water. Measure the cocoa powder into a bowl. When the water is boiling, slowly pour it into the bowl with the cocoa powder and mix it well.
2. Mix the flour, baking soda, baking powder and salt in another bowl.
3. Chop the vanilla bean as finely as you can.
4. In a different bowl, beat the butter, sugar, vanilla beans and vanilla with an electric beater. Add the eggs one at a time. Beat for a while (5ish minutes).
5. Add half of the dried ingredients. Then half of the chocolate mixture. Then the other half of the flour mixture, followed by the rest of the chocolate mixture.
6. Pour the mixture into the cake pan, and bake for 30-35 minutes.
When the cake is done, the instructions say to let it cool for 10 minutes and then turn it out onto a wire rack. However, my cake fell apart horribly when I tried that… I must not have buttered it well enough… or something. So, I put it back in the pan and frosted it in there.
|this is what happened when I tried to remove the cake from the pan|
2. Heat 1 1/2 cup of the whipped cream until it barely starts to boil (this happens WAY faster than I thought it would).
3. Pour it over the chocolate. Stir it. If the chocolate doesn’t all melt, stick it in the microwave for like 30 seconds. Stir it again. That is all it took for me. If your chocolate is still not melted, put it in the microwave in 30 second increments, stirring in between each time so it doesn’t burn.
4. Add the rest of the whipped cream and the milk. Stir well.
5. Put the frosting in the freezer. Stir it every 10 minutes until it looks like it’s spreadable (it took about 20 minutes for me). Spread it over your cake! Enjoy!
|The final product… a little unprofessional looking, but delicious none the less|