September 3, 2018
Bacon Chocolate Cake
This Bacon Chocolate Cake is an indulgent, amazingly delicious dessert. You bake a batch of bacon to a crisp, then bake its crumbles into a super delicious cake. It’s both moist and dense, and the savory/sweet combo makes it a show-stopper.
Seven years ago this summer, a home baker, Kevin Clower of San Diego made what he called “Miss Piggy’s Surprise Chocolate Cake.” It finished in the top three special contest cakes at the San Diego County Fair that year (2011). This is a variation on his recipe.
I can still remember the first time I had chocolate-dipped bacon. It was food item one year at the Minnesota State Fair. When I had a family member’s birthday party coming up recently, this was the first cake recipe that came to mind. It was also prime time to feature something over the top on this blog. State fair season is in full swing!
This is also the recipe that led me to bake my bacon versus frying it on the stovetop. The texture is firm and crisp, without losing any flavor.
The main changes from Kevin’s recipe? I used coconut oil versus butter, plus Greek yoghurt. I love the texture those two ingredients bring on in baked goods. I also streamlined the recipe.
With a creamy and intensely chocolate frosting, along with bacon bits on top, one look at this cake had everyone drooling.
It was a major hit. Leftovers froze well also. It stayed tender and delicious.
Satisfy your sweet savory craving with this cake and bake it today. You won’t regret it.
Bacon Chocolate Cake
12 slices thick cut bacon, divided
3 cups + 1 tablespoon packed brown sugar, divided
3/4 cups coconut oil
1 1/2 cups water
1 1/8 cups cocoa powder
1 1/2 cups Greek yogurt
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 1/2 tsp salt
1 1/2 cups heavy whipping cream
2 1/2 cups mini semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with folded tin foil. Coat bacon with 2 tablespoons brown sugar and set on top of folded foil (to let grease drip away). Bake 45 minutes, turning the bacon over half way through. Allow to cool. Meanwhile, in large mixing bowl, combine 3 cups brown sugar and coconut oil. Blend in eggs; set aside. Bring water to a boil and in a medium bowl, pour over cocoa powder; whisk until smooth. Cool, then pour it into the sugar mixture. Add yogurt and vanilla; mix until combined. Separately, sift together flour, baking powder, soda and salt. Slowly add it to sugar/chocolate mixture; blend until smooth, about 1 minute. After bacon has cooled, finely chop 3 pieces in food processor; set aside for garnish. Rough chop remaining 9 pieces of bacon and mix into cake batter. Divide evenly between three 9-inch cake pans lined with parchment paper (or oiled and dusted with flour). Bake 20-25 minutes or until inserted toothpick comes out clean.
Frosting: in small saucepan, bring whipping cream to a simmer. Pour over mini chocolate chips, leave 5 minutes; slowly stir until blended. Cool; then whip to desired volume. Spread on top of the three cakes. Stack the layers and finish frosting sides and top. Sprinkle bacon on top as garnish 15 minutes before serving. Refrigerate leftovers.
-Recipe from Cyndi