September 3, 2018

Bacon Chocolate Cake

Bacon Chocolate Cake

12 slices thick cut bacon, divided

3 cups + 1 tablespoon packed brown sugar, divided

3/4 cups coconut oil

3 eggs

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