If you have been reading the Partybluprints Blog, then you know that one of the hot trends for food is Savory Desserts. I have a hard time with this one, I guess I’m a person that likes dinner to be dinner and dessert to be just that. However, there is one savory dessert combo that keeps coming across my radar – Chocolate and Bacon. Yes, and it’s not a new idea. In fact, years ago when Elizabeth and I were researching chocolate pairings for our book we came across it at Vosges Haut-Chocolate. They have had a Mo’ Bacon Bar available on their site and in their stores for quite a while now. More recently, over the last year or so, pastry chefs across the world have begun dipping their charcuterie into intoxicating chocolate and serving it up at the best restuarants. That doesn’t mean it’s a good idea, or does it? Last week at an office party, one of the talented women that works with my husband brought in a Chocolate and Bacon cake. My husband loved it and talked about it for days. It looks like the trend may be here to stay and so I thought I would share a recipe with you I found at Tampa Bay Online. After searching the net this one stood out as a winner! My advice when trying out recipes like this is to steer clear of the ones that put bacon in the cake. The bacon gets soft and mushy when cooked in the batter and the result is, to put if bluntly, gross.
Please leave a comment below and let me know if you would try this cake at a party?
BACON-FROSTED DEVIL’S FOOD CAKE – Serves 10 to 12.
For the cake:
- 11/2 cups (3 sticks) unsalted butter, plus more for the pan
- 11/4 cups unsweetened cocoa powder
- 11/4 cups hot water
- 3 cups all-purpose flour
- 11/4 teaspoons coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 21/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream
For the frosting:
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons hot water
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioner’s sugar
- Generous pinch of coarse salt
- 1 pound semisweet chocolate, melted and cooled
- 8 thick-cut, smoked and cured bacon slices, cooked and crumbled
Directions for the cake:
- Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottoms with parchment paper and butter the paper. Whisk together cocoa powder and hot water until smooth.
- Sift together flour, salt, baking powder and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove from heat and transfer to a mixer. Beat on medium-low speed until cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating after each addition. Beat in vanilla and cocoa powder mixture. Reduce speed to low. Add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Beat until just combined.
- Divide batter between pans, and bake until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool for 15 minutes. Invert cakes onto rack, peel off parchment and let cool completely.
- While cakes are baking, place 8 slices of bacon onto a parchment paper-lined baking sheet. Bake bacon for 20 to 25 minutes at 400 degrees until very crispy. Remove from oven and allow to cool. Once cooled, crumble bacon slices and set aside.
Directions for the frosting:
- Whisk together cocoa powder and hot water until smooth. Beat butter, sugar and salt in a mixer on medium-high speed until pale and fluffy. Reduce to medium-low speed; slowly add melted chocolate and cocoa powder mixture, and beat until combined. If frosting is not set, let stand, stirring occasionally until thickened, 20 to 30 minutes.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one cake layer to a cake stand and spread with 1 cup frosting. Top the frosted cake layer with three-fourths of the crumbled bacon. Top with remaining cake layer and coat top and sides with remaining frosting, spreading it in a swirling motion. Sprinkle remaining crumbled bacon over top. Cake can be refrigerated overnight but should be allowed to warm at room temperature before serving.