Dark Chocolate Maple Bacon Cake

Dark Chocolate Maple Bacon Cake

Ingredients:


Cake:


3/4 C Dark Chocolate Cocoa (Dutch Processed)

3/4 C Hot Water, OR Black Coffee

3 C All Purpose Flour

1 TSP Baking Soda

1 TSP Baking Powder

1 1/2 TSP Himalayan Salt (Ground)

3 Sticks Unsalted Sweet Cream Butter

1 1/2 C Baker's Sugar

3/4 C Golden Brown Sugar

4 Large Eggs, Room Temperature

1 TBS + 1 TSP Mexican Vanilla Extract

1 C Sour Cream Room Temperature

3/4 C Baked Bacon, Chopped


Frosting:


2 Sticks Unsalted Sweet Cream Butter, Room Temperature

2 TSP Mexican Vanilla Extract

1 LB Powdered Sugar

1/3 C Pure Organic Maple Syrup, More For Drizzle

1 TSP Himalayan Pink Salt, Ground


Directions:

Preheat Oven To 350F 

 

1. Prepare and flour 2 9" Springform pans. Whisk together cocoa and hot water/black coffee until even in consistency. In a separate bowl combine flour, baking soda, baking powder, and salt.

 

2. Melt butter with sugars in a saucepan over medium-low heat, stirring to combine. Remove from heat and pour into a mixing bowl. Using an electric mixer beat until mixture is cooled, 4-5 minutes.

 

3. Add eggs, one at a time, beating in between to ensure evenly combined. Add vanilla, then cocoa mixture, and beat until just combined. Reduce speed to low and add flour mixture in parts, alternating with sour cream.

 

4. When mixture is evenly combined remove from mixer and gently fold in chopped bacon. 


5. Bake about 25-30 minutes at 350F, or until a toothpick inserted comes out clean. Cool layers entirely prior to frosting.


6. To prepare frosting; cream the butter in a bowl of a stand mixer. Once butter has reached a fluffy cream consistency add salt, maple syrup, and vanilla extract. Combine well. Begin adding powdered sugar until all is combined. Taste and add additional maple syrup or salt as desired.


7. Frost both layers and assemble, topping with crumbled bacon (***candied bacon preferred.) Serve room temperature with a splash of maple syrup.


**To candy bacon cook brown sugar coated bacon strips on a lined baking sheet (with minimum 1/2" depth to catch grease) for 15-18MINS.