Dark Chocolate Bacon Cake Recipes

Steps:

• In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon., Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 350 degrees Grease 3 - 9 inch round cake pans. Place bacon in a large, deep skillet. Cook over medium-high heat until brown. Drain, crumble and set aside. (I place bacon on a baking sheet and bake for 20-30 minutes,at 350, or until brown and crispy)
• 2. In medium bowl, pour hot coffee over cocoa, and whisk until smooth.
• 3. Add buttermilk and whisk until combined, set aside to cool.
• 4. Sift together the flour, baking soda, baking powder and salt, set aside.
• 5. In a large bowl, cream butter and sugar together until light and fluffy.
• 6. Beat in the eggs one at time, then mix in the vanilla.
• 7. Add the flour mixture alternately with the cocoa mixture to the sugar/butter mixture.
• 8. Mix in 3/4 of the bacon, reserving the rest for garnish.
• 9. Spread the batter evenly between the 3 prepared pans and bake in preheated oven for 25 to 30 minutes.
• 10. Cool for 10 minutes on wire racks then remove the cakes from the pans and cool completely on the wire racks.
• 11. FROSTING: Place the butter, granulated sugar, and heavy cream in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally.
• 12. Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan.
• 13. Remove the saucepan from the heat. Add the chopped dark chocolate and dark cocoa powder. Stir the mixture until it is smooth and all of the chocolate is melted.
• 14. Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.
• 15. Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to blend in the powdered sugar.
• 16. Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout.
• 17. Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color.
• 18. Place on layer of your cooled cake onto a serving platter and cover the sides and top with the frosting. Place a layer on top of this and repeat with the frosting. Place the top layer on and repeat. Now spread remaining frosting over the sides to remove any splits on the layers. Spread the rest over the top layer and sprinkle remaining bacon over the top and dust with more cocoa powder if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
• Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chips until two-thirds are melted. Remove from heat; stir until smooth. Stir in three-fourths of the bacon. Spread into prepared pan; top with remaining bacon (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container; refrigerate until serving.

Steps:

• 1. PREHEAT OVEN TO 375F.
• 2. PLACE BACON ON A BAKING SHEET AND COOK IN OVEN TILL CRISP. REMOVE AND DRAIN ON PAPER TOWELS
• 3. IN A LARGE BOWL, STIR TOGETHER FLOUR, 3/4 CUP COCOA POWDER AND SALT. MAKE A WELL IN THE CENTER AND POUR IN EGGS, COFFEE, BUTTERMILK AND OIL. STIR UNTIL JUST BLENDED. MIX IN 3/4 CUP OF CRUMBLED BACON, RESERVING REST FOR GARNISH. SPOON THE BATTER INTO THE PREPARED PAPER CUP LINERS, DIVIDING EVENLY.
• 4. BAKE FOR 20-25 MINUTES OR UNTIL CAKE SPRINGS BACK. COOL IN PAN AND THEN WIRE RACK. FROST WITH YOUR FAVORITE CHOCOLATE FROSTING AND GARNISH WITH A PIECE OF BACON.