Bacon-Laced Chocolate Cake

By devogirl

Katrina calls it "Love Goddess Cake"--also the name of her Vosges cake mix. This inventive dessert couples luscious chocolate with smoky bacon. If you prefer, you can omit the bacon.

Prep 45 min. Bake 30 min. Freeze 30 min. Oven 350F.

Each serving 556 cal, 35g fat, 129mg chol, 421mg sodium, 57g carb, 1g fiber, 8g pro.

Ingredients

• Chocolate Frosting:
• 1 cup unsweetened cocoa powder
• 1 1/2 cups boiling water
• 2 3/4 cups all-purpose flower
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 vanilla beans
• 1 cup butter, softened
• 2 cups sugar
• 1 tsp. vanilla extract
• 4 eggs
• 5 slices bacon
• 12 oz. 62% to 65% cacao dark chocolate
• 2 cups whipping cream
• 5 drops liquid smoke
• Edible rose petals (optional)

Preparation

Step 1

1. Preheat oven to 350oF. Generously butter and flour two 8x2-inch round cake pans (if cake pans are 8x1.5-inch, make three layers or use two 9x1.5-inch layers); set aside. Place cocoa powder in large bowl; gradually add boiling water, whisking until thoroughly combined. Set aside; cool. In medium bowl sift together flour, baking soda, baking powder, and salt. Finely chop whole vanilla beans (or process in food processor until fine).

2. In large bowl beat butter, sugar, vanilla beans, and pure vanilla on medium-high until well combined. Beat in eggs, one by one, until light and fluffy, about 5 minutes, scraping down sides often. Add sifted dry ingredients in fourths, alternating with cocoa liquid. Stir slowly to prevent splatter. Scrape sides of bowl. Beat about 3 minutes on low or just until combined. pour batter into prepared pans, filling pans about 2/3 full. Bake 30 to 35 minutes or until center is just barely set. Be careful not to over-bake. Cake should slightly resist pressure of your finger. Let cake rest 10 minutes; remove from pans. Cool completely on wire racks.

3. In a large skillet cook bacon until crisp, reserving 1 tablespoon bacon drippings for Chocolate Frosting, if desired. Drain on paper towels. Finely chop enough bacon to equal 1/3 cup. Set aside.

4. For Chocolate Frosting, chop chocolate and place in large bowl. In small saucepan bring 1.5 cups of the whipping cream just to boiling; pour over chocolate and add bacon drippings and liquid smoke, if desired. Whisk until smooth. Add remaining 1/2 cup cold cream; whisk to combine. Place in freezer 30 minutes, whisking occasionally until spreadable (watch closely last 10 minutes; frosting should remain glossy). Stir bacon into 1/2 cup of frosting, if desired. Set aside.

5.Place one cake layer on plate; spread with the 1/2 cup bacon-frosting mixture. Spread top and sides with remaining Chocolate Frosting. Cover and chill. Let stand at room temperature 30 minutes before serving. Top with rose petals. Makes 16 servings.