Happy Bacon Day!


Chocolate Stout Cake with Chili Chocolate Ganache and Crispy Bacon

King Arthur Flour cake recipe.  I used Hershey’s Special Dark Cocoa and Guinness in the cake, and the frosting recipe on the back of the cocoa.

“Especially Dark” Chocolate Frosting

1 stick butter
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Chili Chocolate Ganache

Chop 3 bars Lindt Dark Chili Chocolate and put into a bowl.  Heat 1 and 1/4 cup cream in a saucepan over medium heat just until it comes to a boil, then pour over the chocolate. Whisk until smooth.  Chill.  Whisk until fluffy.

Cook some crispy bacon and set aside on some paper towels.  Crumble when cool. Assemble the cake right before serving to keep the bacon’s crispy texture.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s