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
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
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.