Chocolate & Stout Cake with Crispy Bacon

chocolate and stout cake with crispy bacon

Chocolate and beer is nowadays a pretty common flavor combination in the foodie world. But not many people outside this foodie world has actually tried or even heard of the combination. I got the inspiration for this recipe while watching an episode of 2 Broke Girls. Max made a Spring Break Cupcake with beer and chocolate. I tried to make cupcakes with this combination with a maple syrup frosting and it was delicious, I also tried dipping some bacon in chocolate for fun and wow I’m glad i did. It was soooo good!
So I thought that my dads 60th birthday party would be the perfect place to showcase this delicious cake. Since my dad love Guinness I had to use it in the sponge and I filled the cake with a light chocolate mousse to go with the rich flavor of the sponge. To add some sweetness I candied some pecans and for saltiness? Super crispy bacon, yum!
I decorated the cake with some extra glamor – 24 carat gold leaves and gold dust, just to make it a bit more special for my dad 🙂
Dad and the guests were a little bit skeptical to having bacon on their cake, I must admit. But they all loved it! And I already have a lot of orders for this cake 😉
Happy Birthday dad!

chocolate and stout cake with crispy bacon

Cake:
Makes two 20 cm cakes
375g all purpose flour
450g caster sugar
110g cocoa powder
1,5 tsp baking powder
1,5 tsp baking soda
3 eggs (roomtemperature)
1,5 tsp vanilla extract
375 ml buttermilk (room temperature)
190 ml vegetable oil
375 ml Guinness (or any other dark stout)
150g dark chocolate (chopped)

Filling
Double recipe of my Chocolate Mousse , or you can use store bought (you’ll be needing 2 packages).

Candied Pecans
100g pecans
2 tbsp packed brown sugar
2 tsp water
1/2 tsp vanilla
1 pinch of salt

You will also need:
Bacon, lots of crispy bacon. About 10-13 slices. Some finely chopped and a few slices whole for decoration.
And gold decorations. I used 24 carat gold leaves, gold dust, gold pearls, gold stars and some edible gold glitter.

chocolate and stout cake with crispy bacon

Method:
Begin by making your filling, either follow my Chocolate Mousse recipe or can use store bought. Let the mousse set while making the rest of the cake.

For the sponge
Preheat your oven to 180c and line the bottom of two 20 cm cake tins. Butter the sides and set aside.
In a small saucepan bring Guinness to a boil, remove from heat and add the chocolate. Stir until all chocolate has melted. Set aside to cool.
Mix the dry ingredients in a bowl.
In another bowl whisk together eggs, buttermilk, oil and vanilla. Stir in the beer mixture and pour this wet mixture over the dry ingredients. Mix until just combined and be careful to not over mix!
Divide batter between the tins and bake for 35-40 minutes or until a toothpick comes out clean.
Allow the cakes to cool in their tin on a wire rack for 15 minutes before removing the tin. Let cool completely on the rack. Put the sponges in the fridge before cutting and leveling them. You should cut each sponge in half so you end up with 4 levels.

For the candied pecans, begin with combining all ingredients (except from the pecans!) in a small bowl. Set aside next to your stove top. Put a piece of parchment paper on your counter close to your stove top.
In a dry frying pan on medium heat toast pecans for 3 minutes or until fragrant. Turn the heat off and add the other ingredients. Stir constantly for about 20 seconds remove pan from heat and spread the pecans on the parchment paper and let them cool completely. Chop 2/3 of the pecans roughly and keep the rest whole for decoration. Or chop them all, your choice 🙂

It’s time to assemble your cake!
I like to keep my layers in the freezer before I begin building my cakes. That makes them less fragile and I can work a little easier with them.
Place the first layer on a cake stand. I used a round tip for piping the edges with small dots. The rest was just an even layer of mousse. I sprinkled some choppes candied pecans and a small amount of crumbled crispy bacon (mine was quite salty so I was very careful not to put too much on the cake). Repeat the process with the two next layers.
For the top I made lots and lots of dots everywhere all over the top to build some hight. I sprikled some bacon and pecans on top. Took some whole slices of bacon (that I brushed with gold dust) in the middle. Threw some golden pearls, golden stars and gold glitter on it and last but not least the 24 carat gold leaves.
And voilà! Your Guniess, chocolate and bacon cake is done! Delicious!

chocolate and stout cake with crispy baconchocolate and stout cake with crispy bacon

This sponge recipe is adapted from pastry-workshop.com. The design was also inspired or “copycated” from that site. It looked so pretty so I had to try something very similar my self 🙂
Twohealthykitchens.com helped me out with a good base recipe for candied pecans that I adapted a little bit. 

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