Posted By Michelle on November 2, 2009

I need to address a great offense.

In a comment made on the Tampa Tribune site, tbo.com, under our super delicious, amazingly simplistic, and shamefully affordable Grilled Guacamole Salad, a reader by the user name RobKay stated: “Its only a matter of time before some food nut comes up with deep fried watermelon. Like chocolate covered bacon, just because you can, doesn’t necessarily mean it will taste good”.

You sir, have offended my honor! (Insert Southern accent). I declare pistols at dawn down by the Big Muddy!

Bacon and chocolate could very well be one of the most delicious couplings since peanut butter and strawberry jam!

It all began last November. I had a culinary epiphany - while watching Tru Blood Season 1 - that apparently one hundred other complete strangers had as well. Bacon and Chocolate Chip Cookies. The salty smokiness of the cured bacon could easily accent the creamy, sweet decadence of the chocolate and the buttery crisp of the cookie. She gave it a go and the result was pure magic. She told every chef friend she had and they too became excited. It was as if we were Louis and Mary Leakey discovering hominid footprints preserved in 3.2 million year old volcanic ash.

Okay, well maybe not that significant, especially since a chocolatier by the name of Katrina Markoff; chef/ owner of Vosges Haut-Chocolate had already produced her signature Mo’s Chocolate Bacon Bar, albeit not to our knowledge. It was, nonetheless, exciting. One year later, pastry chefs across the world are dipping their charcuterie into intoxicating chocolate.

A chef can only reinvent the wheel so many times. So if deep fried watermelon is possible, it is necessary simply because it can lead to great culinary discoveries.

In conclusion, Mr. RobKay, I created this recipe specifically for you, the ultimate in bacon and chocolate indulgence. I invite…no… demand that you at least try this recipe because whereas I cannot promise you will like it, I can promise that it is very, very good.

Bacon Frosted Devil’s Food Cake
Serves 10 to 12
Adapted from Martha Stewart Holiday (I love her. Anyone who can do prison time and then come back and be her exact self and be widely successful is alright with me)

*Recipe Note: As much as you may WANT to add the bacon to the cake batter, don’t. The fat from the bacon will not allow the cake to set properly. Trust me. I tried.

For the Cake:
1 1/2 cups (3 sticks) unsalted butter, plus more for pan
1 1/4 cups unsweetened cocoa powder
1 1/4 cups hot water
3 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups granulated sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream

For the Frosting:
6 tablespoons unsweetened cocoa powder
6 tablespoons hot water
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner’s sugar
Generous pinch of coarse salt
1 pound semisweet chocolate, melted and cooled
8 thick cut, smoked and cured bacon slices, cooked and crumbled

Directions for the Cake:
Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottoms with parchment paper, and butter paper. Whisk together cocoa powder and hot water until smooth.
Sift together flour, salt, baking powder, and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove from heat, and transfer to a mixer. Beat on medium-low speed until cooled, 4 to 5 minutes.
Add eggs, one at a time, beating after each addition. Beat in vanilla and cocoa-powder mixture. Reduce speed to low. Add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Beat until just combined.
Divide batter between pans, and bake until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool for 15 minutes. Invert cakes onto rack, peel off parchment, and let cool completely.
While cakes are baking, place 8 slices of bacon onto a parchment paper lined baking sheet. Bake bacon for 20-25 minutes at 400 degrees until very crispy. Remove from oven and allow to cool. Once cooled crumble bacon slices and set aside.
Directions for the Frosting:
Whisk together cocoa powder and hot water until smooth. Beat butter, sugar, and salt in a mixer on medium-high speed until pale and fluffy. Reduce to medium-low speed; slowly add melted chocolate and cocoa-powder mixture, and beat until combined. If frosting is not set, let stand, stirring occasionally until thickened, 20 to 30 minutes.
Using a serrated knife, trim tops of cake layers to make level. Transfer one cake layer to a cake stand, and spread with 1 cup frosting. Top the frosted cake layer with ¾’s of the crumbled bacon. Top with remaining cake layer, and coat top and sides with remaining frosting, spreading it in a swirling motion. Sprinkle remaining crumbled bacon over top. Cake can be refrigerated overnight but should be allowed to warm at room temperature before serving.

Categories: American Cuisine, Baking, Breakfast and Brunch, Dessert, Holiday
Tags: bacon cake, bacon chocolate, chocolate cake, devil's food, mo's bacon bacon, vosges