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The other day we had some lovely friends coming over for dinner.  I made burgers and twice baked potatoes and so what better dessert to go with beef, but chocolate cake?  To me beef needs to be topped off with chocolate cake.  It’s only American!  Well if you know me, you know that I rarely make cakes from scratch.  I mean I do.  But mostly I don’t.  Not since I discovered The Cake Mix Doctor by Anne Byrn.  It’s the best ever for lovely cake recipes, using just basic boxed cake mixes that are doctored up to taste nothing short of homemade and fabulous!  Trust me, buy her book, you won’t be sorry.  But this post isn’t really about the cake recipe, it’s about the frosting.  I made chocolate ganache frosting, which is smooth and silky rich, and always a crown pleaser.  This cake really is an “adult cake”, meaning it’s not overly sweet like a cake from the grocery store with all that whipped oil, they call buttercream on top.  No.  This is different.  So here we go . . . .

I used a 7 inch pan with deep straight sides.  Lined the bottom with parchment, and baked the cake.  Then I removed the cake when it was cooled and placed it on a wire rack to cool completely.


Now take 1 cup heavy whipping cream and heat it to just warm, in a heavy bottomed pan.  Immediately remove from heat.


When the cream is warm, remove it from the heat and add 1 heaping cup of semi sweet chocolate chips.


Add two teaspoons of sugar and 1 T. of Frangelico which is a hazelnut liqueur.





And whisk.





Now pour it into a measuring cup and let it cool a bit, about 10 minutes.




Now take your perfect chocolate cake and place it on the plate you’ll be serving it from.


DSC_5953And place some waxed paper underneath it .  Just three sheets, slide them under about 2 inches is all.

Start pouring the ganache on top.  Nice and slow.






Now take your offset spatula and gently push it over the edge.






DSC_5955This is OK!

When the whole cake is covered, I like to drizzle more on top and just let it pool up in the middle.  Then I topped it with some more yumminess!


Take about 3 slices of bacon . . .



Just a small handful of crispy bacon!


Hurry up and place this puppy in the fridge to set.  It can live in there for a couple hours before you serve it.



Chocolate Bacon Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 package dark chocolate or triple chocolate cake mix
  • 1 3.9 oz. package chocolate instant pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup warm water
  • ½ cup vegetable oil
  • ½ pound bacon, cooked till crisp and chopped up
  1. Preheat oven to 325 degrees.
  2. In a large bowl add the cake mix and pudding mix. Mix with a whisk.
  3. In a large measuring cup add the water and oil.
  4. Add the eggs to the water and oil and whisk for a few seconds until the eggs are lightly whisked.
  5. Add the egg/oil/water mixture to the cake and pudding.
  6. Add the sour cream.
  7. Whisk vigorously for about 30 seconds.
  8. Pour batter into a greased cake pan of your choice.
  9. Bake for 40-50 minutes depending on your cake pan, until toothpick inserted comes out clean.

Chocolate Ganache
Prep time: 
Cook time: 
Total time: 
  • 1 cup heavy whipping cream
  • 1 heaping cup semi-sweet chocolate chips, Ghiradelli preferred
  • 2 tsp. sugar
  • 1 T. hazelnut liquore or another preferred flavor like vanilla or almond extract
  1. Heat the cream over medium heat until just starting to steam (do not boil!).
  2. Remove from heat and add other ingredients.
  3. whisk everything until it's smooth and creamy.
  4. Pour into 2 cup measuring cup to cool about 10 minutes before using.

This recipe is really amazing.  For the ganache, feel free to substitute the alcohol (which I keep in my house for the sole purpose of flavoring in baking and cooking) with almond or vanilla extract (which is still alcohol, did you know that?).  Either way it will taste amazing.


Chocolate Bacon Cake