I’m a huge fan of combining sweet and savory, sweet and salty and in particular, salty with chocolate. The best combination by far is the combination of rich and sweet chocolate with salty bacon. Yes, that is right, chocolate and bacon. Chocolate is pretty darn good on its own but since everything is better with bacon, the combination is like eating a little bit of heaven. I’ve combined these ingredients before with a chocolate bacon chip ice cream as well as in the form of chocolate ganache and caramel covered bacon. And now I’m doing it again with a chocolate bacon cake from The Noble Pig. These little cakes have it all. Crispy bacon, rich chocolate and if that wasn’t enough a dash of espresso powder and dark brewed coffee. Using both brown sugar and white sugar adds richness and the resulting cakes are super moist and delicious as a dessert or a snack.
Rather than making a single loaf cake, I baked eight miniature sized loaves. I think they make for a prettier presentation and also make them more portable and easier to share which is important since my husband recently brought a batch of these little goodies into his office for their morning coffee break. If you prefer to bake a single cake, use an 8 1/2 by 4 1/2 inch loaf pan and increase the cooking time to 70 to 75 minutes.
CHOCOLATE BACON CAKE
For the cakes:
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
2/3 cup cocoa powder
3/4 teaspoon salt
2 teaspoon vanilla extract
1 teaspoon espresso powder
1/2 teaspoon baking powder
3 large eggs
1-1/4 cups all-purpose flour
1/2 cup strongly brewed coffee, cold
1/4 cup whole milk
8 slices crisply cooked bacon, finely chopped, divided
1/3 cup mini chocolate chips plus more for decorating top
For the glaze:
6 tablespoons light brown sugar
1/4 cup cocoa powder
1/4 cup plain Greek yogurt
1 tablespoon butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Lightly grease an 8 loaf miniature loaf pan with non-stick cooking spray. Set aside.
- Beat together butter, sugars, cocoa, salt, vanilla, espresso powder and baking powder for two minutes. Scrape down bowl.
- Add eggs, one at a time, beating well after each addition. Scrape down bowl again.
- Add half the flour, beating to combine on low speed.
- Add the coffee, then remaining flour and all of the milk. Beat gently just until combined. Do not overmix.
- Stir in bacon, reserving 1/4 cup for the topping. Stir in chocolate chips.
- Pour batter into prepared pan and bake for15 to 20 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Remove the cakes from oven and run a knife around the edges of each pan. Let cool in the pan at least 15 minutes before turning out of the pan. Let cool completely.
- For the glaze, place all ingredients in a small pan and heat over low heat until melted.
- Let cool and thicken slightly before drizzling over cooled loaves.
- Sprinkle with remaining 1/4 cup bacon and extra chocolate chips.