Update: Meet the winner of Bake my Cake 2013! Thanks for all of your votes Peeps, together we (and bacon) crushed the sugar-lovin’ competition!
Each year one of my favorite bloggers, Rachel Dyer over at Movita Beaucoup, holds several awesome baking competitions. I’ve never entered before, but when she announced that the challenge for Bake My Cake 2013 was to bake a cake celebrating her graduation from baking school this summer, I knew I was going to enter, and that it had to be epic.
The competition gets pretty stiff over there at Movita Beaucoup, and I’m sure this year will be no exception. Some of the entries are seriously hard core, using every decorating trick in the book. Take this cake from Shannon over at A Periodic Table from last year’s Bake My Cake competition. Intimidating right???? She. Made. A. Bakery. OUT OF CAKE. WITH TINY DONUTS! I can’t even stand it. Like I said, the competition is fierce, people!
Since I lack both the patience and decorating skills to compete with that level of awesomeness, I needed an edge. I mulled it over for weeks, and finally it hit me. Bacon. Everybody knows that bacon kills it in regular cooking competitions – why not a baking one? But the entire cake had to be good, and I wanted to stay true to my low carb and gluten free roots so you guys could recreate it if you wanted to.
The results were pretty awesome if I do say so! Epic even! I originally planned to make a basket weave cake using bacon instead of frosting as the weave. I procrastinated so long that I ran out of time, and wasn’t sure I could execute it correctly anyway (I may still try that someday).
I needed something out of the ordinary to decorate the cake with though, and I finally had a brainstorm one night – mini bacon ice cream cones. Totally squeee-worthy, right???? And they taste amazing!!! Salty and crunchy, with a hint of sweet from the chocolate coated edge, and a rich, cool creaminess from the coffee ice cream – super addicting and the perfect size!
The cake itself is a dense, brownie-like chocolate cake, nestling layers of coffee ice cream. Then I frosted it with a whipped chocolate ganache, and pressed crunchy crumbled bacon into the sides. Finally I piped on a mocha whipped cream frosting and added the ice cream cones on top. Viola! The Epic Bacon Chocolate Mocha Ice Cream Cake!
Is it a winner? I think so! But I’ll need your votes to make it happen. Just remember, this isn’t just a vote for me, it’s a vote for bacon. And I know you love bacon, or you would probably be on some low fat salad blog instead of IBIH right now!
Now, on to the recipe! This post will focus on the cake and frosting. The ice cream you can buy in a pinch, but I will be posting a recipe for a low carb coffee ice cream soon, if you want to make your own. Update: Here is the Low Carb Coffee Ice Cream recipe. I’ll also be posting a tutorial to make the bacon ice cream cones in the very near future.
This cake is a lot of work to execute as is, so you may want to reserve it for special occasions. To simplify it though, you could just do 2 layers of cake (I’m writing the recipe for 2 layers, if you want the full four layer extravaganza, just double it) with the mocha whipped cream frosting in the center, and the ganache on the outside, with the bacon crumble. Then serve it with a scoop of sugar free coffee ice cream and you’re good to go.
The cake layers I liked better thawed a bit, but by then the ice cream got very melty and the cake was falling apart – delicious still, but I think it would work just as well, if not better, deconstructed with the ice cream on the side. As is though, it’s very impressive and tastes amazing – so if you have an event coming up, and you want to impress your guests, this is DEFINITELY the cake to do it with!
(Edit: Head over to Movita’s post and comments about my cake to read all about the epic party we had, during which Martha Stewart and Gwyneth Paltrow battled it out to get their hands on a piece.) (Disclaimer so I don’t get sued: It didn’t really happen, but it’s a funny story nonetheless!)
Hope you guys love this cake (seriously, how could you NOT), and if you try it please do report back and let me know how it comes out!!!!
Also, check out my new E-zine! I Breathe I’m Hungry’s Summer Recipes 2013 – 25 Recipes that Celebrate Summer! Get your copy for only $5.00 and start enjoying these incredible low carb and gluten free recipes today! Click here for more information, recipe photos and layout!