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!
So do me (and bacon) a solid, and head over to Movita Beaucoup on Monday, June 17th to cast your vote, and help me crush the sugar loving competition!!!
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!!!!
And don’t forget to vote for me on Monday over at Movita Beaucoup!!! PRETTY PLEASE, with bacon ice cream cones on top!!!!!
Bacon Chocolate Mocha Ice Cream Cake – Low Carb & Gluten Free
This recipe makes enough for two layers of an eight inch chocolate cake – to make a four layer cake you’ll have to double the recipe for both the cake and frostings.
- Yield: 10 servings
Ingredients
For the Cake
- 1/4 cup heavy whipping cream
- 12 Tbsp butter
- 4 squares Lindt 90% chocolate (about 1.5 oz)
- 3 eggs, beaten
- 1 tsp vanilla extract
- 1 cup almond flour
- 2 Tbsp coconut flour
- 1/2 cup granulated sugar substitute
- 1/4 tsp salt
- 6 Tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 2 cups sugar free coffee ice cream, softened
- 8 slices cooked bacon (very crispy!), chopped
For the Ganache Frosting
- 3/4 cups heavy whipping cream
- 1 bar (3.5 oz) Lindt 90% chocolate
- 2 Tbsp coconut oil
- 1/2 cup granulated sugar substitute
For the Mocha Whipped Cream Frosting
- 1/4 cup Ganache Frosting (above)
- 2 Tbsp strong coffee (brewed)
- 3/4 cup heavy whipping cream
Instructions
To make the cake:
- Melt the chocolate, cream, and butter together, whisking together until smooth. (You can do this on the stove, or in a microwave at 30 second intervals.) Cool slightly. Whisk in the beaten eggs a little at a time until fully combined. Add the vanilla and stir. Combine the almond flour, coconut flour, sugar substitute, salt, cocoa powder, and baking powder in a medium bowl. Add the melted chocolate mixture and stir until thoroughly combined. Pour into two greased and parchment-lined (optional but recommended – cut the parchment into an 8 inch circle and place on the bottom of the pan before pouring in the batter) 8-inch cake pans. Bake at 350 degrees (F) for 25 minutes. Remove the cakes from the oven and cool.
To make the Ganache Frosting:
- Combine the whipping cream, chocolate, coconut oil, and sugar substitute in a medium microwave safe bowl. Microwave for 1 minute, then remove and stir. Microwave for another 30 seconds, remove and stir. If not completely melted, microwave for another 30 seconds. Stir until completely smooth. Pour into a clean bowl (preferably stainless) and chill for 2 hours or overnight, until firm enough to whip into a frosting. Once it’s completely chilled (you’ll know because it will be firm), whip into a fluffy frosting. Reserve 1/4 cup for your Mocha Whipped Cream Frosting.
To make the Mocha Whipped Cream Frosting:
- In a large bowl, whip your heavy cream into stiff peaks. Whisk in the coffee. Fold about 1/3 of the whipped cream into the 1/4 cup of ganache frosting that you reserved, continue folding until fully combined. Add the chocolate mixture to the remaining whipped cream, and fold gently until smooth. Add to a pastry bag fitted with a large star tube. Chill until ready to use.
To assemble the cake:
- Place one layer of cake on your serving plate. Top with softened coffee ice cream, and spread evenly to the edges. Place the second layer of cake, upside down, over the ice cream and press down evenly. Return to the freezer for 10 minutes to harden. Remove from the freezer and frost with your chocolate ganache frosting. Press your chopped bacon into the sides all the way around the cake. Return to the freezer for 10 minutes. Remove from the freezer and pipe a scalloped edge of Mocha Whipped Cream Frosting around both the top and bottom edges of the cake. Serve immediately, or return to the freezer. If storing in the freezer, remove and thaw for about 10 minutes before cutting and serving.
Notes
Approximate nutrition information per serving:
You don’t want to know.
No, really, you don’t.
Are you sure? You’ve been warned!
Ok, fine…
But I didn’t add the ice cream in case you make it without or use a different flavor. If you use the ice cream, just add the nutrition info for whatever brand you are using. I will post my coffee ice cream recipe later this week, and add that nutrition info here if you choose to make your own.
Approx. nutrition info per serving of cake without ice cream:
520 calories, 49g fat. 6g net carbs, 9g protein
Approx nutrition per serving with ice cream:
664 calories, 63g fat, 6.4g net carbs, 10g protein
Nutrition
- Serving Size: 1/10th wedge of cake
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Hi Mellissa!
What kind of sugar substitute are you using? I haven’t tried any yet and read some reviews that truvia tasted the best, but I am also reading that the proportions of that to your recipe may not be equal? Is there another substitute you like better? I am going to..attempt.. the big shabang (all 4 layers) for my 30 Birthday, and I am going to need all the help I can get! Thank you!
My sugar substitute of choice is erythritol – specifically Swerve brand. It’s pricier but behaves exactly like sugar so it’s worth it to me. It measures cup for cup like sugar too making it easier to convert recipes! Hope that helps and that the cake comes out great for you!
This has about 5 million calories. Hardly healthy even if it is ‘low-carb’.
★★
This looks amazing! has anyone tried it with just chocolate or vanilla ice cream, not a huge fan of the coffee but not sure it would turn out the same if I substituted a different flavor.
I’m pretty sure either of those would also taste amazing Jocelyn!!!!
Finally got to try this out-well a lazy version. Just one layer with only the ganache frosting. Next time I will make the frosting first, because i was too impatient too let it cool completely. So we had chocolate cake with chocolate sauce..but that was delicious anyway! Picky boyfriend liked it! What sweetener do you use? I only ask because boyfriend and I both got tummyaches after eating. I assume it was caused by Truvia, because all my dairy ingredients were fresh.
I made this today for my bf’s birthday! The pieces were delicious! Note how I said “pieces”? It was definitely NOT pretty — the ice cream melted everywhere (oops didn’t let the cakes cool long enough!) and I mangled it while attempting to frost it!! So we had to eat it like cake-nachos, lol.
Clearly I need more practice, so I’ll be making this again ;)
Sorry it looked like a hot mess, but glad it tasted good! :) I’m thinking about making a cupcake version that will be easier to assembly but just as delicious!
This looks INCREDIBLE and I fully intend to make it for my birthday! which type of granulated sugar substitute did you use in this recipe? want to make it exactly as written and I know some are sweeter than others…
Ever since you posted this, I can’t get the supreme awesomeness of this cake outta my head! it’s been haunting my dreams. AND I DONT EVEN LIKE CAKE.
I had to do a reaction post about it on my site … hopefully it’ll send you some new friends. if you’re interested it’s here: http://365daysofbacon.wordpress.com/2013/07/11/bacon-chocolate-mocha-ice-cream-cake/
I’m hoping someone bakes this and presents it to me on my bday! it’d be like a dream come true.
wait, on second thought, no. My waistline says that’s not allowed… it knows I’d eat the whole thing in one sitting with my hands! :)
anyway, you’re a genius.
This cake looks amazing. Coffee and chocolate – the best, and then bacon, too.
For what it’s worth…My only negative comment is re the Lindt chocolate. Lindt is Swiss chocolate if I’m not mistaken and in my experience it seems Swiss chocolate has a LOT of sugar and I find it more addictive because of the high sugar content. I find Belgian chocolate to be much better in that respect. What made me realize that is when I bought a Swiss chocolate bar because Trader Joes was out of my regular 72% Belgian bar. The smell of sugar was almost overpowering after I opened it and I couldn’t keep myself from eating piece after piece, where normally I can just eat a square and be perfectly satisfied.
Thanks Lisa! I think it’s the cacao percentage that really makes the difference, rather than who is making the chocolate. A 90% or higher cacao bar doesn’t have much sugar in it at all – in fact I’d pretty much guarantee that the Lindt 90% bar has far less sugar than your 72% Trader Joe’s bar. If the swiss chocolate bar you bought was a typical milk or dark chocolate, it was probably only about 45% cacao (if that) and LOTS of sugar. I guess the moral of the story is regardless of what brand you are buying, always read the nutrition labels for carb and sugar counts!
I saw this cake on the other blog and had to come here and comment. I’m SO excited to try this out and am thinking my birthday would be the perfect occasion.
That said, I just wanted to give you a heads up that Lindt does not certify their chocolate is gluten free, sadly. http://www.lindtusa.com/info-exec/display/faq#1a Celiac sufferers (like myself) probably want to use a different type of chocolate.
But again, thank you for sharing your recipe!
Thank you so much for letting me know that – I never even thought to check because I just assumed that chocolate would be gluten free! I guess you can’t make any assumptions when it comes to gluten in foods! I will make a note of it for future reference!
Pretty sure my love of your blog went up by bacon infinity percent after this post.
genius.
Bacon infinity! Love it! :)
Might want to check the nutritional data of Lindt chocolate bars. I noticed that the 85% bars now have a bunch of sugar in it as an ingredient. The packaging and label looks the same but they added a bunch of sugar recently which is a damn shame.
I know, it’s a bummer about the added sugar! The Lindt 90% that I have still lists the sugar as second to last, and only has 7g net carbs in 4 squares so not TOO bad. I also like World Market’s 99% cacao bar, but it’s around the same amount of carbs. All things in moderation I guess! Not that anything about this cake is moderate! ;)
Where did you find the ice cream? I’ve never seen sugar free coffee ice cream.
I used Edy’s brand which I found here in South Carolina. Even though it was sugar free, it wasn’t very low carb though because it’s made with milk – that’s why I’m posting a recipe for homemade this week. If you can find chocolate or vanilla in your store, either of those would work too.
Awesome, thank you! Can’t wait for that recipe! :)
I used to bake all the time before starting keto, mostly cookies though. Definitely want to try this at some point.i just won’t share that calorie count with anyone. Lol.
OMG. I SO HAVE TO MAKE THIS!!!
Well, a paleo version of this, that is. It looks so unreal!
UNREAL! Best of luck for the competition, Mellissa. I say you totally deserve to take that one! :)
Thanks so much Sonia, I know you have pastry experience so it means a lot coming from you! Can’t wait to see you Paleo-fy it! :)
I already commented on the other blog, but you know…bacon. Wins me over every time! :)
Thanks Carolyn! Hope this means I can count on your vote then! ;)
6g net carbs – I’ll take it! With some no-sugar ice cream :)
Enjoy, Anna! :)
I’m sure had that story been true Gwyneth would have named her kid Bacon instead of Apple.
This made me laugh Baron, thanks! Except in the story she didn’t get any so maybe that’s why. Poor Gwyneth… :)
I have GOT to make this cake!! I have not laughed so hard as I did when I read this post in a long time, so this is a must do. And I must confess, I am somewhat ambivalent about bacon. I know, I know, that is tantamount to heresy, but true. It’s not that I don’t like it… it’s fine, and I’ll eat it if it is on my plate, but I don’t go nuts over it, or covet it, or even miss it if it is not there.
Chocolate cake, on the other hand…
Thanks Eric! Glad you were entertained! I had a blast this week going back and forth with the girls over at Movita Beaucoup! The cake would be great without the bacon, sure, but that salty crunch really does add something special. Let me know if you try it! And don’t forget to vote! ;)
This is absolutely AMAZING! I will absolutely have to make this for my husband. Thanks so much for the recipe! :)
Thanks BB, I’m sure he’ll love it! Let me know how it goes over if you give it a try!
What brand of ice cream did you use? I’ve had a hell of a time just trying to find sugar free vanilla :(
I had to settle for Edy’s and even though it was sugar free, it was definitely not low enough in carbs, which is why I’m making my own to post this week! Even vanilla would work though, if you can find one low enough in carbs to make it worth it!
Well I guess I’ll have to stay tuned for an ice cream recipe too ;)
My hubby and I have been low carbing for 5 weeks now and I decided to make this cake for him for Fathers Day. Served it with SF ice cream for us, full sugar ice cream for the teenagers, went without the mocha frosting and the bacon (ONLY because I had none…) and baked it in a 13×9″ pan. This was my first attempt at a low carb dessert and it definitely got 4 thumbs up — definitely would be awesome with bacon and mocha!
I can’t believe you made a version of the cake already Valerie – that’s awesome! So glad it was a hit and I hope you’ll try the full experience (with bacon!) when you get a chance!!! :)
I’ve said it before, and I’ll say it again: I LOVE THIS CAKE!
xox
Thanks MB, I loved making it for you!
This. Is. Craziness.. I. Love. It. Could you caramelise the bacon first??
Sounds awesome – Knock yourself out!