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
- Yield: 10 servings 1x
Description
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.
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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Rachel says
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.
TheFriendlyWeed says
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 ;)
Mellissa Sevigny says
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!
W.F. says
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…
365daysofbacon says
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.
Mellissa Sevigny says
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!
Cherish says
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!
Mellissa Sevigny says
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!
365daysofBacon.wordpress.com says
Pretty sure my love of your blog went up by bacon infinity percent after this post.
genius.
Mellissa Sevigny says
Bacon infinity! Love it! :)
Baron says
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.
Mellissa Sevigny says
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! ;)
Shawna Meloy says
Where did you find the ice cream? I’ve never seen sugar free coffee ice cream.
Mellissa Sevigny says
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.
Shawna Meloy says
Awesome, thank you! Can’t wait for that recipe! :)
Rachel says
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.