Dark Chocolate Bacon Cake Recipes

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DARK CHOCOLATE BACON CUPCAKES



Dark Chocolate Bacon Cupcakes image

These adventurous cupcakes were a challenge by friends that turned into a great success. Use extra-smoky bacon to really get the salty, rich flavor. -Sandy Ploy, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 22 cupcakes.

Number Of Ingredients 12

2 cups sugar
1 cup buttermilk
2 large eggs
1/2 cup canola oil
1/2 cup strong brewed coffee
2 cups all-purpose flour
3/4 cup plus 1 tablespoon baking cocoa, divided
1-1/4 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
3/4 pound bacon strips, cooked and crumbled, divided
1 can (16 ounces) chocolate frosting

Steps:

  • In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon., Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers.

Nutrition Facts : Calories 354 calories, Fat 18g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.

DARK CHOCOLATE BACON CUPCAKES



Dark Chocolate Bacon Cupcakes image

Dark Chocolate. Bacon. What's not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.

Provided by mkecupcakequeen

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 24

Number Of Ingredients 12

12 slices bacon
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 tablespoon unsweetened cocoa powder, for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 26.8 g, Cholesterol 21 mg, Fat 7.5 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 285.3 mg, Sugar 17.3 g

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

The type and strength of the coffee and chocolate will change the taste of this cake. Modify them as you see fit.

Provided by Food Network

Categories     dessert

Time 3h30m

Yield One 9-inch cake

Number Of Ingredients 30

Unsalted butter, for greasing
125 grams (about 1 cup) awesome-quality unsweetened cocoa powder, plus more for dusting
90 grams dark chocolate, chopped
360 milliliters (about 1 1/2 cups) hot coffee
310 grams (about 2 1/2 cups) all-purpose flour
10 grams (2 teaspoons) baking soda
5 grams (1 teaspoon) baking powder
600 grams (about 3 cups) sugar
180 milliliters (about 3/4 cup) vegetable oil
6 grams (1 teaspoon) kosher salt
5 milliliters (1 teaspoon) vanilla extract
3 large eggs
360 milliliters (about 1 1/2 cups) buttermilk
2 cups (4 sticks) unsalted butter
2 cups sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
Italian Meringue Buttercream:
369 grams (about 1 3/4 cups) sugar
125 grams (about 1/2 cup) water
20 grams (about 1 tablespoon) light corn syrup
Pinch kosher salt
170 grams egg whites
Pinch cream of tartar
452 to 565 grams (4 to 5 sticks) unsalted butter, cubed, at cool room temperature
2 tablespoons vanilla bean paste
Chocolate Feuilletine Crunch:
4 ounces great-quality dark chocolate
4 ounces great-quality milk chocolate
2 to 4 ounces feuilletine flakes

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans and dust with cocoa powder, shaking off the excess.
  • Mix the chocolate into the hot coffee in a medium bowl and stir to melt. Set aside to cool completely.
  • In another bowl, sift together the flour, cocoa powder, baking soda and baking powder. Set aside.
  • Combine the sugar, oil, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed, 3 to 5 minutes. (This batter is fluid and tends to get lumps; mix carefully with the paddle, or even use the whisk attachment on low speed to avoid lumps.) With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the bowl and continue mixing on medium-low speed until fully incorporated, 2 to 3 minutes. (Don't worry about overmixing at this stage; you need to make sure the batter base is fully mixed.)
  • Stir the buttermilk into the coffee mixture. In alternating batches, add the flour and buttermilk mixtures to the batter base. Mix until just combined, being careful not to overmix. The batter should be thick but fluid. Stir or mix by hand to get rid of any lumps; strain if you feel compelled.
  • Divide the batter among the prepared cake pans. Bake until a toothpick comes out clean or with just a few crumbs, 20 to 30 minutes. Let cool completely.
  • For the toffee: Line a baking sheet with parchment paper.
  • Combine the butter, sugar and salt in a heavy-bottom saucepan fitted with a candy thermometer. Heat over medium-high heat to 300 degrees F (the hard crack stage), 7 to 10 minutes. Remove from the heat and stir in the vanilla extract. Pour over the prepared baking sheet and let cool completely. Break into small pieces, then process into a powder using a food processor or coffee grinder.
  • For the buttercream: Combine 339 grams of the sugar, the water, corn syrup and salt in a heavy saucepan fitted with a candy thermometer. Heat over medium-low heat until the sugar dissolves. Increase the heat to medium, being careful not to let the flames go up the sides of the saucepan. The target temperature for the syrup is 250 degrees F.
  • Meanwhile, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. When the syrup has reached 230 degrees F, run the mixer on medium speed until the egg whites get frothy. Sprinkle the remaining 30 grams sugar into the egg whites and continue to whip on medium speed. (The egg whites should increases in size and form soft peaks by the time syrup reaches 250 degrees F.) Once the syrup reaches 250 degrees F, increase the mixer to high speed and carefully pour the hot syrup down the side of the bowl, being sure not to hit the whip. Whip the mixture until it has cooled to room temperature, 5 to 10 minutes.
  • Replace the whisk with the paddle attachment. Gradually beat in the butter, a few cubes at a time, on medium-low speed. Mix until the buttercream comes together, then mix in the vanilla bean paste.
  • Mix 3 to 4 ounces of the powdered toffee into 1 cup of the buttercream and set aside.
  • For the chocolate feuilletine crunch: Line a baking sheet with parchment paper.
  • Melt the dark chocolate and milk chocolate in a double boiler. Remove from the heat and mix in the feuilletine. Spread on the prepared baking sheet and let cool. Crumble into bite-size pieces. Set aside.
  • To assemble the cake: Set one cake layer on a serving plate. Spread with a thin, even layer (about 1/4 inch) of the buttercream, then spread with a thin, even layer (1/8 to 1/4 inch) of the toffee-buttercream mixture. Top with feuilletine crunch. Repeat with the remaining layers. Cover the cake with the remaining buttercream.

DARK CHOCOLATE CAKE I



Dark Chocolate Cake I image

This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.

Provided by Carol

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h20m

Yield 12

Number Of Ingredients 10

2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  • Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 11

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

Steps:

  • Heat oven to 350°F.
  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
  • In large mixer bowl, stir together dry ingredients.
  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
  • Cool 10 minutes; remove from pan to wire racks.
  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8

CHOCOLATE-COVERED BACON



Chocolate-Covered Bacon image

It's a hit at state fairs everywhere, but you can make this salty-sweet concoction at home. Some say bacon is perfect as is, but chocolate makes everything better! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 1 dozen.

Number Of Ingredients 5

12 thick-sliced bacon strips (about 1 pound)
6 ounces white candy coating, coarsely chopped
Optional toppings: Chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely., In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired., Refrigerate until set. Store in refrigerator.

Nutrition Facts : Calories 212 calories, Fat 14g fat (8g saturated fat), Cholesterol 10mg cholesterol, Sodium 252mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

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