Skip to main content

Chocolate Olive Oil Cake with Candied Bacon Frosting and Marzipan Pigs for #TastyMurder

By

When I was trying to decide on the dessert course for my friend's birthday dinner - Tasty Murder - I remembered how much I love the combination of bacon and chocolate. I settled on a triple layer chocolate cake with candied bacon cream cheese frosting and marzipan pigs.

I didn't have enough frosting, so I was thankful for the 'naked cake' trend. It's rustic and allows for uneven cover of the cake. Woohoo. It was still tasty. And, besides, the most important decoration of the cake: the forty-three candles. Yep, I put them all on there. And it was aflame!


 It took three people to light the candles in a timely fashion...


Ingredients makes three 8"x 8" square layers
Cake
  • 2-2/3 C olive oil
  • 2-1/2 C whole milk
  • 6 large eggs
  • 1 t pure almond extract
  • 1 t pure vanilla extract
  • 3 C flour
  • 1-1/2 C organic unsweetened cocoa powder
  • 3 C organic granulated sugar
  • 1 t baking soda
  • 1 t baking powder
Frosting
  • 16 ounces cream cheese, softened
  • 8 ounces butter, softened
  • 1 C organic powdered sugar
  • 1 t pure almond extract
  • 2 strips candied bacon, roughly chopped (recipe for my Candied Cinnamon-Chile Bacon)
To Finish (optional)
  • marzipan pigs
  • candles


 Procedure
Preheat oven to 350 degrees F. Line the bottom of three 8" x 8" square pans with parchment paper and grease the pans well.

In a large mixing bowl, whisk together the olive oil, milk, eggs, and extracts until completely combined. Fold in the flour, cocoa powder, sugar, baking soda, and baking powder until just moistened.

Pour batter into prepared pans and bake for 40 to 42 minutes - until a toothpick inserted into the center comes out clean or the cake top springs back when you touch it.

Let cool for 5 minutes in the pans before inverting onto a wire rack and cool completely.

While the cake layers cool, make the frosting. Use a hand mixer to blend the softened cream cheese, butter, powdered sugar, and extract into a smooth frosting. Fold in the candied bacon.

Place one cake layer on your serving plate with a strip of wax paper under the cake edges. Spoon 1/4 of the frosting on the layer and spread evenly with a spatula. Place the second cake layer on top and repeat. Place the third cake layer on top and frost with the remaining frosting. Press the marzipan pigs onto the sides and top with candles! Remove the wax paper just before serving.
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more