The Drunken Hog (Formerly known as Chocolate Cake with Bourbon Buttercream and Candied Bacon)
Pretty much everyone I know, or at least every guy I know, thinks that Bourbon and Bacon make everything better. I tested that theory last weekend when I was asked to make a birthday cake for one of my oldest (in age) and dearest friends.
This may seem like a super over the top and wildly decadent recipe, but with the perfect amount of bourbon, and not too much smoky candied bacon you create a sublimely delicious cake that everyone will want to devour - especially that special guy in your life.
The Drunken Hog
(Formerly known as Chocolate Cake with Bourbon Buttercream and Candied Bacon)
Ingredients:
Chocolate Cake
2 cup Non-Dairy Milk (Almond, Soy, Rice)
2 tsp Apple Cider Vinegar
2/3 cup oil
3 tsp vanilla
1 1/2 cup sugar
2 cup flour
2/3 cup plus 4 Tbsp cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Buttercream Frosting
1 Cup Butter (1 stick cold and 1 stick cool)
4 Cups confectioners Sugar sifted
4 tsp vanilla
3-5 Tbsp water or coffee
Candied Bacon
1 lb of Thick Cut Bacon
2 Cups Brown Sugar, Packed
2 tsp Vanilla
Active Prep: 30 min
Inactive Prep: 50 min
Yields: 1 8-inch two layer cake
Preheat oven to 350
Line two baking sheets with aluminum foil OR if you have wire racks place them on top of the baking sheets. Lay your bacon out onto they baking sheet, In a small bowl combine the vanilla and brown sugar completely. Make sure there aren't any lumps. Then dry rub the brown sugar onto one side of the bacon. When they are all covered with brown sugar deliciousness, place the racks in the oven for 40-50 minutes or until the bacon gets crispy. Remove the bacon from the oven and set aside to cool.
While the bacon is cooking, pour the "milk" and the apple cider vinegar and put aside into a liquid measure and set aside. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. Add the "milk," the oil, the sugar, and vanilla and mix together. Do not over mix. Pour the batter into two greased and lined with parchment 8-inch round cake pans, about a third to half of the way. Bake the cake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool completely
For the butter cream, put the butter and bourbon into the bowl of a mixer and give it a quick mix. Add the confectioners sugar 2 cups at a time. Add one tablespoon of water at a time to get the desired texture, which is soft peaks. Whip the buttercream for 3-5 minutes. Remember more you beat it, the more air gets into the frosting and that creates a light, fluffy, and delicious frosting.
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This may seem like a super over the top and wildly decadent recipe, but with the perfect amount of bourbon, and not too much smoky candied bacon you create a sublimely delicious cake that everyone will want to devour - especially that special guy in your life.
The Drunken Hog
(Formerly known as Chocolate Cake with Bourbon Buttercream and Candied Bacon)
Ingredients:
Chocolate Cake
2 cup Non-Dairy Milk (Almond, Soy, Rice)
2 tsp Apple Cider Vinegar
2/3 cup oil
3 tsp vanilla
1 1/2 cup sugar
2 cup flour
2/3 cup plus 4 Tbsp cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Buttercream Frosting
1 Cup Butter (1 stick cold and 1 stick cool)
4 Cups confectioners Sugar sifted
4 tsp vanilla
3-5 Tbsp water or coffee
Candied Bacon
1 lb of Thick Cut Bacon
2 Cups Brown Sugar, Packed
2 tsp Vanilla
Active Prep: 30 min
Inactive Prep: 50 min
Yields: 1 8-inch two layer cake
Preheat oven to 350
Line two baking sheets with aluminum foil OR if you have wire racks place them on top of the baking sheets. Lay your bacon out onto they baking sheet, In a small bowl combine the vanilla and brown sugar completely. Make sure there aren't any lumps. Then dry rub the brown sugar onto one side of the bacon. When they are all covered with brown sugar deliciousness, place the racks in the oven for 40-50 minutes or until the bacon gets crispy. Remove the bacon from the oven and set aside to cool.
While the bacon is cooking, pour the "milk" and the apple cider vinegar and put aside into a liquid measure and set aside. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. Add the "milk," the oil, the sugar, and vanilla and mix together. Do not over mix. Pour the batter into two greased and lined with parchment 8-inch round cake pans, about a third to half of the way. Bake the cake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool completely
For the butter cream, put the butter and bourbon into the bowl of a mixer and give it a quick mix. Add the confectioners sugar 2 cups at a time. Add one tablespoon of water at a time to get the desired texture, which is soft peaks. Whip the buttercream for 3-5 minutes. Remember more you beat it, the more air gets into the frosting and that creates a light, fluffy, and delicious frosting.
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