Recipe: Perfect Fudgy Chocolate Cake with Salted Caramel & Maple Bacon
Fudgy Chocolate Cake with Salted Caramel & Maple Bacon. Use Our Holiday Gift Guide To Find The Perfect Gift For Everyone On Your List. Celebrate The Season with Great Deals on Gifts And Baskets From Harry & David®. Find Out How To Bake Delicious Cakes.
This chocolate and salted caramel cake is the ace up my sleeve, and my greatest secret. From the rich and fudgy chocolate cake, to the impossibly light and creamy frosting, to the decadent drips and the care-free decoration, this cake is a winner through and through. The cake itself contains buttermilk & cooled coffee – and both of them pair oh-so-right with the generous amount of cocoa in the cake. You can have Fudgy Chocolate Cake with Salted Caramel & Maple Bacon using 18 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Fudgy Chocolate Cake with Salted Caramel & Maple Bacon
- Prepare of the cake.
- It’s 1 stick of unsalted butter.
- Prepare 1/4 lb of dark chocolate, at least 75% cocoa solids.
- Prepare 1 cup of soft light brown sugar.
- It’s 2 cup of all purpose flour.
- You need 3 of eggs, beaten.
- It’s 1 tsp of baking powder.
- You need 1 pinch of sea salt flakes.
- It’s 1/2 cup of hot water.
- You need of topping (part 1).
- It’s 1 can of Carnation caramel.
- Prepare 1/4 tsp of sea salt flakes.
- You need of topping (part 2).
- It’s 1/4 lb of dark chocolate, at least 75% cocoa solids.
- It’s 3/4 of 8oz tub of cream cheese.
- You need of (optional) bacon sprinkles.
- You need 5 slice of unsmoked streaky bacon.
- It’s 1 tbsp of maple syrup.
It ends up being such a moist & fudgy cake that it may just end up being your new go-to chocolate cake recipe. The frosting on it is a delicious Salted Caramel Frosting. I recommend using muscovado sugar as it has the proper, fudgy taste, but use whatever you have. Chocolate fudge cake with salted caramel icing.
Fudgy Chocolate Cake with Salted Caramel & Maple Bacon step by step
- Preheat oven to 400 F/ 200C..
- Lay bacon slices on baking paper on a baking sheet. Pour the maple syrup over the bacon slices..
- Put into the oven for fifteen minutes, then turn them over, removing the baking paper, then give them five more minutes..
- Take the bacon out of the oven and set aside to cool. Lower the oven temperature to 375 F/ 190 C..
- To make the cake: Line a 7*11 inch baking tray with baking paper..
- Melt the chocolate and butter together in a bowl over a pan of water..
- While butter and chocolate melt, mix flour, baking powder and sugar in a large bowl..
- Pour melted butter and chocolate into dry mix, and stir. Mix in the half cup of hot water..
- Pour batter into the prepared tin, and bake for twenty minutes..
- Remove cake from the oven to cool in the tin. Once cooled, take it out of the tin and put it onto a serving dish..
- Spread caramel all over the top of the cake, then sprinkle it lightly with sea salt..
- Melt the chocolate for the topping (part 2) in a bowl over a pan of water. Once melted, remove from heat and allow to cool off..
- Add the cream cheese to the chocolate and mix it in thoroughly..
- Drop spoonfuls of chocolate topping around the cake and gently spread it over the caramel. It might push some caramel down the sides of the cake, but it still looks and tastes amazing..
- Chop the cold bacon into small bits, and if desired, sprinkle over the whole cake. Alternatively, cut pieces of cake and either add or omit bacon sprinkles..
I made this Salted Caramel Chocolate Cake for my blog's first birthday six years ago (!) and am so happy to finally update the recipe with step-by-step instructions and a video. I decided to simplify the recipe, swapping the Swiss Buttercream with an easier, but equally delicious, version that uses my new favourite way to make buttercream. So today we're making Chocolate Cake with Caramel Frosting. It's a ridiculously fudgy, super moist chocolate cake. Then it's slathered with caramel frosting and an extra drizzle of caramel.