Bacon and beer chocolate cake with vanilla cream

By Drum Digital
19 June 2019


Preparation: 15 Min | Cooking: 45 Min | Serves 8-12

Where bacon has never been before . . .



200g Eskort Minced Bacon

250ml (1c) dark ale beer

250ml (1) butter

125ml (½c) cocoa powder

500ml (2c) castor sugar

125ml (½c) amasi (buttermilk)

3 large eggs

15ml (1T) vanilla essence

500g (2c) cake flour CHECK GRAMS CORECT PLEASE

2,5ml (½t) baking powder

Vanilla cream

250ml (1c) mascarpone cheese

250ml (1c) heavy cream

500ml (2c) icing sugar

5ml (1t) vanilla essence

seeds from 1 vanilla pod (optional)

Chocolate ganache

250ml (1c) cream

375ml (1½c) dark chocolate, chopped


  • Preheat the oven to 180°C.
  • Heat a large saucepan over high heat and fry the bacon until it is crispy.
  • Lower the heat, add the beer and butter and stir until the butter has melted.
  • Whisk in the cocoa and castor sugar and remove from the heat.
  • Beat the amasi, eggs and vanilla essence and add to the beer mixture in the saucepan.
  • Whisk in the cake flour and baking powder.
  • Turn the batter into a lightly greased cake tin and bake for 45 minutes. Remove from the oven and set aside to cool completely.

Vanilla cream

  • Add all the ingredients to a large mixing bowl and whisk with an electric mixer until stiff.

Chocolate ganache

  • Heat the cream in a small saucepan over medium heat until it starts to steam.
  • Pour the hot cream over the chocolate in a medium sized bowl, stirring until the chocolate has melted.
  • Spread the cake with the cream icing, pour over the ganache and refrigerate to  to set.

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