The cake is 230mm and 2 cakes of 50mm.
It consists of 4 components, candied bacon, the cake itself, the dark chocolate ganache and the buttercream frosting.
- Bacon -5 strips
- Brown sugar – 50gm
- Cinnamon – a pinch
- Flour – 250gm
- Sugar -200gm
- eggs -5 Large
- Butter – 250 gm
- Vanilla bean – 1
- Vanilla extract – 1 tablespoon
- Baking powder – 11/2 teaspoon
- Candied bacon
- Buttermilk – 120ml
- Jack Daniels – 4- 5 tablespoons
Jack Daniels – Dark Chocolate ganache
- Heavy cream/ double cream -100ml
- Butter – 30gm
- Dark Chocolate – 200gm
- Salt -pinch
- Jack Daniels – 2 tablespoons
Jack Daniels- Dark Chocolate buttercream frosting
- Butter- 150gm
- Icing sugar – 200-250gm
- Jack Daniels -3 tablespoons.
- Milk – 1 tablespoon
- On a steel sheet, place the bacon strips next to each other.
- Mix the brown sugar and cinnamon and sprinkle on both sides of the bacon strips.
- Bake it in the oven on 190 degrees celsius for about 30-40 minutes, until its brown and crispy. You ll know when its done 😉 the whole house smells like sweet bacon :)
- Chop it into small pieces once its done.
- Preheat the oven to 190 degrees celsius.
- Cream the butter and sugar, until creamy and mixed well like wet sand. Beat the egg whites in another bowl until fluffy and add it to the butter-sugar mix.
- Add the baking powder, vanilla bean, vanilla extract to the mixture.
- Add the flour and beat.
- Add buttermilk and egg yolks to this mixture.
- Add the JD also to the mix and beat it with an electric blender.
- Simmer the butter and heavy cream. Once melted add the dark chocolate pieces and whisk till mixed.
- Add the jack daniels into the mix and the salt.
- Let it cool and thicken.
- Once cool, it then becomes a smooth glossy mixture.
I had made quite a bit of the chocolate ganache for the cake. You can also use this for the top layer and the outside for a smooth glossy delicious dark chocolate ganache layer. But i used ganache for the buttercream frosting. I added the ganache instead of the melted dark chocolate.
- Cream the butter in an electric blender, add icing sugar in batches.
- Add the leftover ganache, add more icing sugar and blend.
- Add 2 more tablespoons of JD.
- Add the rest of the icing sugar and the tablespoon of milk and blend until creamy.