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Bacon & Beer Chocolate Cake with Vanilla Mascarpone Cream & Dark Chocolate Ganache
Bacon & Beer Chocolate Cake with Vanilla Mascarpone Cream & Dark Chocolate Ganache

Covered in vanilla mascarpone cream and drowning in ganache, each serving of this divine cake is a slice of heaven!

Prep Time: 15 min
Cook Time: 45 min
Total Time: 60 min
Serves: 8-12

Ingredients:

 

200 g

Eskort Minced Bacon

250 ml (1 C)

dark ale beer

250 ml (1 C)

butter

125 ml (½ C)

cocoa powder

500 ml (2 C)

castor sugar

125 ml (½ C)

amasi

3

large eggs

15 ml (1 T)

vanilla essence

500 ml (2 C)

cake flour

12.5 ml (2½ t)

baking powder

Vanilla Cream

 

250 ml (1 C)

mascarpone cheese

250 ml (1 C)

heavy cream

500 ml (2 C)

icing sugar

5 ml (1 t)

vanilla essence

 

seeds from one vanilla pod (optional)

Dark Chocolate Ganache

 

375 ml (1½ C)

dark chocolate, chopped

250 ml (1 C)

cream

Method:

  • Preheat the oven to 180°C.

  • Fry the bacon in a large saucepan over high heat until crispy.

  • Lower the heat, add beer and butter, and stir until the butter has melted.

  • Whisk in the cocoa and sugar until completely dissolved, then remove from the heat.

  • Beat the amasi, eggs and vanilla together in a mixing bowl.

  • Pour the amasi mixture into the saucepan and mix well.

  • Sift the flour and baking powder into the saucepan and whisk thoroughly to create a smooth cake batter.

  • Pour the cake batter into a greased cake pan and bake for 45 minutes.

  • Remove from the oven and place on a non-stick cooling rack until completely cooled.

  • Once cooled, prepare your cream icing and chocolate ganache.

Vanilla Cream

  • Place all the ingredients in a large mixing bowl and whip with an electric mixer until stiff.

Dark 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 and stir until the chocolate has melted.

  • Allow to cool slightly, whisking every few minutes to keep it smooth.

Icing & Serving

  • Spoon the cream icing on top of the cake and spread to the edges, leaving the sides naked.

  • Alternatively, spread the cream icing evenly over the entire cake using an offset palette knife or cake spatula.

  • Slowly pour the ganache over the cream icing, allowing it to naturally spill over the sides.

  • Place in the fridge to set before slicing and serving.

Allergens

  • This recipe contains wheat (gluten) and dairy (lactose).

Substitutions

  • Dark ale beer (gluten): Use gluten-free dark beer

  • Butter (lactose): Use clarified butter (ghee) or coconut oil.

  • Amasi (lactose): Use an equal amount of coconut milk with 20ml lemon juice added.

  • Cake Flour (gluten): Use gluten-free all purpose flour.

  • Baking Powder (gluten): Use gluten-free baking powder.

  • Mascarpone (lactose): Use vegan cream cheese.

  • Heavy Cream (lactose): Use Orley Whip or coconut cream.

  • Dark chocolate (may contain lactose): Check the label or use dairy-free dark chocolate chips.

  • Cream (lactose): Use Orley Whip or coconut cream.

 
Recipe Meal Types: - Desserts - Baking - Mother's Day Special
The following product can be used with this recipe:
Eskort Minced Bacon

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