Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 1/2 cup cooked and crumbled bacon (about 6 strips)
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
5. Stir in the hot coffee until the batter is smooth.
6. Fold in the cooked and crumbled bacon.
7. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 350mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 29g
Protein: 6g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- If you don't have buttermilk, you can make a substitute by mixing 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice.
- You can use brewed coffee instead of hot coffee.
Variations:
- You can add chopped nuts or chocolate chips to the batter.
- You can use maple bacon for a sweeter flavor.
- You can make a chocolate ganache or frosting to top the cake.
Tips and tricks:
- Make sure to cook the bacon until it's crispy before crumbling it.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to cut the cake for a clean cut.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle chocolate ganache or frosting over the top.
- Top with additional crumbled bacon.
Garnishes:
- Crumbled bacon
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have underbaked it. Try increasing the baking time next time.
Food safety advice:
- Make sure to cook the bacon to an internal temperature of 165°F (74°C) to ensure it's safe to eat.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The combination of bacon and chocolate has become popular in recent years, with many chefs and home cooks experimenting with the flavor pairing.
Flavor profiles:
- The cake has a rich chocolate flavor with a salty and savory note from the bacon.
Serving suggestions:
- Serve the cake as a dessert or as a sweet and savory snack.
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