Chocolate Bacon Cake (DF & GF Option) (Edit recipe)

Cake

1. Preheat the oven to 400ºF and prepare a large baking tray with non-stick baking spray. Place the bacon side by side on the tray.
2. Cook the bacon for 10-20 minutes or until crispy enough to snap into pieces. Remove from the oven and place on a paper towel-lined cooking rack to fully cool.
3. Pour the bacon grease and any leftover bacon bits and pieces into a small bowl or cup. Set aside.
4. Reduce the oven to 350ºF and prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.
5. In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
6. In a medium mixing bowl, whisk together the sugar, mayonnaise, bacon grease, egg, and vanilla until smooth.
7. Add half of the dry ingredients and mix, followed by half of the chocolate milk and mix.
8. Add the remaining half of the dry ingredients and again, the remaining half of the milk, and mix until just combined. It's okay if there are a few lumps in the batter.
9. Divide the batter into the prepared cake pans and bake for approximately 30-35 minutes. The edges of the cakes should be light golden brown and slightly pulled away from the cake pan. A toothpick inserted in the middle should come out with a few moist crumbs.
10. Allow the cakes to cool in the pan for 10 minutes before removing to a wire rack to fully cool.

Filling

1. Combine the chopped bacon, almonds, and chocolate chips into a small mixing bowl and set aside.

Frosting

1. In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on high speed until light and fluffy. Approximately 10 minutes.
2. Add in the powdered sugar and salt and mix on low until combined.
3. Pour in the melted chocolate and mix on low until incorporated.
4. Turn the mixer up to high and let it mix for 5 minutes until smooth and fluffy. Scrape the sides of the bowl when necessary.

Chocolate ganache

1. In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring after each interval, until fully melted and smooth.
2. Allow to cool slightly. If the drip is too thin, add a few more chocolate chips. If the drip is too thick, add a teaspoon more heavy cream.
3. Apply the drip to a well-chilled cake.

Cake assembly

1. Slice each cake layer in half (optional) and place one layer on a cake board, plate, and/or a cake turntable and top with approximately 1 cup of frosting.
2. Top with approximately ⅔-¾ cup of the filling mixture. Press it down every so slightly into the frosting.
3. Repeat with the remaining layers and gently apply a thin coat of buttercream around the entire cake. Chill the cake for 20 minutes. *If the cake feels unstable or the buttercream becomes too soft at any point while stacking, stop and chill the cake and frosting for 15 minutes.
4. Spread a final layer of buttercream on the cake and smooth the sides and top with a cake smoother and offset spatula. Chill in the fridge for another 10 minutes.
5. Prepare the chocolate ganache for the drip, and with a spoon, squeeze bottle, or piping bag, drip the chocolate ganache over the edges of the chilled cake. Place back in the fridge until the drip sets.
6. Decorate the cake as you desire. I sprinkled the remaining bacon almond filling around the top border of the cake. Enjoy!
7. Store leftover cake in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.