Chocolate Bacon Cake

  • Author: Noble Pig
  • Prep Time: 30
  • Cook Time: 75
  • Total Time: 1 hour 45 minutes


When I read this recipe I thought “this would be delicious made with Circle B Ranch Hickory Smoked Bacon.” The original recipe called for 8 slices of bacon, I figured why not add a few extra slices? The cake came out moist and delicious.



For the Cake

  • 8 Tablespoons butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2/3 cup Dutch process cocoa
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 11/4 cups all-purpose flour
  • 1/2 cup strongly brewed coffee, cold
  • 1/4 cup whole milk
  • 12 slices crisply cooked Circle B Ranch Hickory smoked bacon, finely chopped, divided
  • 1/3 cup mini chocolate chips plus more for decorating top


  • 6 Tablespoons light brown sugar
  • 1/4 cup Dutch process cocoa
  • 1/4 cup plain Greek yogurt (low-fat or nonfat)
  • 1 Tablespoon butter
  • 1 Tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan with cooking spray. Cut out a piece of parchment to fit the bottom of the pan for best results.
  2. Beat together butter, sugars, cocoa, salt, vanilla, espresso powder and baking powder; about two minutes. Scrape down bowl. Add eggs, one at a time, beating well after each addition. Scrape down bowl again.
  3. Add half the flour, beating to combine on low speed. Add coffee, then remaining flour and milk. Beat gently just until combined. Do not overmix. Stir in bacon, reserving 1/4 cup for the topping. Stir in chocolate chips.
  4. Pour batter into prepared pan. Bake for 70-75 minutes until a toothpick comes out clean or an instant read thermometer registers 205 degrees F in the middle.
  5. Remove cake from oven and run a knife around the edges. Let cool in the pan at least 15 minutes before turning out of the pan. Let cool completely.
  6. For the glaze, place all ingredients in a small pan and heat over low heat until melted. Let cool and thicken slightly before drizzling over cooled loaf. Sprinkle with remaining 1/4 cup bacon and extra chocolate chips.
  7. Keep refrigerated after cooling. This cake will not last very long.


  • Serving Size: 8


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