Fudgy Chocolate Cake with Salted Caramel & Maple Bacon
Celeste @celeste_xtina_C00K5
A nod to Nadia G for this combination. I used Carnation caramel from a tin, but if you can't get that, take a tin of condensed milk and put in a saucepan half filled with water ( you mustn't let it dry out or it will explode!) Simmer it for two hours. Let cool completely.
Open in Cookpad AppCooking Instructions
- 1
Preheat oven to 400 F/ 200C.
- 2
Lay bacon slices on baking paper on a baking sheet. Pour the maple syrup over the bacon slices.
- 3
Put into the oven for fifteen minutes, then turn them over, removing the baking paper, then give them five more minutes.
- 4
Take the bacon out of the oven and set aside to cool. Lower the oven temperature to 375 F/ 190 C.
- 5
To make the cake: Line a 7*11 inch baking tray with baking paper.
- 6
Melt the chocolate and butter together in a bowl over a pan of water.
- 7
While butter and chocolate melt, mix flour, baking powder and sugar in a large bowl.
- 8
Pour melted butter and chocolate into dry mix, and stir. Mix in the half cup of hot water.
- 9
Pour batter into the prepared tin, and bake for twenty minutes.
- 10
Remove cake from the oven to cool in the tin. Once cooled, take it out of the tin and put it onto a serving dish.
- 11
Spread caramel all over the top of the cake, then sprinkle it lightly with sea salt.
- 12
Melt the chocolate for the topping (part 2) in a bowl over a pan of water. Once melted, remove from heat and allow to cool off.
- 13
Add the cream cheese to the chocolate and mix it in thoroughly.
- 14
Drop spoonfuls of chocolate topping around the cake and gently spread it over the caramel. It might push some caramel down the sides of the cake, but it still looks and tastes amazing.
- 15
Chop the cold bacon into small bits, and if desired, sprinkle over the whole cake. Alternatively, cut pieces of cake and either add or omit bacon sprinkles.
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