Chestnut cream cake with chocolate & maple bacon ganache

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I am not pregnant, and no, this recipe is not from a pregnant friend. I don’t do drugs and don’t drink alcohol. I swear that this recipe only came about because the combination of these three ingredients (chestnuts, chocolate & bacon) is the next best thing.

The chestnut cream is EASY to find at the grocery store. Don’t think that just because the title is a little fancy you’ll have to go on a wild goose chase to find all the ingredients. It’s sold in a jar or can that looks a lot like dulce de leche caramel.

Particularities

Peanut free

ServesServes 8
Prep time15 min
Cook time40 min
Timeout5 min

FreezingFreezes well

Ingredients

For the cake

1/2 cup butter, at room temperature
1/3 cup brown sugar
9 oz (1 jar, 250 g) store-bought chestnut cream
2 eggs
3/4 cup flour
1 tablespoon baking powder
Pinch of salt

For the ganache

5 slices bacon, minced
2 tablespoons maple syrup
1/4 cup pecans
3.5 oz 60% dark chocolate, in chips or small pieces
2/3 cup 35% cream

Steps

Preheat the oven to 350˚F. Grease an 8-inch cake pan and set aside.
In a bowl, beat the butter, brown sugar, and chestnut cream. Add the eggs.
Add the flour, baking powder, and salt and mix well. Pour into the cake pan.
Bake for 35–40 minutes. Let cool completely.
Cook the bacon in a pan until crispy. Drain the excess fat, add the maple syrup and pecans, and cook for 2 more minutes.
Transfer the mixture to a piece of parchment paper. Set aside.
Place the chocolate in a bowl.
Bring the cream to a boil and pour over the chocolate.
Stir until the chocolate is melted and let sit for 15 minutes before icing the cake. Garnish with bacon bits and serve.