Bacon & Beer Chocolate Cake With Vanilla Cream

Eskort Bacon & Beer Chocolate Cake With Vanilla Cream

Prep Time


Cook Time


Total Time





  • 200g Eskort Minced Bacon
  • 1 cup dark ale beer
  • 1 cup butter
  • ½ cup cocoa powder
  • 2 cups castor sugar
  • ½ cup nkomazi
  • 3 large eggs
  • 1 tbs vanilla
  • 2 cups cake flour
  • 2 ½ tsp baking powder
  • Vanilla cream:
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 2 cups icing sugar
  • 1 tsp vanilla essence
  • seeds from one vanilla pod (optional)
  • Chocolate ganache:
  • 1 ½ cup dark chocolate, chopped
  • 1 cup cream


  • Preheat the oven to 180°C.
  • Heat a large saucepan over high heat and fry the bacon until it is crispy.
  • Lower the heat, add beer and butter and stir until the butter has melted.
  • Whisk in the cocoa and sugar and remove from the heat.
  • Beat the nkomazi, eggs and vanilla together and add to the beer in the saucepan.
  • Whisk in the flour and baking powder.
  • Pour the cake batter into a greased cake pan and bake for 45 minutes.
  • Vanilla cream:
  • Place all the ingredients in a large mixing bowl and whip with an electric mixer until stiff.
  • Chocolate ganache:
  • Heat the cream in a small saucepan over a medium heat until it starts to steam.
  • Pour the hot cream over the chocolate in a medium sized bowl and stir until the chocolate has melted.


Allow the cake to cool completely before adding the cream icing.

Pour the ganache over the cream icing and place in the fridge to set.


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