Low Carb, Gluten Free, Bacon Chocolate Mocha Ice Cream Cake

image & recipe @http://www.ibreatheimhungry.com

Yields 10 slices

This recipe makes enough for two layers of an eight inch chocolate cake – to make a four layer cake you’ll have to double the recipe for both the cake and frostings.

Ingredients

For the Cake
• 1/4 cup heavy whipping cream
• 12 Tbsp butter
• 4 squares Lindt 90% chocolate (about 1.5 oz)
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 Tbsp coconut flour
• 1/2 cup granulated sugar substitute
• 1/4 tsp salt
• 6 Tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 2 cups sugar free coffee ice cream, softened
• 8 slices cooked bacon (very crispy!), chopped
For the Ganache Frosting
• 3/4 cups heavy whipping cream
• 1 bar (3.5 oz) Lindt 90% chocolate
• 2 Tbsp coconut oil
• 1/2 cup granulated sugar substitute
For the Mocha Whipped Cream Frosting
• 1/4 cup Ganache Frosting (above)
• 2 Tbsp strong coffee (brewed)
• 3/4 cup heavy whipping cream

Instructions

To make the cake:
• Melt the chocolate, cream, and butter together, whisking together until smooth. (You can do this on the stove, or in a microwave at 30 second intervals.) Cool slightly. Whisk in the beaten eggs a little at a time until fully combined. Add the vanilla and stir. Combine the almond flour, coconut flour, sugar substitute, salt, cocoa powder, and baking powder in a medium bowl. Add the melted chocolate mixture and stir until thoroughly combined. Pour into two greased and parchment-lined (optional but recommended – cut the parchment into an 8 inch circle and place on the bottom of the pan before pouring in the batter) 8-inch cake pans. Bake at 350 degrees (F) for 25 minutes. Remove the cakes from the oven and cool.
To make the Ganache Frosting:
• Combine the whipping cream, chocolate, coconut oil, and sugar substitute in a medium microwave safe bowl. Microwave for 1 minute, then remove and stir. Microwave for another 30 seconds, remove and stir. If not completely melted, microwave for another 30 seconds. Stir until completely smooth. Pour into a clean bowl (preferably stainless) and chill for 2 hours or overnight, until firm enough to whip into a frosting. Once it’s completely chilled (you’ll know because it will be firm), whip into a fluffy frosting. Reserve 1/4 cup for your Mocha Whipped Cream Frosting.
To make the Mocha Whipped Cream Frosting:
• In a large bowl, whip your heavy cream into stiff peaks. Whisk in the coffee. Fold about 1/3 of the whipped cream into the 1/4 cup of ganache frosting that you reserved, continue folding until fully combined. Add the chocolate mixture to the remaining whipped cream, and fold gently until smooth. Add to a pastry bag fitted with a large star tube. Chill until ready to use.
To assemble the cake:
• Place one layer of cake on your serving plate. Top with softened coffee ice cream, and spread evenly to the edges. Place the second layer of cake, upside down, over the ice cream and press down evenly. Return to the freezer for 10 minutes to harden. Remove from the freezer and frost with your chocolate ganache frosting. Press your chopped bacon into the sides all the way around the cake. Return to the freezer for 10 minutes. Remove from the freezer and pipe a scalloped edge of Mocha Whipped Cream Frosting around both the top and bottom edges of the cake. Serve immediately, or return to the freezer. If storing in the freezer, remove and thaw for about 10 minutes before cutting and serving.