Mama’s Chocolate Cake with Chocolate Glaze and Bacon

who doesn’t like bacon?


The two people in my life that give me the most inspiration are my parents! Both of them do not bake, but they have a BIG sweet tooth, like me. My mom is definitely the kitchen queen and my dad is the grill king, but desserts are not really in their book of tricks. Although my mom is not much of a baker, there IS one cake that topped them all. I always asked for this cake, for every birthday and she always made it for bake sales. This cake is amazing and amazingly easy!

My mom makes this cake in a Bundt pan, which you can do. This cake is so chocolaty and yummy, you don’t even need frosting! Just heat the cake in the microwave before you eat it and the chocolate chips melt and you’re good!

BUTTTTTTTTTT ….. I couldn’t just make a plain cake and its national chocolate cupcake day…. SOOOOOO I made Mama’s chocolate cake into cupcakes, and then topped it with chocolate glaze and crispy bacon. YES … BACON! These cupcakes are salty, sweet, delicious, and a timeless family recipe.

If you do not want the glaze or bacon, make this cake like my mom does. Follow the cake instructions, put in a greased Bundt pan and bake at 350 degrees for 45-50 minutes.

my amazing inspiration and strength


Preheat your oven to 350 degrees

Line your cupcake tins (makes about 22 cupcakes)

Bake 6 strips of bacon at 350 degrees until cooked and crispy. Let cool over a paper towel. Then crumble! Either by hand or in a food processor.



–          1 box of devil’s food cake mix

–          1 package of chocolate pudding mix

–          8 ounces of sour cream

–          ½ cup of water

–          ½ cup of vegetable oil

–          ¼ cup of coffee liquor (or strong chilled brewed coffee)

–          ½ tablespoon of cinnamon

–          3 eggs

–          1 cup of chocolate chips

Combine all these ingredients (except the chocolate chips) together in a large bowl and mix with an electric mixer or a stand mixer! Then mix in the chocolate chips by hand. Seriously…. That’s it for the cake. Divide among the cupcake tin, each about 2/3 the way full.

Bake the cupcakes for about 15 minutes, or until the cake is springy when touched!


–          4 ounces of semisweet chocolate

–          ½ cup of heavy cream

Combine both of these in a sauce pan over simmering water (a double boiler). Melt and stir these two together!

After the cupcakes are cooled, dip the top of each in the glaze then dip in the bacon bits. Do this for each cupcake!





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