But, more importantly, if you’re patient enough to wait for all the mouth watering graphics to load, Spoon University offers five ways to pimp your milkshake.
And since I only got one brave volunteer, we went with Chocolate. Maple. Bacon. We got two volunteers! TWO! But we’re still going with Chocolate Maple Bacon for one of the experiments.
First, make the ultimate bourbon maple bacon chocolate cake:
1- 1 ½ C Bacon, cooked and chopped
2½ C Flour, sifted
¾ C Dark chocolate cocoa powdered, sifted
1 tsp Baking powder
¼ tsp Salt
¾ C Unsalted butter, melted
¼ C Vegetable oil
2 C Sugar
5 Large eggs
2 tbsp Vanilla extract
¼ C Light sour cream
1 C Bourbon
For the glaze:
1½ C Powdered sugar, sifted
½ C Unsalted butter (1 stick), browned
2 tbsp Pure maple syrup
2 tbsp Milk
- Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
- Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
- In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
- In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
- Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
- Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
- Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
- For the glaze Sift powered sugar. The step is necessary to create a smooth glaze.
- Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
- Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
- For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
- This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knives to move the cake after glaze. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
- Gently pour glaze over cake. Sprinkle with bacon pieces.
RESERVE some of the glaze for each glass.
- Dip the rims of four glasses in the glaze and let it drip off the slides just a bit, then throw them into the freezer.
Then make this maple bacon milkshake recipe:
2 slices bacon (about 2 ounces/57 grams), cut into thin strips
6 tablespoons cold whole or lowfat milk (about 3 ounces/90 milliliters)
2 tablespoons pure maple syrup, preferably grade B (about 1 ounce/30 milliliters)
Pinch of salt
8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/680 grams), softened until just melty at the edges
1. Fry the bacon in a small skillet set over medium heat, stirring frequently, until rendered and crisp, about 5 minutes. With a slotted spoon, remove the cooked bacon to paper towels to drain, and nibble on it or reserve it for garnishing the shake. Off the heat, brieﬂy cool the fat in the skillet.
2. Place the milk, maple syrup, 1 tablespoon of cooled bacon fat (if there is any more, you can discard it), salt, and ice cream in a blender and pulse several times to begin breaking up the ice cream. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
Finally, pour the milkshake into the frozen / prepped glasses, add whipped cream, ultimate bourbon maple bacon chocolate cake, and two extra slices of bacon on top.
We’re also totally going to experiment with “simple” chocolate and smarties (the chocolate smarties, not the sour ones) and marshmallow versions.
THIS IS HAPPENING, PEOPLE!