Indulge your taste buds with the perfect blend of sweet and salty in this delectable Chocolate Pretzel Cake. Combining the richness of dark chocolate with the irresistible crunch of pretzels, this dessert is a true celebration of contrasting flavors and textures.
Pretzel cake
Who can say no to a piece of chocolate cake? And this time, I added pretzels to the cake! The pretzels aren’t just a garnish, instead, it’s incorporated in the cake itself. You can feel the taste of the pretzels and the cake definitely has a pretzel crunchy texture. YUM!
The cake is non-dairy, aka Pareve, and perfect for the weekend and a special occasion, or in my case, just satisfying my sweet tooth!
Pretzel crumbs
To make the cake, you will need to grind the pretzels and it’s actually used as a kind of flour. You can crush the pretzels completely for a fine blend or leave little pieces to really feel like you are having pretzels - your choice. Whatever the case, it’s a Pretzel Chocolate Cake regardless of how ground the pretzels are.
The cake is more on the dry side and not so moist so I recommend that you don’t skip the chocolate cream topping.
To whip up this delicious cake, you simply mix everything together and put it in the oven to bake. Then you mix the chocolate cream ingredients and pour this chocolatey goodness over the cake. As a hint for the cake inside, I added more pretzels on top of the cream.
The cake flavors are sweet and salty and a piece will satisfy your every need! The cake is especially perfect with a cup of tea or coffee.
Tips to ensure your baking experience is as smooth as the creamy chocolate topping on your cake:
Crushing Pretzels
Use a blender or food processor to crush the pretzels, but be mindful of the texture you prefer. You can opt for small pieces or a finer powder, depending on your preference for the crunch in the cake.
Baking Pan Prep
Grease the loaf pan generously to prevent the cake from sticking. You can also line the bottom of the pan with parchment paper for easy removal.
Ingredient Mixing
When combining the dry and wet ingredients in the bowl, ensure thorough mixing for a smooth and consistent batter. Use a spatula to scrape the sides of the bowl to incorporate all elements evenly.
Baking Time
Keep a close eye on the cake during the baking process. Oven temperatures can vary, so start checking for doneness around 40-45 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs, indicating that the cake is ready.
Cooling Time
Allow the cake to cool completely at room temperature before adding the chocolate cream. This helps prevent the cream from melting into the cake.
Chocolate Cream Melting
When melting the chocolate and soy milk for the cream, use short 30-second bursts in the microwave, stirring between each interval. This prevents the chocolate from overheating and becoming scorched.
Cream Consistency
Mix the melted chocolate and soy milk thoroughly until you achieve a smooth and uniform batter. This ensures a velvety consistency when poured over the cake.
Garnish with Style
Get creative with your pretzel garnish on the chocolate cream. Consider arranging them in a decorative pattern to add visual appeal to your cake.
FAQS
Yes, you can experiment with different types of chocolate based on your preference. Dark chocolate adds richness, but you can use milk chocolate for a sweeter flavor or a combination for a unique taste. Pay attention the cake won't be dairy free with milk chocolate.
Absolutely, feel free to use regular milk if you don't have soy milk. The choice of milk won't significantly affect the overall outcome of the cake.
You can use your favorite type of pretzels—whether they're traditional twists, sticks, or even pretzel crisps. Choose based on your desired texture and appearance in the final cake.
Yes, you can make the cake in advance. Bake and cool the cake, but wait to add the chocolate cream and pretzel garnish until just before serving to maintain freshness and presentation.
While the cake itself can be frozen, it's recommended to freeze it before adding the chocolate cream and pretzel garnish. Thaw it in the refrigerator, and then proceed with the final steps before serving.
Store any leftover cake in an airtight container at room temperature for short-term consumption. For longer storage, refrigerate the cake, but be aware that the pretzels might lose some of their crunch.
Yes, you can experiment with gluten-free all-purpose flour and gluten-free pretzels. However, keep in mind that the texture and taste may vary.
Certainly! Chopped nuts, such as walnuts or pecans, can be a delicious addition to the batter for extra texture and flavor.
Other cake recipes to try:
If you are looking for more recipes with chocolate, check out my chocolate recipe index.
Bake this pretzel chocolate cake today!
Whether you're a seasoned baker or a novice in the kitchen, this Chocolate Pretzel Cake promises to be a showstopper at any gathering. So, preheat your oven, gather your ingredients, and embark on a journey to create a dessert that will leave a lasting impression on your taste buds. Get ready to savor the harmonious marriage of chocolate and pretzels in every delightful bite!
Pretzel Chocolate Cake
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- ⅓ cup soy milk
- 3 cups (150 grams) pretzels
For chocolate cream:
- 3.5 oz. (100 grams) dark chocolate
- ¼ cup soy milk
Instructions
- Heat the oven to 160°C / 325°F with the fan.
- In a blender, crush the pretzels to small pieces or powder – your choice.
- In a bowl, mix all ingredients well.
- Grease a loaf pan.
- Pour the mixture to the pan.
- Bake for 45 minutes.
- Cool at room temperature.
- In a bowl, place the chocolate and soy milk.
- Melt in the microwave in 30 seconds rounds.
- Mix well to a unify batter.
- Pour over the cooled cake.
- Garnish with more pretzels on the cream if you like.
- Have a piece and enjoy!
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