Chocolate layer cake with peanut butter filling, covered with pretzel buttercream and topped with more pretzels and chocolate drizzle. Chocolate + Peanut Butter + Pretzels = an unbelievable and decadent showstopper of a dessert.
Chocolate Peanut Butter Cake with Pretzels
Recipe By Charles Sayegh
- Cooking and Prep: 2 h 50 m
- Serves: 8
-
Contains:
Ingredients (21)
Cake
Peanut Butter Filling
Pretzel Buttercream
Start Cooking
Prepare the Cake
-
Preheat oven to 350 degrees Fahrenheit. Grease three (nine-inch) round pans.
-
In the bowl of an electric mixer, combine all dry ingredients. Add eggs, milk, oil, and vanilla. Dissolve coffee in boiling water. With the mixer running on low, add coffee in a thin stream. Scrape down sides of bowl and mix until combined.
-
Divide batter among three prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
Prepare the Filling
-
Meanwhile, in the bowl of an electric mixer, beat whipped topping until stiff. Add peanut butter and beat until incorporated. Add sugar.
Prepare the Buttercream
-
Pulse pretzels in a food processor (you might need to finish them off by smashing them with a rolling pin in a zip-top bag).
-
In the bowl of an electric mixer, cream margarine for two minutes. Add sugar, one cup at a time. Add smashed pretzels and mix to combine. Add salt and a handful of pretzel chunks.
Assemble
-
Once cake is cool, put peanut butter filling in between the layers. Use pretzel buttercream to frost outside of cake.
