Chocolate Peanut Butter Cup Pretzel Cake
Ingredients
The cake
-
1½
cups
all-purpose flour
-
1½
cups
granulated sugar
-
1
cup
unsweetened cocoa powder
-
1½
teaspoons
baking soda
-
1
teaspoon
salt
-
4
large
eggs at room temperature
-
½
cup
buttermilk
-
½
cup
canola oil
-
1
tablespoon
vanilla extract
-
½
cup
strong brewed coffee (hot)
-
½-1
cup
semi-sweet chocolate chips (optional)
-
1-2
cups
mini pretzel twists
-
1-2
cups
mini peanut butter cups (chopped, optional)
Chocolate Peanut Butter Ganache
-
8
ounces
bittersweet chocolate (chopped)
-
½
cup
heavy cream
-
¾
cup
creamy peanut butter
Instructions
- Preheat the oven to 350°F and prepare two 8-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- Create a well in the center and add the eggs, buttermilk, canola oil, and vanilla; whisk to combine.
- Gradually mix in the hot coffee until the batter is smooth.
- Divide the batter between the prepared cake pans and bake for 20-25 minutes.
- Let the cakes cool for five minutes before inverting onto plates to cool completely.
- For the ganache, melt the chocolate, cream, and peanut butter in a saucepan over low heat until smooth.
- Assemble the cake by layering one cake with pretzels, peanut butter cups, and half of the ganache.
- Top with the second cake layer, more pretzels, and the remaining ganache.
- Allow the ganache to set before serving.
Nutrition Facts (estimated)
Servings
8
Calories
970
Total fat
50g
Total carbohydrates
100g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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