Chocolate cake

Mitten Meal: Pretzel Crusted Chocolate Cake


It’s sweet and savory, giving your taste buds a tasty wake up call. Meal by author Mitten, Gina Ferwerda gives us a delicious dessert made with love – perfect for Valentine’s Day to treat. For more of Gina’s recipes, click here.

Pretzel-Crusted Chocolate Cake with Peanut Butter Frosting


Pretzel Crust

  • 2 cups pretzels, finely crushed
  • 1/2 cup sugar
  • 1 cup butter, melted
  • 1 egg, beaten

Chocolate cake

  • 1 3/4 cup flour
  • 1/2 teaspoon of salt
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 2 cups of sugar
  • 1/2 cup butter, softened
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • 1 cup hot French vanilla coffee


  • 8 oz cream cheese, softened
  • 1 cup icing sugar
  • 1 cup peanut butter
  • 1/2 tablespoon vanilla extract
  • 1/2 cup cold brew coffee milk


  1. Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick spray.
  2. In a medium bowl, combine the pretzels, sugar, butter and egg. Add to bottom of pan, press for even distribution.
  3. In a medium bowl, sift together the flour, salt, cocoa powder and baking soda. Put aside.
  4. Using an electric mixer, cream the sugar and butter at high speed using the paddle attachment, until creamy. Turn the mixer to low and slowly add the eggs, vanilla and milk. Beat for 2-3 minutes. Add the dry flour ingredients and beat until well combined, then slowly add the hot coffee. Scrape the sides, if necessary. Continue mixing until all ingredients are well incorporated.
  5. Pour the cake mixture over the pretzel crust and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool.
  6. To make the frosting, add all the ingredients together and beat until creamy.
  7. Frost cake when cool, then cut into desired portions. Refrigerate remaining cake.

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