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Chocolate salted caramel pretzel cake
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Elevate your party with a decadent choc-caramel cake adorned in crunchy pretzel armor, beautifully balanced with silky meringue.
Ingredients:
  • 125ml (1/2 cup) salted caramel topping, plus extra, to decorate
  • 110g pretzels
  • 180g pkt Dessert Premium 70% Cocoa chocolate, finely chopped
  • 10 thick pretzel sticks
  • 500g unsalted butter, chopped
  • 2 x 180g pkts Dessert Premium Dark chocolate, coarsely chopped
  • 4 eggs
  • 530g (2 1/2 cups) caster sugar
  • 200g (1 1/3 cups) plain flour
  • 100g (2/3 cup) self-raising flour
  • 95g (1 cup) cocoa powder
  • 1.25 gm bicarbonate of soda
  • 235g (1 cup) sour cream
  • 125ml (1/2 cup) milk
  • 4 egg whites
  • 430.00g (1 cup) caster sugar
  • 400g unsalted butter, chopped, at room temperature
  • 180g pkt Dessert Premium Milk chocolate, melted, cooled
  • 180g pkt Dessert Premium 70% Cocoa chocolate, melted, cooled
  • 3 egg whites
  • Pinch of cream of tartar
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease and line 2 round 20cm cake pans with baking paper.
  • In a large saucepan or stockpot, melt butter and chocolate over low heat for 2-4 minutes until smooth. Let it cool for 10 minutes.
  • Whisk in the eggs one at a time using a balloon whisk. Add sugar, flours, cocoa, and bicarb, then mix. Stir in the sour cream and milk until well combined. Divide the mixture equally between the prepared pans. Bake for 1 1/2 hours or until a skewer comes out clean when inserted into the center of each cake. Let the cakes cool in the pans on a wire rack until they reach room temperature.
  • Prepare the meringue by whisking egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 70°C. Transfer to a new bowl and beat with electric mixers until firm peaks form. Gradually add butter, beating well until mixture is thick and smooth.
  • Divide the buttercream in half, placing one portion in a separate bowl. Mix in the milk chocolate until fully combined, then chill in the fridge for 5 minutes.
  • Trim the tops of the cakes to flatten with a large, sharp knife if needed, then cut both cakes in half horizontally. Start layering by placing one cake layer on a serving plate and spreading a third of the milk chocolate buttercream on top. Drizzle with 2 tablespoons of caramel topping. Add another cake layer and spread half of the remaining milk chocolate buttercream. Drizzle with another 2 tablespoons of caramel topping. Repeat with the remaining cake layers, milk chocolate buttercream, and caramel topping, ending with a cake layer. Chill in the fridge for 30 minutes before serving.
  • Mix in dark chocolate with the buttercream until fully combined. Chill in the fridge for 5 minutes. Spread the mixture over the cake using a palette knife. Garnish the cake's side with pretzels. Chill in the fridge for 1 hour before serving.
  • Prepare a baking tray lined with parchment paper. Melt chocolate in a microwave-safe bowl on Medium power, stirring every 30 seconds for about 5 minutes until smooth. Dip pretzel sticks in the melted chocolate to coat one end. Place the coated pretzel sticks on the lined tray, then chill in the fridge for 5 minutes to firm up. Save any extra melted chocolate for later use.
  • In a saucepan, dissolve sugar in 60ml (1/4 cup) water over low heat, brushing the sides of the pan with a wet pastry brush. Increase heat to medium-high without stirring and cook until syrup reaches 115ºC (soft ball stage). In a stand mixer, whisk egg whites and cream of tartar to soft peaks. Slowly pour syrup into egg whites once it reaches 121ºC (hard ball stage). Whisk on high until mixture is thick.
  • Top the cake with spoonfuls of meringue, creating elegant swirls. Arrange pretzel sticks on top. Use a kitchen blowtorch to caramelize the meringue. Gently reheat the reserved chocolate until it's smooth and runny. Drizzle the chocolate over the cake, along with extra caramel topping.

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