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Fudgy Chocolate Pretzel Cake

A tower of fudge with salty crunch. [Photograph: Yvonne Ruperti]

This super tall, super moist cake is swathed in a creamy sour cream chocolate frosting and gets a salty kick from crunchy pretzels.

Notes: The cake base was adapted from the Double Chocolate Layer Cake from Engine Co. No. 28. I used a dark cocoa (such as Hershey's dark), which resulted in a very dark cake, but this is not necessary. Regular natural cocoa will work fine for this cake. Do not use Dutch process cocoa here. The pretzels soften after the first day. If making ahead, omit the pretzels on the inside, and coat top and sides of cake with pretzels before serving.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: . Follow Yvonne on Twitter.

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