Pretzel Cake


A layered caked topped with our favourite Schär Pretzels.


For the sponge cake:
400 g (very soft) butter at room temperature
400 g caster sugar
400 g Mix it! Universal
350 ml milk
4 large eggs
1 1/2 tsp baking powder
1/2 tsp xanthan gum
200 g white chocolate, melted
200 g (70%) dark chocolate, melted
For the dark chocolate ganache:
200 g (70%) dark chocolate
100 g double cream
For the white chocolate ganache:
250 g white chocolate
250 g double cream
For the decoration:
2 packets Pretzels
100 g white chocolate, melted
100 g (70%) dark chocolate, melted


  • Pre heat the oven to 180°C (no fan) 160°C (fan assisted)
  • Line and grease two 8 inch cake tins
  • Weigh out all ingredients and have them ready to add.
  • In a large mixing bowl beat the butter for 30 seconds to soften further.
  • Add the sugar, flour, baking powder, xanthan gum, eggs and milk to the bowl and mix thoroughly.
  • Scrape the sides down during the mixing to ensure everything is fully incorporated, don’t worry if the batter looks as if it’s on the verge of spitting.
  • Divide the batter equally between two bowls.
  • Add the melted cark chocolate to one bowl and melted white chocolate to the other bowl and mix both bowls thoroughly until smooth and silky.
  • Transfer the batter into the two lined and greased 8 inch cake tins.
  • Bake on the middle shelf for 40mins
  • To see if the cake is cooked, insert a skewer and if it comes out clean it is ready, there should also be a spring to the texture when pressed gently.
  • While the cakes bake, make the ganache.
  • Break the chocolate into small pieces and place white in one heatproof bowl and dark in a second heatproof bowl.
  • Bring the cream to a medium simmer, just before boiling point and pour over the chocolate and let it melt for a minute or two.
  • Give it a quick mix together so that it becomes smooth and shiny.
  • Allow to cool to room temperature.
  • Once cooled you can beat the ganache with electric mixer until you notice the colour change to a lighter shade and become fluffy, now keep at room temperature until required.
  • Get a cooling rack with a layer of greaseproof paper on top.
  • Melt the white and dark chocolate separately for the pretzels, in a heatproof bowl over simmering water.
  • Mix one bag of pretzels into the melted white chocolate and one bag of pretzels into the melted dark chocolate.
  • Mix until all pretzels are completely coated. Life out and place on greaseproof sheet to dry.
  • When the cake is ready, remove from the oven and place on a wire rack to cool.
  • To assemble the cakes, firstly cut both cakes in half horizontally, be gentle with your slicing technique.
  • One you have your 4 halves get your ganache at the ready.
  • On the bottom layer of your dark chocolate sponge liberally apply white chocolate ganache, top this with a white chocolate cake and top with white chocolate ganache again, repeat this process until you have four layers of cake with three layers of white chocolate ganache between them.
  • Use your dark chocolate ganache to cat all of the outside of the cake using a palate knife or spatula to smooth the ganache out.
  • Decorate the cake with your chocolate covered pretzels.
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