Here comes the chocolate pretzel sheet cake, the best thing I ever baked!
I know I say that about all my food. Ok.
But if you make this chocolate pretzel sheet cake and bite into the crunchy salty pretzel, the crispy cool thick chocolate and the soft cake, you will agree with me that they are so good!
You can read everything about how to make sheet cakes, tempering chocolate and variations of this cake in my blogpost chocolate sheet cake.
Chocolate Pretzel Sheet Cake
This vegan chocolate pretzel sheet cake with tempered chocolate glaze is the ultimate sweet-salty party treat, and always the first to disappear.
Recommended Equipment
Ingredients
- 240 g flour
- 90 g coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tsp vanilla
- 240 ml plant milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 150 g vegan brown chocolate
- 7-10 mini pretzels
- 50 g vegan dark chocolate
- 2 tablespoons dried rose petals
Instructions
- Preheat the oven to 180°C/ 350° Fahrenheit.
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
- Line the baking tin with parchment paper and spread the dough evenly.
- Bake for 30 minutes and let cool off. Remove from tin.
- Now you're tempering the brown chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry, it’s not as complicated as it might seem at first glance.Start by finely chopping the chocolate, as this helps it melt evenly and ensures proper heat distribution. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt about 2/3 of the chopped chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F).Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Leave a small portion of the chocolate aside in case adjustments are needed. Aim for a final temperature of 29-30°C (84-86°F).
- Spread it on the cake. Swirl into a nice pattern if you like.
- Then add the pretzels.
- Melt the dark chocolate with the same method, but the melting temperature should be 45-49°C (113-120°F), and then you should aim for 31°C (88°F).
- Fill the dark chocolate into a piping bag or a self-made little paper cone.
- Decorate the cake with the chocolate and sprinkle dried rose petals.
- Then cut into pieces, refrigerate for 10 minutes and serve.
Notes
The little pretzels on the cookies become a bit stale over night. So if you have some cookies left, I recommend replacing the pretzel. Remove it, run a hot spoon over the chocolate and put a new pretzel in that place.
The cake can also be baked in advance and stored in an airtight container in the fridge before decorating or even be frozen.
Nutrition
Calories: 255kcalCarbohydrates: 33gProtein: 4gFat: 13gFiber: 4gSugar: 14g
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet
Variations of these cookies are my duo pretzel sheet cake and my white chocolate raspberry pretzel sheet cake.
Fresh from the fusion kitchen
