# What You Need:
→ Chocolate Cake
01 - 2 cups all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 1/2 tsp baking powder
05 - 1 1/2 tsp baking soda
06 - 1 tsp salt
07 - 1 cup buttermilk, room temperature
08 - 1/2 cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 tsp vanilla extract
11 - 1 cup hot water
→ Peanut Butter Filling
12 - 1 cup creamy peanut butter
13 - 1/2 cup unsalted butter, room temperature
14 - 2 cups powdered sugar
15 - 1/4 cup heavy cream
16 - 1/2 tsp vanilla extract
→ Chocolate Ganache
17 - 1 cup semi-sweet chocolate chips
18 - 2/3 cup heavy cream
→ Pretzel Crunch
19 - 1 1/2 cups mini pretzel twists, lightly crushed
20 - 2 tbsp unsalted butter, melted
21 - 2 tbsp brown sugar
→ Decoration
22 - Whole or halved pretzels for topping
23 - Mini peanut butter cups (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - Add buttermilk, oil, eggs, and vanilla. Mix until combined, then pour in hot water and mix until smooth. Batter will be thin.
04 - Divide batter evenly among pans. Bake for 25–28 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely.
05 - Toss crushed pretzels with melted butter and brown sugar. Spread on a baking sheet and bake at 350°F (175°C) for 7–9 minutes. Cool completely.
06 - Beat peanut butter and butter until creamy. Gradually add powdered sugar, then mix in cream and vanilla. Beat until fluffy and spreadable.
07 - Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a bowl, let sit 2 minutes, then stir until smooth. Cool slightly.
08 - Place one cake layer on a plate. Spread with half the peanut butter filling and sprinkle with a third of the pretzel crunch. Repeat with second layer. Top with final cake layer.
09 - Pour ganache over the top of the cake, letting it drip down the sides. Decorate with remaining pretzel crunch, whole pretzels, and peanut butter cups if using.
10 - Chill 30 minutes before slicing for cleanest cuts.
