Instructions

Pretzel Cake

1. Heat the oven to 350°f.
2. Combine the butter, molasses, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
3. On low speed, stream in the buttermilk, and oil. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. don’t rush the process. you’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. there should be no streaks of fat or liquid. stop the mixer and scrape down the sides of the bowl.
4. On very low speed, add the flour, baking powder, baking soda, salt, and the ground down pretzels. mix for 45 to 60 seconds, just until your batter comes together. scrape down the sides of the bowl.
5. Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a silpat. using a spatula, spread the cake batter in an even layer in the pan.
6. Bake the cake for 30 to 35 minutes. the cake will rise and puff, doubling in size, but will remain slightly buttery and dense. at 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
7. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer.

Guinness Chocolate Ganache

1. Place chocolate in a heat-proof bowl. Bring heavy cream to a boil on stovetop and pour over chocolate, whisking vigorously until the chocolate has melted and is smooth. If it is not completely smooth at this point, don’t worry, just proceed to the next step.
2. Bring Guinness to a boil in the same small saucepan. Pour over chocolate mixture and whisk until completely smooth.
3. Let cool to room temperature, and if it is still too runny, place it in the refrigerator. Check on it at 5 minute intervals, whisking to check consistency. Sounds silly but once it gets too cold, all you can do is wait for it to warm up.
4. I have found that the best consistency to apply a ganache to a cake is when it will slowly run off your whisk.

Peanut Butter Crumb

1. Pre-heat the oven to 300 degrees.
2. Combine the flour, cornstarch, sugar, PB2, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.
3. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
4. Allow the crumbs to cool completely before using (or eating!) Store in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge.

Frosting

1. Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.
2. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
3. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.