Chocolate-Covered Pretzel Ice Cream Cake Recipe
Prep Time:
7 hours, 20 minutes
Cook Time:
30 minutes
Servings:
12 Slices
Ingredients
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 ⅓ cups all-purpose flour
  • 1 ⅓ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 5 cups mini pretzels, divided
  • 1 pint heavy cream, divided
  • 1 (14-ounce) can condensed milk
  • 1 ⅓ cups bittersweet chocolate chips, divided
Directions
  1. Preheat the oven to 375 F.
  2. Grease and line the bottom of a 9-inch cake pan with parchment paper. Set aside.
  3. In a large bowl, whisk to combine the eggs, milk, and oil.
  4. Add the flour, sugar, cocoa powder, baking powder, and salt and whisk just until the batter comes together.
  5. Add ⅔ cup warm water and whisk until batter is smooth.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for about 30 minutes or until a wooden pick inserted in the center of the cake comes out clean with a few fudgy bits.
  8. Invert the cake onto a cooling rack and remove the parchment paper. Set it aside to cool completely.
  9. When the cake is cool, flip it and trim the excess with a serrated knife to leave a flat top.
  10. Clean the 9-inch cake pan and line the bottom and sides with parchment paper.
  11. Use a rolling pin to roughly crush 3 cups of pretzels in a large zip-top freezer bag.
  12. In a stand mixer fitted with a whisk attachment, whip 1 ¾ cups of heavy cream to medium peaks.
  13. Fold in the evaporated milk and crushed pretzels just until combined.
  14. Pour the cream mixture into a lined cake pan, spreading it to form an even layer.
  15. Over a double boiler or in the microwave, melt 1 cup of chocolate chips, stirring until smooth.
  16. Top the whipped cream mixture with the remaining 2 cups of whole mini pretzels, lightly crushing as you sprinkle them.
  17. Pour the chocolate evenly over the pretzels.
  18. Top the chocolate and pretzels with the chocolate cake layer, cut side down, pressing lightly to adhere. Freeze at least 6 hours or overnight.
  19. To make the ganache, heat the remaining ¼ cup heavy cream in a small pot to a simmer.
  20. Turn off heat, add the remaining ⅓ cup chocolate chips, and whisk until smooth.
  21. Transfer the chocolate ganache to a small piping bag.
  22. Invert the cake onto a serving platter and remove the cake pan and parchment paper.
  23. Pipe ganache around the edges of the cake, letting it drip down the sides. Pipe a swirl pattern in the center if desired.
  24. Pipe chocolate or vanilla whipped cream around the edge of the cake and garnish with additional mini pretzels if desired.
  25. Serve immediately or keep the cake frozen until ready to serve.