The mother of all cakes - rich, soft chocolate cake, layered with salted caramel, crunchy pretzel pieces cloaked with a naked style milk chocolate buttercream.
Mix all cake ingredients together, divide into 3 cake pans and bake for 20 to 22 minutes.
Heat sugar and corn syrup until it's a dark amber color. Carefully pour in heavy cream and cook for 2 minutes. Allow to cool and then add in cold butter one tablespoon at a time.
Beat butter, salt and confectioner's sugar until pale and fluffy. Add in melted chocolate and cocoa powder and mix until smooth. Transfer to a large piping bag.
Between each layer is a piped rim of buttercream, salted caramel in the center, and broken pretzel pieces on top. Follow our recipe for details!