Sauerkraut Chocolate Cake

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 Sauerkraut Chocolate Cake + Frosting Recipe 



I was surfing YT and came across this unusual recipe and scoured the internet for a few recipes and based mine off of this one. So, this isn't my original recipe, but my take on the one that I liked the most. 



Ingredients:

-1/2 cup (125 g) Softened Butter

- 1-1/2 cups (375 g) Sugar

- 3 Large (Room Temperature) Eggs

- 3 tsp (6 g) Vanilla Bean Paste

- 2 cups (500 g) All-Purpose Flour

- 1/2 cup (125 g) Baking Cocoa

- 1 tsp (2 g) Baking Powder

- 1 tsp (2 g) Baking Soda

- 1/2 tsp (1 g) Salt

- 1 cup (250 g) Water

- 3/4 cup (180 g) Sauerkraut, drained, squeezed dry and chopped finely.


Glossy Chocolate Frosting:

-1 cup (250 g) Butter

- 1/2 cup (125 g) Unsweetened Chocolate

- 2 tps (4 g) Vanilla Paste

- 1-1/2 cups (250 g - 375 g) Powdered Sugar

- 1/8-1/4 cup (30 g - 60 g) Coconut Milk


Directions:

1. Preheat oven to 350° F. 

2. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. 

3. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. 

4. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.

5. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

6. For frosting, melt butter, chocolate via double boiler until melted well together.

7. Add vanilla and sugar and mix well. If you find the that the mixture needs more powdered Sugar, add it accordingly and the add coconut milk; beat until smooth and fluffy. 

8. Spread evenly over top and sides of cake.

9. Enjoy!





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