PREP TIME : 15 MINS
COOK TIME : 40 MINS
TOTAL TIME : 55 MINS
Ingredients
Cake
▢¼ cup (½ stick / 57 g) unsalted butter, room temperature
▢1½ cups (300 g) granulated sugar
▢3 large eggs, room temperature
▢1 teaspoon vanilla extract
▢2 cups (250 g) all-purpose flour
▢1 teaspoon baking powder
▢1 teaspoon baking soda
▢¼ teaspoon kosher salt
▢½ cup (59 g) Dutch-processed cocoa powder
▢1 cup (250 g) water
▢18 ounces sauerkraut, drained and chopped (about 1½ cups)
Frosting
▢3 cups (375 g) confectioners’ sugar
▢6 tablespoons (44g) Dutch-processed cocoa powder
▢6 tablespoons salted butter, room temperature
▢3-5 tablespoons heavy whipping cream
▢1 teaspoon vanilla extract
Instructions
Cake
Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
In a medium mixing bowl, cream butter and sugar with a hand mixer, starting on low and increasing to medium speed until light and fluffy. Add in eggs, one at a time, and vanilla. Again, mix on low, increasing to medium speed until incorporated.
In a separate bowl, combine flour, baking powder baking soda, salt, and cocoa powder.
Alternating between the flour mixture and water three times, add each to the creamed butter and sugar, mixing until incorporated.
Fold in the drained and chopped sauerkraut.
Pour the batter into the prepared baking dish and bake 35-40 minutes, or until an inserted toothpick comes out clean. Let the cake cool before adding the frosting.
Frosting
In a medium bowl, sift together the confectioners’ sugar and cocoa. Set aside.
In a large bowl, cream butter until smooth. Then, alternating between the sugar mixture and heavy whipping cream three times, add each to the creamed butter. (I ended up using all 5 tablespoons of the heavy cream.)
Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more whipping cream or sugar.
Spread the chocolate frosting over the cooled cake.
Nutrition
Course: Dessert
Keyword: Grandma Jo’s Chocolate Sauerkraut Cake
Servings: 12
Calories: 456