Sauerkraut Chocolate Cake
serves 8-10
Recipe from Andrew Schloss
Sauerkraut is magical in chocolate cake -- and if it's puréed, nobody will guess what your secret ingredient is. The acidity increases the perception of other flavors (especially chocolate) but it also softens the gluten in the cake batter, producing the softest moistest texture you can imagine.
ingredients
Baking spray
3/4 cup sauerkraut, firmly packed
2 1/2 cups flour
1 pinch salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup cocoa powder
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs
1 cup cold strong coffee
1 pound semi-sweet chocolate morsels
1 cup sour cream
2 tablespoons honey
timer
prep: 35 minutes
total: 1 hour 15 minutes
tools
2 (9-inch) layer pans
food processor (optional)
sifter
large bowl
electric mixer
2 wire racks
double boiler (or microwave)
whisk
serving plate
instructions
1. Heat oven to 350F. Spray two 9-inch layer pans with baking spray; set aside.
2. Rinse the sauerkraut in several changes of cold water. Drain and squeeze lightly to release most of the moisture but not all. Chop the sauerkraut finely in a food processor, or with a knife. Set aside.
3. Sift the flour with the salt, baking soda, baking powder and cocoa. Set aside.
4. Beat the butter in a large bowl with an electric mixer until soft. Add the sugar and the vanilla and continue to beat until very fluffy and light, scraping the bowl as necessary. Beat in the eggs, one at a time, and beat at high speed for 1 minute. Add the sifted dry ingredients in three additions alternately with the coffee in two additions, finishing with the dry ingredients. Beat just enough to make a smooth batter. Remove from the mixer and fold in the sauerkraut.
5. Turn the batter into the prepared pans and level the tops by spinning the pans. Bake until the tops of the layers just spring back when lightly touched, about 30 minutes. Do not overbake.
6. Cool on a rack in the pans for 10 minutes. Invert onto another rack, remove the pans and cool to room temperature.
7. Make the icing: Melt the chocolate morsels in the top of a double boiler over simmering water or in a microwave-safe bowl in a microwave at full power until the chips are melted 3/4 of the way. Mix with a whisk until the chocolate is completely melted. Stir in the sour cream and the corn syrup until smooth and lightly thickened.
8. Place one layer of the cake on a serving plate. Spread an even layer of icing across the top. Place the second layer on top. Ice the sides and top of the cake with an even coat of icing. Allow to set. If the icing should become too firm to spread during icing, warm slightly over hot water and whisk briefly to smooth.
9. Slice the cake with a knife dipped into hot water to keep the cake from sticking to the blade.
