An unusual and simply delicious cake, Sauerkraut Chocolate Cake is very easy to make. Don’t be put off by the sauerkraut – it gives the cake a superb texture and flavour.
5 oz. plus
2 teaspoons butter
9 oz. 2 cups flour
2 oz. cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
14, teaspoons salt
12 oz. sugar
1 teaspoon vanilla essence
8 fl. oz. water
6 oz. canned sauerkraut, drained, rinsed in hot water, drained and finely chopped chocolate Buttercream Icing, made with 3 oz. unsalted butter, 12 oz. icing sugar , etc.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease two 8-inch sand-wich cake tins with the 2 teaspoons of butter. Set aside.
Sift the flour, cocoa powder, baking powder, soda and salt into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, cream the remaining butter with a wooden spoon until it is soft and smooth. Beat in the sugar and continue beating until the mix-ture is light and fluffy. Add the eggs, one at a time, beating well between each addition.
Add a tablespoon of the flour mixture with each egg. Fold in the remaining flour mixture. Add the vanilla essence, water and sauerkraut and mix well.
Divide the mixture evenly between the cake tins. Place the tins in the oven and bake for 30 minutes or until a skewer inserted into the centres of the cakes comes out clean.
Remove the tins from the oven. Turn the cakes out on to a wire rack to cool.
When the cakes are cool, sandwich them together with one-third of the buttercream icing. Spread the remaining icing over the top and sides of the cake and serve.
Sauerkraut mit Aprikose and Sauerkraut Casserole with Dill Cucumbers.