Prep time:
20 minutes
|
Cook time:
50 minutes
|
Total time:
70 minutes
Not your average chocolate cake! Sauerkraut adds texture, moisture, and a slightly salty flavor to baked goods.
Ingredients
- 2/3 cup softened salted butter
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 3/4 cup cocoa powder
- 2/3 cup drained Bubbies Sauerkraut
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup room temperature stout beer
- 1/4 cup buttermilk
Directions
- Preheat your oven to 350 degrees.
- Drain the sauerkraut and set aside.
- Cream sugar, butter, and eggs together, being careful not to over-beat the eggs.
- Sift flour, cocoa, baking powder, and baking soda together, and slowly add into the creamed mixture, alternating with beer and buttermilk.
- Chop the sauerkraut into small chunks, and add to the batter; mix well.
- I chose to use one 9 inch springform pan to make one tall cake, but you can also use 2 8-inch pans if you’d like to make a layered cake.
- Bake for 50-55 mins for 1 tall 9-inch cake, or 40 mins for 2 8-inch cakes.
- Poke a wooden skewer or toothpick into the center of the cake; the cake is done baking when the toothpick comes out clean.
- Let the cake cool completely, then frost with Stout Buttercream Frosting.
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