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Chocolate Sauerkraut Cake with Chocolate Glaze

I’ve never met Maida Heatter but everyone I know tells me she is absolutely the loveliest woman they’ve ever met. Ask anyone who has ever baked from one of Maida’s books, which are full of personal stories and flowing descriptions, and they’ll say that she makes you feel as though you’ve just had a personal baking lesson from the grande dame of American cake making herself.

Maida generously seasons her recipes with superlatives. Cakes are “glorious,” “fabulous,” “towering,” “stunning,” “mile high,” “sinful,” and “over-the-top.” I’ve adapted the recipe from one of her recipes. Once you bake it, you’ll be using superlatives, too.–David Lebovitz

LC In Maida We Trust Note

We typically eschew superlatives, mostly because we distrust the authors who use them based on experience. But not when said savvy superlatives come from Maida Heatter. She we trust. One bite of this cake and we think you will, too.

Special Equipment: 12-cup Bundt or tube cake pan

Chocolate Sauerkraut Cake with Chocolate Glaze Recipe

  • Quick Glance
  • 35 M
  • 1 H, 20 M
  • Makes one Bundt cake

Ingredients

  • For the cake
  • 2/3 cup sauerkraut
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 ounces (10 tablespoons) unsalted butter, at room temperature, plus more for the pan
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup low-fat milk, cold
  • For the glaze
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 2 ounces (4 tablespoons) unsalted butter, cut into pieces
  • 1 teaspoon light corn syrup

Directions

  • Make the cake
  • 1. Preheat the oven to 325°F (160°C). Butter a 12-cup Bundt or tube cake pan.
  • 2. Dump the sauerkraut into a bowl filled halfway with cold water. Gently squeeze the sauerkraut with your hands a few times, then drain it, pressing the sauerkraut to remove most of the water. Dump the drained sauerkraut on a cutting board and finely chop it with a chef’s knife or in a food processor.
  • 3. Sift together the cocoa, flour, baking powder, baking soda, and salt.
  • 4. In the bowl of an electric mixer or by hand with a wooden spoon, beat the butter and sugar until light and creamy. In a separate bowl, beat the eggs and vanilla until combined. Slowly dribble the egg mixture into the butter mixture while beating.
  • 5. Gently stir 1/3 of the dry ingredients into the butter mixture and mix just until combined, then stir in 1/2 the milk and stir just until combined. Stir in another 1/3 of the dry ingredients, then the remaining milk, and finally, mix in the remaining dry ingredients. Add the chopped sauerkraut and stir again.
  • 6. Scrape the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack, then invert the cake onto a serving plate.
  • Make the chocolate glaze
  • 7. Heat the chocolate, butter, and corn syrup in a small pan over low heat, stirring almost constantly, until melted and smooth. Let stand until room temperature. Spoon the glaze over the cooled cake, allowing it to dribble down the sides.
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