Chocolate sauerkraut cake with chocolate frosting

Step 1/9

• butter (for greasing)

• oven
• 2 baking pans (6 in.)

Preheat the oven to 175°C fan (350°F/Gas 4) and lightly butter two 15cm (6in) baking pans.

Step 2/9

• 420 g flour
• 130 g unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

• bowl (large)

In a large bowl, combine the flour, cocoa (sifted), baking powder, bicarbonate of soda (baking soda) and vanilla salt or salt.

Step 3/9

• 200 g butter (soft)
• 350 g caster sugar
• 4 eggs (room temperature)
• 1 tsp vanilla extract

• hand mixer with beaters

Using a stand mixer or hand-held electric whisk, whip the butter and sugar (minus 2 tbsp) until creamy. Add the eggs and vanilla extract. Continue to beat until light and fluffy.

Step 4/9

• 250 ml water
• 150 g sauerkraut

• rubber spatula

Stir half of the flour mixture into the batter, followed by the water. Now stir in the second half of the flour mixture, then fold the sauerkraut (rinsed and finely chopped) into the batter.

Step 5/9

Distribute the batter evenly between the baking pans and bake in the preheated oven for 32–34 minutes, or until the cakes spring back when lightly touched.

Step 6/9

• wire rack

Let cool in the baking pan for 10 minutes, then remove the cakes from the baking pans and place on a rack to cool completely.

Step 7/9

• 300 g semi-sweet chocolate chips

In the meantime, prepare the chocolate frosting. Melt the chocolate and set it aside to cool.

Step 8/9

• 300 g butter (soft)
• 300 g confectioner’s sugar
• 2 tbsp unsweetened cocoa powder

• hand mixer with beaters
• rubber spatula

With a stand mixer or hand-held electric whisk, beat the butter or (2/3 cups of) margarine until creamy. Add the (sifted) icing (confectioners') sugar and beat on high speed for several minutes until fluffy. Switch to a spatula and gently but thoroughly mix in the melted chocolate, followed by the (sifted) cocoa (don't beat in the chocolate).

Step 9/9

• chocolate sprinkle (optional)

• serrated knife
• offset spatula

To assemble, slice off the tops of the cakes to create a flat surface. Place the first cake on a plate. Spread generously with frosting. Place the second cake, cut-side down, on top. Press down lightly. Cover the sides of the cake with a thin coating of frosting. Spread or pipe a thicker layer of frosting on top. Decorate with sprinkles or a dusting of gold powder, or leave as is.

Enjoy your meal!