Friday, March 23, 2007

mmmm, cake.

If someone made you a Chocolate Sauerkraut Cake would you think it's a good thing? Or that really deep down inside they think you suck and this is just their passive/aggressive way of showing it?

I'm sorry, it just sounds delicious. It does! But then, I could probably eat sauerkraut on ice cream if people would let me (I have an..odd palate). I'd love to try this recipe out, but you know me and kitchens... How 'bout one of you make this and invite me over?

Serves 12


2 cups all-purpose flour

3/4 cup Dutch-processed cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

3 large eggs, room temperature

1 teaspoon vanilla extract

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 1/2 cups sugar

1 1/2 cups sauerkraut, rinsed and drained

1/2 cup chopped pecans

Frosting and Filling

2 cups semisweet chocolate chips, melted

2/3 cup mayonnaise

2/3 cup sweetened, shredded coconut

2/3 cup pecans, chopped

1. For the cake: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease and flour three 9-inch cake pans. Whisk the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk the water, eggs, and vanilla in a large measuring cup.

2. With an electric mixer on medium-high speed, beat the butter and sugar together until fluffy, about 2 minutes, scraping down the bowl as necessary. Add the flour mixture and the water mixture alternately in two batches, beating after each addition until combined. Using a rubber spatula, fold in the sauerkraut and pecans. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating and switching the pan positions halfway through baking. Cool the cakes in the pans for 10 minutes then, turn out onto a rack to cool completely, at least 30 minutes.

3. For the frosting and filling: Whisk the melted chocolate chips and mayonnaise in a medium bowl and reserve 2 cups. To the frosting remaining in the bowl, add 1/3 cup of the coconut and 1/3 cup of the chopped pecans (this is the filling).

4. Spread half the filling on one cake layer. Repeat with the second layer and the remaining filling. Top with the final layer and spread the top and sides of the cake with the reserved frosting. Press the remaining coconuts and pecans into the sides of the cake. Cover and refrigerate until ready to serve. (The cake can be refrigerated for up to 3 days.)

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