Grandma Jo Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
57 g unsalted butter, room temperature
02 -
300 g granulated sugar
03 -
3 large eggs, room temperature
04 -
1 teaspoon vanilla extract
05 -
250 g all-purpose flour
06 -
1 teaspoon baking powder
07 -
1 teaspoon baking soda
08 -
¼ teaspoon kosher salt
09 -
59 g Dutch-processed cocoa powder
10 -
250 g water
11 -
18 ounces sauerkraut, drained and chopped (approximately 1½ cups)
→ Frosting
12 -
375 g confectioners' sugar
13 -
44 g Dutch-processed cocoa powder
14 -
6 tablespoons salted butter, room temperature
15 -
3-5 tablespoons heavy whipping cream
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
02 -
In a medium mixing bowl, cream butter and sugar with a hand mixer, starting on low and increasing to medium speed until light and fluffy. Add eggs, one at a time, and vanilla, mixing on low and then increasing to medium speed until incorporated.
03 -
In a separate bowl, mix together flour, baking powder, baking soda, salt, and cocoa powder.
04 -
Alternating between the flour mixture and water three times each, add them to the creamed butter and sugar, mixing until fully incorporated.
05 -
Fold in the drained and chopped sauerkraut. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until an inserted toothpick comes out clean. Let the cake cool completely before frosting.
06 -
In a medium bowl, sift together confectioners' sugar and cocoa powder. In a large bowl, cream butter until smooth. Alternating between the sugar mixture and heavy whipping cream three times, combine them with the butter. Blend in vanilla and beat until light and fluffy. Adjust consistency with more heavy cream or sugar as needed.
07 -
Spread the prepared chocolate frosting evenly over the cooled cake.