The Washington Post, November 4, 2009
This cake is rich and dense; the sauerkraut gives it a slight bite. Serve it unfrosted, or spread it with a simple buttercream frosting.
MAKE AHEAD: The cake can be cooled completely, then wrapped in plastic wrap and aluminum foil. Freeze for up to 1 month.
Makes two 8-inch, single-layer cakes (16 servings)
Ingredients:
Directions:
Position an oven rack in the middle of the oven and preheat to 325 degrees. Use a little butter to grease two 8-inch cake pans; then flour them, shaking out any excess flour. If desired, place 8-inch circles of parchment paper or wax paper in the bottom of each pan.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for 5 minutes, until smooth, stopping to scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating to incorporate after each addition, and the vanilla extract.
Sift together the flour, cocoa powder, baking powder, salt and baking soda on a sheet of wax paper or parchment paper.
Reduce the speed to low; add the flour mixture alternately with the water, beating until smooth.
Use a spatula to fold in the drained, chopped sauerkraut until well incorporated. Divide the thick batter evenly between the 2 prepared pans, leveling the surfaces.
Place both pans on the middle rack and bake for about 30 minutes or until the cakes spring back lightly when touched. Serve warm or at room temperature.
Adapted from a recipe by John Shields of Gertrude's in Baltimore.
226 calories, 9g fat, 6g saturated fat, 60mg cholesterol, 221mg sodium, 34g carbohydrates, 2g dietary fiber, 19g sugar, 4g protein.
