Ultra-Moist Chocolate Sauerkraut Cake with Fudge Frosting Step-by-step instructions

Before you start

Before starting, take the butter and eggs out of the fridge so they come to room temperature. Drain the sauerkraut in a fine-mesh sieve, pressing out as much liquid as possible, then chop it finely. Measure all ingredients and have your pan greased and lined.

Preheat the oven to 350°F (175°C) so it's ready when the batter is mixed. Allow the cake to cool completely before frosting – this is crucial for a clean finish. You'll also want to chop the chocolate for the frosting and have the cream measured.

Instructions

Mix and Bake the Chocolate Cake

1. 1Prepare the Batter
   Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Fold in the sauerkraut with a spatula.
   Look for The batter is thick and well combined, with no pockets of flour.
   Tip Make sure the sauerkraut is well drained and finely chopped so it blends into the batter.
2. 2Add Water and Bake
   Stir the water into the batter until just combined – the batter will be thin. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
   Look for The cake is domed and springs back when lightly pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overmix after adding the water; a few streaks are fine.

After this phase, the batter will be thin and glossy, and the cake will bake into a dark, domed round. The kitchen will smell richly of chocolate.

The cake should spring back when touched, and a toothpick will come out with just a few moist crumbs. Let it cool completely before proceeding.

Whip Up the Fudge Frosting

3. 3Make the Fudge Frosting
   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let stand for 1 minute, then stir until smooth. Sift the confectioners' sugar over the chocolate mixture and whisk until glossy and thick. Let the frosting cool slightly until it is spreadable but still pourable.
   Look for The frosting is thick, glossy, and smooth with no lumps.
   Tip If the frosting gets too thick, reheat gently or add a splash of warm cream.

The frosting will be a thick, pourable ganache that turns glossy and slightly thickens as it cools. It should coat a spoon and hold a ribbon when drizzled. If it's too runny, let it sit a few more minutes; if too thick, warm it gently.

Frost and Finish the Cake

4. 4Frost the Cake
   Place the cooled cake on a serving plate. Pour the fudge frosting over the top, using an offset spatula to spread it evenly across the top and down the sides. Create swirls and swoops in the frosting for a rustic, glossy finish. Let the frosting set for at least 15 minutes before slicing.
   Look for The frosting is evenly distributed and forms glossy swirls.
   Tip For clean slices, use a knife dipped in hot water and wipe it between cuts.

The cake will be completely covered in a thick layer of glossy fudge frosting, with elegant swirls and swoops. The surface will be shiny and smooth, with no crumbs showing. Let it set until the frosting is firm to the touch, then slice and serve.

Common mistakes

A common mistake is overmixing the batter after adding the water, which can make the cake tough. Mix just until no streaks of flour remain. Another pitfall is not draining the sauerkraut well, which adds too much liquid and makes the cake soggy.

When making the frosting, don't let the cream boil; it should just simmer. If the frosting seizes or turns grainy, it may have gotten too hot – let it cool and whisk vigorously. Finally, always cool the cake completely before frosting.

How to tell it’s done

The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it, not wet batter. The top will feel springy to the touch. The internal temperature of the cake should reach 160°F (71°C) to ensure the eggs are fully cooked.

Let the cake cool completely before frosting, otherwise the frosting will melt and slide off. The frosting is ready when it is thick, glossy, and holds a swirl when spread with an offset spatula.

• Egg dishes: 160°F (71°C) in the thickest part