American Chocolate Sauerkraut Cake with Sour Cream Frosting

Ingredients for 1 servings:

• 200 g sauerkraut
• 255 g flour
• 64 g cocoa powder, unsweetened
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 110 g butter, soft
• 300 g sugar, white
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 250 ml coffee, warm
• 75 g dark chocolate (chocolate drops)
• Fat for the mold
• Flour for the mold
• 4 tbsp butter
• 165 g dark chocolate, chopped
• 125 ml sour cream, plain or sour cream
• 1 tsp vanilla extract
• ¼ tsp salt
• 340 g powdered sugar
• 1 tbsp milk, room temperature, possibly 1 tbsp more

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

Chocolate Sauerkraut Cake with Sour Cream Frosting – unusual – but tastes great!

Preheat the oven to 175°C (bottom heat if possible, otherwise top/bottom heat). Lightly grease and flour a 33 x 22 cm baking pan. Place the sauerkraut in a sieve and rinse thoroughly with water. Then dry with a paper towel and finely chop on a cutting board. In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, cream the butter and sugar with a mixer until light and fluffy. Add the vanilla extract and mix. Gradually add the eggs, continuing to mix. Add the flour mixture alternately with the coffee, setting the mixer to low speed and mixing briefly. Then stir in the sauerkraut and chocolate chips with a spoon. Pour the batter into the baking pan and place it in the center of the oven. Bake the cake for 33-35 minutes. Remove the pan from the oven and let it cool completely in the pan. For the frosting, melt the butter in a saucepan over medium heat on the stovetop. Add the chocolate pieces to the butter and stir to melt. Transfer the mixture to a bowl and stir in the sour cream (note: it must be at room temperature!). Gradually add the powdered sugar and beat with a mixer until creamy. If the frosting is too thick, add 1 tablespoon of milk. Spread the frosting onto the completely cooled cake. After 1 hour of drying time, slice the cake and serve.