Grandma Jo’s Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
¼ cup (57 g) unsalted butter, room temperature
02 -
1½ cups (300 g) granulated sugar
03 -
3 large eggs, room temperature
04 -
1 teaspoon vanilla extract
05 -
2 cups (250 g) all-purpose flour
06 -
1 teaspoon baking powder
07 -
1 teaspoon baking soda
08 -
¼ teaspoon kosher salt
09 -
½ cup (59 g) Dutch-processed cocoa powder
10 -
1 cup (250 g) water
11 -
18 ounces sauerkraut, drained and chopped (about 1½ cups)
→ Frosting
12 -
3 cups (375 g) confectioners' sugar
13 -
6 tablespoons (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 then increasing to medium until incorporated.
03 -
In a separate bowl, combine flour, baking powder, baking soda, salt, and cocoa powder.
04 -
Alternating between the flour mixture and water three times, add each to the creamed butter and sugar mixture, mixing until incorporated.
05 -
Fold the drained and chopped sauerkraut into the batter.
06 -
Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until an inserted toothpick comes out clean. Let cool before adding frosting.
07 -
In a medium bowl, sift together confectioners' sugar and cocoa powder. Set aside. In a large bowl, cream butter until smooth. Alternating between the sugar mixture and heavy whipping cream three times, add each to the creamed butter. Blend in vanilla and beat until light and fluffy. Adjust consistency with additional cream or sugar if necessary.
08 -
Spread the chocolate frosting evenly over the cooled cake.