|1/2 cup||SCHARFFEN BERGER Natural Unsweetened Cocoa Powder|
|2 cups||all-purpose flour|
|1 teaspoon||baking powder|
|1-1/4 teaspoon||baking soda|
|10 tablespoons||unsalted butter|
|1-1/2 cups||granulated sugar|
|1 teaspoon||vanilla extract|
|1 cup||low-fat milk|
|4 ounces||SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate|
|4 tablespoons||unsalted butter|
|1 teaspoon||light corn syrup|
DirectionsPreheat the oven to 325 degrees F. Butter and flour a Bundt pan. Tip- Use cocoa powder to dust the pan instead of flour for a chocolate cake
Put the sauerkraut in a bowl of cold water. Squeeze it out with your hands a few times and drain. Do not squeeze all the moisture out. Chop the sauerkraut into fine pieces.
Sift together the cocoa powder, flour, baking soda, baking powder and salt.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
In a separate bowl, whisk together the eggs and the vanilla. Slowly add the egg mixture to the creamed butter and sugar.
Add half the cocoa/flour mixture. Beat until well combined. Add the milk. Add the remaining cocoa/flour mixture.
Finally add in the chopped sauerkraut.
Transfer the batter to the prepared pan and bake for 45 minutes or until a tester comes out clean and the cake begins to come from the sides of the pan. Cool completely on a rack. Invert onto serving plate when thoroughly cooled.
To make the glaze, combine the chocolate, butter and corn syrup in a small saucepan. Heat over medium heat, stirring, until thoroughly melted and combined. When the sauce is cooled to room temperature and is still pourable, glaze the entire cake or by piece.