Our Sauer Frau Chocolate cake is made with Bavarian Sauerkraut, which makes this the most moist cake imaginable (sounds wild, but it's SO good!). It was accompanied by a chocolate caramel sauce, with orange oil and finely ground Brainwashed coffee, a raspberry coulis, and topped with a fresh raspberry and a single mint leaf.
In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For chocolate sauce, melt chocolate in double boiler stirring consistently (or microwave in short intervals, stirring in between to ensure it doesn’t burn). Add orange oil and coffee and mix thoroughly and sprinkle with kosher salt to taste.
For raspberry coulis, place raspberries and simple syrup in blender. Add water in small increments and blend until sauce reaches desired consistency (it should be thin enough to squeeze out of a bottle, but not watery)
Spoon or squeeze a layer of coulis onto the plate
Use a round cookie cutter to cut cake and place one circle on top of coulis, spoon chocolate sauce on top of cake and add second layer.
Top second layer of cake with a dollop of chocolate sauce and garnish with a fresh raspberry and mint leaf. Enjoy!
Servings 0