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| Chocolate Bundt Cake with Chocolate Glaze |
I did a post on Nami-Nami's Estonian Soda Bread Recipe. That blog post has been viewed by people from all around the world. I found her because I had some leftover sauerkraut that I wanted to use in a recipe. I found some soup. But today I found this gorgeous cake by David Lebovitz. His cookbook is found on Amazon and is called The Great Book of Chocolate.
In this recipe you can go to the Grams to Ounces page to calculate the ingredients.
For the bundt cake:
100 grams sauerkraut
50 grams unsweetened cocoa powder
280 grams plain/all-purpose flour
1 tsp baking powder
1 tsp baking soda
0.25 tsp salt
150 g unsalted butter, at room temperature
300 g caster sugar
3 large eggs, at room temperature
1 tsp vanilla extract
250 ml milk, cold
For the chocolate glaze:
100 grams dark chocolate (I used Fazer's 71% chocolate)
50 grams unsalted butter
1 tsp light syrup (Dansukker) or light corn syrup
Preheat the oven to 160°C. Butter a 3-litre Bundt or tube cake pan.
Rinse the sauerkraut in cold water, gently squeeze dry and chop finely.
Sift together the cocoa powder, flour, baking powder, baking soda, and salt.
Beat the butter and sugar until light and creamy. Add eggs, one by one, beating after each addition.
Stir in one-third of the dry ingredients, then half of the milk. Then stir in another third of the dry ingredients, then the remaining milk. Finally, mix in the remaining dry ingredients, vanilla extract and the chopped sauerkraut.
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely then invert onto a serving plate.
To make the chocolate glaze, heat the chocolate, butter, and syrup together until melted and smooth. Let stand until room temperature, then spoon the glaze over the cooled cake, allowing it to run down the sides.
Beautiful way to use your leftovers.
Love,
Grammy T.
