The health benefits of fermented foods is no surprise to any of us these days. Yogurt, yes. Kombucha, check. Wine, hell ya! Aged and fermented cheese, of course – I can’t live without this. And, sauerkraut, well, duh!
Go Will wildbrine Sauerkraut happens to be one of my very, VERY favorites. It’s fresh (and fermented), uniquely flavored, makes my belly “happy,” and simply makes me smile.
After so much success with a Sauerkraut Brownie recipe years ago, I decided to tackle a chocolate cake with the fermented goodness: Ruby Red Kraut Chocolate Cake & Tangy Buttermilk Frosting.
The idea begins like this: beets and chocolate are a natural RICH combination. Yes, really.
Baked into a cake – we all love cake – it’s even considered to be a full, balanced meal! 😀
Kraut is amazing for SO many reasons. SO MANY.
And, the fermentation yields loft, moisture, tang, and texture. (You MUST try this. It’s truly amazing – the lift is incredible).
Then, frosted with a tangy and sweet buttermilk buttercream frosting – swoon – you’ll think you’ve died and gone to “good belly” heaven!
Enjoy!!
Ruby Red Kraut Chocolate Cake & Tangy Buttermilk Frosting
2 cups all purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
2 cups sugar
3/4 cup unsweetened cocoa powder + 2 Tbs.
1 cup vegetable oil
2 cups whole milk
1 cup wildbrine Red Cabbage & Red Beet Sauerkraut
3 large eggs
1 tsp. vanilla extract
Preheat oven to 350 degrees.
In a small bowl, combine 1 cup of the wildbrine Red Cabbage & Red Beet Sauerkraut and 2 Tbs. unsweetened cocoa powder. Mix well and coat all surfaces of the kraut.
In a large mixing bowl, sift together dry ingredients. Add oil and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Fold in the cocoa tossed kraut.
Let the batter sit for at least 1-2 hours at room temperature.
The fermentation of the kraut will “pop” the batter and allow it to expand and rise. It’s pretty great to witness.
Pour the batter into two 9″ round pans, oiled and lined with parchment paper. Bake for about 45 minutes, until an inserted toothpick comes out clean. Cool in pans for about 15 minutes and then cool completely on racks.
Once completely cool, transfer to foil, wrap tightly, and freeze overnight. (This allows for easier frosting).
Tangy Buttermilk Frosting:
2 cups butter, room temperature (4 sticks)
1 1/2 cups powdered sugar
1/4 cup powdered, cultured buttermilk
1 tsp. vanilla extract
Using a stand mixer, beat together the frosting ingredients until smooth and creamy.
Unwrap the frozen cake layers and place on parchment paper to frost.
Cover the first layer top in frosting, top with the second and slather with frosting.
Using a wide spatula, cover the sides and top with the frosting as well.
Top with chocolate shavings, if desired.
Enjoy your moist, juicy, RICH, and super duper belly friend cake. YUM! 😋
