German Chocolate Sauerkraut Cake - Bubbies + Sloane's Table

Directions

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For the Caramel Coconut Filling:

1. In a small saucepan, heat the heavy cream and butter on low heat until the butter has completely melted.
2. In a medium saucepan, combine the sugar and light corn syrup. Heat over low-medium heat, stirring until the sugar has dissolved
3. Increase the heat to medium-high. Once it begins boiling, stop stirring and only swirl the pan to encourage even cooking. After about 10 minutes, it will turn amber in color.
4. Remove the pan from heat and stir in the heavy cream and butter mixture.
5. Return the pan back to medium-high heat. Stir frequently until it reaches 220 degrees F.
6. Once it comes to temperature, remove from heat and stir in the vanilla and coconut flakes.
7. Allow to cool before adding on the cake.

For the Cake:

1. Preheat the oven to 350 degrees F. Grease and line two 9-inch cake pans with parchment paper.
2. In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy for 2-3 minutes.
4. Add in the eggs one at a time, fully incorporating each one before adding the next.
5. Scrape down the bowl, then mix in the vanilla.
6. Alternate adding the dry ingredients and the coffee and milk.
7. Once everything is fully combined, fold in the sauerkraut.
8. Divide the batter up between the cake pans and bake the cakes for about 25 minutes or until a toothpick inserted comes out clean.
9. Allow the cakes to cool in the pans for a few minutes, then turn out onto wire racks to cool completely.