2/3 cup sauerkraut
1/2 cup unsweetened Dutch-processed cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (11/4 sticks) unsalted butter, at room temperature
11/2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup low-fat milk, cold
1. Put sauerkraut in the bowl of cold water. Squeeze it a few times, then drain off the water and gently squeeze it to remove most of the water. Chop it finely with a chef's knife or in a food processor.
Preheat oven to 325°F. Butter a 12-cup Bundt or tube cake pan.
2. Sift together the cocoa, flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, or by hand, beat the butter and sugar until light and creamy. Mix the eggs in a separate bowl with the vanilla. While beating the butter, slowly dribble in the eggs.
4. 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 and the chopped sauerkraut.
5. Transfer the batter to the prepared Bundt pan and bake for 45 minutes, or until toothpick inserted into the center comes out clean. Cool completely then invert onto a serving plate.
6. To make the glaze, heat the chocolate, butter and corn syrup together until melted and smooth. Let stand until room temperature, then smooth over the cooled cake, allowing glaze to run down sides.
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