Blueberry Cheesecake Chocolate Layered Cake

Servings: 10-12

For the Chocolate Cake:

• 3/4 cup Bubbies Naturally Fermented Sauerkraut, drained and chopped
• 1 cup Granulated Cane Sugar
• 1/3 cup Olive Oil
• 3 large Eggs
• 2 cups Flour
• 1/2 cup Cocoa Powder
• 1 tbsp. Espresso Powder
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt

For the Blueberry Cheesecake frosting:

• 6 oz Cream Cheese, softened to room temperature
• 1 1/2 cup Heavy Whipping Cream
• 3/4 cup Confectioners’ Sugar
• 1/4 cup Blueberry Preserves
• 1 tsp. Vanilla Extract
• Fresh Blueberries, optional, for garnishing
• Fresh Mint, optional, for garnishing

For the Chocolate Cake:

1. Preheat oven to 350F. Lightly grease and line four 6" cake pans.
2. In a large bowl, beat the eggs, sugar, and olive oil for 1 minutes. Mix in the sauerkraut.
3. In a separate bowl, mix the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt until well combined.
4. Add the dry mix into the egg mixture, then stir just until combined.
5. Evenly divide the batter between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

For the Blueberry Cheesecake frosting:

1. In the bowl of a stand mixer, beat the cream cheese until smooth, about 1 minute.
2. Add in the vanilla extract, blueberry preserves, and confectioners’ sugar to mix until smooth again, scraping down the sides.
3. On low speed, slowly and gradually pour in the heavy whipping cream.
4. Scrape down the sides once more, then whisk on high speed for about 2 minutes, or until light and fluffy.
5. Frost the cooled cake layers, accordingly, garnishing with fresh blueberries and mint. Enjoy!