Serves 12

1. For the cake: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Grease and flour three 9-inch cake pans. Whisk the flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk the water, eggs, and vanilla in a large measuring cup.

2. With an electric mixer on medium-high speed, beat the butter and sugar together until fluffy, about 2 minutes, scraping down the bowl as necessary. Add the flour mixture and the water mixture alternately in two batches, beating after each addition until combined. Using a rubber spatula, fold in the sauerkraut and pecans. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes, rotating and switching the pan positions halfway through baking. Cool the cakes in the pans for 10 minutes then, turn out onto a rack to cool completely, at least 30 minutes.

3. For the frosting and filling: Whisk the melted chocolate chips and mayonnaise in a medium bowl and reserve 2 cups. To the frosting remaining in the bowl, add 1/3 cup of the coconut and 1/3 cup of the chopped pecans (this is the filling).

4. Spread half the filling on one cake layer. Repeat with the second layer and the remaining filling. Top with the final layer and spread the top and sides of the cake with the reserved frosting. Press the remaining coconuts and pecans into the sides of the cake. Cover and refrigerate until ready to serve. (The cake can be refrigerated for up to 3 days.)

Madame Mousey